If you’re craving something vibrant, tangy, and downright irresistible, this Huli Huli Chicken Recipe is exactly what you need. Rooted in Hawaiian tradition, it combines juicy grilled chicken with a rich, sweet-savory pineapple soy marinade that instantly transports your taste buds to a tropical paradise. Whether it’s a casual weekend barbecue or a special dinner, this dish brings warmth, flavor, and a touch of aloha spirit right to your table.
Ingredients You’ll Need
The magic of this recipe lies in how a handful of simple, fresh ingredients come together to create layers of mouthwatering flavor, perfect for bringing out the best in your chicken. Each component has a role—from the sweetness of pineapple juice to the aromatic punch of ginger and garlic—all harmonizing to deliver that signature Huli Huli taste.
- 2 pounds boneless, skinless chicken thighs (or bone-in chicken pieces): Choose thighs for juicy, tender meat that soaks up marinade beautifully.
- ½ cup pineapple juice: Adds natural sweetness and a hint of tropical tang.
- ¼ cup soy sauce: Provides savory depth and saltiness to balance the sweetness.
- ¼ cup brown sugar: Caramelizes on the grill for a sticky, flavorful crust.
- 2 tablespoons ketchup: Contributes subtle tomato richness and helps bind the marinade.
- 2 tablespoons rice vinegar: Brings brightness and a mild acidity that cuts through richness.
- 1 tablespoon fresh ginger, grated: Offers a warm, zesty kick and aromatic complexity.
- 2 cloves garlic, minced: Adds a savory undercurrent that complements the marinade’s sweetness.
- 1 tablespoon sesame oil: Imparts a nutty essence enhancing the overall flavor profile.
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional): Perfect for thickening the reserved marinade into a luscious glaze.
- Sliced green onions and sesame seeds (optional): For a fresh, crunchy garnish that adds color and texture.
How to Make Huli Huli Chicken Recipe
Step 1: Whisk Together the Marinade
Combining your pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, garlic, and sesame oil in a medium bowl is the first step toward flavor heaven. Whisk everything until smooth and your kitchen instantly fills with that sweet-and-savoury aroma that promises deliciousness ahead. Set aside half of this marinade for grilling later.
Step 2: Marinate the Chicken
Place the chicken into a large zip-top bag or shallow dish and pour over the remaining marinade. Make sure every piece is thoroughly coated so each bite is packed with flavor. Seal and refrigerate for at least two hours, but ideally overnight if you can wait—this allows the meat to soak in all those vibrant notes, making each bite tender and juicy.
Step 3: Preheat and Grill
Preheat your grill or grill pan to medium heat—this ensures a perfect char without drying out the chicken. Remove your chicken from the marinade and lay it on the grill. Cook for 5 to 7 minutes on each side, aiming for that irresistible caramelized exterior and an internal temperature of 165°F for safety and ideal juiciness.
Step 4: Simmer and Thicken the Reserved Sauce
While the chicken cooks, pour the reserved marinade into a small saucepan and bring to a gentle simmer. If you want a thicker glaze, stir in your cornstarch slurry and cook until it slightly thickens, turning into that glossy, sticky sauce you’ll brush on the chicken during the final moments on the grill. This step pumps the flavor and creates that signature shiny finish.
Step 5: Glaze and Finish Grilling
During the last few minutes, brush the thickened sauce generously over the chicken on both sides. This not only enhances the flavors but also locks in moisture and develops the phenomenal texture that makes the Huli Huli Chicken Recipe so special. After glazing, allow the chicken to rest briefly before serving to keep juices sealed inside.
How to Serve Huli Huli Chicken Recipe
Garnishes
Adding a sprinkle of sliced green onions and sesame seeds right before serving brings a fresh crunch and attractive finish to your dish. These little touches not only brighten the plate but also add a subtle nuttiness and sharpness that balance the richness of the grilled chicken.
Side Dishes
Classic pairings include fluffy steamed rice to soak up any extra sauce, and grilled pineapple slices for that extra burst of tropical sweetness. Roasted vegetables or a crisp green salad can also provide lovely contrast and fresh texture, rounding out a satisfying and well-balanced meal.
