Huli Huli Chicken – Hawaiian Grilled Chicken

You can call it Huli Huli Chicken, or you can call it Hawaiian Barbequed Chicken. Either way, get ready for an island experience.

Huli Huli chicken is basically Hawaiian barbeque. It’s Hawaii’s version of teriyaki chicken. Cooked over an open flame on either a rotisserie or a spit. Huli is the Hawaiian word for turn or end-over-end which is the method of cooking Huli Huli Chicken.

The marinade and sauce is sweet, ginger and soy sauce based. Shoyu, or Japanese soy sauce is the norm, although regular soy sauce works just as well if you’re in a bind.

Give this Huli Huli chicken recipe a try and you might just find yourself thinking Hawaiian Luau for your next barbeque party.

Aloha ‘oe

Huli Huli Chicken - Hawaiian Grilled Chicken

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Hawaiian Barbequed Chicken. Easy to make and very tasty.

Author: Gary Glen

Recipe type: Entree

Cuisine: Hawaiian

Serves: 4

Go Get This Stuff

• 4 chicken quarters
• salt and pepper to taste
• about a half cup of Mesquite smoking chips (optional)

Marinade

• 3/4 cup pineapple juice or 6 fl. oz. can
• 1/2 cup soy sauce (Shoyu or Japanese soy sauce preferred)
• 1/4 cup seasoned rice wine vinegar
• 1/4 cup sesame oil
• 1/4 cup brown sugar
• 2 teaspoons ground ginger
• 3 garlic cloves, smashed

Huli Huli Sauce

• 3/4 cup pineapple juice or 6 fl. oz. can
• 1/2 cup ketchup
• 1/2 cup soy sauce (Shoyu or Japanese soy sauce preferred)
• 1 tablespoon seasoned rice wine vinegar
• 2 teaspoons ground ginger
• 1/4 cup brown sugar
• 1/4 cup chicken broth
• 1 teaspoon Sriracha sauce

Then Do This

1. Wash and trim any excess fat from chicken quarters. Pat dry.
2. In a non-reactive mixing bowl, combine marinade ingredients. Whisk well.
3. Place chicken in a resealable freezer bag. Add the marinade and seal bag. Place bag on a baking dish and place in refrigerator. Allow to marinate for 4 to 6 hours. Turn every couple of hours.
4. Remove chicken from the marinade and pat dry. Discard marinade. Season both sides with salt and pepper and return to the refrigerator until ready to grill.
5. In a sauce pan, add Huli Huli sauce ingredients and blend well. Bring to a boil and reduce heat to a low simmer. Continue to cook until sauce thickens.
6. Prepare a grill for two heat zone cooking with a temperature of 325℉ (163°C).
7. Place chicken on the cooler side of the grill and replace cover. Cook for about 15 minutes.
8. Turn chicken and brush the top side with the sauce. Replace grill lid and cook for another 10 minutes.
9. Continue to turn and baste every 10 minutes until an instant-read meat thermometer reads 165℉ (74°C).
10. Move chicken directly over the fire and sear, turning every 2 minutes being careful to not burn the sauce. Once the thermometer reads 170℉ (77°C), remove from grill.
11. Allow to rest for 10 minutes before serving. Baste chicken once again and serve with any remaining sauce on the side.

Notes

For more authentic flavor, use fresh ginger and pineapple juice, dark brown sugar and of course, Shoyu.

3.2.2925

Recipe © 2013 Gary Glen | Photo © 2013 Gary Glen | All rights reserved

Here are a few ideas that go well with the Huli Huli chicken

Tomato and Cucumber Salad Vinegar tends to overpower a tomato and cucumber salad. This mayonnaise and yogurt dressing keeps the vegetables in the spotlight. Click the image for the recipe.

Seasoned Homemade Fries Who doesn’t love fries? Give these homemade seasoned fries a try. They’re easy, a little spicy and can be cooked to your preference. Click the image for the recipe.

Grilled Italian Bread Yum…warm bread! This bread gets an infusion of old fashioned hearth baked flavor from the grill plus added flavor from the herb butter. Click the image for the recipe.

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