Huli Huli Chicken: Delicious Hawaiian Grilled Chicken Recipe
Introduction
Huli Huli Chicken is a famous Hawaiian dish known for its unique, sweet, and savory flavor profile. The word “Huli” translates to “turn” in Hawaiian, which refers to the traditional method of turning the chicken on a grill while basting it with a flavorful sauce. The chicken is marinated in a delicious sauce made of ingredients like pineapple juice, soy sauce, ginger, and garlic, which caramelize beautifully as the chicken cooks over the grill. Huli Huli Chicken is perfect for summer barbecues or any time you’re craving a tropical-inspired dish with a touch of aloha!
The History of Huli Huli Chicken
Huli Huli Chicken has its roots in Hawaii, and it was created by a local man named Ernest Morgado in the 1950s. While working as a farmer, Morgado began cooking chicken on the grill for fundraisers, using a special marinade. He coined the term “Huli Huli” to describe the process of flipping the chicken while grilling it. The dish quickly became popular and spread across Hawaii, often served at luaus, beach parties, and local festivals. Over time, it gained recognition beyond Hawaii, becoming a beloved dish for anyone craving the taste of the islands.
Ingredients Breakdown
- Chicken: Typically, bone-in, skin-on chicken thighs are used for Huli Huli Chicken. Thighs are flavorful, juicy, and less likely to dry out during grilling. However, boneless, skinless breasts or wings can also be used depending on preference.
- Pineapple Juice: Adds sweetness and acidity, helping to tenderize the chicken and infuse it with a tropical flavor.
- Soy Sauce: A key component of the marinade, soy sauce gives the dish its salty umami flavor, balancing out the sweetness from the pineapple juice.
- Brown Sugar: Brings sweetness to the marinade, helping the chicken caramelize beautifully as it grills.
- Ginger and Garlic: Freshly grated ginger and minced garlic provide aromatic, savory, and slightly spicy undertones.
- Sesame Oil: Adds a nutty flavor and richness to the marinade, complementing the other ingredients.
- Ketchup: Adds a slight tanginess and helps balance the other sweet and savory ingredients in the marinade.
- Rice Vinegar: A small amount of rice vinegar adds a mild acidity, which enhances the overall flavor of the marinade.
Step-by-Step Recipe
Ingredients:
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- 1 cup pineapple juice (preferably fresh or 100% pure)
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tbsp ketchup
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1/4 cup green onions, chopped (for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions:
- Prepare the Marinade:
- In a medium bowl, combine the pineapple juice, soy sauce, brown sugar, sesame oil, ketchup, garlic, ginger, and rice vinegar. Whisk together until the sugar is dissolved and all ingredients are well mixed.
- Marinate the Chicken:
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Preheat the Grill:
- Preheat your grill to medium heat (about 350°F/175°C). If using a charcoal grill, ensure the coals are evenly spread.
- Grill the Chicken:
- Remove the chicken from the marinade, letting any excess marinade drip off. Reserve the marinade for basting.
- Place the chicken on the grill, skin side down, and cook for 6-8 minutes per side, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy.
- While grilling, baste the chicken with the reserved marinade every few minutes to keep it moist and to enhance the flavor. Turn the chicken frequently to ensure even cooking and to avoid burning.
- Serve:
- Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds (if using) before serving.
- Enjoy!
- Serve the Huli Huli Chicken with rice, grilled vegetables, or a fresh tropical salad for a complete meal.
Tips for the Perfect Huli Huli Chicken:
- Marinate for Maximum Flavor: Marinate the chicken for at least 2 hours, but if you can let it sit overnight, the flavors will penetrate deeper into the meat, making the chicken even more flavorful.
- Grill with Care: Be sure to flip the chicken frequently to ensure it cooks evenly and doesn’t burn. The sugars in the marinade can caramelize quickly, so keep an eye on the chicken while grilling.
- Reserved Marinade: Don’t forget to reserve some of the marinade before adding the raw chicken. You’ll want this to baste the chicken while it cooks for extra flavor.
- Use Bone-In, Skin-On Chicken: Bone-in, skin-on chicken thighs provide the most flavor and juiciness, but you can use other cuts like breasts or wings if you prefer.
