HULI-HULI CHICKEN THIGHS
Hawaiian huli-huli chicken is all about the marinade-slash-sauce, which was created as a shortcut version of homemade teriyaki sauce. Made with pineapple juice, soy sauce, brown sugar and ketchup, it's sweet, sour and packs a little kick of heat -- the perfect flavor combo for grilled meats. Because boneless, skinless chicken thighs cook in about half the time as the bone-in variety (the traditional choice), here we give the sauce a head start by reducing it on the stovetop before using it to baste the chicken.
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
- Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
- Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
- Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
- Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
- Serve the chicken with the pineapple and garnish with the scallions.
HULI HULI CHICKEN ON THE GRILL
Steps:
- Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.
- To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.
- In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.
- Preheat a grill to medium heat.
- Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
- Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
- Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
- Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.
GRILLED HULI HULI CHICKEN
This popular Hawaiian chicken is a favorite at my BBQ's. Huli means "turn". The barbeque sauce for this dish is flavored with pineapple juice, soy sauce, sherry, and ginger.
Provided by Chef Russ
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix ketchup, soy sauce, brown sugar, chicken broth, sherry, pineapple juice concentrate, garlic, ginger, and Worcestershire in a bowl. Brush over the chicken pieces and reserve any remaining sauce.
- Place chicken on the preheated grill. Cook, brushing with sauce and turning repeatedly, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 462.8 calories, Carbohydrate 10 g, Cholesterol 149.6 mg, Fat 24.1 g, Fiber 0.1 g, Protein 47.8 g, SaturatedFat 6.7 g, Sodium 574.8 mg, Sugar 8.4 g
HULI HULI CHICKEN
"Huli Huli," means turn, turn. Chicken halves are cooked on metal frame screens that are turned repeatedly over a charcoal fire, somewhat like a rotisserie. Below is a basic recipe for hawaiian barbecue.
Provided by Kana K.
Categories Chicken
Time P1D
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Oven Version:.
- Arrange chicken, skin side up, on rack of broiler pan.
- Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side.
- Combine remaining ingredients;.
- Baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce.
GRILLED HULI HULI CHICKEN
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.
BROILED HULI HULI CHICKEN
My friends used to live in Hawaii and made this juicy chicken that is full of flavor. It's so easy to make! I serve it over over rice and add my favorite vegetable as a side.
Provided by Aimee Louise
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Season chicken with salt on top of and underneath the skin. Set aside at room temperature for 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiler pan with foil.
- Pulse garlic and ginger in a food processor until combined. Add brown sugar, soy sauce, chicken broth, pineapple juice, and rice vinegar; process until well combined. Strain marinade into a bowl, pressing with the back of a spoon to remove all liquid. Discard pulp.
- Blot chicken with paper towels to remove excess salt and moisture. Place skin-side down on the prepared broiler pan.
- Cook under the preheated broiler, turning every 5 minutes, until raw surface have cooked, about 20 minutes. Continue to cook, turning and basting with the marinade every 5 minutes until well browned, another 20 minutes. Cover with foil and cook for 10 more minutes.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 8.5 g, Cholesterol 190.9 mg, Fat 34.7 g, Fiber 0.1 g, Protein 39.8 g, SaturatedFat 9.9 g, Sodium 952.7 mg, Sugar 7.4 g
GRILLED HULI HULI CHICKEN
Another recipe that I found on Taste of Home that I would like to try soon. Here is what the author state: "I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli mean "turn" in Hawaiian. -Sharon Boling, Coronado, California." This serves a lot, so feel free to scale it back if needed.
Provided by diner524
Categories Chicken Thigh & Leg
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 285, Fat 5.5, SaturatedFat 1.4, Cholesterol 114.5, Sodium 823.9, Carbohydrate 24.2, Fiber 0.2, Sugar 21.7, Protein 28.3
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- In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
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- 1. Place the chicken on a large sheet pan and rub all over with the shio koji. Cover loosely with parchment paper and refrigerate overnight.
- 2. In a saucepan, combine the chicken stock, butter, oyster sauce, pineapple juice, brown sugar, ginger, garlic and sesame oil. Crush the white parts of the scallions with the butt of a knife and add those, too. Bring this to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, or until the liquid has reduced by about half. Remove the ginger, scallions and garlic using a slotted spoon or sieve.
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- 4. An hour before you're ready to cook, remove the chicken from the fridge and let it come to room temperature. When you're ready to cook the chicken, rinse off the shio koji and pat the chicken dry with a paper towel. Season the chicken lightly and evenly with garlic salt.
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- Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.
- Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Preheat grill to medium (350°F to 400°F). Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter. Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.
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- Wing time. In a large bowl, whisk together the soy, garlic, and ginger. Add the wings and toss to combine. Cover with plastic wrap and chill in the fridge to marinate for four hours.
- When ready to cook, heat a grill over medium heat. Remove the wings from the marinade (discard marinade), then add the chicken wings directly to the grill grates. Cook for 30 - 35 minutes, turning halfway through, or until the wings reach an internal temperature of 165 degrees F.
- Meanwhile, prepare the sauce. Combine all the sauce ingredients in a saucepan and whisk together until smooth. Bring to a simmer, then let the sauce bubble away and reduce for 15 - 20 minutes, while the wings cook.
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