Picture of Hawaiian BBQ rub

Hawaiian BBQ rub

Hawaiiansk grillrub

For a whole chicken, half of it under the skin

You need
  • 3 msk light brown sugar
  • 2 msk coarse salt
  • 1 msk sweet paprika
  • 2 tsk garlic powder
  • 2 tsk ground ginger
  • 1 tsk onion powder
  • 1 tsk black pepper
  • ½ tsk chilli flakes

Mix it in a bowl until the sugar has no lumps left in it.

Half of it goes under the skin. Loosen the skin over the breast and thighs with your fingers and push half the rub underneath; the rest goes on the outside. Skin is a barrier, so a rub that only ever sits on top of it seasons the skin and nothing else.

Rest uncovered in the fridge for an hour, longer if you have it. Then indirect at 180 °C until the thigh reads 72 °C. There is a lot of sugar in this and it will colour long before the bird is done, so keep it off the coals.