Chicken, Recipes, Smokin Southern BBQ by Glenn Connaughton

Get Fired Up for the Ultimate Grilled Huli Huli Style Chicken Recipe!

Grilled Huli Huli style chicken: juicy, flavorful, and easy to make. Impress your guests with this mouth-watering recipe! Recipe by Glenn Connaughton of Revolution Barbecue… read more about him here.

Grilled Huli Huli–Style Chicken

This chicken dish was made famous at roadside chicken stands in Hawaii in the 1950s. The word huli means “to turn” in Hawaiian and refers to the process of constantly turning the chicken on a rotisserie. Here, I flip the birds repeatedly. I have also added sriracha sauce, for just a bit of heat.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Marinating Time 2 hours hrs

Course Main Course

Cuisine Hawaiian

Equipment

• Mesquite wood chips

Ingredients

  

FOR THE MARINADE

• 1 cup pineapple juice
• ½ cup ketchup
• ¼ cup mirin also sold as Aji-Mirin
• 3 tablespoons light brown sugar
• 2 tablespoons rice vinegar
• 4 garlic cloves minced
• 1 tablespoon toasted sesame oil
• 1 tablespoon sriracha
• 1 teaspoon powdered ginger

FOR THE CHICKEN

• 2 1½-pound half chickens
• 2 tablespoons canola oil

Instructions

 

• In a small bowl, stir together the pineapple juice, ketchup, mirin, brown sugar, vinegar, garlic, sesame oil, sriracha, and ginger to make a marinade. Set aside ¾ cup of marinade in the refrigerator for basting.
• Place the chickens and the remaining marinade in a gallon-size zip-top bag and seal the bag while pressing out any air. Massage the marinade over the chickens and refrigerate for at least 2 hours and up to 24 hours.
• Preheat the grill to medium-high heat (400°F) for direct heat cooking by lighting the heat source (or piling coals) in the spot that will be directly under the food. Add a handful of mesquite wood chips to the grill. Put the canola oil on a folded paper towel and use a large pair of tongs to wipe down the grill grate with it.
• Place the chickens on the grill, skin-side down, and baste liberally with the reserved marinade. Cook the chickens for 5 minutes. Flip them, baste again, and cook for 5 minutes more. Continue flipping and basting the chickens every 5 minutes for 35 to 40 minutes, until the internal temperature reaches 165°F.
• Remove the chicken from the grill, cover loosely with aluminum foil, and let sit for 10 minutes before serving.

Notes

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Keyword Chicken, Easy BBQ, Huli-Huli

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