If you are craving a tropical burst of flavor with tender, juicy chicken, then this Huli Huli Chicken Recipe is your new best friend. This vibrant Hawaiian classic infuses chicken thighs with a beautiful balance of sweet pineapple, savory soy, and a hint of tangy rice vinegar, resulting in a grilled masterpiece that’s as colorful as it is delicious. Perfect for summer cookouts or any day you want a taste of the islands, this dish is a delightful conversation starter and a guaranteed crowd-pleaser.
Ingredients You’ll Need
Every ingredient here plays a crucial role in creating that authentic Huli Huli flavor. From the sweetness of pineapple juice to the umami depth of soy sauce, these simple staples come together to make magic happen.
- 2 pounds boneless, skinless chicken thighs (or bone-in thighs): Juicy and tender, thighs stay moist on the grill better than breasts.
- 1/2 cup pineapple juice: Adds tropical sweetness and helps tenderize the meat.
- 1/4 cup soy sauce: Brings savory depth and saltiness that balances the pineapple.
- 1/4 cup brown sugar: Provides a rich sweetness and helps to caramelize the chicken when grilled.
- 2 tablespoons ketchup: Gives a subtle tomato tang and enhances the glaze.
- 2 tablespoons rice vinegar: Adds a light acidity that brightens the overall flavor.
- 1 tablespoon grated fresh ginger: Offers a fresh, zesty note with a touch of warmth.
- 2 cloves garlic, minced: Lends aromatic depth and classic savory charm.
- 1 tablespoon sesame oil: Adds a nutty richness that rounds out the marinade.
- 1 tablespoon vegetable oil (for grilling): Prevents sticking and helps achieve perfect grill marks.
- Chopped green onions and sesame seeds for garnish (optional): Adds a fresh crunch and attractive finish.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Begin by whisking the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil together in a large mixing bowl. The magic happens here as these ingredients blend into a harmonious sauce, setting the stage for that iconic Huli Huli flavor. Make sure the brown sugar dissolves completely so the marinade coats the chicken evenly.
Step 2: Marinate the Chicken
Place your chicken thighs into a resealable plastic bag or a shallow dish, then pour the marinade over them. Seal or cover tightly and refrigerate for at least 4 hours, but for the best, most intense flavor, let it marinate overnight. This step is essential because it allows the chicken to soak up the sweet and savory goodness, delivering juicy, flavorful bites every time.
Step 3: Preheat and Oil the Grill
Heat your grill or grill pan to medium heat and brush it lightly with vegetable oil. This not only keeps the chicken from sticking but also helps you achieve those beautiful char marks that make Huli Huli chicken so visually appealing and delicious. If you’re feeling adventurous, grilling over charcoal adds an irresistible smoky nuance.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting the excess drip off, and grill for about 6 to 7 minutes on each side if you’re using boneless thighs. Be sure to baste the chicken with the leftover marinade in the last few minutes to build up that glossy, sticky coating that’s packed with flavor. If you’re grilling bone-in thighs, just increase the cooking time so the meat cooks through without drying out.
Step 5: Rest and Garnish
Once cooked through and beautifully caramelized, transfer the chicken to a plate and let it rest for a few minutes. This resting step allows the juices to redistribute, keeping each bite tender and flavorful. Finish it off with a sprinkle of chopped green onions and sesame seeds to add a fresh crunch and vibrant color.
How to Serve Huli Huli Chicken Recipe
Garnishes
When it comes to garnishing your Huli Huli Chicken Recipe, the simple touches make a big difference. Chopped green onions add brightness and a slight crunch, while toasted sesame seeds introduce a subtle nuttiness that complements the marinade perfectly. These final touches elevate both flavor and presentation, making your dish feel complete and polished.
Side Dishes
This chicken shines best when served with sides that carry a balance of textures and flavors. Fluffy steamed jasmine rice is a classic pairing—it soaks up the luscious marinade beautifully. Grilled pineapple slices add sweetness and a hint of caramelized char, echoing the tropical notes of the chicken. Fresh, vibrant salads with crisp greens and citrus dressings also pair wonderfully to refresh the palate.
