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HULI-HULI CHICKEN 1/2 bottle Wright's liquid smoke 1/4 c. Hawaiian salt or coarse sea salt (approximate) 1 pkg. best of fryer chicken 2 tsp. powdered ginger or fresh ginger root, peeled and mashed Rinse and dry chicken. Puncture skin with paring knife. Rub ginger on each piece. Sprinkle liquid smoke on each piece and rub in. Sprinkle salt and rub in. Put pieces in a shallow bowl; sprinkle with additional liquid smoke and cover. Marinate for 2 hours, turning occasionally. Broil or barbecue. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!