Ah, Huli Huli Chicken—a name that dances on the tongue like the melody of a forgotten summer tune. Imagine the sizzle of the grill, with the aroma of sweet and savory goodness wrapping around you like a warm island breeze. It’s the kind of dish that makes you dream of sandy beaches and sunlit afternoons, even if you’re just grilling in your backyard.
Steps
- Rinse the chicken pieces thoroughly and dry them using paper towels. In a large resealable plastic bag, mix pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard. Ensure the brown sugar is fully dissolved before placing the chicken pieces into the bag. Remove excess air, seal the bag, and gently massage the chicken to coat it with the marinade. Refrigerate for a minimum of 4 hours, or overnight for best results.
- Adjust an oven rack to be 6 inches from the heat source and preheat your oven to 425 degrees F (220 degrees C).
- Take the chicken out from the marinade and place the pieces, skin side up, on a broiler pan. Bake in the preheated oven, turning the chicken every 10 minutes, for about 30 to 45 minutes, until both sides are browned and the juices run clear. After each turn, baste the chicken with the remaining marinade. Ensure that an instant-read meat thermometer reads at least 160 degrees F (70 degrees C) when inserted into the thickest part of the chicken, avoiding contact with the bone.
Ingredients
- 2 whole chickens (3 pounds each), cut into 8 pieces each
- 1 cup pineapple juice (unsweetened)
- ½ cup soy sauce
- ½ cup brown sugar
- ? cup ketchup
- ¼ cup sherry (or aji mirin as a substitute)
- 1 piece fresh ginger (2 inches), crushed
- 3 cloves garlic, crushed
- 4 green onions, chopped
- ¼ teaspoon dry mustard
Nutritional Values
Calories: 4216 | Total Fat: 208g | Saturated Fat: 56g | Cholesterol: 1168mg | Sodium: 9632mg | Total Carbohydrate: 192g | Dietary Fiber: 8g | Total Sugars: 152g | Protein: 384g | Vitamin C: 56mg | Calcium: 416mg | Iron: 24mg | Potassium: 4568mg
FAQ
- What is Huli Huli Chicken?
- Huli Huli Chicken is a Hawaiian dish originally created by Ernest Morgado in 1955. It involves marinating chicken pieces in a blend of pineapple juice, soy sauce, brown sugar, and more, before cooking. The name “Huli Huli” means “turn turn” in Hawaiian, referring to the method of turning the chicken as it cooks.
- Can I substitute any ingredients in the Huli Huli Chicken recipe?
- Yes, you can substitute aji mirin (sweet rice wine) for sherry if you prefer. Some people also add Sriracha for a spicier marinade, or use different types of chicken parts like boneless skinless thighs or bone-in drumsticks.
- What is the best way to cook Huli Huli Chicken to avoid burning?
- Due to the sugar content in the marinade, it’s recommended to avoid cooking the chicken under a broiler, as it can burn quickly. Instead, use indirect heat on a grill or bake in the middle of the oven, ensuring to turn and baste the chicken regularly.
- How long should I marinate the chicken for the best flavor?
- It is best to marinate the chicken for at least 4 hours, but for optimal flavor, you can marinate it overnight in the refrigerator.
- What are some serving suggestions for Huli Huli Chicken?
- Huli Huli Chicken pairs excellently with sticky rice, a traditional accompaniment in Hawaii. You can also serve it with a side of grilled vegetables or a fresh salad for a balanced meal.
Tips
- If using a broiler, be cautious as the sugar content in the marinade can cause the chicken to burn quickly. Alternatively, cook using indirect heat on a grill or place the chicken on a rack in the middle of the oven while keeping a close watch.
- For added flavor, consider marinating the chicken overnight. This allows the ingredients to fully infuse the meat, resulting in a richer taste.
- Experiment with different types of chicken cuts, such as boneless skinless thighs or bone-in pieces, to see which you prefer. Cooking times may vary slightly, but both options can yield delicious results.
- To add a spicy kick to the marinade, incorporate a bit of Sriracha or your favorite hot sauce. Adjust the quantity based on your heat preference for an extra layer of flavor.
Equipment
- Large Resealable Plastic Bags – For marinating the chicken.
- Broiler Pan – For baking the chicken in the oven.
- Instant-Read Meat Thermometer – To ensure the chicken is cooked to the correct temperature.
