HULI HULI CHICKEN
This huli huli chicken is chicken thighs marinated in a mixture of pineapple juice, soy sauce, brown sugar and spices, then grilled to tender perfection. A tropical meal that’s easy to make and is sure to please any crowd!
You can never go wrong with chicken and pineapple – it’s a sweet and savory combination that’s always a winner. When I’m craving an island style dinner, I make pineapple chicken, Hawaiian chicken or this easy huli huli chicken.
What is Huli Huli Chicken?
Huli Huli Chicken dates back to 1954 when Ernest Mogado and Mike Asagi began grilling chicken in a teriyaki-style sauce in Hawaii. They had a special way of grilling it with a make-shift spit. They would yell “huli” which means “turn” when it was time to flip the chicken and baste it.
For my Grilled Huli Huli Chicken I use a marinade of brown sugar, ketchup, soy sauce, pineapple juice, dry sherry, garlic powder, and ground ginger.
The sugar in the marinade makes the chicken get wonderfully golden and charred as it grills.
HOW DO YOU MAKE HULI HULI CHICKEN?
This recipe starts with creating a marinade by whisking together pineapple juice, soy sauce, brown sugar, ketchup and sesame oil. Next, you will add garlic and ginger to the marinade. Place the chicken thighs into the marinade and refrigerate for at least one hour. Remove the chicken from the marinade, then grill it for 6-8 minutes per side or until cooked through. Baste the chicken with reserved marinade while it’s on the grill. After the chicken is done, it’s time to add sliced pineapple to the grill. Finally, plate the chicken and pineapple and garnish with green onions before serving.
Ingredients
Instructions
You can never go wrong with chicken and pineapple – it’s a sweet and savory combination that’s always a winner. When I’m craving an island style dinner, I make pineapple chicken, Hawaiian chicken or this easy huli huli chicken.
What is Huli Huli Chicken?
Huli Huli Chicken dates back to 1954 when Ernest Mogado and Mike Asagi began grilling chicken in a teriyaki-style sauce in Hawaii. They had a special way of grilling it with a make-shift spit. They would yell “huli” which means “turn” when it was time to flip the chicken and baste it.
For my Grilled Huli Huli Chicken I use a marinade of brown sugar, ketchup, soy sauce, pineapple juice, dry sherry, garlic powder, and ground ginger.
The sugar in the marinade makes the chicken get wonderfully golden and charred as it grills.
HOW DO YOU MAKE HULI HULI CHICKEN?
This recipe starts with creating a marinade by whisking together pineapple juice, soy sauce, brown sugar, ketchup and sesame oil. Next, you will add garlic and ginger to the marinade. Place the chicken thighs into the marinade and refrigerate for at least one hour. Remove the chicken from the marinade, then grill it for 6-8 minutes per side or until cooked through. Baste the chicken with reserved marinade while it’s on the grill. After the chicken is done, it’s time to add sliced pineapple to the grill. Finally, plate the chicken and pineapple and garnish with green onions before serving.
Ingredients
- 3/4 cup soy sauce
- 1/4 cup white wine
- 2 tbsp granulated sugar (I like Sugar in the Raw)
- 1 1/2 tsp freshly grated ginger
- 1 clove fresh garlic minced
- 3 lbs of chicken parts: breasts, leg quarters, wings (whatever your preference)
Instructions
- Combine all ingredients except the chicken parts. Mix thoroughly until the sugar is well-dissolved. Marinate the chicken parts in a zip-top bag for at least 2 hours. Overnight is best.
- To make in the oven:
- Bake the chicken at 350F for 1 hour, basting occasionally.
- To make on a grill:
- Grill the chicken over low heat for 45-60 minutes turning the pieces halfway through cooking time, basting occasionally.
