Authentic Hawaiian Huli Huli Chicken – Easy Grill Recipe for Summer BBQs!
Description of this Recipe
Transport your taste buds to the sun-kissed shores of Hawaii with this unbelievably delicious Huli Huli Chicken recipe. Marinated in a tantalizing blend of sweet pineapple juice, savory soy sauce, ginger, garlic, and a touch of brown sugar, this chicken becomes incredibly tender and infused with an unforgettable tropical flavor. The “huli” refers to the Hawaiian word for “turn,” which is exactly what you’ll be doing on the grill to achieve that perfectly caramelized, smoky char that makes this dish so special. This recipe is not only easy to follow but also guaranteed to impress your friends and family at your next summer BBQ. Forget the takeout; bring the taste of the islands home!
Why You’ll Love This Recipe
There are countless reasons to fall in love with Huli Huli Chicken. First and foremost, the flavor is an absolute explosion of tropical goodness. The combination of sweet, savory, and smoky notes is simply irresistible. The pineapple juice acts as a natural tenderizer, ensuring that the chicken is juicy and succulent. This recipe is also incredibly versatile. Whether you’re grilling chicken pieces, a whole chicken, or even chicken thighs, the marinade works its magic every time. Plus, it’s a crowd-pleaser! Everyone from kids to adults will rave about this Hawaiian delight. And let’s not forget the aroma – the sweet and smoky scent wafting from the grill as the chicken cooks is enough to make your mouth water in anticipation. Finally, this recipe is surprisingly easy to make, making it perfect for both weeknight dinners and weekend gatherings.
Introduction
Huli Huli Chicken is more than just a recipe; it’s a culinary experience that embodies the spirit of Hawaiian hospitality and the joy of outdoor cooking. The term “Huli Huli” literally translates to “turn, turn” in Hawaiian, referring to the traditional method of cooking the chicken over an open fire or grill, constantly rotating it to ensure even cooking and a beautifully caramelized exterior. While the exact origins of Huli Huli Chicken are debated, it’s believed that Ernest Morgado, a Honolulu businessman, popularized the dish in the 1950s when he cooked it as a fundraiser. The secret to authentic Huli Huli Chicken lies in the marinade, a harmonious blend of sweet, savory, and umami flavors that penetrate deep into the chicken, creating an unforgettable taste sensation. This recipe aims to capture the essence of traditional Huli Huli Chicken while making it accessible for home cooks to recreate the magic of Hawaiian BBQ. Get ready to embark on a culinary journey that will transport you to the beautiful islands of Hawaii with every delicious bite!
Ingredients:
- 3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts) or a whole chicken, spatchcocked
- 1 ½ cups pineapple juice
- ½ cup soy sauce (low sodium preferred)
- ¼ cup brown sugar, packed
- ¼ cup rice vinegar
- 3 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- 2 tablespoons vegetable oil, for grilling
Prep:
Step 1: Prepare the Marinade: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, smoked paprika, black pepper, and red pepper flakes (if using). Ensure the brown sugar is fully dissolved.
Step 2: Marinate the Chicken: Place the chicken pieces (or spatchcocked whole chicken) in a large resealable bag or a non-reactive container (glass or ceramic). Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight, turning the chicken occasionally to ensure even marination.
Step 3: Prepare the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
Step 4: Remove Chicken from Marinade: Take the chicken out of the refrigerator about 30 minutes before grilling to allow it to come closer to room temperature. Remove the chicken from the marinade and reserve the marinade in a saucepan.
Step 5: Simmer the Reserved Marinade: Pour the reserved marinade into a saucepan and bring it to a boil over medium heat. Reduce the heat and simmer for 10-15 minutes, or until the marinade has thickened slightly. This step is crucial to kill any bacteria from the raw chicken and create a delicious glaze.
COOK Rating:
5 out of 5 stars
Serving Suggestions:
Huli Huli Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are a few serving suggestions to create a complete and satisfying meal:
- Classic Hawaiian Plate Lunch: Serve the Huli Huli Chicken with scoops of white rice, macaroni salad (Hawaiian-style with mayonnaise, celery, and macaroni), and a side of creamy coleslaw. This is the quintessential Hawaiian experience!
- Grilled Pineapple: The sweet and tangy flavor of grilled pineapple perfectly complements the savory chicken. Simply grill pineapple slices alongside the chicken for a delightful side.
- Steamed Vegetables: For a healthier option, serve the Huli Huli Chicken with steamed green beans, broccoli, or asparagus. A sprinkle of sesame seeds adds a touch of elegance.
- Hawaiian Sweet Rolls: Warm, soft Hawaiian sweet rolls are perfect for soaking up the delicious marinade.
- Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken. Consider adding tropical fruits like mango or papaya to the salad for an extra Hawaiian twist.
- Coconut Rice: Cook rice with coconut milk for a creamy and fragrant side dish that enhances the tropical flavors of the chicken.
Tips:
- Don’t Skip the Marinating Time: The longer you marinate the chicken, the more flavorful and tender it will become. Overnight marination is highly recommended.
