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Hawaiian · Dinner

Huli huli chicken

Whole chicken halves marinated in a ginger-garlic shoyu glaze, repeatedly turned over kiawe-style smoke, and lacquered with a separate clean batch of sauce.

About 9 hr 20 minTotal
About 1 hr 20 minActive
$$Cost
ModerateDifficulty
Makes 8 servings
Hawaiʻi huli huli chicken with lacquered browned skin, juicy cut pieces, scallions, and restrained pineapple-soy glaze.

Equipment

  • Any sound outdoor grill works; a hot cast-iron skillet is the indoor fallback.

Ingredients

1× recipe · Makes 8 servings

  • 2 whole chickens, 3 1/2 to 4 pounds each, split in half
  • 1 cup pineapple juice
  • 3/4 cup low-sodium soy sauce
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/4 cup dry sherry
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons finely grated fresh ginger
  • 5 garlic cloves, grated
  • 1 teaspoon black pepper
  • 2 kiawe, mesquite, or fruitwood chunks, for the grill
  • 4 scallions, thinly sliced

Instructions

  1. Whisk pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, sesame oil, ginger, garlic, and pepper until sugar dissolves. Reserve 1 cup in a clean covered container for basting. Marinate chicken in the remainder 4 to 8 hours; discard used marinade.

  2. Prepare for two-zone medium heat, about 350°F, and add kiawe, mesquite, or fruitwood for clean smoke. Pat excess marinade from chicken and place skin-side up over indirect heat. Cover and cook 15 minutes.

  3. Turn chicken skin-side down, cover, and cook 10 minutes. Continue to huli—turn—every 8 to 10 minutes, moving pieces away from flare-ups, until the thickest breast and thigh areas reach 165°F, 35 to 50 minutes total.

  4. During only the final 15 minutes, boil the reserved sauce for 3 minutes, then brush it on in thin layers after each turn. Rest chicken 10 minutes, cut into portions, and finish with scallions.

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