Hawaiian Huli Huli Chicken Recipe

Introduction

Hawaiian Huli Huli Chicken is a flavorful and juicy dish that captures the essence of tropical cuisine. Marinated in a sweet and tangy sauce, this grilled chicken is perfect for summer cookouts or a special family dinner.

Ingredients

• 4 boneless, skinless chicken thighs
• ¼ cup soy sauce
• ¼ cup brown sugar
• ¼ cup pineapple juice
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• ½ teaspoon black pepper
• 1 green onion, chopped (for garnish)
• Sesame seeds (for garnish, optional)

Instructions

1. Step 1: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced ginger, garlic, rice vinegar, and black pepper until well combined.
2. Step 2: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or overnight for maximum flavor.
3. Step 3: Preheat your grill to medium-high heat.
4. Step 4: Remove the chicken from the marinade and let any excess drip off.
5. Step 5: Place the chicken on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
6. Step 6: (Optional) Brush the chicken with leftover marinade during the last few minutes of grilling for extra flavor.
7. Step 7: Remove the chicken from the grill and let it rest for 5 minutes before slicing.
8. Step 8: Garnish with chopped green onions and sesame seeds if desired, then serve.

Tips & Variations

• For a smoky flavor, try using a charcoal grill or adding soaked wood chips to your gas grill.
• Substitute chicken thighs with boneless chicken breasts if you prefer leaner meat, though thighs stay juicier.
• Marinate the chicken overnight to deepen the flavor.
• Add a pinch of crushed red pepper flakes to the marinade for a spicy kick.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out. The marinade should not be reused unless boiled thoroughly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Huli Huli Chicken instead of grilling?

Yes, bake the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes or until fully cooked, turning halfway through for even browning.

Is pineapple juice necessary in the marinade?

Pineapple juice adds natural sweetness and helps tenderize the chicken, but you can substitute with orange juice or apple juice if preferred.

Hawaiian Huli Huli Chicken Recipe

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★★★★★

4.7 from 136 reviews

Hawaiian Huli Huli Chicken is a flavorful grilled chicken dish marinated in a sweet and tangy sauce featuring soy sauce, pineapple juice, brown sugar, and aromatic ginger and garlic. This recipe yields juicy, tender chicken thighs with a beautiful caramelized glaze, garnished with green onions and sesame seeds for an added burst of flavor and texture.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken thighs

Marinade

• ¼ cup soy sauce
• ¼ cup brown sugar
• ¼ cup pineapple juice
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• ½ teaspoon black pepper

Garnish

• 1 green onion, chopped
• Sesame seeds (optional)

Instructions

1. Prepare Marinade: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced ginger, garlic, rice vinegar, and black pepper until well combined to create a flavorful marinade.
2. Marinate Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, preferably overnight, to deepen the flavors.
3. Preheat Grill: Heat your grill to medium-high heat to prepare for cooking the chicken.
4. Remove Chicken: Take the chicken thighs out of the marinade and let any excess marinade drip off to avoid flare-ups on the grill.
5. Grill Chicken: Place the chicken on the hot grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the meat is fully cooked and tender.
6. Baste (Optional): During the last few minutes of grilling, brush the chicken with leftover marinade to enhance the flavor and add a glossy finish.
7. Rest Chicken: Remove the grilled chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute for a moist texture.
8. Garnish: Sprinkle chopped green onions and optional sesame seeds over the chicken before serving to add freshness and a nutty crunch.

Notes

• Marinating overnight will give the chicken a richer flavor.
• Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
• You can use chicken breasts if preferred, adjusting cook time accordingly.
• If you don’t have a grill, this recipe can be adapted to use a grill pan or broiler.
• Reserve some marinade before adding raw chicken if you want to baste safely.

Keywords: Huli Huli Chicken, Hawaiian Chicken Recipe, Grilled Chicken, Sweet and Tangy Chicken, Pineapple Chicken, BBQ Chicken