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.
HULI HULI CHICKEN (GRILLED OR BAKED) (+VIDEO!)
Transport you and your loved ones to Hawaii with Grilled or Baked Huli Huli Chicken! Its bursting with sweet and savory Hawaiian teriyaki deliciousness from a dynamite pineapple, soy, brown sugar marinade that doubles as your sweet and sticky glaze (no double work!) and a spice rub that elevates this chicken to a whole new level of jaw dropping delicious. With the marinade, spice rub and glaze, this might just be the best Huli Huli Chicken ever. But I'll let you decide.
Provided by Jen
Time 20m
Number Of Ingredients 14
Steps:
- Mix the Spice Mix seasonings together in a medium bowl. Remove one tablespoon Spice Mix and add to a large bowl. Reserve remaining spices for your Spice Rub later.
- Add all Huli Huli Sauce ingredients to the 1 tablespoon spice mix. Whisk to combine. Remove 1/2 cup of this Sauce and add to a large freezer bag along with 1/3 cup olive oil.
- Add chicken to freezer bag, remove excess air, seal and turn to coat. Marinate 4 hours up to overnight. Refrigerate remaining sauce separately and reserved spices in an airtight container.
- When ready to grill, remove chicken and dab off excess marinade and place on a baking sheet. Discard marinade. Mix reserved spices with 2 tablespoons olive oil and rub evenly over both sides of chicken. Let sit 15-20 minutes.
- Meanwhile, remove 1/4 cup Huli Huli Sauce to baste chicken while grilling. Simmer the remaining sauce for approximately 10 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.
- Grease and heat grill to medium heat. Add chicken, cover, and cook 6-8 minutes per side, or until no longer pink and an inside thermometer registers 165 degrees F. Baste chicken with reserved 1/4 cup Sauce the last 5 minutes.
- Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.
- Preheat oven to 350 degrees F. Heat one tablespoon olive oil over medium high heat. Add chicken (you will need to work in batches), and sear 2-3 minutes per side.
- Add chicken to a foil lined, greased 9x13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Remove foil cover, baste with 1/4 cup reserved marinade and continue to cook, uncovered an additional 15-20 minutes OR until an inside thermometer registers 165 degrees F at the thickest part of the chicken.
- Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.
HULI HULI CHICKEN
'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
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
"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.
HULI HULI (ROTISSERIE) BEEF
Huli Huli chicken is the Hawaiian version of BBQ'd chicken. In Hawaiian, huli huli means turn turn.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. Combine marinade ingredients, massage into roast, and let marinate 15 minutes. Place roast on skewer and secure into rotisserie over hot coals. (don't cover)
- 2. Plan on about 2 hours cooking time. Baste every 10-20 minutes with sweet vermouth, until the last 30 minutes. Then baste about every 5 minutes.
- 3. If you don't have a rotisserie, it can be done in a closed outdoor barbecue system by turning the meat every half hour and basting in the same manner as for the rotisserie method.
- 4. Note: Bottom round or tri-tip roasts can also be used.
LINDA'S HULI HULI CHICKEN
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
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
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- Take marinade ingredients and place into a sauce pot. Put on top of the stove and turn heat on high until the sauce starts to boil. Take sauce off the heat. Sauce is now safe to use as a glaze on the chicken.
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- In a large bowl, combine water and soy sauce in large bowl. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.
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