Description
This authentic Grilled Huli Huli Chicken recipe brings the vibrant flavors of Hawai’i right to your backyard grill. Featuring a juicy spatchcocked whole chicken marinated in a sweet pineapple brine, and basted with a homemade tangy huli huli sauce, this dish delivers perfect caramelization and mouthwatering taste. Enjoy it paired with traditional sides like rice and Hawaiian mac salad for a true island experience.
Ingredients
Scale
Main Ingredients
- 1 whole 4-5 pound chicken, spatchcocked and halved
- 3 cups pineapple juice, canned or jarred (NOT fresh)
- 1/3 cup dark brown sugar
- 1 tablespoon ketchup (optional, for color)
- Kosher salt, to season
- Ground black pepper, to season
For Serving
- Mom’s huli huli sauce (recipe below)
- Rice
- Hawaiian mac salad
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
- Kosher salt, to taste (about 1/2 teaspoon)
- 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 and remove it. With breast side still down, stretch open the rib cavity and snap the wishbone by pressing down the breastplate with the heel of a knife. Flip the chicken breast side up and press flat. Cut between the breasts to create two halves. Tuck wing tips behind the breasts to prevent burning.
- Brine the chicken: In a large bowl, whisk together pineapple juice, brown sugar, ketchup (if using), and 2 tablespoons kosher salt. Reserve 1 cup of the brine in a separate container for basting later. Submerge the chicken halves in the remaining brine. Cover and refrigerate for at least 12 hours and up to 48 hours.
- Prepare for grilling: One hour before grilling, remove chicken from brine and discard excess liquid. Pat chicken dry with paper towels. Preheat grill to set up zones for indirect and direct heat. For gas grills, preheat at least 15 minutes; for charcoal, light coals 30 minutes prior.
- Make the huli huli sauce: Combine all sauce ingredients in a small saucepan over medium-high heat. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
- Grill the chicken: Place chicken halves on the indirect heat side of the grill, breast side up, close to but not directly over the heat. Close lid and cook, turning the chicken 180 degrees every 15 minutes. With each turn, baste generously with the reserved brine. Cook until an instant-read thermometer reaches 160 degrees Fahrenheit in the thickest part of the breast (without touching bone). This should take up to 1 hour.
- Rest the chicken: Remove chicken from grill and transfer to a plate. Let rest for 5-10 minutes. The internal temperature will continue to rise to 165 degrees Fahrenheit due to carryover heat.
- Serve: Carve the chicken as desired. Serve immediately with plenty of huli huli sauce and traditional sides like white rice and Hawaiian mac salad for an authentic island meal.
Notes
- Store leftover grilled huli huli chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through.
- Save the grilled chicken carcass to make homemade chicken stock or broth for added flavor in future dishes.
- You can use other chicken cuts such as bone-in thighs, drumsticks, boneless skinless breasts, or wings. Adjust grill times accordingly.
- For oven roasting: Preheat oven to 425 degrees Fahrenheit. Roast the brined chicken in an oven-safe skillet for 1 hour to 1 hour 10 minutes, rotating and basting every 20 minutes until temperature reaches 160 degrees Fahrenheit.
- For smoking: Preheat smoker or pellet grill to 350 degrees Fahrenheit. Smoke chicken for 35-40 minutes, basting every 15 minutes, until internal temperature reaches 160 degrees Fahrenheit.
- To reduce active prep time, prep the sauce up to one week in advance and keep refrigerated. You can also spatchcock and brine the chicken up to 2 days ahead.
Nutrition
- Serving Size: 1 chicken half (about 6 ounces cooked)
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 110 mg
