Huli Huli Chicken

Huli Huli Chicken a staple dish in Hawaii.  Usually made on the grill, is a combination of sweet and savory flavors.  Huli huli means turn, turn.  And that is what you need to do every 10 minutes.  While baking or grilling the chicken, baste and turn or baste and huli huli.  The final outcome will be a very, very tender and delicious chicken.

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You need to marinate the chicken overnight or at least 4 hours before cooking. The brown color is from the sugar in the marinade. I reserved a portion of the marinade, to baste the chicken while baking.

 

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While looking for the ingredients in a huli huli recipe, I made the one from Mama Smith with some changes. You can  find her recipe here.  

Ingredients for Huli Huli Chicken:

1 whole chicken cut

1 C no sugar added pineapple juice

1/4 C heavy soy sauce or 1/2 C regular soy sauce

1/2 C brown sugar

1/3 C ketchup

1/4 C red wine

1 T grated ginger

4 garlic cloves

1 small dice onion

1/4 t dry mustard

1 T salt

1 T black pepper

1 T chili flakes

Procedure:

For the marinade, mix all the ingredients in a 1 gallon plastic bag. Reserve 1 cup of the marinade for basting.

Add the chicken and shake the bag to coat the chicken.

Refrigerate in the bag for at least 4 hours or overnight.

Next day or 4 hours later:

Heat oven to 375.F

Remove and drain chicken from the bag, and arrange in a sheet pan

Bake chicken for 30 to 45 minutes, basting with the reserved marinade and turn every 10 minutes.

Check for internal temp of 165.F

I served mine over brown rice.