Huli-Huli Style Chicken is one of those dishes that can be coined as “only-in-Hawaii” foods. The original recipe was by Ernie Morgado in 1955. This recipe became such a hit it was a favorite Hawaiian fundraising activity for schools, sports teams and dancing groups (Hula Groups).
Traditionally, the chicken was cooked between two grills. The grills had to be flipped and since Huli is the word for turn in Hawaiian – thus a star was born. Morgado almost killed the Huli-Huli name when he started to become corporate by trademarking, and marketing a bottled sauce. However, once the recipe spawed thousands of ‘knock off’ recipes you can still by Huli-Huli style chicken in the islands on any roadside grill. It just won’t be called Huli-Huli Chicken.
The exact ‘original’ recipe that Ernie made is a trade secret – however, here is my version. It’s an adaptation of an adaptation and with all marinade recipes don’t get too particular about the measure. Adjust this to your taste.
This recipe is enough for about three chickens. I do Kabobs, so they cook quicker and the marinade is a 1/2 hour to 4 hours. Also, note that if you want a spicier version that what I have here – add a Tablespoon of Sriracha or Asian Chili paste for a spicy pop!
[gmc_recipe 6000]