Creative Ways to Present
For a fun twist, try serving your grilled chicken atop a bed of coconut rice or alongside a colorful pineapple salsa. You could also skewer smaller pieces to create chicken kabobs, perfect for parties or casual meals. Another playful idea is to turn the leftovers into tasty Huli Huli chicken tacos topped with pickled onions and creamy avocado—a guaranteed way to enjoy the flavors in a whole new way.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Huli Huli chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making it a perfect option for next-day lunches or quick dinners when you’re short on time but still crave incredible flavor.
Freezing
If you want to keep this tropical delight on hand longer, you can freeze cooked Huli Huli chicken. Just wrap the pieces tightly in foil or use freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator to maintain the best taste and texture.
Reheating
To reheat, warm the chicken gently in a skillet over medium-low heat or use the oven at 350°F (175°C) until heated through. Avoid microwaving directly as it can dry out the chicken, but if pressed for time, cover the chicken with a damp paper towel to retain moisture.
FAQs
Can I use chicken breasts instead of thighs for this Huli Huli Chicken Recipe?
Absolutely! You can substitute chicken breasts if you prefer leaner meat. Just be mindful that breasts cook faster and can dry out more easily, so reduce the grilling time slightly and watch carefully to keep them juicy.
Is there a vegetarian alternative to this recipe?
While traditional Huli Huli chicken centers on poultry, you can adapt the marinade for tofu or grilled vegetables like eggplant and portobello mushrooms to capture those signature flavors in a vegetarian-friendly way.
Can I make the marinade ahead of time?
Yes, you can prepare the marinade a day in advance and keep it refrigerated. This can actually enhance the flavors as they meld together, making your chicken even more delicious once marinated.
What type of grill works best for making this recipe?
Both gas and charcoal grills work great for Huli Huli chicken. Charcoal adds a wonderful smoky flavor that pairs beautifully with the sweet marinade, but a gas grill offers convenience and precise temperature control.
How do I know when the chicken is fully cooked?
The chicken is ready when its internal temperature reaches 165°F (74°C) and it has a nice caramelized crust. Using a meat thermometer is the best way to ensure perfect doneness without overcooking.
Final Thoughts
I can’t recommend this Huli Huli Chicken Recipe enough for bringing a little slice of paradise to your plate. It’s straightforward to make but packs such an impressive punch of flavor that it quickly becomes a favorite. Whether you’re grilling for family, friends, or just yourself, this dish promises juicy, flavorful bites every time. Give it a try—you might just find your new signature summer meal!
Print
Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: Serves 4
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
This Huli Huli Chicken recipe features tender, juicy chicken thighs marinated in a sweet and tangy pineapple-soy sauce blend, then grilled to perfection with a delicious char. A Hawaiian classic, this dish combines the flavors of fresh ginger, garlic, and brown sugar for an irresistible tropical barbecue experience.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs (or bone-in thighs)
Marinade
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
For Grilling
- 1 tablespoon vegetable oil (for grilling)
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the marinade: In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated fresh ginger, minced garlic, and sesame oil until the sugar dissolves completely.
- Marinate the chicken: Place the chicken thighs into a resealable plastic bag or a shallow dish, then pour the marinade over the chicken. Seal or cover and refrigerate for at least 4 hours, preferably overnight for the best flavor infusion.
- Preheat and oil the grill: Heat a grill or grill pan over medium heat. Brush the grilling surface with vegetable oil to prevent sticking and promote even cooking.
- Grill the chicken: Remove chicken from marinade and place on the hot grill. Cook for 6 to 7 minutes on each side until the chicken is fully cooked and has a nice char. During the last few minutes, baste the chicken with the reserved marinade to enhance the glaze and flavor. Adjust cooking time if using bone-in thighs to ensure doneness.
- Rest and garnish: Transfer the grilled chicken to a plate and let it rest for a few minutes to retain juices. Garnish with chopped green onions and sesame seeds if desired. Serve hot, accompanied by rice, grilled pineapple, or a fresh salad.
Notes
- Chicken breasts can be used instead of thighs but may require reduced cooking time to prevent drying out.
- For authentic smoky flavor, use a charcoal grill and baste frequently while grilling.
- To keep the marinade food-safe, reserve a portion separate for basting before cooking.
- Use gluten-free tamari soy sauce to make this dish gluten-free.
