If there's one grilled chicken to try, it's Hawaiian Huli Huli Chicken. "Huli-huli" means "turn-turn" and was well known as a "Hawaiian-only" food. Now, you can easily make it right at home.
Prep Time: 20 minutesmins
Cook Time: 10 minutesmins
Total Time: 30 minutesmins
Servings: 6
Ingredients
3lbschicken breasts, or thighs, boneless and skinless
Optional: green onions, sliced thinly for garnish over cooked chicken
Instructions
Use paper towels to dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
In a bowl, combine all remaining ingredients to make the marinade. Reserve 2/3 cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
Drain/discard used marinade from chicken pieces.Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the 2/3 cup reserved marinade during the last couple of minutes during grill time - if you start basting too early, it will be more likely to burn.Serve with grilled pineapple rings and freshly sliced green onions, if desired.
Notes
We recommend chicken thighs for extra tenderness, as they're much more forgiving if you accidentally overcook them. If you use chicken breasts, the key to tenderness is to avoid over-cooking.
Sherry provides a complex depth of flavor and helps tenderize the meat. If you can't find sherry, you can use rice cooking wine.
If you need a non-alcoholic option for sherry, you can use unsalted chicken stock; note that the flavors will be somewhat different. If using chicken stock, we do recommend adding in 1/4 cup real pineapple juice, for the acids.
Prep time listed does not include resting/marinade time.
See original article for delicious serving ideas.
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