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 caramelizing over perfectly grilled chicken. Have you ever tasted something so delicious that it instantly transports you to another place? That’s exactly what this iconic dish does for me, and I’m thrilled to share my version with you!

The history of Huli Huli Chicken is as captivating as its flavor. Legend has it that Ernest Morgado, a businessman in Hawaii, first created this culinary masterpiece in 1955. He grilled chicken marinated in a secret sauce at a farmers’ gathering, and it was an instant hit. 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, lacquered finish. This cooking method, combined with the unique marinade, is what sets it apart.

But what makes this chicken so irresistible? It’s the perfect balance of sweet, tangy, and smoky flavors. The marinade, typically a blend of soy sauce, brown sugar, ginger, garlic, and pineapple juice, creates a symphony of tastes that dance on your palate. The grilling process adds a delightful char and locks in the juices, resulting in tender, flavorful chicken that’s simply addictive. Whether you’re hosting a backyard barbecue or simply craving a taste of the islands, Huli Huli Chicken is guaranteed to be a crowd-pleaser. Let’s get grilling!

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 and drumsticks work best, or a whole chicken butterflied)
• Vegetable oil, for grilling
• Optional Garnish:
• 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), 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. This is the heart of our Huli Huli flavor, so give it a good mix!
2. Taste the marinade and adjust seasonings as needed. If you prefer a sweeter marinade, add a little more brown sugar. For more heat, add a pinch more red pepper flakes. Remember, you can always add, but you can’t take away!

Marinating the Chicken:

1. Place the chicken pieces in a large resealable plastic bag or a non-reactive container (glass or ceramic). Pour the marinade over the chicken, ensuring that all pieces are well coated.
2. Seal the bag or cover the container tightly. Gently massage the marinade into the chicken.
3. Refrigerate the chicken for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I usually aim for at least 8 hours, but 24 hours is even better! Turn the bag or container occasionally to ensure even marinating.

Preparing the Grill:

1. Prepare your grill for medium heat. If using a charcoal grill, arrange the coals so that you have a hot zone and a cooler zone. This will allow you to move the chicken around as needed to prevent burning. If using a gas grill, preheat it to medium heat (around 350-400°F or 175-200°C).
2. Clean the grill grates thoroughly. This will help prevent the chicken from sticking. Lightly oil the grates with vegetable oil using a grill brush or a folded paper towel dipped in oil. This is a crucial step for preventing sticking!

Grilling the Chicken:

1. Remove the chicken from the marinade and let any excess marinade drip off. Do not discard the marinade; we’ll use it for basting!
2. Place the chicken pieces skin-side down on the hot side of the grill. Grill for about 5-7 minutes, or until the skin is nicely browned and slightly charred. Watch carefully to prevent burning.
3. Flip the chicken and grill for another 5-7 minutes on the other side.
4. Begin basting the chicken with the reserved marinade. Baste frequently, every 5-10 minutes, as the chicken continues to cook. This will help keep the chicken moist and add even more flavor. Be sure to use a clean brush each time to avoid cross-contamination.
5. Move the chicken to the cooler side of the grill. Continue grilling and basting, turning occasionally, until the chicken is cooked through and the internal temperature reaches 165°F (74°C) for thighs and drumsticks, or 160°F (71°C) for breast meat. Use a meat thermometer to ensure accuracy. This usually takes about 20-30 minutes, depending on the size of the chicken pieces and the temperature of your grill.
6. If the chicken starts to brown too quickly, move it to a cooler part of the grill or reduce the heat. You want the chicken to cook through without burning.
7. Continue to baste with the marinade until the last few minutes of cooking. For the final baste, you can reduce the marinade in a saucepan over medium heat until it thickens slightly. This will create a glaze that sticks to the chicken beautifully. Be careful not to burn the marinade.

Using a Whole Chicken (Butterflied):

1. If you’re using a whole chicken, butterfly it by removing the backbone with kitchen shears. Press down firmly on the breastbone to flatten the chicken.
2. Marinate the butterflied chicken as described above.
3. Grill the butterflied chicken skin-side down over medium heat for about 15-20 minutes, or until the skin is nicely browned and slightly charred.
4. Flip the chicken and grill for another 15-20 minutes, basting frequently with the marinade.
5. Continue grilling and basting until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
6. Let the chicken rest for 10 minutes before carving.

Oven Baking Option:

If you don’t have a grill, you can also bake the Huli Huli chicken in the oven.

