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Huli Huli Chicken: The Ultimate Guide to Hawaiian BBQ

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Huli Huli Chicken: just the name conjures up images of sunny Hawaiian beaches, the scent of smoky kiawe wood, and the sweet, savory glaze that makes this grilled chicken utterly irresistible. Have you ever tasted something so good that it instantly transports you to another place? That’s precisely what Huli Huli Chicken does! This isn’t just a recipe; it’s a culinary vacation for your taste buds.

The story of Huli Huli Chicken begins in the 1950s, with Ernest Morgado, a Honolulu businessman. He barbecued chicken marinated in a secret sauce at a farmer’s gathering. The crowd went wild! The term “Huli,” meaning “turn” in Hawaiian, refers to the method of cooking the chicken – constantly flipped over hot coals to ensure even cooking and that beautiful, caramelized glaze. It quickly became a local favorite, synonymous with luaus and backyard barbecues.

But what makes Huli Huli Chicken so beloved? It’s the perfect balance of sweet, tangy, and smoky flavors. The marinade, typically featuring soy sauce, ginger, garlic, brown sugar, and pineapple juice, creates a symphony of taste that dances on your palate. The grilling process adds a delightful char and locks in the juices, resulting in incredibly tender and flavorful chicken. Whether you’re craving a taste of the islands or simply looking for a crowd-pleasing dish, this recipe is guaranteed to be a hit. Get ready to experience a little bit of Aloha in every bite!

Huli Huli Chicken this RECIPE

Ingredients:

  • For the Marinade:
    • 1 cup soy sauce (low sodium preferred)
    • 1 cup pineapple juice
    • 1/2 cup brown sugar, packed
    • 1/4 cup rice vinegar
    • 1/4 cup ketchup
    • 2 tablespoons grated fresh ginger
    • 4 cloves garlic, minced
    • 1 tablespoon sesame oil
    • 1 teaspoon ground ginger
    • 1/2 teaspoon red pepper flakes (optional, for heat)
    • 1/4 teaspoon black pepper
  • For the Chicken:
    • 3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best, or a whole chicken butterflied)
    • 2 tablespoons vegetable oil, for grilling
    • Sesame seeds, for garnish (optional)
    • Chopped green onions, for garnish (optional)

Preparing the Marinade:

Alright, let’s get started with the heart of this Huli Huli Chicken – the marinade! This is where all the magic happens, infusing the chicken with that sweet, savory, and slightly tangy flavor that makes it so irresistible. Trust me, the longer you marinate the chicken, the better it will taste!

  1. Combine the Wet Ingredients: In a large bowl (large enough to eventually hold all the chicken), whisk together the soy sauce, pineapple juice, rice vinegar, and ketchup. Make sure everything is nicely combined. The pineapple juice not only adds sweetness but also helps to tenderize the chicken.
  2. Add the Sweetness: Now, add the packed brown sugar to the mixture. Whisk vigorously until the brown sugar is completely dissolved. You don’t want any grainy bits left!
  3. Incorporate the Aromatics: Next, add the grated fresh ginger, minced garlic, sesame oil, ground ginger, red pepper flakes (if using), and black pepper to the bowl. Give it another good whisk to ensure all the ingredients are evenly distributed. The fresh ginger and garlic are key for that authentic Huli Huli flavor.
  4. Taste and Adjust: This is a crucial step! Give the marinade a taste. It should be a balance of sweet, salty, tangy, and savory. If it’s too salty, add a splash more pineapple juice. If it’s not sweet enough, add a little more brown sugar. If you want more heat, add a pinch more red pepper flakes. Remember, you can always adjust to your personal preference.

Marinating the Chicken:

Now that the marinade is ready, it’s time to get the chicken soaking in all that deliciousness. This is where patience comes in. The longer the chicken marinates, the more flavorful and tender it will become. I recommend at least 4 hours, but overnight is even better!

  1. Prepare the Chicken: If you’re using bone-in, skin-on chicken pieces, make sure they are patted dry with paper towels. This will help the skin crisp up nicely on the grill. If you’re using a whole chicken, butterfly it by cutting out the backbone and pressing it flat.
  2. Submerge the Chicken: Place the chicken pieces in the large bowl with the marinade. Make sure all the pieces are fully submerged in the marinade. If necessary, you can use a smaller bowl or plate to weigh the chicken down and keep it submerged.
  3. Marinate in the Refrigerator: Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a large resealable plastic bag. Place the bowl or bag in the refrigerator and let it marinate for at least 4 hours, or preferably overnight. Turn the chicken occasionally to ensure even marinating.

Grilling the Huli Huli Chicken:

Alright, the moment we’ve been waiting for! It’s time to fire up the grill and cook this Huli Huli Chicken to perfection. Grilling is the traditional way to cook this dish, and it imparts a wonderful smoky flavor. If you don’t have a grill, you can also bake it in the oven, but grilling is definitely the way to go if you can.

  1. Prepare the Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grates are clean and lightly oiled to prevent the chicken from sticking.
  2. Remove Chicken from Marinade: Take the chicken out of the refrigerator and remove it from the marinade. Let the excess marinade drip off. Do not discard the marinade! We’ll be using it for basting.
  3. Basting Sauce Preparation: Pour the marinade into a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 10-15 minutes, or until the marinade has thickened slightly. This step is crucial to kill any bacteria from the raw chicken and create a safe and delicious basting sauce.
  4. Grill the Chicken: Place the chicken pieces on the preheated grill, skin-side down. Grill for about 8-10 minutes, or until the skin is nicely browned and slightly charred.
  5. Flip and Baste: Flip the chicken over and baste it generously with the thickened marinade. Grill for another 8-10 minutes, basting frequently with the marinade. The key is to keep basting to build up that beautiful glaze and prevent the chicken from drying out.
  6. Continue Grilling and Basting: Continue grilling the chicken, flipping and basting every few minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This usually takes about 25-35 minutes total, depending on the size of the chicken pieces and the heat of your grill. Use a meat thermometer to ensure the chicken is cooked through.
  7. Rest the Chicken: Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Oven Baking Option (If You Don’t Have a Grill):

If you don’t have a grill, don’t worry! You can still make delicious Huli Huli Chicken in the oven. The flavor won’t be quite as smoky, but it will still be incredibly tasty.

