Description
Experience the vibrant flavors of Hawaii at home with this authentic Grilled Huli Huli Chicken recipe. Featuring a juicy, pineapple-brined whole chicken, this tropical grilled dish is basted with a sweet and tangy huli huli sauce and cooked to perfection over indirect heat on the grill. Perfect for a weekend cookout or a special dinner, it's traditionally served with white rice and Hawaiian mac salad for a complete island-inspired meal.
Ingredients
Scale
Chicken and Brine
- 1 whole chicken, 4-5 pounds, spatchcocked and halved
- 3 cups pineapple juice, canned or jarred
- 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 season
Instructions
- Spatchcock and halve the chicken: Pat the chicken dry with paper towels. Place it breast-side down on a cutting board. Using sharp kitchen shears, cut along each side of the backbone to remove it. Flip the chicken breast side down and press firmly on the breastbone to flatten and crack it. Flip the chicken so it lays flat breast side up, then slice between the breasts to create two halves. Tuck the wing tips behind the breasts to prevent burning during grilling.
- Brine the chicken: In a large bowl, whisk together pineapple juice, brown sugar, ketchup (if using), and 2 tablespoons kosher salt until sugar and salt dissolve. Reserve 1 cup of this brine in a small airtight container for basting. Submerge the halved chicken pieces in the remaining brine. Cover and refrigerate for at least 12 hours and up to 48 hours.
- Prepare the grill and chicken: One hour before cooking, remove the chicken from the refrigerator to let it come to room temperature. Remove the chicken from the brine, discard excess brine, and pat dry thoroughly with paper towels. Preheat your grill for indirect cooking, setting up a direct high heat zone and a cooler indirect zone. For gas grills, preheat for at least 15 minutes; for charcoal grills, light coals 30 minutes prior.
- Prepare the huli huli sauce: Combine all sauce ingredients in a small saucepan over medium-high heat. Bring to a boil while whisking, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until sauce thickens. Remove from heat and set aside for serving.
- Grill the chicken: Place chicken halves on the indirect heat side of the grill, breast side up, close to direct heat but not over it. Close the grill lid. Cook for up to 1 hour, rotating the chicken 180 degrees every 15 minutes and basting generously with reserved pineapple brine each time. Cook until an instant-read thermometer inserted into the thickest part of the breast reaches 160 degrees F.
- Rest the chicken: Remove the chicken from the grill and transfer to a plate. Let rest for 5 to 10 minutes; carryover heat will raise the internal temperature to at least 165 degrees F.
- Serve: Carve the chicken as desired and serve immediately, drizzled with huli huli sauce. Pair with traditional sides like white rice and Hawaiian macaroni salad for an authentic island meal.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warm.
- Save the grilled chicken carcass to make flavorful homemade chicken stock or broth.
- Use other chicken cuts like bone-in thighs, drumsticks, or wings and adjust grilling time accordingly.
- Oven roasting method: Roast brined chicken at 425 degrees F for 1 hour to 1 hour 10 minutes, rotating and basting every 20 minutes until internal temperature reaches 160 degrees F.
- Smoker method: Smoke chicken at 350 degrees F for 35-40 minutes, basting every 15 minutes, until 160 degrees F internal temperature.
- For quicker prep, spatchcock and brine the chicken up to 2 days ahead, and prepare huli huli sauce up to 1 week in advance.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked chicken)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
