Huli Huli Chicken Recipe
Imagine the smoky-sweet flavors of Hawaii landing right at your dinner table: tender, juicy chicken lacquered with a shiny glaze and kissed by the grill. Huli Huli Chicken is the ultimate backyard crowd-pleaser and a fragrant ticket to easy island vibes in your own kitchen. It’s a showstopper that combines the tang of pineapple, savory soy, and the gentle caramel of brown sugar in a marinade you’ll want to slather on everything! The best part? It’s incredibly simple, delivers bright color and flavor, and guarantees smiles (and maybe a request for seconds).
Ingredients You’ll Need
Ingredients You’ll Need
For a plate of unforgettable Huli Huli Chicken, you don’t need a laundry list of mysterious ingredients. Every item here plays a starring role — from the juicy chicken thighs to that golden pineapple juice that brings everything together. This is where classic flavors, pantry staples, and a touch of tropical flair come together in perfect harmony.
- Chicken thighs (2 pounds): Rich, juicy, and tender, thighs hold up perfectly to the marinade and grill, but feel free to use bone-in pieces if preferred.
- Pineapple juice (½ cup): The secret sweetheart; it adds natural sweetness, tang, and a signature Hawaiian flavor.
- Soy sauce (¼ cup): This gives every bite that savory umami kick and helps balance the sweetness in the marinade.
- Brown sugar (¼ cup): For deep caramel notes and a glossy, gorgeous finish on your chicken.
- Ketchup (2 tablespoons): Adds a subtle tomato sweetness and helps create that classic sticky glaze.
- Rice vinegar (2 tablespoons): To brighten things up and give the marinade its signature tangy punch.
- Fresh ginger, grated (1 tablespoon): Adds warmth and a peppery zing that cuts through the sweetness.
- Garlic, minced (2 cloves): Savory and aromatic; a little goes a long way in giving the dish depth.
- Sesame oil (1 tablespoon): Toasty, nutty goodness that elevates every other ingredient.
- Cornstarch mixed with water (1 teaspoon cornstarch, 1 tablespoon water; optional): For a thicker sauce if you like your glaze super glossy and clingy.
- Sliced green onions and sesame seeds (optional): Adds a pop of color and a wonderful crunch to finish your masterpiece.
How to Make Huli Huli Chicken
Step 1: Make the Marinade
Grab a medium bowl and whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, freshly grated ginger, minced garlic, and aromatic sesame oil. Watch as the ingredients come together into a lush, fragrant marinade that’s so full of potential, you’ll want to taste it right away (but wait for the chicken!).
Step 2: Reserve Some Marinade
Before you even think about marinating, scoop out about a ½ cup of your liquid gold and stash it in the fridge. This reserved portion will become your glaze later on, safe from any raw chicken and ready to shine.
Step 3: Marinate the Chicken
Place your chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade directly over the chicken, seal it up, and refrigerate for at least two hours (overnight is even better for deeper flavor). The marinade seeps into every nook and cranny, making the chicken incredibly tender and packing every bite with Huli Huli Chicken flavor.
Step 4: Grill to Perfection
Heat your grill or grill pan over medium. Remove the chicken from the marinade (discard the used marinade) and grill for 5 to 7 minutes per side. Aim for a beautiful char and succulent, juicy center — your cue is when the internal temperature reaches 165°F. The aroma that fills the air? Absolutely mouthwatering.
Step 5: Glaze and Finish
Pour the reserved marinade into a small saucepan and bring it to a simmer. If you want a thick, glossy sauce, whisk in the cornstarch-water slurry and cook until slightly thickened. Brush this over the chicken during the last few minutes of cooking: it adds an irresistible lacquered finish, turning each piece of Huli Huli Chicken into a sticky, glossy showstopper.
How to Serve Huli Huli Chicken
Garnishes
For the full island effect, shower your Huli Huli Chicken with sliced green onions and a generous sprinkle of sesame seeds. The fresh, crunchy garnish brings both a burst of color and a little nutty crunch that contrasts the sticky glaze beautifully.
