Hawaiian Huli Huli Chicken on the Arteflame Grill

Introduction

Transport your taste buds to Hawaii with this mouthwatering Huli Huli Chicken. Marinated in a sweet and savory soy-ginger sauce, this grilled chicken is seared to perfection on the Arteflame grill to lock in all those delicious juices before being cooked to tender, juicy perfection. The unique searing capabilities of the Arteflame grill bring out the best flavors and textures, making this the ultimate Hawaiian BBQ dish.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp unsalted butter
• Chopped green onions and sesame seeds for garnish

Instructions

Step 1: Prepare the Marinade

1. In a mixing bowl, whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes.
2. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 2 hours, preferably overnight.

Step 2: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light them. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 3: Sear the Chicken

1. Remove the chicken from the marinade and pat dry with paper towels.
2. Add unsalted butter to the center grill grate.
3. Sear the chicken on the center grill grate for about 1 minute per side to lock in the juices.

Step 4: Cook to Perfection

1. Move the seared chicken to the flat cooktop griddle.
2. Cook on the medium-high heat zone of the cooktop for about 5-7 minutes per side, flipping occasionally.
3. Use a meat thermometer to check the internal temperature. Remove the chicken when it reaches 150°F (as it will continue cooking to 165°F after removal).
4. Let the chicken rest for 5 minutes before serving.

Step 5: Garnish and Serve

1. Sprinkle with chopped green onions and sesame seeds.
2. Serve immediately and enjoy the flavors of Hawaii!

Tips

• Marinate the chicken overnight for maximum flavor.
• Always pat the chicken dry before searing to achieve a perfect crust.
• Use the outer edges of the flat cooktop to keep food warm while finishing the rest.
• Let the chicken rest for at least 5 minutes to retain its juices.

Variations

1. Spicy Huli Huli Chicken: Add extra red pepper flakes and a dash of Sriracha to the marinade for a spicy kick.
2. Citrus Huli Huli Chicken: Add freshly squeezed orange juice and zest for a bright citrusy twist.
3. Huli Huli Pork: Swap chicken for pork chops and follow the same marinade and grilling process.
4. Huli Huli Tofu: Use firm tofu instead of chicken for a delicious vegetarian version.
5. Teriyaki Huli Huli Chicken: Add a splash of teriyaki sauce to the marinade for a deeper umami flavor.

Best Pairings

• Grilled pineapple rings
• Hawaiian macaroni salad
• Coconut rice
• Grilled corn with butter
• Mai Tai or Pina Colada for a tropical beverage

Conclusion

Huli Huli Chicken is an irresistible Hawaiian dish packed with bold flavors and a perfect caramelized crust. Cooking it on the Arteflame grill elevates the texture and taste, delivering a grilled masterpiece every time. Try this recipe today and bring a taste of the islands to your backyard!