Huli Huli Hawaiian Grilled Chicken Recipe

Huli Huli chicken, a popular Hawaiian dish, is a sweet and savory grilled chicken that’s marinated in a delicious mixture of soy sauce, pineapple juice, brown sugar, and ginger. The name “Huli Huli” comes from the Hawaiian word “huli,” which means “turn” or “flip.” Traditionally, the chicken is grilled over an open flame and frequently turned to ensure it is cooked evenly, giving it a rich, caramelized glaze. It’s a staple at Hawaiian barbecues, cookouts, and festive events.

Preparation:

Step 1: Prepare the Marinade

The key to Huli Huli chicken’s delicious flavor lies in the marinade. Combine all of the marinade ingredients in a large mixing bowl. Whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, ketchup, mustard, red pepper flakes (if using), and black pepper. Taste the marinade and adjust any seasonings according to your personal preference. If you want a sweeter version, add more honey or brown sugar. For a tangier flavor, a bit more vinegar or mustard can be added.

Once the marinade is well mixed, transfer it to a zip-lock bag or shallow dish. Add the chicken pieces to the marinade, ensuring they are fully submerged. Seal the bag or cover the dish and refrigerate for at least 1 hour, though for the best results, let it marinate for 4 hours to overnight. The longer the chicken sits in the marinade, the more flavorful it will become.

Step 2: Preheat the Grill

While the chicken is marinating, prepare your grill. If you’re using a charcoal grill, allow the charcoal to burn until it reaches a medium heat, about 375°F (190°C). For a gas grill, set the burners to medium-high heat. Make sure the grill grates are clean and well-oiled to prevent the chicken from sticking.

If you’re grilling pineapple as a garnish, slice fresh pineapple into rings or wedges. Brush them lightly with a bit of olive oil to prevent sticking and set aside for grilling.

Step 3: Grill the Chicken

Once the grill is preheated and the chicken has marinated, it’s time to grill! Remove the chicken from the marinade (but don’t discard the marinade—this will be used for basting). Pat the chicken dry with paper towels to help the skin crisp up while cooking. Brush the grill grates lightly with olive oil to prevent sticking, then place the chicken on the grill skin-side down.

Grill the chicken over direct heat for 6-8 minutes on the first side, until the skin is golden brown and crispy. Flip the chicken and reduce the heat to medium (or move the chicken to a cooler section of the grill). Continue grilling for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Be sure to baste the chicken with the reserved marinade during the last 5 minutes of cooking, flipping it frequently to coat the chicken evenly and create a caramelized glaze.

For a more authentic touch, you can flip the chicken frequently, as traditional “Huli Huli” means “turn” in Hawaiian. You can also baste every time you flip to maximize the glaze’s flavor.

Step 4: Grill the Pineapple (Optional)

If you’re using fresh pineapple, place the pineapple slices or wedges on the grill after the chicken has cooked for a few minutes. Grill the pineapple for about 3-4 minutes per side, or until it has nice grill marks and is slightly caramelized. Grilled pineapple adds a sweet and tangy flavor that complements the savory, sweet chicken perfectly.

Step 5: Rest and Serve

Once the chicken is cooked through and has reached an internal temperature of 165°F (75°C), remove it from the grill. Let the chicken rest for 5-10 minutes to allow the juices to redistribute.

Serve the grilled Huli Huli chicken with the grilled pineapple on the side. Garnish with freshly chopped green onions, cilantro, or sesame seeds for added texture and flavor. You can also drizzle any extra marinade (that hasn’t come into contact with raw chicken) over the top for an extra burst of flavor.

Serving Suggestions:

Huli Huli chicken pairs wonderfully with a variety of side dishes. Here are some traditional Hawaiian sides and ideas that complement the sweetness and savory depth of the chicken:

1. Coconut Rice:

A fragrant and creamy coconut rice is a perfect pairing for the grilled chicken. The mild sweetness of coconut complements the rich marinade of the chicken.

2. Grilled Vegetables:

Grilled vegetables like bell peppers, zucchini, and red onions add a colorful and healthy component to your meal. You can even add a few more pineapple slices to the grill to bring out their natural sweetness.

3. Hawaiian Macaroni Salad:

This creamy salad made with elbow macaroni, mayonnaise, carrots, and sometimes a hint of mustard, is a beloved side dish that balances the richness of grilled meats.

4. Fresh Fruit Salad:

A refreshing fruit salad with tropical fruits like mango, papaya, and kiwi pairs wonderfully with the bold flavors of the Huli Huli chicken.

5. Poi or Sweet Potatoes:

Poi is a classic Hawaiian dish made from taro root, while sweet potatoes bring a soft, subtly sweet element to your meal.

Tips for the Perfect Huli Huli Chicken:

1. Adjust the Sweetness:

The beauty of this recipe lies in how adjustable it is. If you prefer a sweeter marinade, you can increase the amount of brown sugar or honey. For a tangier profile, add more pineapple juice or a little extra vinegar.

2. Basting:

Do not skip the basting process! Basting the chicken with the marinade towards the end of cooking gives the chicken its signature caramelized glaze. Just make sure you use a fresh batch of marinade that has not been in contact with raw chicken.

3. Marinate Longer for Deeper Flavor:

Letting the chicken marinate overnight allows the flavors to penetrate the meat more deeply, resulting in a richer, more savory taste. If you’re in a rush, even 30 minutes to 1 hour will still give you a tasty result.

4. Grilling Temperature:

Ensure your grill is not too hot at first, as you want to slowly cook the chicken to avoid burning the glaze before the chicken is cooked through. Starting with a medium heat ensures an even cook.

5. Don’t Forget to Flip:

Remember the “Huli” part of the name—turn the chicken frequently for an even cook and to get that glossy, sticky glaze on all sides.

History and Fun Facts about Huli Huli Chicken:

The origins of Huli Huli chicken date back to the 1950s, when a Hawaiian entrepreneur named Ernest Morgado, known as “Uncle Ernie,” began selling grilled chicken at the state fairs in Hawaii. He created the marinade and came up with the name “Huli Huli,” meaning “turn” or “flip,” as he would turn the chicken over the fire to ensure even cooking. Uncle Ernie’s “Huli Huli chicken” became a local favorite and soon spread throughout the islands and beyond.

Today, Huli Huli chicken is not only popular in Hawaii but has also gained recognition in mainland America and other parts of the world. Many people who’ve visited Hawaii or experienced Hawaiian culture love recreating this iconic dish at home.

Conclusion:

Huli Huli Hawaiian Grilled Chicken is a delicious and simple dish that brings a taste of the islands right to your grill. With its sweet and savory marinade, crispy skin, and juicy interior, this dish is perfect for family dinners, cookouts, or special occasions. Serve it with tropical sides like coconut rice or a refreshing fruit salad, and enjoy a slice of Hawaiian paradise no matter where you are.