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.
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
Equipment:
Griddle / Cast Iron Skillet / Pan
Sauce Pot
Hand / Stand Blender
Directions:
Prepare the chicken brine.
In a large mixing bowl, add water, salt, liquid smoke, bay leaf and garlic powder.
Stir to combine well and until the salt has dissolved.
Add in the chicken breast and thigh.
*Make sure the chicken is fully submerged. You can add more cold water.*
Cover with cling film and set aside in the fridge for 12 to 24 hrs.
Prepare the chicken rub.
Combine all the ingredients in a bowl.
Set aside.
Prepare the pineapple.
Place the pineapple in an open flame. You can do this over a stovetop.
Grill until fully charred.
Slice off the charred skin, head and tip.
Reserve the skin.
Coarsely slice into discs and into quarters.
*I am reserving some pineapple discs for the presentation.*
Puree the pineapple quarters with a hand/stand blender until smooth.
Set the pineapple puree aside in a container and chill in the fridge until ready to use.
In a sauce pot over medium heat, add the reserved charred skin and pineapple juice.
Bring it up to a simmer and cook for about 5 to 8 mins.
Cover and steep for 5 mins.
Strain and discard any residue.
Strain it 1 more time thru' a coffee filter.
Set it aside to drip.
Prepare the Huli Huli glaze.
After the pineapple juice has been dripped, add in the rest of the ingredients, with 2 TBSP of that pineapple puree.
Transfer to a sauce pot over medium heat.
Stir to combine well and until the sugar has dissolved.
Bring it up to a simmer and cook until slightly thickened.
Remove from heat and set it aside.
Cook the chicken.
If you have a backyard grill, use it. I am using a griddle instead.
Remove the chicken from the brine.
Pat the chicken dry with kitchen paper.
For the breast, place them on a counter.
Wrap them up with cling film.
Pound the chicken breast to an even thickness with a rolling pin, the back of a skillet or a meat tenderizer if you have 1.
Rub the chicken thigh and breast generously with the rub.
In a griddle over medium heat, grease generously with some sesame oil or any cooking oil.
Once the oil is heated up and the griddle is smoking hot, place in the chicken.
Sear until bottom is lightly browned and flip.
Immediately brush the chicken with the glaze.
Flip and brush the chicken again with the glaze.
*I like to flip and cook the chicken thigh with the glaze a few times, but for the chicken breast, only twice, as they cook pretty fast.*
Once the chicken is lightly charred, remove from heat and transfer to a plate to rest.
Brush the chicken with the glaze 1 more time before serving.
Serve with some pineapple discs on the side and a sprinkle of scallions.
Succulent...
And it goes well with pineapples...
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