Huli Huli Chicken

Yes. However you normally cook chicken would work. I usually do 35-40 minutes at 425.

im not quite confident in my grilling skills just yet, but this marinade looks so simple and yummy. would I be able to bake? if yes temp/time please?

Suggest you grill this very sugary dish so it doesn’t burn. Setup the grill with coals/gas burner one side only. Cook the chicken on the non direct heat side until done (165F?) Then sear, turning repeatedly over the direct beat (coals/gas burner) for 4-5 mins. This way, moist inside & shellac/crispy outside.

Remove chicken from the refrigerator an hour before you start cooking to lose the chill and reduce the cooking time. Bone-in chicken: 400 degrees for 35-40 minutes depending on the size of the pieces. 20 minutes skin-side up, turn for 10 minutes, turn again and finish for 5-10 minutes. Baste every time you turn it. For darker/crispier broil for about 5 minutes. Boneless thighs: 425 degrees for 20 minutes skin-side up, baste, then broil for about 5 minutes until as dark & crispy as you prefer

Baste It! There's a carved-in-stone, ya-gotta-know issue with this dynamo: Baste it, every five minutes, or else . . . That half cuppa Brown Sugar is why. Sugar cooks to black yuck way way before the chik's done. Only way this Supremo Disharoo gets done right to your taste is if you Baste The Product on a timely Baste-iss. Dig? Good. Get to work. The End Product will satisfy. Bone appetite, yeah.

1 cup pineapple juice 1 cup chicken broth 1/4 cup soy sauce 1/4 cup red barbecue sauce 1/4 cup rice vinegar 1/4 cup dark brown sugar, packed 4 tablespoons fresh ginger, skinned and grated fine 2 tablespoons Worcestershire sauce 1 teaspoon dark Asian sesame oil 2 teaspoons Sriracha Sauce 4 medium cloves of garlic, pressed or finely minced Cook it for 10 minutes or so. Use as the marinade. Boil it after and use as the BBQ sauce. Huli means "turn". Put some on, turn. Put some on, turn. Lovely.

Mom would make this homespun version... she would add water to all ingredients put in a pot WITH the chicken and cook till cooked through. Remove chicken and grill (because cooked through - no worry to burn on grill). Reduce what’s in pot to thick bbq sauce and serve with rice! What a delight!

Would this work doing it in the oven and also broiling?

This is really a dipping sauce, meant to be added to the chicken -- it's also good on ribs -- after it's cooked, not used as a marinade or basting sauce. I've been making a variant of it for years using lemons and ground mustard, but no sugar -- there's quite enough in the ketchup. If you do insist on using it as directed, make sure to cook the the chicken (or ribs) over indirect heat, preferably with the lid on, so the sauce doesn't burn, which it will do quite quickly.

In 1994 Huli Huli Chicken opened in Hong Kong's famous Lan Quai Fong district and was received with great enthusiasm. I was the owner along with two partners from Ernst and Young and we were hoping to franchise this fantastic style of Chicken. That didn't work out. I learned about Huli Huli Chicken when I was the all night disc jockey on radio KHON in 1955-56 and I still use the original method for my home cooked (by rotisserie) chicken here in Puerto Vallarta.

No worry nor drama. Unless you're planning a midday picnic in a Baghdad suburban park, where it's gonna be 115º, serve up the Huli Huli to friends and kin and all the foes, cuz this dish will satisfy all comers. You wanna be extra cautious, though, might want to print out a stack of liability waivers . . .

If you use honey instead of brown sugar, it will be much less likely to burn.

I used boneless skinless chicken thighs. They browned and charred up beautifully and remained juicy. The marinade is delicious, not too sweet for me. This is one of the best marinades for the grill that I have come across in a long time. And don’t be shy with the ginger and garlic.

whats with the dried out chicken folks. Bone in legs 25 to 30 minutes in the oven at 375. 40 minutes at 400 or 425 is overkill. Chicken for me always comes out tender, juicy, and done to perfection. I hate overcooked meat, and I strongly dislike undercooked.

For those who have one, an air fryer also works for this recipe, doing it in batches--350F for 25 minutes, then 400F for 10, or they have that grilled, slightly charred exterior. (There being just two of us, I cut this recipe in half and used the air fryer once, using a single batch of thighs and legs.) It is a lovely sauce.