It's hard to mimic the smoky, flame-licked rotisserie chicken known as huli huli chicken you get in Hawaii but this Huli Huli Chicken Skewers Recipe does a darn good job at getting close!
1/3cuplow-sodium soy sauceor tamari (to make it gluten free)
1/3cup100% pure pineapple juice
1/4cuppacked dark brown sugar
8mediumgarlic clovesroughly chopped
1(4-inch)fresh gingerpeeled and roughly chopped
2tablespoonsrice wine vinegar
2tablespoonsWorcestershire sauce
2tablespoonstomato paste
1tablespoontoasted sesame oil
1/4teaspoonfinely ground black pepper
4poundsboneless skinless chicken breast
For The Skewers:
1mediumred onioncut into sixths, for serving (optional)
4green onions (aka scallions)cut into 1-inch pieces
1/4ripepineapplecored and cut into triangles
fresh cilantro leavesfor serving
Instructions
Make The Huli Huli Chicken Marinade: Combine everything except chicken, red onion, green onions, pineapple, and cilantro in a blender and process until evenly combined. Place chicken in a large, shallow dish and season generously with salt and freshly ground black pepper. Pour marinade over chicken and turn them several times until evenly coated. Cover and refrigerate to marinate 1 to 24 hours.
Cook The Huli Huli Chicken: When ready to cook, heat a charcoal or gas grill to medium (about 350°F). Remove chicken from the refrigerator, remove from marinade (reserving the marinade), let excess drip off—thread chicken on skewers with red onion wedges, scallions, and pineapple pieces (see picture).
Rub the grill with a paper towel soaked in oil. Then, once skewers are ready, place chicken on the grill, close lid, and baste with marinade every few minutes. After 5 minutes, flip skewers and continue basting chicken every 5 minutes until temperature on the inside of the thigh registers 165°F (be sure the thermometer is not touching the bone) and, when pierced, the juices run clear, about 5 to 10 minutes more.
Serve The Huli Huli Chicken: Let rest on a cutting board for a few minutes before serving. Meanwhile, boil leftover marinade in a small pan over high heat until reduced and thickened. Strain and serve with chicken along with cilantro, and Sriracha mayo, if using.