Huli Huli Chicken: The Ultimate Guide to Hawaiian BBQ

Huli Huli Chicken: just the name conjures up images of sun-drenched beaches, the rhythmic strumming of ukuleles, and the tantalizing aroma of smoky, sweet, and savory goodness wafting through the air. Have you ever tasted something so delicious that it instantly transported you to paradise? That’s precisely the magic of this iconic Hawaiian dish.

The story of Huli Huli Chicken begins in the 1950s, with Ernest Morgado, a Honolulu businessman. He barbecued chicken marinated in his mother’s secret sauce at a farmers’ gathering. The crowd went wild! The term “Huli,” meaning “turn” in Hawaiian, refers to the crucial step of flipping the chicken during grilling to ensure even cooking and that signature caramelized glaze. This method, combined with the irresistible marinade, quickly made Huli Huli Chicken a local favorite and a must-try for visitors.

What makes this chicken so beloved? It’s a symphony of flavors! The marinade, typically a blend of soy sauce, ginger, garlic, brown sugar, and pineapple juice, creates a beautiful balance of sweet, salty, and umami. The grilling process imparts a smoky char that complements the juicy, tender meat. Whether you’re craving a taste of the islands or simply looking for a crowd-pleasing dish, Huli Huli Chicken is guaranteed to be a hit. Join me as we recreate this Hawaiian classic in your own backyard!

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
• 2 tablespoons minced garlic
• 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)
• Vegetable oil, for grilling
• Sesame seeds and sliced 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, don’t skimp on the marinating time; it’s crucial for the best results.

1. Combine the Ingredients: In a large bowl (or a gallon-sized resealable bag), whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, ketchup, grated fresh ginger, minced garlic, sesame oil, ground ginger, red pepper flakes (if using), and black pepper. Make sure the brown sugar is fully dissolved. You don’t want any gritty bits in your marinade!
2. Taste and Adjust: Give the marinade a taste. It should be a balance of sweet, salty, and tangy. If it’s too salty for your liking, add a splash more pineapple juice. If it needs more sweetness, add a little more brown sugar. Don’t be afraid to adjust it to your personal preference. This is your Huli Huli Chicken, after all!

Marinating the Chicken:

Now comes the important part – letting the chicken soak up all that delicious flavor. The longer you marinate it, the better it will taste. I recommend at least 4 hours, but overnight is even better.

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps the marinade adhere better.
2. Marinate the Chicken: Place the chicken pieces in the bowl with the marinade (or in the resealable bag). Make sure all the pieces are fully submerged in the marinade. If using a bowl, you can place a plate on top of the chicken to weigh it down and ensure it stays submerged. If using a bag, squeeze out as much air as possible before sealing it.
3. Refrigerate: Place the bowl or bag in the refrigerator and let the chicken marinate for at least 4 hours, or preferably overnight. If marinating for longer than 4 hours, flip the chicken pieces halfway through to ensure even marinating.

Grilling the Huli Huli Chicken:

Time to fire up the grill! This is where the Huli Huli Chicken really comes to life. The smoky char from the grill adds another layer of flavor that complements the sweet and savory marinade perfectly. Be patient and don’t rush the grilling process; you want the chicken to be cooked through and have a beautiful caramelized crust.

1. Prepare the Grill: Preheat your grill to medium heat (about 350-400°F). Make sure the grates are clean and lightly oiled to prevent the chicken from sticking.
2. Remove Chicken from Marinade: Remove the chicken pieces from the marinade and let any excess drip off. Do not discard the marinade! We’ll be using it for basting later.
3. Grill the Chicken: Place the chicken pieces on the preheated grill, skin-side down. Grill for about 5-7 minutes, or until the skin is nicely browned and slightly charred.
4. Flip and Baste: Flip the chicken pieces and baste them with the reserved marinade. Grill for another 5-7 minutes, basting occasionally with the marinade.
5. Continue Grilling and Basting: Continue grilling and basting the chicken, flipping it every 5-7 minutes, until it is cooked through and the internal temperature reaches 165°F (74°C). This will take about 25-35 minutes total, depending on the size of the chicken pieces and the heat of your grill. Be sure to use a meat thermometer to ensure the chicken is cooked through!
6. Important Basting Note: Basting with the marinade is key to getting that signature Huli Huli flavor and color. However, be careful not to baste too much towards the end of the cooking process, as the sugars in the marinade can burn easily. If the chicken is browning too quickly, reduce the heat or move it to a cooler part of the grill.
7. Final Check: 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 more tender and flavorful chicken.