- Brush with Sauce: For an added boost of flavor, brush the chicken with extra sauce right before serving for a glossy finish and more depth of flavor.
Variations and Customizations:
- Spicy Huli Huli Chicken: Add some chopped fresh chili peppers or a dash of hot sauce to the marinade to give the dish a spicy kick.
- Grilled Pineapple: Serve with grilled pineapple slices on the side for a fuller tropical experience. The sweetness of grilled pineapple pairs perfectly with the savory chicken.
- Vegetarian Option: Swap out the chicken for firm tofu or tempeh for a vegetarian version. Marinate the tofu the same way and grill until golden brown.
- Huli Huli Chicken Skewers: For a fun twist, cut the chicken into smaller pieces and skewer them. Grill as you would with the whole pieces, basting frequently.
Health Considerations and Nutritional Value:
- Calories: A serving of Huli Huli Chicken (about one chicken thigh) contains roughly 300-350 calories, depending on the size of the chicken and the amount of marinade used.
- Protein: Chicken thighs are a great source of protein, providing around 20-25 grams of protein per serving.
- Carbohydrates: The marinade contains a small amount of sugar from brown sugar and ketchup, but it’s relatively low in carbs. Serve with a side of brown rice or grilled vegetables for a balanced meal.
- Fat: Chicken thighs contain more fat than chicken breasts, but it’s a natural source of healthy fats. If you prefer less fat, use skinless chicken breasts.
- Sodium: Since soy sauce is a primary ingredient in the marinade, the dish can be high in sodium. To reduce sodium, use low-sodium soy sauce or tamari.
Frequently Asked Questions (FAQ):
Q: Can I make the marinade ahead of time?
A: Yes! You can prepare the marinade up to 3 days in advance. Just store it in an airtight container in the fridge until you’re ready to use it.
Q: Can I bake the chicken instead of grilling it?
A: Yes, you can bake the marinated chicken in a preheated oven at 400°F (200°C) for 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C). Be sure to baste it a couple of times while baking for the best flavor.
Q: How do I know when the chicken is done?
A: The best way to check if your chicken is fully cooked is by using a meat thermometer. The internal temperature should reach 165°F (74°C) to ensure it’s safe to eat.
Q: Can I freeze the marinated chicken?
A: Yes! You can freeze the marinated chicken for up to 3 months. Just place the chicken and marinade in a freezer-safe bag or container. When ready to cook, thaw in the fridge overnight and proceed with grilling.
Q: What should I serve with Huli Huli Chicken?
A: Huli Huli Chicken pairs wonderfully with steamed rice, grilled vegetables, or a tropical fruit salad. You can also serve it with coconut rice for an extra island-inspired touch.
Huli Huli Chicken is a simple yet flavorful dish that brings the taste of Hawaii right to your grill. With its sweet and savory marinade, it’s a crowd-pleasing recipe perfect for any occasion. Whether you’re cooking for a family meal, a summer barbecue, or just craving something with a tropical flair, Huli Huli Chicken will transport your taste buds to the islands!
Huli Huli Chicken: Delicious Hawaiian Grilled Chicken Recipe
Ingredients
- 1.5 kg / 3 lb chicken thighs or breast, Note 1
- 1 tbsp vegetable oil
- Marinade:
- 3/4 cup pineapple juice canned or bottled (NOT FRESH!) , unsweetened (Note 2)
- 1 1/2 tbsp ginger freshly grated (Note 3)
- 1 1/2 tbsp garlic freshly grated (Note 3)
- 1/2 cup tomato ketchup or Aussie tomato sauce
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine Note 4
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar or cider vinegar
- 1 tbsp sesame oil toasted
- Garnishes optional:
- Sliced green onion
- Pineapple slices grilled for 3 minutes on each side for lines
Instructions
- arinade:
- Mix marinade, set aside 3/4 cup (185 ml) for basting.
- Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 – 48 hours.
- Cooking:
- Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
- Drain excess marinade from chicken, place on BBQ/skillet.
- Cook the first side for 2 – 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
- Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
- Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
- Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.