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare a Baking Sheet: Line a baking sheet with parchment paper or aluminum foil. This will make cleanup much easier.
  3. Place Chicken on Baking Sheet: Remove the chicken from the marinade (remember to reserve the marinade for basting!). Place the chicken pieces on the prepared baking sheet, skin-side up.
  4. Bake and Baste: Bake the chicken for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the thickened marinade every 15 minutes during baking.
  5. Broil for Crispy Skin (Optional): If you want the skin to be extra crispy, broil the chicken for the last 2-3 minutes of baking, watching carefully to prevent burning.
  6. Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

Serving and Garnishing:

Now that the Huli Huli Chicken is cooked to perfection, it’s time to serve it up and enjoy! This dish is delicious on its own, but it’s even better with some classic Hawaiian sides.

  1. Garnish (Optional): Sprinkle the chicken with sesame seeds and chopped green onions for a beautiful presentation.
  2. Serve with Sides: Serve the Huli Huli Chicken with steamed rice, macaroni salad, and a side of fresh pineapple. These are the classic Hawaiian accompaniments that perfectly complement the sweet and savory flavors of the chicken.
  3. Enjoy! Dig in and enjoy the taste of the islands! This Huli Huli Chicken is sure to be a hit with your family and friends.
Tips for Success:
  • Don’t skip the marinating time! The longer the chicken marinates, the more flavorful it will be.
  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
  • Baste frequently with the marinade to keep the chicken moist and create a beautiful glaze.
  • Don’t overcrowd the grill. Cook the

    Huli Huli Chicken

    Conclusion:

    This isn’t just another chicken recipe; it’s a passport to a tropical paradise, a burst of sunshine on your plate, and a guaranteed crowd-pleaser. The sweet and savory glaze, the smoky char from the grill, and the tender, juicy chicken all combine to create a flavor explosion that will leave you craving more. Trust me, once you’ve tasted this Huli Huli Chicken, you’ll understand why it’s a Hawaiian staple and a must-try for any grilling enthusiast.

    But the best part? It’s incredibly easy to make! Don’t let the fancy name intimidate you. With just a few simple ingredients and a little bit of patience, you can recreate this authentic Hawaiian experience in your own backyard. The marinade does most of the work, infusing the chicken with its signature sweet, tangy, and slightly spicy flavor. And the grilling process? It’s all about achieving that perfect caramelized crust that seals in the juices and adds a delightful smoky dimension.

    So, why is this recipe a must-try? Because it’s more than just a meal; it’s an experience. It’s a chance to transport yourself to the sun-kissed beaches of Hawaii, even if just for a few delicious moments. It’s a way to impress your friends and family with your culinary skills, without spending hours slaving away in the kitchen. And it’s a guaranteed way to brighten up any weeknight dinner or weekend barbecue.

    Now, let’s talk serving suggestions and variations. While this Huli Huli Chicken is fantastic on its own, it’s even better when paired with the right accompaniments. I personally love serving it with a scoop of fluffy white rice, a side of creamy macaroni salad, and some grilled pineapple for that extra touch of tropical sweetness. You could also try serving it with a fresh green salad, some steamed vegetables, or even a side of sweet potato fries.

    For variations, feel free to experiment with the marinade. If you like a little more heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce. If you prefer a sweeter flavor, add a little more brown sugar or honey. You can also try using different cuts of chicken, such as chicken thighs or drumsticks, although I find that bone-in, skin-on chicken breasts work best for retaining moisture and flavor. Another fun variation is to use the Huli Huli marinade on pork tenderloin or even tofu for a vegetarian option. The possibilities are endless!

    Serving Suggestions:
    • Fluffy white rice
    • Creamy macaroni salad
    • Grilled pineapple
    • Fresh green salad
    • Steamed vegetables
    • Sweet potato fries
    Variations:
    • Add red pepper flakes for heat
    • Increase brown sugar or honey for sweetness
    • Use chicken thighs or drumsticks
    • Marinate pork tenderloin or tofu

    I’m so excited for you to try this recipe and experience the magic of Huli Huli Chicken for yourself. I truly believe that this will become a new favorite in your household. So, fire up your grill, gather your ingredients, and get ready to embark on a culinary adventure.

    And most importantly, don’t forget to share your experience! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. Leave a comment below, tag me on social media, or simply spread the word. Let’s share the Aloha spirit and bring a little bit of Hawaii to kitchens all over the world. I can’t wait to see your creations! Happy grilling!

    Huli Huli Chicken: The Ultimate Guide to Hawaiian BBQ

    Sweet, savory, and smoky Hawaiian grilled chicken marinated in a flavorful pineapple-soy sauce blend.

    Save This Recipe
    Prep Time20 minutes
    Cook Time35 minutes
    Total Time295 minutes
    Yield6-8 servings
    👨‍🍳By: Lily
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Marinating the chicken overnight yields the best flavor.
    • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
    • Basting frequently with the marinade is key to keeping the chicken moist and creating a beautiful glaze.
    • Don’t overcrowd the grill; cook in batches if necessary.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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