Try grilled chicken with an Hawaiian flair

Yankee Chef logoBy Jim Bailey

Literally meaning “turn turn,” Huli Huli Chicken is a mainstay in Hawaii.

It is a great way of barbecuing chicken without burning it because you are turning it every few minutes. Think it will come out tough? Think again! It’s tender and moist, even without the skin. This recipe is a must have in the summer months.

Blood oranges are full of flavor, with a hint of raspberry. By adding even more raspberries, along with some soy sauce, this will be the best teriyaki-inspired baste you will slather on chicken, or even ribs, during the grilling season.

bloodornagehulihulichicken2 cups blood orange juice *
1/2 cup soy sauce
1/2 cup raspberries
1/2 cup honey
Rind from half a blood orange
1/2 teaspoon garlic powder
1/2 teaspoon dried ginger
3 pounds bone-in chicken breasts
Nonstick cooking spray
2 tablespoons cornstarch, if needed
2 tablespoons water, if needed

In the bowl of a food processor or blender, add first seven ingredients, pureeing until as smooth as possible; set aside.

Remove the skin from the chicken breasts and discard. Place chicken in a large bowl and pour in marinade. Cover and refrigerate at least 4 hours, turning breasts a couple of times. When ready to cook, heat the grill up on low heat. Remove chicken from liquid, shaking off excess marinade.

Coat all sides with nonstick cooking spray and place on grill rack so that it is not directly over flame. Close lid and cook about 45 minutes to an hour total, depending on sizes. Turn chicken every few minutes during the entire cooking process. While the chicken is cooking, strain the marinade into a medium saucepan and bring to a boil over medium heat. Reduce heat to low and simmer until it is reduced by half and thickened.

If it isn’t the thickness of maple syrup, whisk cornstarch and water until smooth and pour into simmering glaze. Whisk until smooth and remove from heat. At the 30-minute mark of cooking chicken, start liberally basting the chicken every time you turn it with the glaze. When the chicken is completely done, at the 165-degree F internal temperature if using a thermometer, remove to serve immediately.

* It will take about 6 blood oranges if squeezing fresh. Depending on how many breasts to the pound, you should have at least 4 servings

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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