Huli Huli Chicken
“Huli Huli” Chicken means “turn” in Hawaiian and how it was originally grilled. The recipe is still at trade secret, but most variations have ginger, garlic, soy sauce, brown sugar to sweeten and vinegar or pineapple juice for acidity.
Huli Huli Chicken
Use any type of chicken pieces you like, but do marinade for at least 8 hours or overnight, reserving some marinade for basting. The basting is important! Generally, we use bone in, skin on for this dish, the marinade is so good.
Ingredients
- 1 lb – 1.5 lb. (454 – 681 gr) chicken pieces – 4 breasts or 4 thighs
- *2 TBSP (24 gr) Splenda Brown Sugar Blend
- 3 TBSP (53 gr) Ketchup
- 3 TBSP GF Soy Sauce
- 1 TBSP Pineapple Juice
- ½ tsp. minced garlic
- 1 tsp. (5 gr) grated ginger
Instructions
- Mix marinade ingredients in a small dish. Reserve ¼ cup for basting in a small container with a tight lid.
- Place remaining marinade in a Ziplock bag with the chicken pieces.
- Refrigerate for at least 8 hours or overnight. Store reserved marinade in the fridge.
- 1 hour prior to grilling, remove chicken and reserved marinade. Let rest on the counter. Discard marinade in Ziplock bag.
- Add chicken to grill and keep turning chicken every 5 minutes to keep it from burning and basting with reserved marinade after every turn. We place the chicken on a grill grate at the back of the barbeque. The back burner turned off. Middle burner on low and front burner on high.
- Cook times will vary depending on the cuts of chicken pieces – bone in thighs take approximately 40 minutes.
- Let rest on top of rice for a few minutes before serving, with grilled pineapple.
- *If using Brown Sugar; double the amount of Splenda Blend
Notes
There’s a lot of flavors to this chicken, sweet and savory. New and Old-World Pinot Noirs work nicely as did the Italian Merlot/Cabernet Sauvignon Blend.
We’ve paired:
- Cedar Creek Platinum Pinot Noir
- Oreno Toscana 2014
- Meiomi Pinot Noir