Fustini's Oils and Vinegars
Chicken Huli Huli

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Chicken Huli Huli


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Chicken Huli Huli

Submitted by Corporate Chef Andy Stewart


  • 1-quart water
  • 1/4 cup Kosher Salt
  • 1/4 cup pineapple juice
  • 1 tablespoon Fustini’s Mango balsamic
  • 1 tablespoon molasses
  • 1/4 teaspoon garlic juice
  • 1/4 teaspoon onion juice
  • 1 whole chicken, cut into pieces for grilling or backbone removed and spatchcocked
Dry Rub
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • freshly ground black pepper
Huli Huli Sauce


This recipe needs to brine for 24 - 48 hours before cooking.


Step 1. 

Mix water, salt, pineapple juice, Mango balsamic, molasses, garlic juice and onion juice together with a whisk to dissolve the salt and refrigerate overnight. Add chicken pieces and brine for a minimum of 24 hours or up to 48 hours.  Remove from brine and pat dry. Rub all over with dry rub mixture.

Step 2. 

Prepare a hot grill for direct and indirect cooking.  Place rubbed chicken skin side down onto direct side and cook for several minutes.  Turn over onto bones and cook for 5 -7 additional minutes.  Move chicken to indirect side, bone side down, cover and cook for 15 minutes or until an internal temperature of 165 degrees is achieved.  Remove from grill, let rest five minutes and serve with Huli Huli Sauce.

Step 3.  Dry Rub

Mix all ingredients together well.

Step 4.  Huli Huli Sauce

Place all ingredients into a saucepan and bring to a simmer.  Cook until slightly thickened - 20 minutes.

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