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Huli huli chicken on a platter
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Huli Huli Chicken

Try this Hawaiian classic for your next party.
Prep Time5 minutes
Cook Time50 minutes
Marinating time1 day
Total Time1 day 55 minutes
Course: Snack
Cuisine: Hawaiian
Keyword: chicken, huli, marinade
Servings: 8

Equipment

  • Blender
  • Gallon-sized re-sealable bag
  • Grill
  • Tongs
  • Basting brush
  • 1 cup Mesquite wood chips, soaking in water

Mise en place

  • 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

Method

  • 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.