Side Dishes
When it comes to sides, nothing says paradise like steamed jasmine rice to soak up all that golden sauce, and grilled pineapple slices for a sweet, smoky bonus. Want to go all out? Try a scoop of Hawaiian macaroni salad or lightly charred corn on the cob for a picnic-worthy meal.
Creative Ways to Present
Turn dinner into a true feast by serving Huli Huli Chicken on a platter with colorful tropical fruit, or slice the chicken and pile it into fresh rolls with pickled veggies for a festive sandwich. You can even chop it up for rice bowls, lettuce wraps, or skewers for backyard parties. Let your creativity set sail!
Make Ahead and Storage
Storing Leftovers
Let any extra Huli Huli Chicken cool to room temperature before wrapping tightly or transferring to an airtight container. Stored properly in the refrigerator, chicken will stay delicious for up to 3 days, ready for lunchboxes, salads, and easy weeknight meals.
Freezing
Huli Huli Chicken is surprisingly freezer-friendly! Place cooked, cooled chicken (whole or sliced) in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 2 months. Don’t forget to label it, so you can bring the taste of Hawaii to your table any night of the week.
Reheating
To reheat, thaw overnight in the fridge if frozen. For the best texture, warm chicken gently in the oven at 325°F, covered, until hot. You can also microwave individual pieces in short bursts, or toss leftovers into a hot skillet for a quick caramelized finish.
FAQs
Can I use chicken breasts instead of thighs for Huli Huli Chicken?
Absolutely! Chicken breasts work beautifully; just keep in mind they cook a bit faster and are leaner, so marinate well and watch closely on the grill to avoid overcooking.
How long should I marinate the chicken for maximum flavor?
Marinate for at least 2 hours, though overnight is ideal for letting all those tropical flavors soak in deep for truly unforgettable Huli Huli Chicken.
Is it okay to bake instead of grill?
Definitely! If you don’t have a grill, simply bake the chicken on a lined sheet pan at 400°F for 25–30 minutes. Finish under the broiler for a little caramelization if you like.
What makes Huli Huli Chicken different from other grilled chicken?
It’s all about that pineapple-soy marinade! The flavors are a careful dance of sweet, tangy, savory, and smoky, with that signature glossy finish that sets Huli Huli Chicken worlds apart from your typical barbecue fare.
Can I prepare the marinade ahead of time?
Yes — you can whisk together the marinade up to 2 days in advance and keep it refrigerated. This makes dinner even easier when it’s time to marinate and grill.
Final Thoughts
If you’ve been searching for a dish that captures the spirit of summer and impresses with minimal effort, Huli Huli Chicken is it. Give this vibrant Hawaiian favorite a try — it just might become your new go-to for weeknights and backyard feasts alike!
Print
Huli Huli Chicken Recipe
- Total Time: 25 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 sweet and savory pineapple-soy sauce. Perfect for summer grilling and bursting with tropical flavors!
Ingredients
Marinade:
- 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
Chicken:
- 2 pounds boneless, skinless chicken thighs (or bone-in chicken pieces)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
- sliced green onions and sesame seeds for garnish (optional)
Instructions
- Prepare Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil. Reserve ½ cup of the marinade and refrigerate.
- Marinate Chicken: Place the chicken in a large zip-top bag or shallow dish and pour the remaining marinade over it. Seal and refrigerate for at least 2 hours or overnight.
- Grill Chicken: Preheat grill or grill pan over medium heat. Remove chicken from marinade and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Prepare Sauce: Pour the reserved marinade into a small saucepan and bring to a simmer. Optionally, stir in the cornstarch slurry and cook until slightly thickened.
- Finish Chicken: Brush the grilled chicken with the thickened sauce during the last few minutes of cooking. Garnish with green onions and sesame seeds before serving.
Notes
- This recipe is great with grilled pineapple slices and steamed rice.
- You can also bake the chicken at 400°F for 25–30 minutes if grilling isn’t an option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 290
- Sugar: 12g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg
