Hawaiian Huli-Huli Chicken With Teriyaki Sauce Recipe

As popular as this is in Hawaii, it is surprising that the dish hasn't become more popular on the mainland. Let's change that!

The story of Huli-Huli Chicken is fascinating, and I tell it on the page devoted to the recipe for the sauce. It reminds me of the story of Cornell Chicken, another regional marinade and recipe that is required at every cookout and fundraiser in the region.

Average: 4.9 (68 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

huli-huli chicken

Let's help this Hawaiian Huli-Huli Chicken With Teriyaki Sauce become popular on the mainland.

Course. Lunch. Dinner. Entree.

Cuisine. Hawaiian. American.

Makes. 1 whole chicken or enough for 2 to 4 people

Takes. Making the marinade takes about 30 minutes, marinating takes 3 to 24 hours, and cooking takes about 30 to 45 minutes

Ingredients

1 cup Huli-Huli Sauce

1 (3 pound) chicken cut into quarters or equivalent parts

Method

1) Make the sauce first.

2) Pour it in a large bowl, or better still, into a large zipper bag. Add the chicken. Marinate for at least 3 hours, as long as 24 hours. As you can see in my article on marinades, they do not penetrate far. But if you have read my article on brines, you know they do penetrate. The fun part of this recipe is that the Huli-Huli sauce contains a lot of soy sauce, which is salty. So some of it will penetrate. And it also makes a nice glaze when basted on during cooking.

3) Set up the grill for 2-zone cooking and preheat it so the indirect side is about 325°F. Pour the marinade into a sauce pan and bring to a boil to pasteurize it so it can be used for basting. Keep cooking until it reduces significantly, perhaps 25%.

4) Roast the chicken with the lid down on the indirect side of the grill. Huli it (turn it) frequently so the sugar in the sauce doesn't blacken. After turning, paint the upper surface with a layer of the sauce.

5) Take the meat's temp, and as it approaches 150°F, after about 30 minutes, stop basting so you don't contaminate the cooked meat with juices in the marinade from the brush. Discard the sauce. Move the meat over the direct heat, skin side down to crisp the skin. Flip it every minute or two to make sure it is not burning. When the white meat is 160°F and the dark meat 170 to 175°F, you're ready for your luau.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

 Placeholder


Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

Moderators

Click to ask questions and make comments