Huli Huli Chicken From Amazingribscom Food

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HULI HULI CHICKEN OR RIBS



Huli Huli Chicken or Ribs image

This is the Hawaiian version of barbecued chicken with a Thai influence. The chicken is traditionally grilled. Huli huli means "turn turn" in Hawaiian and refers to turning the chicken on the grill.

Provided by Rita1652

Categories     Chicken

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 lbs chicken pieces, washed and dried
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar or 1/2 cup honey
1/4 cup sherry wine
1/4 inch gingerroot, minced
2 garlic cloves, crushed
1 teaspoon curry powder
1 tablespoon Thai sweet chili sauce

Steps:

  • Blend all ingredients but chicken together.
  • On a clean oiled grate over medium high heat place chicken.
  • Grill over barbecue, turning and basting with sauce until it is done. (about 30-40 minutes).
  • Remove to indirect heat if browning to fast.

Nutrition Facts : Calories 474.9, Fat 26.1, SaturatedFat 7.5, Cholesterol 129.4, Sodium 936.2, Carbohydrate 18.5, Fiber 0.3, Sugar 16.4, Protein 33.7

LINDA'S HULI HULI CHICKEN



Linda's Huli Huli Chicken image

Huli huli means to turn over and over in Hawaiian, so no matter what method you choose to make this recipe, the key is to Huli Huli :) This chicken dish is tender and so DELICIOUS, and is a FAVORITE in my household. I hope you enjoy it as much as I do! Try it on pork or ribs, it's great also!!! Cooking time does not include marinating time.

Provided by Lindas Busy Kitchen

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (2 -3 lb) fryer chickens
3/4 cup soy sauce, reduced sodium works fine
1/2 cup lime juice
1/2 cup honey
1/3 cup brown sugar
3 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons ketchup
2 tablespoons fresh gingerroot, minced
1 teaspoon sambal oelek or 1 teaspoon asian chili paste
fresh ground black pepper, to taste
salt, to taste
1 teaspoon sesame oil (optional)

Steps:

  • Split each chicken down the backbone, but leave attached at breast. Remove neck bone.
  • Rinse off chickens, and pat dry with paper towels. Set into a lg. plastic container.
  • To make marinade, mix together soy sauce, lime juice, honey, brown sugar, oil, garlic, ketchup, gingerroot, sambal oelek or Asian chile paste, salt and pepper, and sesame oil if using.
  • Pour marinade over chicken, then cover, and store in refrigerator.
  • Marinate split chickens for 20 minutes to 4 hours. (If you are short on time it is not absolutely necessary to marinate chicken).
  • During the marinating time, turn chickens often, to coat all areas of the chickens well.
  • Secure chickens on rotisserie and roast 60-80 minutes, basting often with the marinade while cooking.
  • If you don't have a rotisserie, grill the chicken on a barbecue rack over med. coals, turning often for about 45 minutes Baste frequently with the marinade, flipping chicken often while cooking.
  • If you'd prefer, you can roast the chicken at 325, for 1 1/2 hrs., basting chicken often with the marinade, and flipping the chicken often while cooking.
  • Do not save the marinade, or serve over chicken!

Nutrition Facts : Calories 1429.2, Fat 72, SaturatedFat 18.6, Cholesterol 399.5, Sodium 3524.5, Carbohydrate 62.4, Fiber 0.8, Sugar 56.5, Protein 130.3

GRILLED HULI HULI CHICKEN



Grilled Huli Huli Chicken image

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

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)

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.

HULI HULI CHICKEN



Huli Huli Chicken image

This is a favorite of ours as the pineapple seeps into the Chicken Breast-the glaze is sticky-yummy!

Provided by Diana Adcock

Categories     Chicken Breast

Time P1DT50m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 bone-in skin on chicken breasts
3 cups unsweetened pineapple juice, divided
1/2 cup tamari
1 cup ketchup
1/2 cup brown sugar
1/3 cup sherry wine
1/4 cup grated gingerroot
1/4 cup green onion, diced
1 tablespoon garlic, minced
1 teaspoon black pepper

Steps:

  • Place chicken breasts and 1 and 1/2 cups pineapple juice in a heavy duty freezer bag.
  • Press out all the air, seal and marinate in the fridge overnight.
  • The next morning, in a medium saucepan combine remaining ingredients.
  • Bring to a boil, reduce heat and simmer for 20 minutes, stirring often.
  • Remove from heat, reserve 1/2 cup.
  • Drain Chicken and pat dry.
  • When marinade is cool, place in a freezer bag with the chicken, press out all the air, seal and let marinate for 8 hours.
  • Prep Grill.
  • Remove chicken from marinade and grill, using the reserved marinade to baste.
  • Depending on the size of your chicken breasts, this will take 30 minutes for small ones, up to 50 for large ones.
  • (Tamari is Soy Sauce aged in oak barrels-prep time reflects marinating time).

Nutrition Facts : Calories 751, Fat 20.7, SaturatedFat 5.9, Cholesterol 139.2, Sodium 2838.2, Carbohydrate 73.2, Fiber 1.3, Sugar 60.5, Protein 51.3

HULI HULI CHICKEN ON THE GRILL



Huli Huli Chicken on the Grill image

Provided by Guy Fieri

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 20

1/2 cup kosher salt
1/2 cup sugar
3 bay leaves
3 cloves garlic, peeled and smashed
3 cups ice
One 5- to 7-pound whole chicken
1 cup pineapple juice
1/2 cup ketchup
1/2 cup soy sauce
2 tablespoons sherry vinegar
1/2 cup light brown sugar
2 teaspoons ground ginger
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 teaspoon ground cumin
Freshly cracked black pepper
1 lemon, juiced

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.

AUTHENTIC HAWAIIAN HULI HULI CHICKEN



Authentic Hawaiian Huli Huli Chicken image

I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!

Provided by K-Jon Chef

Categories     Whole Chicken

Time 10h

Yield 10 , 4-6 serving(s)

Number Of Ingredients 14

2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 chicken halves (about 8 pounds total)
2 1/4 cups pineapple juice
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons asian chili-garlic sauce (Sriracha Sauce)

Steps:

  • Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
  • glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
  • Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

Nutrition Facts : Calories 781.8, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 9418.6, Carbohydrate 47.5, Fiber 1.9, Sugar 33.6, Protein 78.8

HULI HULI CHICKEN



Huli Huli Chicken image

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

Provided by Mama Smith

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
¼ teaspoon dry mustard

Steps:

  • Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  • Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  • Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  • Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g

HULI-HULI CHICKEN THIGHS



Huli-Huli Chicken Thighs image

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

2 cups (16 ounces) pineapple juice
2/3 cup low-sodium soy sauce
2/3 cup ketchup
1/2 cup packed dark brown sugar
1 1/2 teaspoons crushed red pepper flakes
4 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and minced (about 2 1/2 tablespoons)
3 pounds boneless, skinless chicken thighs (about 12 thighs)
Vegetable oil, for the grill grates
1 pineapple, cut into 1-inch-thick spears
2 tablespoons extra-virgin olive oil
3 scallions, thinly sliced

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.

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