'Huli' means 'turn' in Hawaiian — huli huli chicken is named for the constant turning required to baste the chicken from both sides over an open flame. The marinade is the sweet-savoury-gingery combination that defines Hawaiian plate lunch cooking: soy sauce for umami, pineapple juice for sweetness and acid, ginger for heat, and honey for the caramelised glaze.
Huli Huli Chicken Recipe
Ingredients
- 8 bone-in chicken thighs or drumsticks
- 3 tbsp refined coconut oil, melted
- 4 tbsp soy sauce or coconut aminos
- 3 tbsp fresh or 100% pineapple juice (no added sugar)
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- Steamed white rice and grilled pineapple to serve
Method
- Combine the coconut oil, soy sauce, pineapple juice, honey, garlic, ginger, and vinegar. Whisk until smooth.
- Score the chicken pieces and marinate in the sauce for at least 4 hours, preferably overnight.
- Reserve half the marinade for basting. Discard the used marinade.
- Grill over medium-high heat or roast at 200°C. Turn and baste with reserved marinade every 5 minutes for 30 minutes total, until the chicken is cooked through and the glaze is caramelised with some char.
- Serve over steamed white rice with grilled pineapple rings and extra glaze.
Is huli huli chicken seed oil free?
Yes. Refined coconut oil is a fruit oil, not a seed oil. Check the soy sauce — plain soy sauce (fermented soybeans and wheat) contains no oil.
Can I use chicken breast?
Thighs are strongly recommended for the grill — they remain moist even when charred. Breast tends to dry out under the constant heat and basting.
What is coconut aminos?
A soy sauce substitute made from fermented coconut sap — slightly sweeter, lower sodium, gluten-free. A direct 1:1 substitute for soy sauce in this recipe.
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