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Huli Huli Chicken

Irlynda Smith

"'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired."
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Ingredients

4 h 45 m servings 527 cals
Original recipe yields 8 servings

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Directions

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  1. Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  2. Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  3. Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  4. Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 527 calories; 25.8 g fat; 23.6 g carbohydrates; 47.5 g protein; 146 mg cholesterol; 1204 mg sodium. Full nutrition

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Reviews

Read all reviews 48
  1. 59 Ratings

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Most helpful positive review

This recipe was recommend by the Recipe Group on the Buzz - I am sooo glad I made it. I made the full amount of sauce (used the suggested Mirin instead of sherry) - but only 2 thighs and 3 sma...

Most helpful critical review

I'm rating only 3 stars based on the instructions. I liked the marinade but I would never use marinade that raw chicken sat in to baste anything.

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This recipe was recommend by the Recipe Group on the Buzz - I am sooo glad I made it. I made the full amount of sauce (used the suggested Mirin instead of sherry) - but only 2 thighs and 3 sma...

Made this with *Recipe Group* 4-10-13. We liked it a lot. Using 2 bone-in breasts marinated for two overnights made for super juicy chicken. Only used 1/3 of the marinade in the plastic bag rese...

Made for Recipe Group. I used boneless skinless breasts for this, and some white wine (I buy the little bottles). Researching Huli Huli a little, it is supposed to be grilled not baked. However,...

I'm rating only 3 stars based on the instructions. I liked the marinade but I would never use marinade that raw chicken sat in to baste anything.

This is really tasty! I was only cooking for 2 so I cut the recipe back. I used boneless skinless chicken breasts so I changed the cooking method because I was afraid they would dry out. I marin...

This was a Recipe Group’s selection for April 6, 2013. I used chicken thighs and marinated it all day, but wish I had marinated overnight as it added fabulous flavor. I didn’t have any green o...

AMAZING. I grilled both chicken bone-in and boneless thighs - so tender and sweet. I saved some marinade to baste while grilling. A great summer recipe! Thanks!

For Recipe Group 4/8/13 - This chicken was very, very tasty. I usually only do the least amount of marinade time possible but I'm glad I went with doing it overnight. Totally worth the wait. I m...

I love this recipe and so do my guests! I prefer to prepare on the grill verses cooking in the oven, especially in the summer. When grilling, I continue to baste and turn the chicken almost ever...