Huli Huli Chicken: The Ultimate Guide to Hawaiian BBQ

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 so irresistible. Have you ever tasted something so good that it instantly transports you to another place? That’s exactly what Huli Huli Chicken does for me, and I’m thrilled to share my version of this iconic dish with you!

The story of Huli Huli Chicken is as captivating as its flavor. Legend has it that Ernest Morgado, a Honolulu businessman, first created this culinary masterpiece in 1955. He grilled chicken marinated in a secret sauce at a farmers’ gathering, and the rest, as they say, is history. The name “Huli Huli” comes from the Hawaiian word for “turn,” referring to the constant flipping of the chicken on the grill to ensure even cooking and that beautiful, caramelized glaze.

What makes Huli Huli Chicken so beloved? It’s a symphony of flavors: the tangy sweetness of pineapple juice, the savory depth of soy sauce, the subtle warmth of ginger, and a hint of smokiness from the grill. The marinade tenderizes the chicken, creating a juicy, flavorful interior, while the glaze caramelizes to a sticky, irresistible coating. It’s a dish that’s perfect for backyard barbecues, family gatherings, or simply a taste of paradise on a weeknight. So, grab your ingredients, fire up the grill, and let’s make some Huli Huli Chicken!

Ingredients:

• For the Marinade:
• 1 cup soy sauce (low sodium preferred)
• 1 cup pineapple juice
• 1/2 cup brown sugar, packed
• 1/4 cup dry sherry (or rice wine 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, drumsticks, and/or chicken quarters work best)
• Vegetable oil, for grilling
• Optional Garnishes:
• Chopped green onions
• Sesame seeds
• Pineapple wedges

Preparing the Marinade:

1. In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, dry sherry (or rice wine vinegar), and ketchup. Make sure the brown sugar is fully dissolved. This is crucial for even flavor distribution.
2. Add the grated fresh ginger, minced garlic, sesame oil, ground ginger, red pepper flakes (if using), and black pepper to the bowl.
3. Whisk all the ingredients together until well combined. The marinade should have a slightly thick consistency due to the brown sugar and ketchup. Taste the marinade and adjust seasonings as needed. You might want to add a touch more brown sugar for sweetness or a pinch more red pepper flakes for heat. Remember, the marinade will intensify as it sits, so err on the side of caution.

Marinating the Chicken:

1. Place the chicken pieces in a large resealable plastic bag or a non-reactive container (glass or ceramic). Avoid using aluminum containers, as the acidity of the marinade can react with the metal.
2. Pour the marinade over the chicken, ensuring that all pieces are thoroughly coated. Gently massage the marinade into the chicken, getting it under the skin where possible. This will help to infuse the chicken with flavor and keep it moist during grilling.
3. Seal the bag or cover the container tightly. Place the chicken in the refrigerator and marinate for at least 4 hours, or preferably overnight (up to 24 hours). The longer the chicken marinates, the more flavorful and tender it will become.
4. Turn the chicken occasionally during the marinating process to ensure even distribution of the marinade. This will help to prevent some parts of the chicken from becoming overly salty while others remain bland.

Grilling the Chicken:

1. Remove the chicken from the refrigerator about 30 minutes before grilling to allow it to come to room temperature slightly. This will help it cook more evenly.
2. Prepare your grill for medium heat (about 350-400°F or 175-200°C). If using a charcoal grill, arrange the coals so that there is a hot zone and a cooler zone. This will allow you to move the chicken to the cooler zone if it starts to brown too quickly.
3. Lightly oil the grill grates to prevent the chicken from sticking. Use a high-heat oil such as vegetable oil or canola oil. You can use a grill brush or a folded paper towel soaked in oil to grease the grates.
4. Remove the chicken from the marinade, allowing any excess marinade to drip off. Do not discard the marinade! We will use it for basting.
5. Place the chicken pieces skin-side down on the hot grill grates. Grill for about 5-7 minutes, or until the skin is nicely browned and slightly charred. Be careful not to burn the skin.
6. Flip the chicken and grill for another 5-7 minutes, or until the other side is browned.
7. Begin basting the chicken with the reserved marinade. Baste frequently, every 5-10 minutes, as the chicken continues to cook. This will help to keep the chicken moist and add a beautiful glaze. Be sure to cook the marinade thoroughly on the chicken.
8. Continue grilling the chicken, turning and basting frequently, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy. The total grilling time will vary depending on the size and thickness of the chicken pieces, but it will generally take about 30-45 minutes.
9. If the chicken starts to brown too quickly, move it to the cooler zone of the grill or reduce the heat. You can also tent the chicken with aluminum foil to prevent it from burning.
10. Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful chicken.

