Description
Grilled Huli Huli Chicken is a classic Hawaiian dish featuring juicy, flavorful chicken marinated in a sweet and tangy pineapple brine, then grilled to perfection and served with a homemade huli huli sauce. This recipe captures the authentic taste of Hawai’i at home with simple ingredients and a method that ensures tender, perfectly cooked chicken every time.
Ingredients
Scale
Chicken and Brine
- 1 whole 4-5 pound chicken, spatchcocked and halved
- 3 cups pineapple juice, canned or jarred (NOT fresh)
- 1/3 cup dark brown sugar (can substitute regular brown sugar)
- 1 tablespoon ketchup (optional, for color)
- 2 tablespoons kosher salt (for brine)
- Kosher salt and ground black pepper, to season
Mom's Huli Huli Sauce
- 1 cup pineapple juice
- 1/4 cup dark brown sugar (can substitute regular brown sugar)
- 2 teaspoons shoyu or soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- Healthy pinch cayenne pepper
- Kosher salt and ground black pepper, to season
For Serving (Optional)
- Rice
- Hawaiian mac salad
- Mom’s huli huli sauce
Instructions
- Spatchcock and Halve the Chicken: Use kitchen shears to remove the backbone of the chicken and flatten it by cracking the breastbone so it lies flat. Then slice between the breasts to create two halves and tuck wing tips behind breasts to prevent burning.
- Prepare the Brine: In a large bowl, whisk together pineapple juice, dark brown sugar, ketchup (if using), and 2 tablespoons kosher salt. Reserve 1 cup of brine for basting, then submerge the halved chicken in the remaining brine. Cover and refrigerate for at least 12 hours and up to 48 hours.
- Bring Chicken to Room Temperature: Remove the chicken from the refrigerator at least 60 minutes before grilling. Pat dry with paper towels and discard excess brine. Preheat grill and prepare huli huli sauce.
- Make the Huli Huli Sauce: Combine all sauce ingredients in a small saucepan over medium-high heat. Season with 1/2 teaspoon kosher salt and whisk well. Bring to a boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally until thickened. Set aside.
- Grill the Chicken: Prepare grill for indirect cooking with one side hot direct heat and the other indirect. Place chicken breast side up over indirect heat close to the fire. Close lid and cook, rotating chicken 180 degrees every 15 minutes, basting each time with reserved pineapple brine. Grill until an instant-read thermometer reads 160 degrees F in the thickest part of the breast, about 30 to 60 minutes.
- Rest the Chicken: Remove chicken from grill and let rest on a plate for 5-10 minutes. Internal temperature will continue to rise to 165 degrees F.
- Serve: Carve and serve immediately drizzled with huli huli sauce and your choice of sides like white rice and Hawaiian mac salad.
Notes
- Leftover chicken keeps airtight in the refrigerator up to 4 days; reheat in microwave.
- Save the carcass for homemade chicken stock or broth.
- Works well with other chicken cuts; adjust grill time accordingly.
- Oven roasting option: Roast at 425 degrees F for 1 to 1 hour 10 minutes, basting every 20 minutes with reserved brine, then finish with resting.
- Smoked option: Smoke at 350 degrees F for 35-40 minutes, basting every 15 minutes, then rest.
- Prepare sauce ahead and refrigerate up to 1 week to reduce active prep time.
- Spatchcock and brine chicken up to 2 days ahead, keep refrigerated.
Nutrition
- Serving Size: 1 serving (about 1/5 whole chicken)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
