Huli Huli Chicken - Grilled, sweet soy glaze
Huli Huli Chicken is a classic Hawaiian dish known for its sweet and savory flavors, achieved through a specific marination and grilling process. The chicken is marinated in a mixture of soy sauce, brown sugar, ketchup, ginger, and garlic, then grilled to perfection while being frequently turned ('huli' means 'turn' in Hawaiian) and basted with the same flavorful sauce. This tropical recipe yields tender, juicy chicken with a caramelized outer layer that's smoky and slightly sticky, often enjoyed in beach cookouts and family gatherings. It's perfect with a side of rice, grilled pineapple, or a fresh salad. Description by ChatGPT.
Embrace the island vibes with this Hawaiian classic - Huli Huli Chicken! Brought to life by Jabin from Postal Barbecue, this recipe delivers a sticky, succulent feast perfect for any summer day. Delve into the sweet and savory flavors of a marinade that’s a harmonious blend of pineapple juice, soy sauce, and hints of garlic and ginger. Fire up that grill and let’s get cooking!
Ingredients:
- 1 whole chicken, backbone removed and split in half
- 1 cup pineapple juice
- 1/3 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 inch ginger, finely minced
- 2 tablespoons rice vinegar
Prep Time: 15 minutes
Cook Time: Approximately 1 hour
Total Time: 1 hour 15 minutes + marinating time.
Equipment: Grill, zip bag, digital thermometer, basting brush.
Servings: This recipe will serve 4-6 people, depending on appetites and side dishes.
Instructions:
1. Begin by preparing your chicken. Remove the backbone and split the chicken into two halves. Trim off any excess fat and clean up any loose bits from the inside.
2. Now let's create the huli huli marinade. In a bowl, combine 1 cup of pineapple juice, 1/3 cup of soy sauce, 1/2 cup ketchup, 1/4 cup of brown sugar, minced garlic, minced ginger, and 2 tablespoons of rice vinegar. Stir until all ingredients are well incorporated.
3. Place your chicken halves in a zip bag and pour about three-quarters of your marinade into it. Reserve the remaining marinade for basting later. Ensure to get the air out of the bag, seal it, and massage the marinade into the chicken.
4. Refrigerate the chicken in the marinade for ideally 4 hours or up to 24 hours if possible, turning it every hour to ensure even marinating.
5. When ready to cook, preheat your grill to 325 degrees Fahrenheit, setting it up for indirect cooking.
6. Remove the chicken from the marinade and place it on the indirect side of the grill. Insert the digital thermometer into the thickest part of the breast.
7. Close the lid of the grill and let the chicken cook for about 40 minutes or until the internal temperature reaches 150 degrees Fahrenheit.
8. About 20 minutes into cooking, start basting the chicken with the reserved huli huli sauce. Remember to "huli," which means turn in Hawaiian, by flipping and basting the chicken regularly until done.
9. Once the chicken reaches the desired internal temperature, remove it from the grill and let it rest for a few minutes before serving.
Cooking Tips:
- For added flavor, consider grilling some fresh pineapple slices to serve alongside your chicken.
- Ensure the coals are not too hot to avoid burning the sugars in the marinade. A medium consistent temperature is key.
- Always use a thermometer to check for doneness. Chicken is safe to eat when the internal temperature reaches 165 degrees Fahrenheit.
This delightful Huli Huli Chicken recipe is brought to you by Jabin at Postal Barbecue. For more great barbecue recipes, tutorials, and reviews, visit their YouTube channel at https://www.youtube.com/@PostalBarbecue
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