What is Huli Huli Chicken and where does it come from?

Huli Huli Chicken is a popular Hawaiian dish made by marinating chicken in a sweet and savory sauce typically consisting of soy sauce, brown sugar, ginger, and garlic, then grilling it over an open flame. The name "Huli Huli" means "turn turn" in Hawaiian, referring to the way the chicken is constantly turned on the grill for even cooking and a smoky flavor. It originated in Hawaii in the mid-20th century and has become a staple at Hawaiian barbecues and luaus.

How do I make Huli Huli Chicken at home?

To make Huli Huli Chicken at home, start by preparing a marinade with ingredients like soy sauce, brown sugar, ketchup or pineapple juice, ginger, garlic, and sometimes sesame oil. Marinate chicken pieces for at least a few hours or overnight for best flavor. Grill the chicken over medium-high heat, turning frequently and basting with leftover marinade to achieve a caramelized, smoky exterior. Cooking times vary depending on the cut, but bone-in thighs usually take 25-30 minutes. Serve with rice and grilled vegetables for a classic Hawaiian meal.

Can I bake Huli Huli Chicken instead of grilling it?

Yes, you can bake Huli Huli Chicken if you don’t have access to a grill. Preheat your oven to 375°F (190°C) and place the marinated chicken on a baking sheet lined with foil or parchment paper. Bake for about 35-45 minutes, turning and basting with the marinade halfway through cooking to keep the chicken moist and flavorful. To get a slightly charred effect, you can finish by broiling the chicken for 2-3 minutes on high, watching carefully to avoid burning.

What are the best cuts of chicken for Huli Huli Chicken?

The best cuts of chicken for Huli Huli Chicken are bone-in, skin-on pieces such as thighs, drumsticks, or quarter chickens. These cuts stay juicy and tender during grilling and absorb the marinade well. Skin adds flavor and crisps up beautifully over direct heat. While boneless chicken breasts can be used for a quicker cooking option, they may dry out easily, so it’s important to marinate thoroughly and monitor cooking time closely.

How long should I marinate chicken for authentic Huli Huli flavor?

For authentic Huli Huli flavor, marinate the chicken for a minimum of 2 to 4 hours, but preferably overnight (8 to 12 hours) if possible. Longer marinating allows the chicken to absorb the sweet, savory, and slightly tangy flavors, making the meat tender and flavorful. If short on time, even 30 minutes can add some flavor, but extended marinating produces the characteristic Hawaiian taste that sets Huli Huli Chicken apart.

Huli Huli Chicken Recipe With Authentic Hawaiian Taste

Name: Huli Huli Chicken
Prep time: PT-489529H15M4S
Cook time: 15 min
Total time: PT-489529H4S
Cuisine: Hawaiian
Ingredients: – 1.5 kg (3 lb) chicken thighs or breasts for juicy, tender texture; – 1 tablespoon vegetable oil for brushing the grill or skillet; – 3/4 cup canned or bottled unsweetened pineapple juice adds natural sweetness and tropical notes; – 1 1/2 tablespoons freshly grated ginger enhances aroma and flavor depth; – 1 1/2 tablespoons freshly grated garlic provides pungency and complexity; – 1/2 cup tomato ketchup or tomato sauce contributes tang and color; – 1/2 cup soy sauce delivers umami and saltiness; – 1/4 cup sherry, Chinese cooking wine, or Mirin (or use chicken stock as a non-alcoholic alternative) adds depth and a hint of wine-like flavor; – 1/4 cup brown sugar for sweetness and caramelization; – 1 tablespoon Sriracha brings a touch of heat; – 2 tablespoons rice vinegar or cider vinegar imparts subtle acidity; – 1 tablespoon toasted sesame oil finishes with a nutty richness

Description

🍍 Huli Huli Chicken offers a deliciously sticky, sweet-savory glaze with authentic Hawaiian flavors perfect for grilling or pan-searing.
🔥 This dish is easy to prepare and ideal for gatherings, delivering juicy chicken with a caramelized pineapple-based marinade.

Ingredients

– 1.5 kg (3 lb) chicken thighs or breasts for juicy, tender texture

– 1 tablespoon vegetable oil for brushing the grill or skillet

– 3/4 cup canned or bottled unsweetened pineapple juice adds natural sweetness and tropical notes

– 1 1/2 tablespoons freshly grated ginger enhances aroma and flavor depth

– 1 1/2 tablespoons freshly grated garlic provides pungency and complexity

– 1/2 cup tomato ketchup or tomato sauce contributes tang and color

– 1/2 cup soy sauce delivers umami and saltiness

– 1/4 cup sherry, Chinese cooking wine, or Mirin (or use chicken stock as a non-alcoholic alternative) adds depth and a hint of wine-like flavor

– 1/4 cup brown sugar for sweetness and caramelization

– 1 tablespoon Sriracha brings a touch of heat

– 2 tablespoons rice vinegar or cider vinegar imparts subtle acidity

– 1 tablespoon toasted sesame oil finishes with a nutty richness

Instructions

1-First, mix all the marinade ingredients in a large bowl: 3/4 cup canned or bottled unsweetened pineapple juice, 1 1/2 tablespoons freshly grated ginger, 1 1/2 tablespoons freshly grated garlic, 1/2 cup tomato ketchup or tomato sauce, 1/2 cup soy sauce, 1/4 cup sherry or an alternative, 1/4 cup brown sugar, 1 tablespoon Sriracha, 2 tablespoons rice vinegar, and 1 tablespoon toasted sesame oil. Reserve 3/4 cup of this mix for basting, then pour the rest over 1.5 kg of chicken in a non-metal container for even soaking.

2-Marinate for 24 to 48 hours for the best taste, or at least 3 hours if you’re short on time this step is what gives the chicken its signature sticky glaze. Once ready, preheat your BBQ grill or skillet to medium-high and brush it with 1 tablespoon of vegetable oil. Remove the chicken from the marinade, cook for 2 to 3 minutes on the first side, then flip and cook for 2 minutes on the second side.

3-Keep basting and flipping every minute with the reserved marinade for about 10 minutes until the chicken hits 75°C (167°F) for thighs or 65°C (150°F) for breasts. Let it rest covered for 3 minutes before serving, and add optional garnishes like sliced green onions or grilled pineapple slices cooked 3 minutes per side. If grilling isn’t an option, pop it in the oven at 180°C for 10 to 15 minutes it’s that flexible! This method pairs well with fresh sides, making it a go-to for home cooks and busy parents.

Notes

🍹 Use canned or bottled pineapple juice to avoid over-tenderizing the chicken.
🌡️ Monitor internal temperature for perfectly cooked chicken: 75°C for thighs, 65°C for breasts.
🍍 Serve with grilled pineapple or fresh tropical sides to enhance the Hawaiian flavor experience.

Prep Time: 15 minutes
Marinating Time: 3 hours to 48 hours
Cook Time: 15 minutes
Category: Main Course
Method: Grilling, marinating, pan searing
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 12 g
Sodium: 900 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 90 mg

Keywords: Huli Huli chicken, Hawaiian chicken, pineapple marinade, grilled chicken