Huli-huli chicken

Huli-huli chicken is a grilled chicken dish in Hawaiian cuisine, which is marinated and then turned (huli-ed) on a spit over a fire. The term "huli-huli" comes from the Hawaiian language and means "turn-turn".

History

The dish was created by Ernest Morgado of Pacific Poultry Company in 1955 when he cooked up a large batch of chicken for a farmers' gathering. The chicken was marinated in his mother's teriyaki sauce recipe and then turned over and over on a spit using an improvised grill. The delicious result was a hit, and Morgado started selling it as "huli-huli chicken" - the name coming from the Hawaiian word "huli", which means "turn".

Preparation

The chicken is typically marinated in a sauce that includes soy sauce, brown sugar, ginger, and garlic, among other ingredients. The chicken is then grilled over a fire, traditionally using kiawe wood (a type of mesquite), and turned regularly to ensure even cooking and caramelization. The turning process is where the dish gets its name, as "huli" is the Hawaiian word for "turn".

Popularity

Huli-huli chicken has become a popular dish in Hawaii and is often found at roadside stands, luaus, and other gatherings. It has also gained popularity on the mainland, particularly in areas with a large Hawaiian population.

Variations

While the traditional huli-huli chicken recipe uses a specific set of ingredients for the marinade, variations of the dish may include different ingredients based on personal preference or regional availability. Some variations may use different types of wood for the fire, or may include additional flavorings in the marinade.

See also

• Hawaiian cuisine
• Barbecue chicken
• Teriyaki chicken