Huli Huli Chicken Recipe: How to Make Hawaii’s Iconic Grilled Delight

 

Introduction

Did you know that Huli Huli Chicken, invented in 1955 by Ernest Morgado, has become Hawaii’s most beloved grilled chicken dish, with over 2.5 million servings sold annually at fundraisers alone? This sweet and savory masterpiece, whose name literally means “turn, turn” in Hawaiian, represents the perfect fusion of Asian and Pacific Island flavors. Today, we’ll explore seven incredible Huli Huli Chicken recipes that will transport your taste buds to the tropical paradise of Hawaii.

Ingredients List

For the Classic Huli Huli Chicken:

• 4 pounds chicken thighs (skin-on preferred)
• 1 cup pineapple juice (fresh yields best results)
• ½ cup soy sauce (or coconut aminos for gluten-free option)
• ½ cup brown sugar
• ⅓ cup ketchup
• ¼ cup rice vinegar
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 green onions, finely chopped

Timing

• Preparation time: 20 minutes
• Marinating time: 4-8 hours
• Cooking time: 35 minutes
  Total time: 5-9 hours (including marination)

Step-by-Step Instructions

Step 1: Prepare the Marinade

Combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger in a bowl. Whisk until sugar dissolves completely. Reserve 1 cup of marinade for basting.

Step 2: Marinate the Chicken

Place chicken in a large ziplock bag and pour the remaining marinade over it. Massage the marinade into the meat, ensuring even coating. Refrigerate for 4-8 hours.

Step 3: Prepare the Grill

Preheat your grill to medium-high heat (375°F). Clean and oil the grates to prevent sticking.

Step 4: Grill the Chicken

Place chicken on the grill, skin-side down. Grill for 15-20 minutes, turning frequently (“huli huli”) and basting with reserved marinade until internal temperature reaches 165°F.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 320
• Protein: 28g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 0g
• Sugar: 14g

Healthier Alternatives

• Replace brown sugar with monk fruit sweetener or honey
• Use skinless chicken thighs to reduce fat content
• Substitute ketchup with tomato paste and natural sweetener
• Try coconut aminos instead of soy sauce for lower sodium

Serving Suggestions

• Serve with grilled pineapple slices
• Pair with coconut rice
• Add Asian-style coleslaw
• Garnish with toasted sesame seeds and green onions

Common Mistakes to Avoid

1. Over-marinating (can make meat mushy)
2. Burning the sauce (due to high sugar content)
3. Insufficient turning during cooking
4. Using too high heat
5. Not reserving marinade for basting

Storing Tips

• Store leftover chicken in an airtight container for up to 3 days
• Freeze cooked chicken for up to 3 months
• Keep unused marinade refrigerated for up to 5 days
• Allow chicken to cool completely before storing

Conclusion

Mastering Huli Huli Chicken brings a taste of Hawaiian tradition to your backyard grilling. With these seven variations and detailed tips, you’re well-equipped to create this island favorite. Remember, the key to perfect Huli Huli Chicken lies in the balance of sweet and savory flavors, proper marination time, and frequent turning during cooking.

FAQs

Q: Can I make Huli Huli Chicken in the oven?
A: Yes! Bake at 375°F for 45-50 minutes, turning and basting every 15 minutes.

Q: What’s the best cut of chicken to use?
A: Chicken thighs are traditional and provide the best results due to their higher fat content and moisture retention.

Q: Can I make the marinade ahead of time?
A: Yes, the marinade can be prepared up to 5 days in advance when stored properly in the refrigerator.

Q: Why is my chicken getting too dark too quickly?
A: This usually happens when the heat is too high. Maintain medium-high heat and keep turning the chicken frequently.

Q: Can I use this marinade for other meats?
A: Absolutely! The marinade works well with pork, fish, and other cuts of chicken.