Creative Ways to Present
For a fun twist, try serving your Huli Huli Chicken Recipe in lettuce wraps or taco shells with shredded cabbage, a drizzle of spicy mayo, and pickled onions. You can also chop the grilled chicken and toss it into a vibrant salad bowl, or slice it for a delectable sandwich piled high with avocado and slaw. The possibilities are endless and equally delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftover Huli Huli Chicken, place it in an airtight container and store in the refrigerator for up to three days. The flavors tend to deepen overnight, making the second-day meal just as delightful. Make sure to keep it chilled to maintain freshness and safety.
Freezing
This recipe freezes beautifully! Wrap cooled chicken tightly in plastic wrap or foil, then place in a freezer-safe bag or container. It will keep well for up to three months. When you’re ready, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
To reheat, gently warm the chicken in a skillet over medium-low heat or in the oven at 325°F until heated through. Avoid microwaving if you can, as this can dry out the meat. Adding a splash of water or extra reserved sauce during reheating helps keep the chicken moist and flavorful.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
You can use chicken breasts, but since they are leaner, they may dry out quicker. To keep them juicy, marinate longer and watch cooking time carefully, ideally using a meat thermometer to avoid overcooking.
Is it necessary to marinate the chicken overnight?
While overnight marinating yields the most flavor, a minimum of two hours still imparts a wonderful taste. If short on time, even 30 minutes can make a noticeable difference.
Can I make the sauce without soy sauce?
Yes, for a gluten-free or low-sodium option, tamari or coconut aminos work well as substitutes, providing similar umami and saltiness without compromising flavor.
What can I do if I don’t have a grill?
Baking the chicken at 400°F for 25 to 30 minutes is a fantastic alternative. Finish with a quick broil to get those delicious caramelized edges that mimic grilling.
How do I get that classic Huli Huli smoky flavor at home?
If you don’t have an outdoor grill, using a grill pan or cast-iron skillet over high heat can develop good char. Adding a touch of smoked paprika to the marinade or finishing with a few drops of liquid smoke can boost smokiness as well.
Final Thoughts
You really can’t go wrong with this Huli Huli Chicken Recipe—it’s an absolute crowd-pleaser that brings a burst of Hawaiian sunshine to your plate. Its combination of tangy pineapple, savory soy, and aromatic spices makes every bite a celebration. So fire up the grill, gather your favorite people, and dive into this deliciously easy recipe that’s sure to become a new favorite in your kitchen rotation.
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Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish featuring a sweet and tangy pineapple soy marinade. This recipe uses boneless, skinless chicken thighs marinated in a flavorful mixture of pineapple juice, soy sauce, brown sugar, and ginger, then grilled to perfection and brushed with a thickened sauce for an irresistible glaze. Perfect for summer cookouts or a taste of the islands any time.
Ingredients
Marinade and Chicken
- 2 pounds boneless, skinless chicken thighs (or bone-in chicken pieces)
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
Garnish (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.
- Marinate the Chicken: Reserve ½ cup of the marinade in a separate container and refrigerate it for later use. Place the chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight to allow flavors to infuse.
- Preheat the Grill: When ready to cook, preheat your grill or grill pan to medium heat to ensure optimal grilling temperature.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Grill the chicken for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely charred and cooked through.
- Prepare the Sauce: While grilling, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. If desired, stir in the cornstarch slurry and cook until the sauce thickens slightly, about 2 to 3 minutes.
- Glaze the Chicken: Brush the grilled chicken with the thickened sauce during the last few minutes of grilling on each side to create a flavorful glaze.
- Serve: Remove the chicken from the grill and let it rest briefly. Garnish with sliced green onions and sesame seeds if using. Serve hot with your choice of sides.
Notes
- This recipe pairs wonderfully with grilled pineapple slices and steamed rice for a complete Hawaiian-inspired meal.
- If grilling is not an option, bake the marinated chicken at 400°F for 25 to 30 minutes until cooked through.
- For extra smoky flavor, consider adding wood chips to the grill.
