Why You’ll Love This Huli Huli Chicken Recipe
When you take your first bite of Huli Huli Chicken, you’ll instantly understand why it’s a favorite at summer barbecues. The juicy, tender chicken, infused with that sweet and savory glaze, creates an explosion of flavor that dances on your palate.
I love how it captures the spirit of summer, bringing friends and family together around the grill. The combination of garlic and ginger adds a delightful twist, while the smoky aroma from the wood chips elevates the experience.
Trust me, once you try it, you’ll be hooked and yearning for more at every outdoor gathering.
Ingredients of Huli Huli Chicken
When it comes to whipping up a delicious batch of Huli Huli Chicken, having the right ingredients is key. This dish is all about balancing flavors—savory, sweet, and a touch of smokiness. You’ll be amazed at how simple ingredients can come together to create something so mouthwatering.
So, let’s explore what you’ll need to gather from your pantry and fridge.
Ingredients for Huli Huli Chicken:
- 2 quarts water
- 2 cups soy sauce
- 1 tablespoon vegetable oil
- 6 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 whole chickens, quartered
- 2 cups pineapple juice
- 1/4 cup packed dark brown sugar
- 1/4 cup soy sauce (additional for glaze)
- 1/4 cup tomato ketchup
- 1/4 cup rice wine vinegar
- 4 garlic cloves, minced (additional for glaze)
- 2 tablespoons grated fresh ginger (additional for glaze)
- 2 teaspoons Asian chili-garlic sauce
- 2 cups mesquite wood chips, soaked for 30 minutes
Now, while you’re gathering these ingredients, think about what you might want to serve alongside your Huli Huli Chicken. Maybe some grilled veggies or a revitalizing coleslaw?
And don’t forget that soaking those wood chips is essential. It’s like a little pre-party for your grill, giving your chicken that smoky flavor we all crave.
Plus, if you have some fresh herbs or even a squeeze of lime on hand, they can elevate the dish further. Just imagine biting into that juicy chicken with a hint of zesty freshness. Yum!
How to Make Huli Huli Chicken
Alright, let’s plunge into making that mouthwatering Huli Huli Chicken. First things first, we’ve got to prepare our chicken for that flavor explosion. Grab a really big container—think cooler size—because we’re going to make a brine using 2 quarts of water, 2 cups of soy sauce, 1 tablespoon of vegetable oil, 6 minced garlic cloves, and 1 tablespoon of grated fresh ginger.
Mix it all together like you mean it, and then add in those 2 whole chickens, quartered. Here’s where the magic happens: let them soak in that brine for no more than 8 hours. You don’t want your chicken tasting like it just swam in the ocean. It’ll be too salty if you go overboard. So, set a timer, and maybe take a nap or binge-watch your favorite show while you wait.
While the chicken is soaking up all that goodness, let’s whip up the glaze. In a saucepan, combine 2 cups of pineapple juice, 1/4 cup of packed dark brown sugar, 1/4 cup of soy sauce, 1/4 cup of tomato ketchup, 1/4 cup of rice wine vinegar, 4 minced garlic cloves, 2 tablespoons of grated fresh ginger, and 2 teaspoons of that spicy Asian chili-garlic sauce.
Bring it to a boil and then reduce the heat to a simmer. You’ll want to stir occasionally until it thickens up to about 1 cup. This glaze is going to be the crowning glory of your chicken, so don’t rush it.
Now, onto the grilling! Before you get started, you need to prep your grill by soaking 2 cups of mesquite wood chips for 30 minutes. Wrap those soaked chips in a foil packet, poke some holes in the top for ventilation, and place it on your grill.
Turn on all the burners to high until it starts smoking like a BBQ wizard. Once you see that glorious smoke, turn the heat down to medium and oil the grill grate to prevent any stickiness.
Take your chicken out of the brine, pat it dry, and place it skin side up on the grill. Now, don’t just throw it on any old spot; avoid putting it directly over the foil pouch. Close the lid and grill for about 20-25 minutes.
After that, it’s time to flip the chicken over and let it grill skin side down for another 20 minutes. Keep an eye on that skin—it should be turning a lovely shade of brown. Right before you take it off the grill, brush that luscious glaze on the bottom, flip it back over, and glaze the skin side too.
Just give it another 30 seconds to heat that glaze, but be careful—burnt glaze isn’t the goal here. With all that effort, you’re about to serve up some seriously tasty chicken that’ll have everyone asking for seconds. Enjoy the applause!
Huli Huli Chicken Substitutions & Variations
If you’re looking to mix things up with your Huli Huli Chicken, there are plenty of substitutions and variations to contemplate.
For a different protein, try using drumsticks or thighs instead of whole chickens. You can also swap out the soy sauce for tamari or coconut aminos for a gluten-free option.
If you want more heat, add extra chili-garlic sauce or some crushed red pepper flakes.
For a tropical twist, incorporate mango juice in place of pineapple juice.
Feel free to experiment with different marinades or glazes, like teriyaki or a citrus-based blend, to suit your taste!
Additional Tips & Notes
Exploring substitutions and variations can really enhance your Huli Huli Chicken experience, but there are also some helpful tips to keep in mind for the best results.
First, don’t skip the brining step; it’s essential for juicy chicken! Make sure to pat the chicken dry before grilling to achieve that crispy skin.
If you’re using a gas grill, monitor the heat closely, as it can vary. Finally, let the chicken rest for a few minutes post-grilling; this helps retain moisture.
Trust me, these little tips make a big difference in flavor and texture for your Huli Huli Chicken!