Huli Huli Chicken
SKU:
Not quite BBQ, not quite teriyaki, huli-huli chicken is a smoky, slightly sweet spit-roasted uniquely Hawaii dish.
Adapted from Ground Control to Major Mom, who lived in Hawaii as a kid and shares a kinship to huli-huli chicken.
PSA: At least two hours marinating time, ideally overnight.
Adapted from Ground Control to Major Mom, who lived in Hawaii as a kid and shares a kinship to huli-huli chicken.
PSA: At least two hours marinating time, ideally overnight.
Ingredients
|
3 pounds of chicken, with skin and bones
¾ cup shoyu ¼ cup white wine or sherry 2T brown sugar 1½t grated ginger 2 cloves garlic, minced |
Nice to Have If Possible
Spray bottle for marinade |
What To Do
Make huli sauce. Marinate the chicken pieces for at least 2 hours, but overnight is best.
Grill over low or indirect heat for 45-60 minutes. At least a few times, spray or brush the marinade on the chicken, yell “huli!” and flip it over.
You actually don’t have to yell huli, but it will definitely get you into the appropriate frame of mind. Also helps to have a beer handy.
Grill over low or indirect heat for 45-60 minutes. At least a few times, spray or brush the marinade on the chicken, yell “huli!” and flip it over.
You actually don’t have to yell huli, but it will definitely get you into the appropriate frame of mind. Also helps to have a beer handy.
Notes and Talking Story
- Before there were Zippy's chili fundraisers, there was huli-huli chicken.
- Dads and Uncles from churches, schools, or your brother’s baseball team would grill tons of these on over-sized outdoor grills and huge charcoal sinks, yelling “huli!” (turn/flip over) to flip them over to cook both sides.
- As a second option, bake the chicken at 350°F for 1 hour, again marinating and flipping every so often. With this method, baste every 8 minutes or so per side. You won’t have as much of the smoky grill flavor, but if you live in a place where it snows, you will also be able to eat in in December and be warm and happy.
