Huli Huli Chicken is something I never heard of before until my family and I went on vacation in Hawaii.
Just saying it is fun!
Huli Huli ….
This chicken has to be the most flavorful and amazing chicken I have EVER had. It is 5 stars as the day is long!
I have been cooking and making recipes for most of my life and for the FIRST time in history the words uttered out my families mouth shocked me.
They used a word I’ve never heard from them, ever.
It was …. ‘EXCELLENT’.
If you are looking for something different than your standard bbq chicken this summer than I encourage you to give this a try.
The marinade is more of a sauce consistency, very liquidy. It is flavored with pineapple juice, brown sugar, ginger, some garlic, ketchup, wine and soy sauce.
It is sweet from the pineapple, smoky, tangy, and fruity all at the same time.
I used chicken thighs when making this recipe and let them soak up the marinade in a glass baking dish for a few hours. You’ll be surprised how much the chicken soaks this up.
But I still wanted that traditional thick glaze to baste as the chicken was cooking. So I reserved about 1/2 cup or more, maybe 3/4, and I put it over high heat on the stove and let it come to a boil, then simmered it while the chicken was grilling.
Reducing the sauce resulted in a nice thick marinade that I slathered on the chicken the last 10 minutes it was grilling and it turned out beyond my expectations!
Legend has it that the name Huli-Huli came quite by accident. A man named Ernest Morgado barbecued mass quantities of chickens between two grills. When one side of the chicken halves was cooked, someone would shout, “huli,” Hawaiian for “turn.”
Morgado liked the name “huli-huli” so much that he registered the trademark with the Territory of Hawai’i in 1958 and the federal government in 1965.Print
- 1 Large Package Organic Chicken Thighs ( or wings or breasts)
- 1/4 Cup Pureed Organic Pineapple (pulse about 1/2 cup fresh pineapple in a small food processor with a Tablespoon or 2 of water)
- 1/3 Cup White Wine
- 1/2 Cup Organic Chicken Broth
- 1/4 Cup Organic Soy Sauce (or Tamari)
- 1/4 Cup Organic Ketchup
- 1/4 Cup Organic Brown Sugar
- 1/2 teaspoon Powdered Ginger
- 1 – 2 drops Worcestershire sauce
- Wash chicken parts and pat dry with paper towels. Place in a large baking dish or bowl
- Whisk the ingredients for the marinade together in a small bowl and pour 3/4 of it over the chicken and allow to marinade for at least 30 minutes, although overnight is best
- Bring the remaining marinade to a boil in a small saucepan and simmer to reduce it until it is thick and glossy
- Grill the chicken over medium/high heat for about 40 minutes (if using bone in thighs), turning and basting with the reduced marinade until chicken is done
- Pour any remaining marinade over the chicken just before serving
Recipe Adapted from: Polynesia.com/luaurecipes
I used all organic ingredients when possible making this recipe, and hope you do too! 🙂