- Use a Meat Thermometer: To ensure the chicken is cooked through but not dry, use a meat thermometer to check the internal temperature. Chicken should reach an internal temperature of 165°F (74°C).
- Control the Heat: Grilling over medium heat is crucial to prevent the chicken from burning on the outside while remaining raw on the inside. Adjust the heat as needed to maintain a steady temperature.
- Baste Frequently: Basting the chicken with the simmered marinade during the last few minutes of grilling will create a beautiful caramelized glaze and add extra flavor.
- Let the Chicken Rest: After grilling, let the chicken rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Spatchcock for Even Cooking: Spatchcocking the chicken (removing the backbone and flattening the bird) allows it to cook more evenly on the grill, resulting in crispy skin and juicy meat.
Prep Time: 15 minutes
Cook Time: 35-45 minutes
Total Time: 4 hours 50 minutes (includes marinating time)
Nutrition Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Calories: Approximately 450-550 per serving (depending on the size of the chicken piece)
Protein: 40-50 grams per serving
Sodium: 500-700mg per serving
Conclusion
Huli Huli Chicken is a culinary masterpiece that captures the essence of Hawaiian cuisine. With its irresistible blend of sweet, savory, and smoky flavors, this recipe is sure to become a family favorite. Whether you’re hosting a summer BBQ or simply craving a taste of the tropics, Huli Huli Chicken is the perfect dish to transport your taste buds to the sun-kissed shores of Hawaii. So fire up the grill, gather your friends and family, and prepare to experience the magic of Huli Huli Chicken! The combination of the tender, juicy chicken, the flavorful marinade, and the smoky char from the grill is simply unbeatable. Enjoy this taste of paradise!
Write 5 questions and answers about this recipe.
Question 1: Can I use boneless, skinless chicken breasts for this recipe?
Answer: While boneless, skinless chicken breasts can be used, the results won’t be quite as authentic or flavorful as with bone-in, skin-on pieces. Chicken breasts tend to dry out more easily on the grill. If you do use them, be sure to monitor them closely and avoid overcooking. Reduce the grilling time accordingly. Consider pounding the chicken breasts to an even thickness for faster, more even cooking. You can also wrap them in bacon to help keep them moist and add more flavor.
Question 2: Can I bake this Huli Huli Chicken in the oven instead of grilling it?
Answer: Yes, you can definitely bake Huli Huli Chicken in the oven. Preheat your oven to 375°F (190°C). Place the marinated chicken pieces in a baking dish, skin-side up. Bake for 45-60 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the simmered marinade during the last 15-20 minutes of baking to create a nice glaze. While baking won’t give you the same smoky flavor as grilling, it’s a convenient option for rainy days or when you don’t have access to a grill.
Question 3: Can I make the marinade ahead of time?
Answer: Absolutely! In fact, making the marinade a day or two in advance allows the flavors to meld together even more, resulting in a more flavorful chicken. Simply store the marinade in an airtight container in the refrigerator until you’re ready to use it.
Question 4: What can I substitute for pineapple juice if I don’t have any?
Answer: If you don’t have pineapple juice on hand, you can substitute it with apple juice or a mixture of apple juice and a little bit of lemon juice. The acidity in these juices helps to tenderize the chicken in a similar way to pineapple juice. However, keep in mind that the flavor will be slightly different, so you might want to adjust the other ingredients accordingly. For example, you could add a touch more brown sugar to compensate for the lack of sweetness from the pineapple juice.
Question 5: Can I use this marinade on other types of meat, such as pork or ribs?
Answer: Yes, this Huli Huli marinade is delicious on other types of meat, such as pork ribs or pork tenderloin. The sweet and savory flavors complement pork beautifully. Simply marinate the pork for at least 4 hours, or preferably overnight, and then grill, bake, or slow cook it until it’s cooked through. The marinade also works well with seafood like shrimp or salmon, but marinate for a shorter time (30 minutes to 1 hour) to prevent the seafood from becoming too mushy.
Authentic Hawaiian Huli Huli Chicken Recipe
Ingredients
Method
- Step 1: Prepare the Marinade: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, smoked paprika, black pepper, and red pepper flakes (if using). Ensure the brown sugar is fully dissolved.
- Step 2: Marinate the Chicken: Place the chicken pieces (or spatchcocked whole chicken) in a large resealable bag or a non-reactive container (glass or ceramic). Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight, turning the chicken occasionally to ensure even marination.
- Step 3: Prepare the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Step 4: Remove Chicken from Marinade: Take the chicken out of the refrigerator about 30 minutes before grilling to allow it to come closer to room temperature. Remove the chicken from the marinade and reserve the marinade in a saucepan.
- Step 5: Simmer the Reserved Marinade: Pour the reserved marinade into a saucepan and bring it to a boil over medium heat. Reduce the heat and simmer for 10-15 minutes, or until the marinade has thickened slightly. This step is crucial to kill any bacteria from the raw chicken and create a delicious glaze.
