Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. We’re fresh back from Hawai’i and huli huli chicken was on the menu everywhere. Huli huli chicken is a Hawaiian favorite of local-style bbq chicken. “Huli huli” means “turn turn” in Hawaiian, referring to how the chicken is traditionally turned on a rotisserie or spit over the heat, or frequently turned on the grill or in the oven for each cooking and charring. It’s a dish you’ll find at luaus or local gatherings and events, definitely a local favorite. It is not typically a spicy dish, with a focus more on the sweet and savory combination, though I incorporate a spicy kick I believe you will enjoy. This is how I like to make mine. Let’s talk about how to make huli huli chicken, shall we?
Ketchup. Soy Sauce. Shoyu. Brown Sugar. Canned Pineapple Juice. Do not use fresh. Rice Vinegar. Apple cider vinegar is great, too. Sesame Oil. Hot Sauce or Sriracha. Optional, for a spicy kick. Fresh Garlic. Fresh Ginger. Chicken Thighs. Boneless, skinless. This recipe works with other cuts of chicken as well. For Garnish. Fresh chopped green onion or parsley, chili flakes. I love Gochugaru (Korean chili flakes) for this recipe.
Marinate the chicken either in the bowl or in a large sealable bag in the refrigerator at least 1 hour. You can marinate longer if you’d like for more flavor penetration. I like to get this going on the morning for easy grilling later. When you’re ready to cook, heat up your grill. Discard the used marinade (or you can make a sauce from it - see the recipe notes), then grill the chicken until done! Baste the chicken during grilling with the reserved marinade. Chicken is done when it reaches an internal temperature of 165 degrees F (74C). Boom! Done! Your grilled huli huli chicken is ready to serve. Easy enough to make, isn’t it? This is a dish you’ll be making all summer long. Sauce it up! It goes great with grilled veggies or over a mix of greens. I love to chop up any leftover chicken and use it in quick dishes like Chicken Fried Rice. You can also freeze it for 2-3 months in freezer bags or containers. That’s it, my friends. I hope you enjoy this huli huli chicken recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Aloha Kitchen: Recipes from Hawai’i, by Alana Kysar Cook Real Hawai’i, by Sheldon Simeon Also, check out my own cookbook - The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