Oven Baking Option:

If you don’t have a grill, or the weather isn’t cooperating, you can also bake the Huli Huli Chicken in the oven. While it won’t have the same smoky flavor as grilled chicken, it will still be delicious!

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Dish: Lightly grease a baking dish with vegetable oil.
3. Arrange Chicken: Place the marinated chicken pieces in the baking dish, skin-side up.
4. Bake: Bake for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste the chicken with the reserved marinade every 15 minutes during baking.
5. Broil (Optional): For a crispier skin, broil the chicken for the last 2-3 minutes of baking, watching carefully to prevent burning.
6. Rest: Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

Serving Suggestions:

Now that your Huli Huli Chicken is cooked to perfection, it’s time to serve it up! Here are a few of my favorite ways to enjoy this Hawaiian classic:

• Classic Plate Lunch: Serve the chicken with steamed white rice and macaroni salad for a truly authentic Hawaiian plate lunch experience.
• Grilled Pineapple: Add some grilled pineapple slices to the plate for an extra burst of tropical flavor.
• Vegetable Side: Pair the chicken with a simple vegetable side dish, such as steamed broccoli or green beans.
• Garnish: Garnish with sesame seeds and sliced green onions for a pop of color and added flavor.

Enjoy your homemade Huli Huli Chicken! I hope you love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for summer barbecues, family dinners, or any occasion where you want to bring a taste of the islands to your table.

Conclusion:

And there you have it! This Huli Huli Chicken recipe is truly a must-try for anyone craving a taste of the islands. The combination of sweet, savory, and smoky flavors is simply irresistible, and the ease of preparation makes it perfect for a weeknight dinner or a weekend barbecue. I promise, once you try this, you’ll be transported to a sunny Hawaiian beach with every bite!

But what makes this recipe so special? It’s the perfect balance of ingredients. The marinade, with its blend of soy sauce, brown sugar, ginger, garlic, and pineapple juice, creates a symphony of flavors that penetrate deep into the chicken, ensuring a juicy and flavorful result. The constant basting during grilling keeps the chicken moist and adds layers of caramelized goodness. And let’s not forget the signature Huli Huli turn – that’s where the magic really happens, locking in all those delicious juices and creating that beautiful, crispy skin.

Beyond the incredible flavor, this recipe is also incredibly versatile. While I’ve shared my go-to method for grilling, you can easily adapt it to suit your preferences and equipment. If you don’t have a grill, you can bake the chicken in the oven at 375°F (190°C) for about an hour, or until the internal temperature reaches 165°F (74°C). Just be sure to baste it frequently with the marinade to keep it moist. You can also use a rotisserie for an even more authentic Huli Huli experience.

Serving Suggestions and Variations:

* Serve it with classic Hawaiian sides like steamed rice, macaroni salad, and coleslaw.
* For a lighter meal, try it with a fresh green salad and grilled pineapple.
* Shred the chicken and use it in tacos, sliders, or wraps.
* Add a pinch of red pepper flakes to the marinade for a little extra heat.
* Experiment with different types of citrus juice, such as orange or lime, for a unique twist.
* For a vegetarian option, marinate and grill tofu or tempeh using the same recipe.
* Consider adding a splash of sesame oil to the marinade for a deeper, nuttier flavor.
* Don’t be afraid to adjust the sweetness of the marinade to your liking. If you prefer a less sweet flavor, reduce the amount of brown sugar.

I’m confident that this Huli Huli Chicken recipe will become a new favorite in your household. It’s a crowd-pleaser that’s sure to impress your family and friends. So, gather your ingredients, fire up the grill (or preheat your oven), and get ready to experience the taste of paradise.

I can’t wait to hear about your experience with this recipe! Please, give it a try and share your photos and feedback in the comments below. Let me know what variations you tried and how they turned out. Did you serve it with a particular side dish that you loved? Did you make any adjustments to the marinade? I’m always eager to learn from your culinary adventures. Happy cooking, and Aloha!