Huli Huli Chicken Grill: Your Guide to Hawaiian BBQ Perfection

Huli Huli Chicken Grill: Prepare for a taste of paradise! Imagine sinking your teeth into succulent, smoky chicken, glazed with a sweet and tangy sauce that transports you straight to the sun-kissed beaches of Hawaii. This isn’t just grilled chicken; it’s an experience, a culinary journey that will have your taste buds singing “Aloha!”

Huli Huli Chicken boasts a rich history, deeply rooted in Hawaiian culture. Legend has it that the dish originated in the 1950s, popularized by Ernest Morgado, a businessman who grilled chicken marinated in his mother’s secret sauce at a farmers’ gathering. The name “Huli Huli” comes from the Hawaiian word for “turn,” referring to the way the chicken is constantly flipped on the grill to ensure even cooking and that signature caramelized glaze.

What makes Huli Huli Chicken Grill so irresistible? It’s the perfect balance of flavors – the savory chicken, the smoky char from the grill, and that unforgettable sweet and tangy Huli Huli sauce. The sauce, typically a blend of soy sauce, brown sugar, ginger, garlic, and pineapple juice, creates a sticky, glossy coating that’s simply divine. Whether you’re hosting a backyard barbecue or simply craving a taste of the islands, this recipe is guaranteed to be a crowd-pleaser. Plus, with a little preparation, it’s surprisingly easy to make at home, bringing the authentic flavors of Hawaii to your own kitchen.

Ingredients:

• For the Huli Huli Sauce:
• 1 cup soy sauce (low sodium preferred)
• 1 cup pineapple juice
• 1/2 cup brown sugar, packed
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 2 tablespoons grated fresh ginger
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 teaspoon ground black pepper
• For the Chicken:
• 3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best, or a whole chicken butterflied)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional Garnishes:
• Chopped green onions
• Sesame seeds
• Pineapple wedges

Preparing the Huli Huli Sauce:

1. In a medium saucepan, combine the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, grated ginger, sesame oil, minced garlic, Worcestershire sauce, dry mustard, red pepper flakes (if using), and black pepper.
2. Whisk all the ingredients together until the brown sugar is mostly dissolved.
3. Place the saucepan over medium heat and bring the mixture to a simmer.
4. Once simmering, reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly. Be careful not to let it burn.
5. After simmering, remove the sauce from the heat and let it cool completely. As it cools, it will thicken further.
6. Once cooled, taste the sauce and adjust the seasonings as needed. You might want to add a little more brown sugar for sweetness, soy sauce for saltiness, or red pepper flakes for heat. Remember, you’ll be using this sauce to baste the chicken, so you want it to be flavorful!
7. Reserve about 1/2 cup of the sauce in a separate container for basting the chicken during the last few minutes of grilling. This will prevent cross-contamination from the raw chicken.

Marinating the Chicken:

1. Pat the chicken pieces dry with paper towels. This will help the chicken to brown nicely on the grill.
2. Place the chicken pieces in a large resealable plastic bag or a large bowl.
3. Pour the majority of the cooled Huli Huli sauce (reserving that 1/2 cup for basting) over the chicken, ensuring that all pieces are well coated.
4. Seal the bag or cover the bowl tightly with plastic wrap.
5. Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will be. I usually aim for at least 8 hours.
6. Turn the bag or stir the chicken occasionally to ensure even marination.

Preparing the Grill:

1. Prepare your grill for medium heat. If using a charcoal grill, arrange the coals so that you have a hot zone and a cooler zone. This will allow you to move the chicken around as needed to prevent burning. If using a gas grill, preheat it to medium heat (around 350-400°F or 175-200°C).
2. Clean the grill grates thoroughly with a wire brush. This will help prevent the chicken from sticking.
3. Lightly oil the grill grates with olive oil or cooking spray. This will further help prevent sticking.

Grilling the Huli Huli Chicken:

1. Remove the chicken from the marinade and discard the marinade. Do not reuse the marinade, as it has been in contact with raw chicken.
2. Lightly brush the chicken pieces with olive oil and season with salt and pepper. Even though the marinade is flavorful, a little extra seasoning can enhance the taste.
3. Place the chicken pieces on the hot side of the grill, skin-side down.
4. Grill the chicken for about 5-7 minutes per side, or until the skin is nicely browned and slightly charred. Watch carefully to prevent burning. If the chicken is browning too quickly, move it to the cooler side of the grill.
5. Continue grilling the chicken, turning occasionally, for about 20-30 minutes total, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure that the chicken is cooked through.
6. During the last 5-10 minutes of grilling, baste the chicken with the reserved 1/2 cup of Huli Huli sauce. This will give the chicken a beautiful glaze and add even more flavor. Baste the chicken several times, turning it frequently to ensure even coverage.
7. Once the chicken is cooked through and nicely glazed, remove it from the grill and let it rest for 5-10 minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful chicken.

