Huli Huli Chicken Recipe
Prepare yourself for an irresistible taste adventure with Huli Huli Chicken, a Hawaiian favorite famous for its sweet-savory glaze and smoky char from the grill. This recipe transforms everyday chicken thighs into a show-stopping main, thanks to a magical marinade brimming with umami-rich soy, punchy ginger, and the tropical tang of pineapple juice. When served hot off the grill, each bite offers juicy, caramelized flavor that instantly transports you to an island luau—even if you’re just firing up your backyard barbecue.
Ingredients You’ll Need
You won’t believe how easy it is to create the distinctive flavors of Huli Huli Chicken—these simple ingredients combine to capture all the color, richness, and aroma of an authentic Hawaiian barbecue. Every single component plays a starring role, from the ginger’s gentle heat to the sticky-sweet brown sugar.
- Chicken Thighs (2 pounds, boneless, skinless): The star of the show—juicy, tender, and oh-so flavorful on the grill.
- Soy Sauce (1/2 cup): Brings savory depth and that classic umami punch to the marinade.
- Brown Sugar (1/2 cup): Adds caramel sweetness and helps the chicken develop a gorgeous char.
- Ketchup (1/3 cup): For tang, a hint of tomato richness, and that signature glossy glaze.
- Rice Vinegar (1/4 cup): Puts a bright sparkle in the marinade, balancing out the sweetness.
- Pineapple Juice (1/4 cup): Delivers tropical acidity and sweetness—it’s the secret to authentic Huli Huli Chicken.
- Fresh Ginger (1 tablespoon, grated): Wakes up every bite with fresh, peppery heat.
- Garlic (2 cloves, minced): Adds savory depth and irresistible aroma.
- Sesame Oil (1 tablespoon): Gives the marinade a scent that’s nutty, toasty, and mouthwatering.
- Worcestershire Sauce (1 teaspoon): Just a dash for subtle tangy-salty layers.
- Black Pepper (1/4 teaspoon): Kicks up the spice and deepens the flavor.
- Sliced Green Onions and Sesame Seeds (for garnish, optional): Add crunch and a pop of fresh color to your platter.
How to Make Huli Huli Chicken
Step 1: Whisk Up the Marinade
In a medium bowl, bring together the soy sauce, brown sugar, ketchup, rice vinegar, pineapple juice, grated ginger, minced garlic, sesame oil, Worcestershire sauce, and black pepper. Give everything a good whisk until the brown sugar dissolves and the marinade is smooth and fragrant. This blend is where the magic of Huli Huli Chicken begins.
Step 2: Marinate the Chicken
Pour all but 1/2 cup of the marinade over your chicken thighs in a large resealable bag or a shallow dish. (Set that reserved 1/2 cup aside for basting later!) Seal the bag or cover the dish and let your chicken soak up all those tropical flavors in the refrigerator for at least 4 hours—or overnight if you want maximum flavor. The longer the wait, the deeper the flavor.
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat and brush the grates with oil to prevent sticking. This step is essential to achieve the signature smoky-char that’s the hallmark of Huli Huli Chicken. Let your anticipation build—you’re so close to mouthwatering results!
Step 4: Grill and Baste
Lift the marinated chicken from its flavorful bath and place it directly on the hot grill. Cook for 5 to 7 minutes per side, flipping and basting occasionally with the reserved marinade. Each brush of sauce adds even more caramelized flavor and a glossy finish. Grill until the chicken is cooked through and has irresistible golden grill marks.
Step 5: Rest and Slice
Remove your Huli Huli Chicken from the grill and let it rest for about 5 minutes before slicing. This short wait keeps the juices in the chicken rather than all over your cutting board, ensuring every bite is moist and tender.
How to Serve Huli Huli Chicken
Garnishes
Finish your masterpiece with a sprinkle of sliced green onions and toasted sesame seeds. These garnishes offer a fresh crunch and a pleasant burst of color that makes Huli Huli Chicken extra inviting. For an added Hawaiian vibe, garnish with a few wedges of fresh grilled pineapple.