1. Preheat your oven to 375°F (190°C).
2. Place the marinated chicken pieces in a baking dish.
3. Bake for 45-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
4. Baste the chicken with the reserved marinade every 15 minutes during baking.
5. For the last 10 minutes of baking, you can broil the chicken for a few minutes to crisp up the skin. Watch carefully to prevent burning.

Serving and Garnishing:

1. Remove the chicken from the grill or oven and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Garnish with chopped green onions and sesame seeds.
3. Serve with rice, macaroni salad, and pineapple wedges for a truly authentic Hawaiian experience.

Tips for Success:

• Don’t skip the marinating time! The longer the chicken marinates, the better the flavor will be.
• Use low-sodium soy sauce to control the saltiness of the dish.
• Baste frequently to keep the chicken moist and flavorful.
• Use a meat thermometer to ensure the chicken is cooked through.
• Don’t overcrowd the grill. Cook the chicken in batches if necessary.
• Let the chicken rest before serving for optimal tenderness.

Variations:

• For a spicier version, add more red pepper flakes or a dash of hot sauce to the marinade.
• You can also add a tablespoon of honey to the marinade for extra sweetness.
• Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar.
• Try using different cuts of chicken, such as chicken breasts or wings. Just adjust the cooking time accordingly.

Make Ahead:

You can prepare the marinade ahead of time and store it in the refrigerator for up to 3 days. You can also marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours.

Storage:

Store leftover Huli Huli chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Serving Suggestions:

• Serve with steamed rice and macaroni salad for a classic Hawaiian plate lunch.
• Serve with grilled pineapple and vegetables for a lighter meal.
• Shred the chicken and use it in tacos or sandwiches.
• Add the chicken to salads or stir-fries.

Conclusion:

So, there you have it! This Huli Huli Chicken recipe isn’t just another grilled chicken dish; it’s a vibrant explosion of Hawaiian flavors that will transport you straight to the islands. The sweet, savory, and slightly tangy marinade creates a truly unforgettable taste experience. Trust me, once you try this, you’ll be adding it to your regular grilling rotation. It’s that good!

But why is this recipe a must-try? Well, beyond the incredible flavor profile, it’s surprisingly easy to make. The marinade comes together quickly with ingredients you likely already have in your pantry. And the grilling process, while requiring a little attention, is straightforward and rewarding. You get that beautiful char and smoky flavor that only grilling can provide. Plus, it’s a crowd-pleaser! Whether you’re hosting a summer barbecue, a casual weeknight dinner, or just craving a taste of the tropics, this Huli Huli Chicken is guaranteed to be a hit.

Serving Suggestions and Variations:

Now, let’s talk about how to serve this delicious chicken. My personal favorite is to serve it with a scoop of fluffy white rice and a side of creamy macaroni salad – a classic Hawaiian plate lunch! But the possibilities are endless. Consider these variations and serving suggestions to customize your Huli Huli Chicken experience:

• Grilled Pineapple Salsa: Top your chicken with a fresh salsa made with grilled pineapple, red onion, cilantro, and a squeeze of lime juice. The sweetness of the pineapple complements the savory chicken perfectly.
• Huli Huli Chicken Sliders: Shred the cooked chicken and pile it onto Hawaiian rolls with a dollop of coleslaw for a fun and flavorful slider.
• Huli Huli Chicken Salad: Dice the chicken and toss it with mixed greens, avocado, tomatoes, and a light vinaigrette for a refreshing and healthy salad.
• Coconut Rice: Instead of plain white rice, try serving the chicken with coconut rice for an extra layer of tropical flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade for a spicy twist.
• Marinade Magic: Don’t limit the marinade to just chicken! It’s also fantastic on pork chops, shrimp, or even tofu.

Don’t be afraid to experiment and find your own favorite ways to enjoy this versatile dish. The key is to have fun and embrace the spirit of Aloha!

I truly believe that this Huli Huli Chicken recipe is a winner. It’s a taste of paradise that you can easily recreate in your own backyard. So, fire up your grill, gather your ingredients, and get ready to experience the magic of Hawaiian cuisine. I’m confident that you’ll love it as much as I do.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please share your experience in the comments below. Did you make any variations? What did you serve it with? What did your family and friends think? Your feedback is invaluable and helps other readers discover the joy of cooking. So, go ahead, give this recipe a try, and let’s spread the Aloha spirit, one delicious bite at a time!

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