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Huli Huli Chicken: An Incredible Tropical Grilled Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 81 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes plus at least 4 hours marinating time
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian
  • Diet: Dairy-Free

Description

Huli Huli Chicken is a classic Hawaiian grilled dish featuring tender, juicy chicken thighs or drumsticks marinated in a sweet and tangy pineapple-based sauce. The combination of pineapple juice, soy sauce, brown sugar, and ginger creates a tropical flavor profile that is beautifully caramelized on the grill, making it an unforgettable main course perfect for summer cookouts or island-inspired meals.

Ingredients

Chicken

  • 2 pounds bone-in, skin-on chicken thighs or drumsticks

Marinade

  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper

Optional Garnishes

  • Sliced green onions
  • Fresh pineapple rings

Instructions

  1. Make the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until the sugar dissolves completely.
  2. Marinate the Chicken: Place the chicken thighs or drumsticks into a large resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, turning to coat all pieces evenly. Seal or cover and refrigerate for at least 4 hours, preferably overnight to maximize flavor infusion.
  3. Preheat the Grill: Heat your grill to medium heat (about 350°F to 400°F). Lightly oil the grill grates to prevent sticking.
  4. Grill the Chicken: Remove chicken from marinade, reserving the marinade for basting. Place chicken on the grill and cook for 35 to 45 minutes, turning every 5 to 7 minutes. Baste frequently with the reserved marinade to keep the chicken moist and flavorful. Continue grilling until the internal temperature reaches 165°F and the chicken has a nice caramelized glaze.
  5. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with sliced green onions and fresh pineapple rings if desired for an extra tropical touch.

Notes

  • If grilling is unavailable, bake chicken at 400°F for about 45 minutes, turning and basting halfway through the cooking time.
  • For a classic Hawaiian pairing, serve with steamed white rice and grilled pineapple slices.
  • Make sure to baste frequently to prevent drying out and to develop that signature sticky glaze.
  • Use bone-in, skin-on chicken for best flavor and juiciness.

Find it online: https://slsrecipes.com/huli-huli-chicken-an-incredible-tropical-grilled-delight-recipe/