Side Dishes
Huli Huli Chicken absolutely shines with steamed white rice, coconut rice, or grilled pineapple slices on the side. Try pairing it with a crunchy cabbage slaw or lightly charred corn on the cob for the ultimate island-in-your-backyard vibe. Don’t forget a simple cucumber salad to keep things breezy!
Creative Ways to Present
For a festive touch, serve Huli Huli Chicken family-style on a big platter, scattering extra pineapple and greens for dramatic effect. Tuck sliced chicken into soft Hawaiian rolls for sliders at your next picnic, or try serving leftovers over a lively grain bowl with pickled veggies and avocado. This chicken goes beyond the barbecue!
Make Ahead and Storage
Storing Leftovers
Store any leftover Huli Huli Chicken in an airtight container in the refrigerator. It’ll stay flavorful and moist for up to three days. The sweet-and-savory marinade seems to deepen overnight, making those next-day lunches and dinners truly something to look forward to.
Freezing
To freeze Huli Huli Chicken, let it cool completely, then pack portions into freezer-friendly bags or containers. It will keep its tropical flavor for up to 2 months. Thaw overnight in the refrigerator for a taste of Hawaii any time craving strikes.
Reheating
To bring leftovers back to their juicy glory, reheat Huli Huli Chicken gently in a covered skillet over medium-low heat, with a splash of water or reserved marinade to keep things moist. You can also use the microwave for convenience; just cover the chicken to trap the steam and preserve that tender texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer extra juiciness and flavor, you can swap in boneless, skinless breasts. Just be mindful they cook a bit faster—watch closely to avoid drying them out.
Do I have to grill Huli Huli Chicken?
Not at all! You can bake the chicken at 400°F on a foil-lined baking sheet for 20–25 minutes or until cooked through. A stovetop grill pan also works beautifully, providing lovely grill marks even indoors.
How long should I marinate the chicken?
Ideally, marinate Huli Huli Chicken for at least 4 hours to really infuse all those marvelous island flavors. If you have extra time, overnight marinating delivers even better results.
Can I make the marinade ahead of time?
Yes! The marinade can be mixed up and refrigerated in an airtight container for up to 3 days before using. It’s a great way to speed along dinner prep on a busy weeknight.
What’s the best way to tell if the chicken is done?
The safest bet is to use an instant-read thermometer; your Huli Huli Chicken is perfectly cooked when the thickest part hits 165°F. You’ll know it’s ready when it’s juicy inside and charred on the outside.
Final Thoughts
If you dream of sunny skies and the taste of Hawaii, this Huli Huli Chicken should be at the top of your to-cook list. Every bite promises a burst of bold, sweet, and smoky flavor that’s all about sharing and celebrating around the table. Fire up the grill and give this recipe a try—you’ll bring a little aloha spirit into every meal.
Print
Huli Huli Chicken Recipe
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Huli Huli Chicken is a delicious Hawaiian grilled chicken dish marinated in a flavorful blend of soy sauce, brown sugar, and pineapple juice, then grilled to perfection. It’s a perfect combination of sweet and savory flavors that will transport you to the islands with every bite.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup pineapple juice
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 tablespoon sesame oil
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare Marinade: In a medium bowl, whisk together soy sauce, brown sugar, ketchup, rice vinegar, pineapple juice, ginger, garlic, sesame oil, Worcestershire sauce, and black pepper.
- Marinate Chicken: Reserve 1/2 cup of the marinade for basting. Pour the rest over the chicken thighs in a large resealable bag or shallow dish. Marinate for at least 4 hours or overnight in the refrigerator.
- Grill Chicken: Preheat grill to medium-high heat and oil the grates. Remove chicken from marinade and grill for 5–7 minutes per side, basting occasionally with the reserved marinade, until the chicken is cooked through and has a nice char.
- Rest and Serve: Remove from grill and let rest for 5 minutes before slicing. Garnish with green onions and sesame seeds if desired. Serve with rice and grilled pineapple.
Notes
- Chicken thighs are preferred for their juiciness, but you can use boneless chicken breasts if desired.
- This recipe also works well when baked or cooked on a stovetop grill pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Sugar: 16g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 125mg
