Huli Huli Chicken

A week ago today, we got six inches of snow and I got a day and a half off work for the weather. Today, it was 73 degrees, sunny, and beautiful! I wish I could've gotten a day off work today instead.  But, at least my menu was perfectly apropos. This incredible chicken could be baked in the oven, but it was soooo yummy seared on the grill! I'm sure we made the neighbors salivate from the smell of delectably charred meat, especially since we took the opportunity to eat out on the back deck.

This is not my typical quick and easy type of recipe: it calls for overnight brining then a lengthy amount of time on the grill, but it was totally worth it. I suppose you could skip the brining, but it adds great moisture and flavor to the inside of the meat that you really don't want to miss. Don't get lazy with the basting, either. Multiple coats every 5 minutes or so creates an amazing crust that's practically like candy.

The story of Huli-Huli chicken is kind of interesting. In 1955, a guy named Ernest Morgado cooked up a big batch of chicken for a farmer's group. It had been marinated in his take on the classic Japanese teriyaki sauce, and painted with the sauce on the grill. It was such a hit that, by the time he died, it had become a signature dish beloved throughout Hawaii, served mostly by shade tree cooks from roadside stands, parking lots, and parks at fundraisers. Drive around Oahu and if you see smoke rising and smell something sweet, it is likely Huli-Huli chicken. The locals keep napkins in their glove compartment just in case!

Rather than turn scores of chicken pieces one by one when he was catering an event, he sandwiched the meat between two mesh grates, and, with the help of an assistant, flipped the whole contraption. Sort of like Hawaiian rotisserie. When it was time to turn, he would shout "huli" which is Hawaiian for "turn" to his assistant who would shout "huli" back, grab the handles on the other side of the grates, and turn the chicken over, lickety split. Thus, Huli-Huli Chicken was born!

Huli Huli Chicken
Prep time: 10 min (plus 4+ hrs brining)
Cook time: 30 min
Serves 6

For the Brine:
6 chicken leg quarters, cut up
1 quart of water, or to cover
2 Tbs of kosher salt
1/4 cup apple cider vinegar

Chicken Seasoning:
1 tsp black pepper
1 tsp Creole or Cajun seasoning
1 tsp garlic powder

For the Sauce:
1 cup pineapple juice
1 (8 oz) can tomato sauce or ketchup
1/3 cup low sodium soy sauce
1/4 cup honey
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1/2 tsp ground ginger
1 Tbs Worcestershire sauce
1 Tbs of olive oil
1 tsp of hot sauce
Juice of one lemon


Whisk together the brine ingredients. Place the chicken in a non-reactive bowl or zippered bag and pour the brine over. Seal tightly and place in a bowl in the refrigerator for several hours or overnight. Remove chicken from brine; drain, but do not rinse. Pat chicken dry with paper towels and rub in a light dusting of black pepper, Creole and Cajun seasoning and garlic powder on both sides. Let rest while you preheat grill to high.

When ready to grill, whisk together the sauce ingredients. Leave one grill zone (one or two burners) on high, turn all other burners down to medium. Oil the grates, and quickly sear the chicken on the hottest part of the grill, with the lid closed, about 2 to 3 minutes per side. Move the chicken to the cooler part of the grill, apply a generous basting of the sauce on both sides, and grill covered, about 25 to 30 minutes, turning and basting every few minutes, until thoroughly cooked through. An instant read thermometer should register 165-175 degrees F in the thickest part of the thigh.

560 calories per serving.  Click here for more nutritional info and shopping list!