Huli-Huli Chicken
from https://www.recipetineats.com/

Huli-Huli Chicken

Huli Huli Chicken – you can’t miss the tropical flavours in this Hawaiian chicken dish! A pineapple marinade with plenty of fresh ginger and garlic injects sweet-savoury flavour and makes for an excellent glaze. It’s the vibe. It’s the smell. It’s the satisfying dripping, shiny glaze, the caramelised edges, the anticipation of the smiles /.and sheer happiness on the faces of those fortunate enough to eat this. This is just the sort of food that just makes everyone happy! Tropical food has that way about it! Brilliant BBQ grilled or pan seared.

Serve it up with a side of pineapple rice, coconut rice or macaroni salad as you hula dance your way to the table (you won’t be able to help it!)

This tropical recipe is all about the marinade – and there’s two key secret ingredients here:

IMPORTANT NOTE about pineapple juice: do not use fresh pineapple juice sold in the fridge, or puree your own using fresh pineapple. Fresh pineapple contains a strong natural tenderiser that will make your chicken way too soft. That natural chemical (called bromelain) is killed in the process of preparing pineapple juice for long shelf life, so use any form of pineapple juice sold in aisles (ie not in fridge) – juice of canned, vac packed juice (poppers or similar) or bottles.

How long to marinade chicken - 3 hours is the bare minimum, but you’ll be most rewarded with 24 hours – even up to 48 hours – so the marinade really gets into the chicken flesh. However, if you don’t have the time, 3 hours is enough to get the flavour infusion started, then just do extra generous basting.

Note: In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice).

1.5 kg / 3 lb chicken thighs or breast
1 tbsp vegetable oil

Marinade:
3/4 cup pineapple juice, canned or bottled (NOT FRESH!) , unsweetened (see above)
1 1/2 tbsp ginger , freshly grated
1 1/2 tbsp garlic , freshly grated
1/2 cup tomato ketchup (or Aussie tomato sauce)
1/2 cup soy sauce
1/4 cup sherry or Chinese cooking wine (can sub chicken broth)
1/4 cup brown sugar
1 tbsp Sriracha
2 tbsp rice vinegar (or cider vinegar)
1 tbsp sesame oil , toasted

Garnishes, optional:
Sliced green onion
Pineapple slices , grilled for 3 minutes on each side for lines

Marinade:
Mix marinade, set aside 3/4 cup (185 ml) for basting.

Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.

Cooking:
Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.

Drain excess marinade from chicken, place on BBQ/skillet.

Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.

Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.

Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast). [A nice addition would be grilled pineapple slices, as shown in the picture.]

Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.

Servings 5 - 6 people