Description
Experience the vibrant flavors of Hawai’i at home with this Grilled Huli Huli Chicken recipe. Marinated in a sweet and tangy pineapple brine and basted with a flavorful huli huli sauce, this recipe delivers juicy, tender chicken with a delightful caramelized glaze. Perfect for a family meal or a weekend gathering, accompanied by classic Hawaiian sides like rice and mac salad.
Ingredients
Scale
Chicken and Brine
- 1 whole chicken, 4-5 pounds, spatchcocked and halved
- 3 cups pineapple juice, canned or jarred (NOT fresh)
- 1/3 cup dark 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
- 2 teaspoons shoyu or soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- Pinch cayenne pepper
- 1/2 teaspoon kosher salt
- Ground black pepper, to taste
Instructions
- Spatchcock and halve the chicken: Pat the chicken dry with paper towels. Place breast-side down on a cutting board. Using sharp kitchen shears, cut along each side of the backbone to remove it. Stretch open the rib cage, break the wishbone by pressing down with the heel of a knife, then flip the chicken breast-side up to lay flat. Slice between the breasts to create two halves. Tuck wing tips behind the breasts to prevent burning.
- Brine the chicken: In a large bowl, whisk pineapple juice, brown sugar, ketchup (if using), and 2 tablespoons kosher salt until sugar dissolves. Reserve 1 cup of this brine for basting. Submerge the chicken halves in the remaining brine, cover tightly, and refrigerate for at least 12 hours or up to 48 hours.
- Prepare the grill and chicken: Remove chicken from brine 60 minutes before grilling to reach room temperature. Pat dry thoroughly with paper towels and discard excess brine. Preheat grill for indirect cooking with a direct high heat zone and an indirect heat zone.
- Make the huli huli sauce: Combine pineapple juice, brown sugar, soy sauce, ketchup, cornstarch, garlic powder, cayenne pepper, kosher salt, and black pepper in a small saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 20 minutes until sauce thickens. Remove from heat and set aside.
- Grill the chicken: Place chicken halves breast side up on the indirect heat side of the grill, close to direct heat but not over it. Close the lid and cook, rotating the chicken 180 degrees every 15 minutes. With each rotation, baste generously with reserved pineapple brine. Grill until the thickest part of the breast reaches 160 degrees Fahrenheit, about 60 minutes.
- Rest the chicken: Remove chicken from grill and let rest on a plate for 5-10 minutes to allow internal temperature to reach 165 degrees Fahrenheit through carryover cooking.
- Serve: Carve and serve immediately, drizzled with the huli huli sauce. Pair with sides like white rice and Hawaiian macaroni salad for an authentic plate lunch experience.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave.
- The spatchcocked chicken carcass makes excellent homemade chicken stock or broth.
- Alternate cooking methods include oven roasting at 425 degrees Fahrenheit for 1 hour to 1 hour 10 minutes, or smoking at 350 degrees Fahrenheit for 35-40 minutes. Adjust basting and rotations similarly.
- Other chicken cuts like bone-in thighs, drumsticks, wings, or boneless breasts work well; adjust grilling time accordingly.
- Prep the sauce ahead and store refrigerated up to 1 week to save active cooking time.
- Spatchcock and brine chicken up to 2 days in advance for convenient meal prep.
Nutrition
- Serving Size: 1 serving (approx. 1/4 chicken half)
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 48 g
- Cholesterol: 130 mg
