Claire Thompson
Huli huli chicken is a Hawaiian dish that was first popularized in the 1950s by Ernest Morgado. The name huli huli means turn turn in Hawaiian, referring to the method of cooking the chicken on a rotisserie and constantly turning it. To build a huli huli chicken machine, you will need a rotisserie setup with a spit, a motor, and a heat source such as corrugated metal for coals or propane. The setup can be adjusted to cook different types of meat, such as chickens or larger pigs.
| Characteristics | Values |
|---|---|
| Cooking style | Rotisserie/open flame |
| Machine setup | Corrugated metal around spit with adjustable stands |
| Fuel | Kiawe (mesquite) wood or propane |
| Chicken preparation | Marinated in pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard |
| Cooking time | 35-45 minutes |
| Temperature | 160-165°F |
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What You'll Learn
Choosing a fuel source: kiawe wood or propane
Huli huli chicken is a grilled chicken dish in Hawaiian cuisine, where the chicken is barbecued over mesquite wood, also known as kiawe wood, and basted with a sweet huli-huli sauce. The choice of fuel source for cooking huli huli chicken depends on various factors, including availability, convenience, and desired flavour. Here are some considerations when choosing between kiawe wood and propane as a fuel source for your huli huli chicken machine:
Kiawe Wood
Kiawe wood, also known as mesquite wood, is traditional for cooking huli huli chicken. It is native to Hawaii and is said to impart a unique, smoky flavour to the meat. Kiawe wood can be purchased from specialty stores or online, and it is often chosen for its ability to add an authentic, Hawaiian touch to the dish. This fuel source may be preferred by those seeking to replicate the traditional flavours of huli huli chicken.
Propane
Propane is a convenient and readily available fuel source for grilling. It is a common choice for those who want a quick and easy setup for their huli huli chicken machine. Propane grills are widely available and can be found at most hardware or outdoor cooking stores. They offer a consistent and controllable flame, making it easier to manage the cooking temperature. Propane is a good option for those who prioritise convenience and ease of use over traditional flavours.
Factors to Consider
When choosing between kiawe wood and propane, it is essential to consider the availability and cost of the fuel sources in your area. Kiawe wood may be harder to source in certain regions, and the cost of shipping could be a factor. Additionally, propane offers a more modern and convenient approach to grilling, whereas kiawe wood is favoured for its traditional appeal. The choice of fuel source will ultimately depend on your personal preferences, the level of authenticity you wish to achieve, and the practicality of obtaining the fuel.
In conclusion, both kiawe wood and propane have their advantages as fuel sources for a huli huli chicken machine. Kiawe wood is traditional and valued for its distinctive flavour, while propane offers convenience and ease of use. The decision between the two depends on your priorities and the overall experience you wish to create when preparing huli huli chicken.
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Building the structure: corrugated metal and adjustable stands
Building the structure of a huli huli chicken machine requires corrugated metal and adjustable stands. The setup typically involves placing corrugated metal around a spit, with the meat rotating in the centre. For the corrugated metal structure, you can use materials such as iron or galvanised steel sheets, ensuring they are sturdy enough to withstand the heat and weight of the meat.
The stands that hold the spit need to be adjustable to accommodate different sizes of meat and to control the distance from the heat source. Stands can be made from metal or wood, with adjustments made through holes and pins or a telescopic design. The height of the stands should be adjustable from 12 inches to 24 inches, and cinder blocks can be placed under the stands for added stability.
When constructing the stands, consider the width of the base to ensure stability, especially if using heavier materials like cinder blocks. The stands should be sturdy enough to bear the weight of the meat and the spit, along with the motor mechanism that will be attached to turn the spit.
The spit itself should be made from durable, food-grade stainless steel or iron. It needs to be long enough to accommodate the desired meat, with enough clearance to rotate freely within the corrugated metal structure.
Overall, the structure of the huli huli chicken machine should be designed with attention to stability, ease of adjustment, and the ability to withstand the heat and weight of the cooking process.
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Preparing the chicken: marinade and spices
Preparing the chicken for your Huli Huli chicken machine involves marinating and seasoning the meat. This process can take anywhere from 3 to 24 hours, depending on the desired flavour intensity and the specific recipe followed.
The marinade is key to achieving the distinctive flavour of Huli Huli chicken. The two essential ingredients are pineapple juice and sherry or Chinese cooking wine (Mirin). It is important to note that fresh pineapple juice or pureed pineapple should be avoided, as the bromelain enzyme in fresh pineapple will make the chicken overly tender. Instead, opt for long-shelf-life pineapple juice found in aisles, such as canned or bottled juice. Other ingredients commonly used in the marinade include soy sauce, brown sugar, ketchup, ginger, garlic, green onions, and dry mustard. These ingredients are combined with the pineapple juice and sherry, and the chicken pieces are coated in this mixture. The chicken is then left to marinate, with longer durations—up to 24 hours—resulting in a more intense flavour.
