Huli Huli Chicken

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Huli Huli Chicken, a classic Hawaiian dish that has charmed taste buds far beyond its tropical origins, is a true testament to the fusion of flavors that makes island cuisine so special. Originating in 1955 when Ernest Morgado of Pacific Poultry grilled his version of teriyaki chicken for a farmers' gathering, it quickly became a hit.

The name 'Huli Huli' itself comes from the Hawaiian word for "turn," aptly named for the method of cooking chicken between two grills and turning it frequently. This dish embodies the spirit of Hawaii with its rich marinade and the ritual of community and sharing that goes along with the cooking process.

This recipe captures the essence of traditional Huli Huli chicken while adapting it for home cooks who might not have two large grills at their disposal. By integrating a brine infused with liquid smoke to replicate the smoky outdoor grilling flavor and a homemade rub and glaze that layers complex flavors, this dish brings the aloha spirit right into your kitchen.

The addition of charred pineapple not only adds a touch of sweet acidity to balance the savory, smoky flavors of the chicken but also pays homage to the tropical roots of the dish.

I encourage you to try making Huli Huli Chicken at home. It’s more than just preparing a meal; it’s about bringing a piece of Hawaiian tradition into your own culinary practices, complete with the ritual of basting and turning the chicken to perfection.

Whether you’re cooking for a family dinner or a casual backyard gathering, this dish is sure to impress with its vibrant flavors and juicy, succulent texture. So, grab your ingredients, fire up your griddle, and get ready to enjoy a delicious journey to the heart of Hawaii.

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Ingredients:

(Serve 4)

• Chicken Brine:

• Water,, 1L

• Sea Salt, 50g

• Liquid Smoke Preferably Stubb's, 10g

• Bay Leaves, 4

• Garlic Powder, 1 TBSP

• Skinless Boneless Chicken Breast, 2

• Skinless Boneless Chicken Thigh, 2

• Chicken Rub:

• Garlic Powder, 1 TSP

• Sea Salt, 1 TSP

• Mushroom Powder, 1 TSP

• Smoked Paprika, 1/2 TSP

• Cayenne, 1/2 TSP

• Onion Powder, 1/2 TSP

• White Pepper, 1/2 TSP

• Cumin, Pinch

• Pineapple:

• Pineapple, 1

• Pineapple Juice, 500ml

• Huli Huli Glaze:

• Tomato Ketchup, 1/4 Cup

• Soy Sauce, 1/4 Cup

• Rice Vinegar, 1 TBSP

• Dark Muscovado Sugar, 2 TBSP

• Ginger Grated, 1/2 Inch

• Liquid Smoke Preferably Stubb's, 1 TBSP

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Equipment:

• Griddle / Cast Iron Skillet / Pan

• Sauce Pot

• Hand / Stand Blender

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Directions:

1. Prepare the Chicken Brine.

2. In a large mixing bowl, combine water, salt, liquid smoke, bay leaf, and garlic powder.

3. Stir until the salt is fully dissolved.

4. Add the chicken breasts and thighs.Ensure the chicken is fully submerged. Add more cold water if needed.

5. Cover with cling film and refrigerate for 12 to 24 hours.

6. Make the Chicken Rub.

7. Mix all rub ingredients in a small bowl.

8. Set aside.

9. Char and Prepare the Pineapple.

10. Place whole pineapple over an open flame or stovetop burner.

11. Rotate until the skin is fully charred.

12. Slice off the charred skin, top, and bottom. Reserve the skin.

13. Slice the pineapple into discs, then quarters.Save some discs for serving.

14. Puree the quarters until smooth using a blender or hand blender.

15. Chill the puree in the fridge.

16. Infuse the Pineapple Juice.

17. In a saucepan, combine reserved charred skin with pineapple juice.

18. Bring to a simmer and cook for 5–8 minutes.

19. Cover, steep for 5 minutes, then strain.

20. Strain again through a coffee filter for clarity.

21. Set aside.

22. Make the Huli Huli Glaze.

23. In a pot over medium heat, combine the infused pineapple juice, 2 tbsp of pineapple puree, and the remaining glaze ingredients.

24. Stir until sugar dissolves.

25. Simmer until slightly thickened, then remove from heat.

26. Cook the Chicken.

27. Remove chicken from the brine and pat dry with paper towels.

28. Flatten the chicken breasts to even thickness by covering in cling film and pounding with a rolling pin or skillet.

29. Rub both thighs and breasts generously with the spice rub.

30. Preheat a griddle or pan over medium heat and grease with sesame oil.

31. Once hot, place chicken on the griddle.

32. Sear until the bottom is browned, then flip.

33. Immediately brush the top with glaze.

34. Flip again and brush the other side.Thighs can be flipped and brushed a few times for flavor. Breasts only need two flips to avoid drying out.

35. Once charred and fully cooked, transfer to a plate to rest.

36. Brush one final layer of glaze on top before serving.

37. To Serve.

38. Plate with grilled pineapple discs and a sprinkle of chopped scallions.

39. Enjoy as-is or slice for sandwiches, burgers, or rice bowls.

Succulent...

And it goes well with pineapples...

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Recipe Video: