Chicken Dishes

Huli Huli Chicken

May 29, 2021October 12, 2021 by Spoorthy

“Huli Huli Chicken” Translating this dish: Turn Turn Chicken. Huli means “Turn” in Hawaiian. “Turn” refers to turning the chicken twice while cooking /grilling the chicken. Huli Huli chicken is prepared on a grill by turning twice halfway through the process. This method ensures even cooking of the chicken. However; it can be cooked/baked in the indoor oven or air fryer while still following the similar marinating and turning process. So this recipe will yield the same great taste as Huli Huli chicken if you do not have an outdoor grill or access to grill outside due to weather.

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken marinated with his Mother’s teriyaki-style sauce. Though the original ingredients of this sauce may vary from recipe to recipe, the most common ingredients remain the same: ginger, garlic, soy sauce/tamari, hot sauce/sriracha, vinegar, mustard sauce, brown sugar, ketchup, pineapple juice, salt, and black pepper.

Pineapple juice and vinegar bring in the perfect acidity to the chicken. If you are on a gluten-free diet, Tamari works best in place of soy sauce.

The marinade for the chicken is quick and easy and full of great flavors! The marinade has only a few ingredients, and the flavors will amaze you.
For best results, marinating the chicken for a few hours or overnight is recommended so that it could soak up all the delicious flavor.

The sauce is divided into two parts. One part is for marinating the chicken, while the other part is reserved to baste the chicken after grilling. The sauce is thick and delicious and coats the cooked chicken perfectly.

Huli Huli Chicken

Author: Spoorthy
Total Time: 1 hour
Yield: 8 servings

Print Recipe

Description

Huli Huli chicken is prepared on a grill by turning twice halfway through the process. This method ensures even cooking of the chicken. However; it can be cooked/baked in the indoor oven or air fryer while still following the similar marinating and turning process.

Ingredients

Chicken- 1 lb. (boneless thighs)

pineapple juice- ½ cup + reserve 4 Tbsp to add to the thickened sauce later

Tamari- 1/4 cup (or soy sauce)

Tomato ketchup- 1/4 cup

Brown Sugar- 1 ½ Tbsp

Ginger- 2 tsp

Garlic- 1 tsp powder or 2 cloves chopped

Sriracha- 1 to 2 tsp

Sesame oil- 1 Tbsp

Mustard Sauce- 1 tsp

Sherry Vinegar- 2 Tbsp

Black Pepper- ½ to ¾ tsp

Oil for grilling

Herbs (4 Tbsp)- Cilantro and Scallions

Cornstarch- 1 Tbsp

Water – 4 Tbsp

Instructions

1. Making the Huli Huli sauce: In a bowl, take 1/4 cup of pineapple juice (4 Tbsp extra pineapple juice to add to the glazing sauce), 1/4 cup of tamari, 1/4 cup tomato ketchup, 1 tsp mustard sauce, 2 Tbsp sherry wine vinegar, 1 Tbsp sesame oil, 2 tsp sriracha, 2 tsp shredded ginger, 3/4 tsp black pepper, 1 tsp garlic powder, 1 1/2 Tbsp brown sugar, and mix everything well.

2. Pour half of the sauce into 1 lb of boneless skinless chicken thighs (Yes! boneless chicken thighs works the best). Save the other half of the sauce to prepare glaze for the chicken.

3. Mix the sauce well with the chicken, cover, and refrigerate for at least 2 hours. Preferably overnight.

4. Time to work on the glaze with the remaining half of the sauce. In a bowl, take 1 Tbsp of cornstarch and 4 Tbsp of water, mix and pour into the sauce.

5. Pour the reserved sauce into a pan, and cook for 2 to 3 minutes. The sauce thickens and the spices in the sauce get cooked.

6. If the sauce becomes too thick, pour some additional reserved pineapple juice to add.

7. Take the marinated chicken out of the refrigerator, and thread the chicken pieces to the skewer.

8. Arrange the skewers on a baking tray

9. Bake @ 400 F for 35 minutes.

10. Turn the chicken twice so that chicken gets cooked evenly.

11. Place the chicken on a rack and glaze it with the prepared sauce.

12. Garnish with cilantro and scallions.

13. Pineapple and roasted bell peppers can be tossed with the glazing sauce and served with chicken.

Notes

1. It seems tedious looking at the list of the ingredients. But once we have all the things needed ready to go, the sauce comes together quickly. This sauce is also good to use on other types of meat, and also seafood. I have tried it on shrimp and salmon, and it tastes so good!

2. Store leftovers tightly covered in the fridge for up to three days. In the freezer, it can be stored for two months. Save the chicken in the freezer-safe bag and thaw before using.

3. Use the left-over Huli Huli chicken to add to the soup or add to your favorite salad.