Oven Baking Option:

1. Preheat your oven to 375°F (190°C).
2. Place the marinated chicken pieces in a baking dish, skin-side up.
3. Pour about half of the marinade over the chicken. Reserve the remaining marinade for basting.
4. Bake for 30 minutes, then baste with the reserved marinade.
5. Continue baking for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden brown and crispy. Baste with the marinade every 10 minutes during the last half of the baking time.
6. If the skin starts to brown too quickly, cover the baking dish loosely with aluminum foil.
7. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

Serving Suggestions:

1. Garnish the Huli Huli chicken with chopped green onions and sesame seeds.
2. Serve with a side of steamed rice, macaroni salad, or coleslaw for a complete Hawaiian-style meal.
3. Pineapple wedges make a refreshing and complementary side dish.
4. For a spicier kick, serve with a side of chili garlic sauce or sriracha.
5. Leftover Huli Huli chicken can be used in sandwiches, salads, or wraps.

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 that the chicken is cooked to a safe internal temperature.
• Baste frequently with the reserved marinade to keep the chicken moist and add a beautiful glaze.
• Don’t overcrowd the grill. Cook the chicken in batches if necessary to ensure even cooking.
• Let the chicken rest before serving to allow the juices to redistribute.

Variations:

• Spicy Huli Huli Chicken: Add more red pepper flakes to the marinade or use a spicier chili sauce.
• Honey Huli Huli Chicken: Substitute some of the brown sugar with honey for a sweeter flavor.
• Garlic Huli Huli Chicken: Add more minced garlic to the marinade.
• Huli Huli Chicken Skewers: Cut the chicken into bite-sized pieces and thread them onto skewers. Grill or bake as directed.

Conclusion:

This isn’t just another chicken recipe; it’s a passport to a tropical paradise, right from your own kitchen. The sweet and savory glaze, the smoky char from the grill, and the sheer simplicity of preparation make this Huli Huli Chicken an absolute must-try. Trust me, once you taste that first bite, you’ll understand why it’s a Hawaiian staple and a crowd-pleaser wherever it goes.

But why is this recipe so special? It’s the perfect balance of flavors. The ginger, garlic, and soy sauce create a savory base, while the brown sugar and pineapple juice add a touch of sweetness that caramelizes beautifully on the grill. The result is a chicken that’s both incredibly flavorful and unbelievably tender. It’s a symphony of tastes that will dance on your palate and leave you wanting more.

Beyond the incredible flavor, this recipe is also incredibly versatile. While grilling is the traditional method, you can easily adapt it for the oven or even a slow cooker. For oven baking, simply preheat your oven to 375°F (190°C), place the marinated chicken on a baking sheet, and bake for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C). Basting the chicken with the marinade every 15 minutes will ensure a beautifully glazed finish. If you’re short on time, the slow cooker is your best friend. Just place the chicken in the slow cooker, pour the marinade over it, and cook on low for 6-8 hours or on high for 3-4 hours.

Serving Suggestions and Variations:

* Classic Hawaiian Plate Lunch: Serve your Huli Huli Chicken with a scoop of white rice, macaroni salad, and a side of fresh pineapple. This is the quintessential Hawaiian experience.
* Huli Huli Chicken Sliders: Shred the chicken and pile it onto Hawaiian rolls with a dollop of coleslaw for a fun and flavorful appetizer or party snack.
* Huli Huli Chicken Salad: Dice the chicken and toss it with mixed greens, avocado, tomatoes, and a light vinaigrette for a healthy and refreshing lunch.
* Spice it Up: Add a pinch of red pepper flakes or a dash of sriracha to the marinade for a little extra heat.
* Citrus Boost: A squeeze of lime or orange juice can brighten the flavors and add a zesty twist.
* Coconut Infusion: Substitute some of the pineapple juice with coconut milk for a richer, creamier marinade.

I’m confident that this Huli Huli Chicken recipe will become a new favorite in your household. It’s perfect for summer barbecues, weeknight dinners, or any occasion where you want to impress your family and friends with a taste of the islands.

So, what are you waiting for? Gather your ingredients, fire up the grill (or preheat your oven), and get ready to experience the magic of Huli Huli Chicken. I can’t wait to hear about your culinary adventures! Please, don’t hesitate to share your photos, tips, and variations in the comments below. Let’s create a community of Huli Huli Chicken enthusiasts and spread the aloha spirit, one delicious bite at a time! Let me know how you made it your own and what sides you paired it with. Your feedback is invaluable and helps others discover new ways to enjoy this amazing dish. Happy cooking!