Description
Experience the vibrant flavors of Hawaii with this Grilled Huli Huli Chicken recipe, featuring a succulent whole chicken marinated in a sweet pineapple brine and grilled to juicy perfection. Served with a tangy homemade huli huli sauce, this dish brings authentic island taste right to your backyard.
Ingredients
Scale
Main Ingredients
- 1 (4-5 pound) whole chicken, spatchcocked and halved
- 3 cups canned or jarred pineapple juice (NOT fresh)
- 1/3 cup dark brown sugar
- 1 tablespoon ketchup (optional, for color)
- Kosher salt, to taste
- Ground black pepper, to taste
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
- Healthy pinch cayenne pepper
- Kosher salt, to taste
- 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 and snap the wishbone with the heel of your knife. Flip chicken breast-side up and flatten it. Slice between the breasts to create two halves and tuck wing tips behind breasts.
- Brine the chicken: In a large bowl, whisk pineapple juice, brown sugar, ketchup (if using), and 2 tablespoons kosher salt. Reserve 1 cup of this brine in a small airtight container for basting. Submerge chicken halves in the remaining brine, cover or seal, and refrigerate for at least 12 hours and up to 48 hours.
- Prepare for grilling: Remove chicken from refrigerator 60 minutes before cooking to come to room temperature. Remove chicken from brine, discard excess brine, and pat dry with paper towels. Preheat grill for indirect cooking, creating high heat and indirect heat zones.
- Make the huli huli sauce: Combine all sauce ingredients in a small saucepan over medium-high heat. Season with 1/2 teaspoon kosher salt and whisk to combine. Bring to a boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally until reduced and thickened. Remove from heat and set aside.
- Grill the chicken: Place chicken halves breast-side up on indirect heat side of the grill, close lid. Cook for up to 1 hour, rotating 180 degrees every 15 minutes. With each rotation, baste generously with reserved pineapple brine. Chicken is done when internal temperature in the thickest breast part reaches 160 degrees F.
- Rest the chicken: Remove chicken from grill and let rest on a plate for 5-10 minutes to allow carryover cooking until temperature reaches 165 degrees F.
- Serve: Carve chicken as desired and serve immediately with huli huli sauce and preferred sides such as white rice and Hawaiian mac salad.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in microwave until warmed through.
- Save the grilled chicken carcass to make homemade chicken stock or broth.
- Other chicken cuts (bone-in parts, boneless skinless) can be used with adjusted grill times.
- For oven roasting, roast chicken at 425 degrees F for 1 hour to 1 hour 10 minutes, basting every 20 minutes.
- For smoking, cook at 350 degrees F for 35-40 minutes, basting every 15 minutes.
- Prepare huli huli sauce and spatchcock/brine chicken up to 2 days ahead to reduce active prep time on cooking day.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
