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Tuesday, January 25, 2011

Huli Huli Chicken

pictured with Cilantro Coconut Rice!

When Bob and I were in Maui on our honeymoon in 2007, we drove the famous Road to Hana. This winding, sometimes precarious road is peppered with waterfalls and some of the most amazing flowers and plants we have ever seen. We felt like we were in some alternate universe. The colors are so vibrant, and the sheer size of the trees and plant leaves was humbling - it's truly a magical place. This journey was definitely one of the highlights of our trip. Along the way, we stopped at a tiny road-side barbeque that served Hawaiian chicken - right in the people's front yard! They had a small tent set up with a few tables and that's where we ate. And it was soooo delicious!

When I saw Elly post this Huli Huli Chicken, I was taken right back to Hawaii. I was so excited to try to recapitulate this dish at home. When we had our good friends Jenny and Jeff over for dinner several weeks ago, I decided it would be Hawaiian night - a fruity salad, Cilantro Coconut Rice, and this Huli Huli Chicken. I was so happy with how it turned out, which was very similar to the chicken we had on the side of the road in Maui. This is one of the many, many times where having a leave-in digital meat thermometer makes cooking meat a breeze; it totally takes the guess-work out of the equation. We will definitely be having this again!

Bob and I on the Road to Hana

The amazing flowers

A whole cluster of those flowers

Only in Hawaii???

Huli Huli Chicken

Serves 4 - 6

1/2 cup low sodium soy sauce
2/3 cup pineapple tidbits/chunks
4 tablespoons brown sugar
4 tablespoons ketchup
2 tablespoons rice vinegar
2 knobs ginger, grated
4 cloves garlic, chopped
1/2 teaspoon Worcestershire sauce
1 whole chicken, cut into 8 pieces (or 4 bone-in, skin-on leg quarters or 8 - 12 thighs)
2 - 4 teaspoons Canola oil

Preheat the broiler.
1. Add the soy sauce through the Worcestershire sauce to a food processor and pulse until smooth.

2. Rub the chicken with the canola oil and then broil skin side up, about 6″ from the element, for 8 minutes.

3. Flip and broil for another 8 minutes.

4. Brush the chicken with the glaze mixture and broil for an additional 16 minutes or so, flipping and basting every 4 minutes or until a digital meat thermometer registers between 165 - 180F (depending on what you're comfortable with).


Paired with Cilantro Coconut Rice, this makes a great tropical meal!

Source: Adapted from Elly Says Opa!


  1. What cute pictures! I love doing themes when we have people over too and love this one! The chicken looks delicious!

  2. Love the photos! Great recipe too!

  3. Hi Meghan,
    I saw Stef's shout out to you on her Face Book page.I recently met her in Webster Groves, MO. Jan 10th.
    I have a granddaughter who lives in Wood River, IL, and I went to see he play basketball.

    So to make an even long story short, My Husband I did the tour for the Road to Hana, in 2005. We had lunch at the same roadside house, and we have pictures of similar flowers. Small World!

    Check out my blog,

  4. Hi Meghan,
    I made the Huli Huli Chicken with the Cilantro Rice for dinner last night and it was a huge success with my family, this recipe is a keeper.
    Thank you so much for such a great blog...Carmen

  5. I'm so glad you liked it Carmen!!


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