Serving the Huli Huli Chicken:

1. Garnish the Huli Huli chicken with chopped green onions and sesame seeds.
2. Serve the chicken with your favorite sides, such as rice, macaroni salad, coleslaw, or grilled pineapple.
3. Pineapple wedges make a great addition to the plate, complementing the flavors of the Huli Huli sauce.
4. Enjoy your delicious homemade Huli Huli chicken!

Tips for Perfect Huli Huli Chicken:

• Don’t skip the marinating time: The longer the chicken marinates, the more flavorful it will be. Overnight marinating is ideal.
• Control the heat: Keep a close eye on the grill and adjust the heat as needed to prevent burning. Moving the chicken to a cooler zone can help.
• Use a meat thermometer: This is the best way to ensure that the chicken is cooked through to a safe internal temperature.
• Baste generously: Basting the chicken with the reserved sauce during the last few minutes of grilling will create a beautiful glaze and add extra flavor.
• Let it rest: Allowing the chicken to rest before serving will result in more tender and juicy meat.
• Consider butterflying the chicken: For a whole chicken, butterflying it (removing the backbone and flattening it out) allows it to cook more evenly on the grill.
• Experiment with wood chips: Adding wood chips to your charcoal grill can impart a smoky flavor to the chicken. Hickory or mesquite wood chips work well. Soak the wood chips in water for at least 30 minutes before adding them to the grill.
• Make extra sauce: If you love the Huli Huli sauce, consider making a double batch so you have extra to serve with the chicken or use as a marinade for other meats.
• Adjust the spice level: If you prefer a spicier Huli Huli chicken, add more red pepper flakes to the sauce. You can also add a pinch of cayenne pepper.
• Use fresh ginger and garlic: Freshly grated ginger and minced garlic will provide the best flavor for the Huli Huli sauce.

Variations:

• Huli Huli Chicken Skewers: Cut the chicken into bite-sized pieces and thread them onto skewers. Marinate and grill as directed.
• Huli Huli Chicken Burgers: Grind chicken thighs and mix with Huli Huli sauce. Form into patties and grill. Serve on buns with your favorite toppings.
• Huli Huli Chicken Salad: Grill or bake the chicken and shred it. Toss with mixed greens, pineapple chunks, red onion, and a Huli Huli vinaigrette.
• Huli Huli Chicken Pizza: Use Huli Huli sauce as the base for a pizza. Top with grilled chicken, pineapple, red onion, and mozzarella cheese.

Conclusion:

This isn’t just another grilled chicken recipe; it’s a passport to the sun-drenched shores of Hawaii, right from your own backyard! The sweet, savory, and slightly tangy Huli Huli Chicken Grill is a flavor explosion that will have everyone begging for seconds. Trust me, once you experience the magic of that signature glaze caramelizing over the open flame, you’ll understand why this recipe is an absolute must-try.

But why is it so special? It’s the perfect balance of ingredients, the simplicity of the preparation, and the sheer joy of grilling that makes this dish a winner. The marinade, bursting with ginger, garlic, soy sauce, and brown sugar, penetrates deep into the chicken, ensuring every bite is packed with flavor. And the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

This Huli Huli Chicken Grill is fantastic served in so many ways. For a classic Hawaiian plate lunch, serve it with a scoop of fluffy white rice, a scoop of creamy macaroni salad, and a side of grilled pineapple. The sweetness of the pineapple perfectly complements the savory chicken.

Looking for something lighter? Shred the chicken and use it in tacos with a vibrant slaw and a drizzle of sriracha mayo. Or, toss it into a salad with mixed greens, avocado, and a lime vinaigrette. The possibilities are endless!

For variations, consider adding a touch of heat to the marinade with a pinch of red pepper flakes or a dash of your favorite hot sauce. If you’re not a fan of soy sauce, you can substitute it with tamari or coconut aminos. And if you don’t have access to a grill, you can easily bake the chicken in the oven or cook it in a skillet on the stovetop. Just be sure to baste it frequently with the marinade to achieve that beautiful, glossy glaze.

Another fun variation is to use different cuts of chicken. While I personally love using bone-in, skin-on chicken thighs for maximum flavor and juiciness, you can also use chicken breasts, drumsticks, or even a whole chicken. Just adjust the cooking time accordingly.

Don’t be afraid to experiment with different herbs and spices too! A little bit of smoked paprika can add a smoky depth to the flavor, while a sprinkle of sesame seeds can add a nutty crunch.

Your Huli Huli Adventure Awaits!

I’m so confident that you’ll love this Huli Huli Chicken Grill recipe. It’s a guaranteed crowd-pleaser that’s perfect for summer barbecues, weeknight dinners, or any occasion that calls for a delicious and easy meal.

So, fire up your grill, gather your ingredients, and get ready to embark on a culinary adventure to the islands. I can’t wait to hear about your experience! Please, try this recipe and share your photos and feedback in the comments below. Let me know what variations you tried and what you served it with. I’m always looking for new and exciting ways to enjoy this amazing dish. Happy grilling, and Aloha!

---