Huli-Huli Chicken
This delectable Hawaiian dish is traditionally prepared by rotating a whole chicken on a makeshift spit over smoking-hot coals. “Huli” is the Hawaiian word for turn, which is what onlookers used to shout each time the chicken was rotated. Our version subs in chicken thighs and oven time while still retaining that alluring combination of smoky, juicy, sweet, and tangy.
Yield: All recipes serve 2 people
Chef Notes: If you’d like to serve this dish with charred cabbage, simply generously oil a skillet, heat over high heat, add chunks of cabbage, and don’t touch the pan again until you can smell the char and see that the cabbage is wilting. It’s normal to feel a little nervous of high heat, but remember: It’s actually a cook’s best friend.
Components
Chicken
Sauce
Charred Pineapple
Rice
Charred Cabbage (optional)
Steamed Bok Choy (optional)
Mise
Marinate chicken: Place chicken thighs on a large sheet pan and rub all over with white miso paste. Cover loosely and refrigerate overnight.
Make sauce: Drain canned pineapple and set aside, reserving juice. In a saucepan, combine the chicken stock, butter, oyster sauce, reserved pineapple juice, brown sugar, and a splash of sesame oil. Crush the ginger, garlic, and scallion whites with the back of a knife and add to mixture. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally, until the liquid has reduced by about half. Remove the ginger, scallions, and garlic using a slotted spoon.
Thicken sauce: In a small bowl, mix the cornstarch with 1 T water to make a slurry. Stir into sauce and increase the heat to bring the mixture back to a boil. Remove from heat.
Cook chicken: Preheat oven to 425˚F. Remove chicken thighs from fridge and dab gently with paper towel to remove excess miso paste. (It’s fine if some paste remains.) Season lightly and evenly with garlic salt. Bake chicken until internal temperature reaches 150˚F, about 20 minutes. Remove from oven and add reserved pineapple to sheet pan. Pop under broiler and broil chicken thighs and pineapple on high until slightly charred, about another 3–5 minutes.
Finish
Scoop butter chicken onto a plate.
Garnish with cilantro.
Serve alongside basmati rice and/or naan.