Lindas Huli Huli Chicken Recipes

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HULI HULI CHICKEN



Huli Huli Chicken image

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

Provided by Mama Smith

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
¼ teaspoon dry mustard

Steps:

  • Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  • Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  • Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  • Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g

LINDA'S HULI HULI CHICKEN



Linda's Huli Huli Chicken image

Huli huli means to turn over and over in Hawaiian, so no matter what method you choose to make this recipe, the key is to Huli Huli :) This chicken dish is tender and so DELICIOUS, and is a FAVORITE in my household. I hope you enjoy it as much as I do! Try it on pork or ribs, it's great also!!! Cooking time does not include marinating time.

Provided by Lindas Busy Kitchen

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (2 -3 lb) fryer chickens
3/4 cup soy sauce, reduced sodium works fine
1/2 cup lime juice
1/2 cup honey
1/3 cup brown sugar
3 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons ketchup
2 tablespoons fresh gingerroot, minced
1 teaspoon sambal oelek or 1 teaspoon asian chili paste
fresh ground black pepper, to taste
salt, to taste
1 teaspoon sesame oil (optional)

Steps:

  • Split each chicken down the backbone, but leave attached at breast. Remove neck bone.
  • Rinse off chickens, and pat dry with paper towels. Set into a lg. plastic container.
  • To make marinade, mix together soy sauce, lime juice, honey, brown sugar, oil, garlic, ketchup, gingerroot, sambal oelek or Asian chile paste, salt and pepper, and sesame oil if using.
  • Pour marinade over chicken, then cover, and store in refrigerator.
  • Marinate split chickens for 20 minutes to 4 hours. (If you are short on time it is not absolutely necessary to marinate chicken).
  • During the marinating time, turn chickens often, to coat all areas of the chickens well.
  • Secure chickens on rotisserie and roast 60-80 minutes, basting often with the marinade while cooking.
  • If you don't have a rotisserie, grill the chicken on a barbecue rack over med. coals, turning often for about 45 minutes Baste frequently with the marinade, flipping chicken often while cooking.
  • If you'd prefer, you can roast the chicken at 325, for 1 1/2 hrs., basting chicken often with the marinade, and flipping the chicken often while cooking.
  • Do not save the marinade, or serve over chicken!

Nutrition Facts : Calories 1429.2, Fat 72, SaturatedFat 18.6, Cholesterol 399.5, Sodium 3524.5, Carbohydrate 62.4, Fiber 0.8, Sugar 56.5, Protein 130.3

AUTHENTIC HAWAIIAN HULI HULI CHICKEN



Authentic Hawaiian Huli Huli Chicken image

I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!

Provided by K-Jon Chef

Categories     Whole Chicken

Time 10h

Yield 10 , 4-6 serving(s)

Number Of Ingredients 14

2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 chicken halves (about 8 pounds total)
2 1/4 cups pineapple juice
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons asian chili-garlic sauce (Sriracha Sauce)

Steps:

  • Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
  • glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
  • Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

Nutrition Facts : Calories 781.8, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 9418.6, Carbohydrate 47.5, Fiber 1.9, Sugar 33.6, Protein 78.8

GRILLED HULI HULI CHICKEN



Grilled Huli Huli Chicken image

I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 7

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)

Steps:

  • In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.

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