Huli Huli Chicken Recipe

Introduction

Huli Huli Chicken is a classic Hawaiian grilled dish known for its sweet and savory marinade. This recipe combines pineapple juice and soy sauce to create a flavorful glaze that tenderizes the chicken to perfection. It’s a delicious way to bring a taste of the islands to your backyard barbecue.

Ingredients

• 2 pounds chicken thighs or breasts, boneless and skinless
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1 green onion, chopped (for garnish)
• Cooked white rice (for serving)
• Grilled pineapple slices (optional)

Instructions

1. Step 1: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper until fully combined.
2. Step 2: Place chicken in a resealable plastic bag or shallow dish and pour half the marinade over it. Reserve the other half for basting later. Seal and refrigerate the chicken for at least 1 hour or ideally overnight.
3. Step 3: Preheat grill to medium-high heat. Remove chicken from marinade and discard used liquid.
4. Step 4: Grill chicken for 6–7 minutes per side, basting with the reserved marinade as it cooks. Ensure the internal temperature reaches 165°F (75°C).
5. Step 5: Rest chicken for 3–5 minutes, then slice and serve over rice. Garnish with chopped green onions and add grilled pineapple slices if desired.

Tips & Variations

• Use boneless, skinless chicken thighs for juicier meat, or breasts if you prefer leaner options.
• Marinate the chicken overnight to deepen the flavor and tenderize the meat.
• For a smokier taste, use a charcoal grill or add wood chips to your gas grill.
• Serve with steamed vegetables or a fresh salad for a complete meal.
• Substitute rice vinegar with apple cider vinegar for a slightly different tang.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a pan over low heat to keep the chicken moist. Leftover marinade that touched raw chicken should be discarded; if you want extra sauce, reserve some marinade before adding the raw chicken and cook it thoroughly before using as a glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken wings or drumsticks instead of thighs or breasts?

Yes, chicken wings or drumsticks work well with this marinade. Adjust grilling time accordingly, ensuring the internal temperature reaches 165°F (75°C).

Is it necessary to baste the chicken while grilling?

Basting helps keep the chicken moist and intensifies the glaze flavor, but you can skip it if you prefer. Just keep an eye on the chicken to prevent drying out.

Huli Huli Chicken Recipe

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★★★★★

4.7 from 97 reviews

Huli Huli Chicken is a classic Hawaiian grilled chicken dish marinated in a sweet and tangy blend of pineapple juice, soy sauce, brown sugar, and aromatic spices. This tender and flavorful chicken is grilled to perfection, basted with its vibrant marinade, and served over steamed white rice, making it a delightful tropical meal perfect for summer cookouts or weeknight dinners.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian

Ingredients

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Chicken

• 2 pounds chicken thighs or breasts, boneless and skinless

Marinade

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper

Garnish and Serving

• 1 green onion, chopped (for garnish)
• Cooked white rice (for serving)
• Grilled pineapple slices (optional)

Instructions

1. Prepare the Marinade: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until fully combined, creating a flavorful marinade.
2. Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour half of the prepared marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat to ensure proper searing and cooking of the chicken.
4. Grill the Chicken: Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the hot grill and cook for 6 to 7 minutes on one side. Flip the chicken and baste it with the reserved marinade. Continue grilling for another 6 to 7 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
5. Rest and Serve: Once grilled, transfer the chicken to a plate and let it rest for 3 to 5 minutes. Slice the chicken and serve it over cooked white rice. Garnish with chopped green onions and add grilled pineapple slices if desired for an extra Hawaiian touch.

Notes

• For best flavor, marinate the chicken overnight in the refrigerator.
• Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
• Grilled pineapple slices add a sweet, smoky complement to the chicken.
• Can be made with chicken thighs for more juiciness or breasts for leaner protein.
• If you don’t have a grill, you can use a grill pan on the stovetop.

Keywords: Huli Huli Chicken, Hawaiian chicken recipe, grilled chicken, pineapple marinade, summer grilling