Huli Huli Chicken was the official recipe of summer for my family. We made it a lot. I first had it when my sweet cousin, Julie, made it for a family BBQ. Then my mom and I made it at least five other times this summer. According to the google, huli huli, “is Hawaiian for rotisserie or 'end-over-end' and is also the name for a marinade made and sold in the Hawaiian Islands. It is composed of mostly ginger and shoyu (soy sauce).” We didn’t rotisserie this chicken, just used a good old grill.
The original recipe comes from Taste of Home, which is a great source for solid recipes. I followed this recipe without many changes. I used sherry instead of chicken broth. They seem very different to me, and I like the flavor of the cooking sherry. Also, we used chicken breasts instead of thighs. Try cutting the chicken into smaller pieces before you marinate it. That way the marinade gets on more surface area and the chicken will grill up faster, which helps keep it from drying out.
After you make the marinade reserve some for pineapple. We used canned pineapple rings, drained off the juice and marinated them in the same sauce and grilled them alongside the chicken. They are the perfect complement.
I served the chicken and pineapple alongside this Crunchy Asian Noodle Salad. Everything worked really well together! You will love this chicken recipe.
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