Aside from being super fun to say out loud, the term Huli Huli refers to the method of frequent turn, turn grilling used in Hawaii. This particular recipe for Hawaiian BBQ chicken was known as a special Hawaiian food when it first hit the scene back in the 1950’s, and quickly became a huge hit, and you’ll see why when you taste this.
Thankfully, it’s a secret no longer and we can all enjoy this mouthwatering chicken dinner for our own grill-outs, whenever the craving for really good chicken comes calling. Hawaiian Huli Huli Chicken is tender, savory, BIG on flavor, healthy, and worthy of every happy bite.
Thoroughly dry chicken and pierce with fork. (Courtesy of Amy Dong)
Marinate chicken up to overnight. (Courtesy of Amy Dong)
Use an indoor or outdoor grill to cook chicken just until no longer pink in center. (Courtesy of Amy Dong)
Serve with grilled pineapple rings. (Courtesy of Amy Dong)
(Courtesy of Amy Dong)A recipe’s ability to be prepared ahead makes for easier weeknight meals and more relaxing gatherings.
The possibilities here are truly endless, as huli huli chicken pairs well with everything from crispy green salads to pasta salads. Here are our favorite dishes to serve with huli huli chicken:
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6
Author: Amy Dong
Ingredients
Instructions
Use paper towels to dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
In a bowl, combine all remaining ingredients to make the marinade. Reserve 2/3 cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
Drain/discard used marinade from chicken pieces.
Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the 2/3 cup reserved marinade during the last couple of minutes during grill time—if you start basting too early, it will be more likely to burn.
Serve with grilled pineapple rings and freshly sliced green onions, if desired.
Notes
We recommend chicken thighs for extra tenderness, as they’re much more forgiving if you accidentally overcook them. If you use chicken breasts, the key to tenderness is to avoid over-cooking.
Sherry provides a complex depth of flavor and helps tenderize the meat. If you can’t find sherry, you can use rice cooking wine.
If you need a non-alcoholic option for sherry, you can use unsalted chicken stock; note that the flavors will be somewhat different. If using chicken stock, we do recommend adding in 1/4 cup real pineapple juice, for the acids.
Prep time listed does not include resting/marinade time.
See original article for delicious serving ideas.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 38g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 317mg | Potassium: 883mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
This article was originally published on chewoutloud.com. Follow on Instagram