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Huli Huli Chicken

4

285 min

Huli Huli Chicken

Huli Huli Chicken Photo 1

Time

285 min

Serving

8 persons

Calories

527

Rating

4.00★ (83)

Cuisine

Author: Victoria Buriak
'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.

Ingredients

  • chickens, each cut into 8 pieces: 2 piece (3 pound)
  • unsweetened pineapple juice: 1 cup
  • soy sauce: 0.5 cup
  • brown sugar: 0.5 cup
  • ketchup: 0.33333 cup
  • sherry: 0.25 cup
  • ginger: 1 piece (2 inch piece, crushed, fresh)
  • garlic: 3 clove (crushed)
  • green onions: 4 piece (chopped)
  • dry mustard: 0.25 tsp

Metric Conversion

Stages of cooking

Huli Huli Chicken Photo 21
Huli Huli Chicken Photo 32
Huli Huli Chicken Photo 43
Huli Huli Chicken Photo 54
  1. 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.
    Huli Huli Chicken Photo 2
  2. Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
    Huli Huli Chicken Photo 3
  3. Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
    Huli Huli Chicken Photo 4
  4. 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).
    Huli Huli Chicken Photo 5

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