Huli Huli Chicken is an “only-in-Hawaii” food.
This wood-grilled delight brings back memories.
If you’ve ever vacationed in Hawaii, you’ve likely had Huli Huli Chicken, and probably on the side of a road. It’s easy to find – just look for the smoke. Huli Huli Chicken is most often found at a roadside stand, but it also appears on many restaurant menus and in local mini-mart deli counters.
The history of this marinade recipe dates back to 1955, when a gentleman named Ernest Morgado barbecued his mother’s version of teriyaki chicken for a local farmers gathering. Rave reviews ensued, and a phenomenon reminiscent of Robert C. Baker’s Cornell Chicken in upstate New York was born. For many, it was a part of growing up in Hawaii, a mainstay at local gatherings and fundraisers, bringing in millions of dollars for schools, churches, sports teams, and hula groups.
Turn, turn, turn
The moment meat hits the fire, we’re not supposed to touch it, in order to build a good sear on the surface, before turning (once!) to finish cooking. While this is the preferred method with beef and pork, we turn our chicken frequently. This produces even cooking.
At most roadside stands, chickens are cooked over kiawe wood using large grill baskets that are turned over frequently. After all, Huli is the Hawaiian word for turn. Since we’re not usually serving the masses, we huli with our trusty BBQ tongs.
Kiawe wood is not available on the mainland. However, it is a close relative to mesquite, which is in abundance here in California, so we’ll use that when we can.
When you huli, brush the marinade on top to build up a sweet, spicy, savory and sticky lacquer.
Use this recipe on whole, halved, cut-up and spatchcocked chickens, as well as party wings by the dozen.
Serve with white, sticky or coconut rice, and a scoop of Hawaii’s favorite side dish, macaroni salad.
Huli Huli Chicken
Equipment
- Blender
- Gallon-sized re-sealable bag
- Grill
- Tongs
- Basting brush
- 1 cup Mesquite wood chips, soaking in water
Ingredients
- 3-4 lbs chicken whole, halved, spatchcocked, cut-up or party wings (drums and flats)
Marinade
- 1/3 c ketchup
- 1/3 c soy sauce
- 1/4 c brown sugar
- 1/4 c honey
- 1/4 c sherry cooking wine
- 2 tbsp sesame oil
- 2 tbsp sriracha hot sauce to taste
- 2 tbsp ginger peeled and chopped
- 2 tbsp garlic chopped
- 2 tsp Worcestershire sauce
Garnish
- 2 ea green onions cut on the bias, for garnish
- 1 tbsp sesame seeds optional
Instructions
- Pat dry chicken and place into the re-sealable bag.
- Place the marinade ingredients into the blender and blend until smooth and fully incorporated. About 30 seconds. Reserve about 1/2 c of the marinade for basting on the grill.
- Pour the remaining marinade into the bag with the chicken. Toss to fully coat, and store in the refrigerator 6 hours, preferably overnight and up to 48 hours.
- When ready to cook, heat up the grill. Drain the mesquite chips, and toss them onto the coals.
- Remove the chicken from the bag and grill, turning and basting with the marinade every 4-5 minutes, until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 160 degrees F. This takes about 20 minutes for party wings, and up to 50 minutes for a whole, half or cut-up chicken.
- Remove the chicken to a platter and garnish with the sliced green onions and sesame seeds.