If you have ever dreamed of savoring a taste of Hawaii right in your own backyard, then this Huli Huli Chicken Recipe is your perfect ticket. It’s a deliciously sweet and savory grilled chicken dish, bursting with tropical pineapple flavor and a touch of ginger that dances on your palate. Whether you’re cooking for a family dinner or a weekend BBQ, this recipe transforms simple chicken thighs into a show-stopping meal that’s juicy, caramelized, and irresistibly crave-worthy.
Ingredients You’ll Need
Getting your hands on the right ingredients is key to nailing the authentic flavors in this dish. Each component brings something special—whether it’s the tang of pineapple juice, the umami punch from soy sauce, or the fragrant warmth of fresh ginger.
- 2 pounds boneless, skinless chicken thighs: Juicier and more flavorful than breasts, these are the star protein.
- 1/2 cup pineapple juice: Adds tropical sweetness and tenderizes the chicken beautifully.
- 1/4 cup soy sauce: Provides salty depth and classic umami richness.
- 1/4 cup brown sugar: Balances the tartness with mellow sweetness and helps caramelize the chicken.
- 2 tablespoons ketchup: Lends a subtle tang and vibrant color to the marinade.
- 1 tablespoon rice vinegar: Introduces a mild acidity for brightening the flavors.
- 1 tablespoon grated fresh ginger: Fresh and zesty, it adds warmth and complexity.
- 2 cloves garlic, minced: Infuses aromatic pungency that complements the other ingredients.
- 1 tablespoon sesame oil: Offers a nutty, toasty essence that ties the marinade together.
- 1 tablespoon cornstarch (optional): Great for thickening the sauce to a luscious glaze.
- Sliced green onions and pineapple rings (optional garnishes): These brighten the presentation and provide fresh texture.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl. This medley of flavors creates the magic of Huli Huli chicken, perfectly balancing sweet, salty, tangy, and aromatic notes.
Step 2: Marinate the Chicken
Reserve about one-third of the marinade for later, then pour the rest over the chicken thighs in a large resealable bag or shallow dish. Seal tightly and refrigerate for at least two hours or, for best results, overnight. This allows every bite of chicken to soak up those vibrant island flavors and become incredibly tender.
Step 3: Preheat the Grill
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. A hot grill is essential to get those signature caramelized grill marks while locking in the juiciness.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting the excess drip off, and place it on the grill. Cook for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the chicken boasts beautiful grill marks. This step is where the sugars caramelize, creating that irresistible smoky sweetness.
Step 5: Prepare the Glaze
While the chicken grills, bring the reserved marinade to a boil in a small saucepan. If you prefer a thicker sauce, whisk cornstarch with water and add it in. Let the sauce simmer until it reaches a glaze-like consistency. This glaze is perfect for drizzling over the cooked chicken, enhancing every bite.
Step 6: Serve
Drizzle the warm glaze over the grilled chicken and garnish with sliced green onions and juicy pineapple rings, if you’d like. The extra color and freshness make the dish even more inviting.
How to Serve Huli Huli Chicken Recipe
Garnishes
Simple garnishes like sliced green onions and grilled pineapple rings elevate the dish with pops of color and bursts of fresh sweetness. The green onions add a gentle crunch and peppery note that complements the rich glaze perfectly.
Side Dishes
Huli Huli Chicken thrives alongside fluffy steamed rice absorbing the glaze or a chilled macaroni salad to balance the heat from the grill. Grilled vegetables such as bell peppers or asparagus also pair wonderfully, adding vibrant textures and flavors that round out the meal.
Creative Ways to Present
For a fun party platter, serve your Huli Huli Chicken Recipe sliced over a bed of coconut rice and sprinkle with toasted sesame seeds. You can also thread the marinated chicken onto skewers with pineapple chunks for irresistible Hawaiian-style kebabs that are sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the cooked chicken in an airtight container in the refrigerator for up to three days. This allows you to enjoy that Hawaiian goodness all week long without any fuss.
Freezing
The marinated, uncooked chicken can be frozen before grilling for up to two months. Thaw it overnight in the fridge before cooking as instructed to enjoy fresh-tasting Huli Huli chicken anytime you crave it.
Reheating
To reheat, gently warm the chicken on the stovetop or in the oven to preserve juiciness. Avoid microwaving for long periods as this can dry out the meat. Adding a splash of reserved glaze during reheating keeps the flavors vibrant and moist.
FAQs
Can I use chicken breasts instead of thighs for this Huli Huli Chicken Recipe?
Absolutely! While chicken thighs are recommended for their juiciness and flavor, boneless, skinless chicken breasts will work if you prefer leaner meat. Just be careful not to overcook breasts, as they can dry out quicker.
Is it necessary to marinate the chicken overnight?
Marinating for at least two hours is sufficient to infuse good flavor, but overnight marinating really lets the pineapple juice and spices penetrate deeply, resulting in the juiciest and most flavorful chicken.
Can I make this dish without a grill?
Yes! If you don’t have access to a grill, use a grill pan on the stove or even broil the chicken in the oven. Just keep a close eye to avoid burning the sugars in the marinade.
What can I substitute if I don’t have rice vinegar?
You can use apple cider vinegar or white wine vinegar as alternatives. They provide the same mild acidity needed to balance the sweeter ingredients in the marinade.
How do I make the sauce thicker?
Adding a cornstarch slurry (cornstarch mixed with a little cold water) to the reserved marinade while boiling helps thicken the sauce into a luscious glaze perfect for drizzling over the chicken.
Final Thoughts
There is something truly magical about this Huli Huli Chicken Recipe that turns an ordinary meal into a tropical celebration. It’s wonderfully approachable, packed with flavor, and perfect for any occasion where you want to impress without stress. Give it a try, and let those island-inspired tastes transport you—they might just become your new favorite go-to dinner!
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Huli Huli Chicken Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish featuring juicy boneless thighs marinated in a savory-sweet blend of pineapple juice, soy sauce, brown sugar, and ginger. Grilled to perfection and served with a tangy reduced sauce, this dish captures tropical flavors perfect for summer cookouts or any day you crave island-inspired meals.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
Optional for Sauce and Garnish
- 1 tablespoon cornstarch (optional, for thickening sauce)
- Sliced green onions for garnish
- Pineapple rings for garnish
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 to create the marinade.
- Marinate the Chicken: Reserve 1/3 cup of the marinade in a separate container and refrigerate. Place the chicken thighs in a large resealable bag or shallow dish, pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
- Preheat the Grill: Heat a grill or grill pan to medium-high heat, ensuring it is hot before cooking to achieve good sear and grill marks.
- Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place on the grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F and the chicken has distinct grill marks and is cooked through.
- Prepare the Sauce: While the chicken grills, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. For a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then stir it into the boiling marinade. Simmer the sauce until it thickens slightly, about 2–3 minutes, stirring frequently.
- Serve: Plate the grilled chicken thighs and drizzle with the reduced sauce. Garnish with sliced green onions and grilled pineapple rings if desired, enhancing both flavor and presentation.
Notes
- This dish pairs wonderfully with steamed rice, macaroni salad, or grilled vegetables for a full Hawaiian-inspired meal.
- Using chicken thighs is recommended for their juiciness and flavor; however, chicken breasts can be used as an alternative.
- Marinating the chicken overnight ensures the most intense and delicious flavor infusion.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
