Our young pit masters, Eli and Evangeline, made it very clear that the most important thing to remember when grilling “Huli Huli” chicken is that its not the real deal unless the person flipping the chicken stick shouts “Huli!” and someone else is there to shout it back. Don’t forget.
This chicken on a stick recipe is easy to prepare and does not require all day tending a pit in the hot sun. The marinade can and should be made the night before and has the added benefit of containing the mess that kids will undoubtedly make on the day of prep and the day of cooking.
4lbs of chicken breasts, cut into equal sized roughly 1 ½”chunks.
½ Cup Soy Sauce
Juice from 2 limes
¼ cup of Honey
1 (6 oz) Can of Pineapple Juice
6 to 10 Wood Skewers
Combine all the edible ingredients in a bowl. You can limit your kids’ interaction with raw chicken by placing the cut-up chicken in the bowl and having them add the ingredients directly. You can see that here that Pit Master Evangeline has it figured out, even if the limes gave her a bit of trouble. The chicken can then be bagged in a freezer bag to sit at least 6 hours, preferably overnight. Longer is better.
Skewer 5 to 6 chucks of chicken on each skewer. Don’t bunch them up. You want to run the skewer through as much of the chicken chunk as possible. Remember that there are tons of rules for handling raw chicken and your kids simply do not care about any of them. Be sure hands are washed and surfaces disinfected.
Grill the chicken. Our gas grill is set a medium-high. The chicken cooks about 3 to 5 minutes per side depending on the thickness of the chunks. Don’t forget to include lots of “Huli” shouting! Your skewers can be flipped as few a 1 time each, or the much more popular 15 to 20 times that these were. Seriously, it was like using the rotisserie!
Special Note: Pit Master Evangeline is much shorter and has a much shorter reach than Pit Master Eli. We overcame this by bringing her a stool to stand on and giving her a longer set of tongs.