After marinating, the chicken is ready for cooking. If using a grill, it is recommended to brush the grill with oil and preheat it to medium-high heat. For a skillet, heat oil over medium-high heat. Drain the excess marinade from the chicken before placing it on the grill or skillet. The chicken should be cooked thoroughly, with a slight char in spots, achieving the signature caramelized coating of Huli Huli chicken.
During cooking, the chicken can be basted with the remaining marinade to enhance the flavour and moisture. This step is especially important if you have a shorter marination time. The chicken should be cooked until it reaches an internal temperature of at least 160°F (70°C) for food safety.
Additionally, you can prepare a glaze by combining the Huli Huli Chicken mix, water, honey, and soy sauce in a small pot. Bring this mixture to a boil and then reduce the heat to low, simmering until it thickens into a glossy glaze. After grilling the chicken, brush it with this glaze for an extra layer of flavour.
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Cooking method: grilling, baking, or rotisserie
Grilling, baking, or rotisserie are the most popular methods for cooking Huli Huli chicken.
The traditional way to cook Huli Huli chicken is on a grill, using indirect heat. This can be achieved using a standard grill, or a rotisserie grill, which can cook up to 35 3lb chickens at a time. For a rotisserie grill, the chicken is threaded onto a spit and cooked over charcoal or wood fire. The rotisserie rod can be lifted up a 1/2" to stop it from spinning. The rotisserie setup can also be adjusted in height, from 12" to 24", and is usually placed on top of cinder blocks.
If you are using a standard grill, it is recommended to preheat the grill to medium heat. The chicken should be placed skin side up and grilled until browned, turning every 10 minutes. An instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C).
Huli Huli chicken can also be cooked in the oven. To bake Huli Huli chicken, place the chicken in a preheated oven, turning the meat every 10 minutes until browned on both sides and the juices run clear. As with grilling, an instant-read meat thermometer inserted into the thickest part of the chicken should read at least 160 degrees F (70 degrees C). It is important not to cook Huli Huli chicken under a broiler, as the sugar content in the marinade will cause it to burn.
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Serving suggestions: steamed rice and grilled pineapple
To serve huli huli chicken with steamed rice and grilled pineapple, you can follow these steps:
Steamed Rice:
To make steamed rice, you can use a variety of methods such as a pot on the stove, a rice cooker, a microwave, or an oven. Here is a simple method using a pot on the stove:
- For every cup of rice, use 1.3 cups of water. You can adjust this ratio if you prefer softer rice; for softer rice, use a 1:1.5 ratio.
- Pre-soak the rice for at least 10 minutes.
- Drain the rice and transfer it to a heat-proof container that fits in your steamer. Add the water to the rice.
- Turn the heat to high, cover the pot, and cook for 20 minutes.
- After 20 minutes, turn off the heat and let the rice sit in the steamer with the lid on for at least 5 more minutes. You can keep it covered until you are ready to serve to keep it warm.
Grilled Pineapple:
- Start with a ripe, sweet, and juicy pineapple. Look for one with a yellow tint and green leaves. The pineapple should have a little give when squeezed and smell sweet.
- Cut the pineapple: Lay the pineapple on its side on a cutting board. Carefully slice off the top (the leafy crown) and the bottom. Stand the pineapple upright and slice down the sides to remove the outer shell.
- Lay the pineapple circles flat on the cutting board. Use a paring knife or a small cookie cutter to remove the core from each slice. You can also cut the pineapple into 3/4-inch thick slices to allow more direct heat to reach the fruit.
- Preheat your grill to medium heat.
- Prepare the pineapple by brushing each slice with a mixture of brown sugar and maple syrup. You can also add a pinch of coarse sea salt to enhance the flavours. Alternatively, you can simply spray or brush the pineapple with oil or oil spray to prevent sticking.
- Place the pineapple slices on the grill grates in a single layer, making sure they don't overlap.
- Grill each side for 3 to 5 minutes, or until grill marks appear and the pineapple is tender. Flip carefully to avoid breaking the slices.
- Remove from the grill and serve immediately.
Now you can serve the huli huli chicken with the steamed rice and grilled pineapple. Enjoy!
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Frequently asked questions
Huli Huli Chicken, also known as "turn turn" chicken, is a Hawaiian dish that was first popularized in the 1950s by Ernest Morgado. It involves cooking chicken on a rotisserie, constantly turning it and brushing it with a rich, flavorful sauce. The dish is often served with sticky rice and grilled pineapple.
The key ingredients for Huli Huli Chicken include pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard. You will also need a whole chicken, which you can choose to cut into pieces.
To build a Huli Huli Chicken machine, you will need a rotisserie motor and basket, a grilling basket or pan, and a heat source such as an open grill flame or oven. Cinder blocks, corrugated metal, and adjustable stands can also be used to create a sturdy setup.
