Hawaiian Huli Huli Chicken

is a classic island dish known for its sweet, smoky, and savory flavors. “Huli” means “turn” in Hawaiian, referring to how the chicken is traditionally cooked on a rotisserie, being flipped repeatedly over a grill. The marinade is the heart of this dish — a tropical blend of pineapple, soy sauce, ginger, and garlic.

 

 Ingredients:

For the marinade:

• 1 cup pineapple juice

• ½ cup brown sugar

• ½ cup soy sauce (preferably Aloha Shoyu for authenticity)

• ¼ cup ketchup

• 2 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp fresh ginger, grated

• 4 cloves garlic, minced

• 1 tbsp sesame oil (optional for depth)

• 1 tsp Worcestershire sauce (optional)

For the chicken:

• 3–4 lbs bone-in, skin-on chicken thighs or drumsticks (or a whole spatchcocked chicken)

• Green onions and sesame seeds for garnish (optional)

Instructions:

1. Make the marinade:

   • In a bowl, whisk together all marinade ingredients until sugar is dissolved.

2. Marinate the chicken:

   • Place chicken in a large ziplock bag or bowl.

   • Pour in about ⅔ of the marinade (reserve the rest for basting).

   • Marinate for at least 4 hours, preferably overnight for deep flavor.

3. Grill the chicken:

   • Preheat grill to medium heat.

   • Remove chicken from marinade, shaking off excess.

   • Grill over indirect heat for about 30–40 minutes, turning frequently and basting with reserved marinadeevery 5–10 minutes.

   • Finish over direct heat for a nice char, if desired.

4. Serve:

   • Garnish with sliced green onions and sesame seeds.

   • Serve with sticky rice, macaroni salad, or grilled pineapple.

 Tips:

• No grill? You can bake the chicken at 375°F (190°C) for 40–45 minutes, basting occasionally.

• Add a touch of sriracha to the marinade for a spicy kick.

• Try it with boneless chicken thighs for easier eating and quicker cooking.