If you’ve ever dreamed of bringing the sweet, smoky, and tangy flavors of Hawaiian barbecue right into your own backyard, this Huli Huli Chicken Recipe is exactly what you need. Tropical pineapple juice blends with savory soy sauce, warm ginger, and caramelized brown sugar to create a marinade that perfectly hugs each juicy chicken thigh as it sizzles on the grill, giving you that authentic island taste with every bite. It’s vibrant, mouthwatering, and so easy to make that it quickly becomes a favorite for weekend cookouts or any time you want a little aloha spirit on your plate.
Ingredients You’ll Need
The magic of this dish lies in its simple yet powerful lineup of ingredients—each one bringing a unique layer of flavor, texture, or color that will make your Huli Huli Chicken Recipe unforgettable. From bright pineapple juice to nutty sesame oil, these essentials come together to create a perfect harmony.
- 2 pounds boneless, skinless chicken thighs (or bone-in thighs): Tender and juicy, thighs stay moist during grilling and soak up the marinade beautifully.
- 1/2 cup pineapple juice: Adds a tropical sweetness and natural tenderizing effect, making the chicken succulent.
- 1/4 cup soy sauce: Provides a salty, umami-packed backbone to the marinade’s flavor profile.
- 1/4 cup brown sugar: Brings caramelized sweetness that balances the tangy and savory elements.
- 2 tablespoons ketchup: Offers subtle acidity and a touch of tomato richness, helping to thicken the sauce.
- 2 tablespoons rice vinegar: Introduces a mild tartness that brightens the overall taste.
- 1 tablespoon grated fresh ginger: Infuses a warm, zesty kick that elevates the marinade.
- 2 cloves garlic, minced: Adds savory depth and a lovely aromatic element.
- 1 tablespoon sesame oil: Contributes nuttiness and a hint of toasted flavor, rounding out the marinade.
- 1 tablespoon vegetable oil (for grilling): Keeps the grill grates slick so the chicken doesn’t stick and gets perfect char marks.
- Chopped green onions and sesame seeds for garnish (optional): Bring fresh color and texture that make each serving shine.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Begin by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil in a mixing bowl until the sugar fully dissolves. This sweet-and-savory blend is what gives your chicken that signature Huli Huli flavor, so take a moment to ensure everything is well combined and balanced.
Step 2: Marinate the Chicken
Place your chicken thighs into a resealable plastic bag or a shallow dish and pour the marinade over the top. Seal or cover and refrigerate for at least 4 hours, but overnight is even better for maximum flavor infusion. The longer the chicken marinates, the more tender and flavorful it gets, soaking up all those tropical and tangy notes.
Step 3: Preheat and Prepare the Grill
Preheat your grill or grill pan to medium heat, and brush the grates with vegetable oil to prevent sticking. A clean, well-oiled surface is key to achieving that perfect char without tearing the deliciously marinated chicken.
Step 4: Grill the Chicken
Remove the chicken from the marinade, reserving the leftover sauce for basting later. Grill each side for 6 to 7 minutes until the chicken is cooked through, beautifully charred on the outside, and juicy inside. Start basting with the reserved marinade during the last few minutes to build extra layers of flavor, ensuring every bite is sticky, glossy, and packed with that classic Huli Huli glaze.
Step 5: Let it Rest and Garnish
Transfer your grilled chicken to a plate and let it rest for a few minutes; this step helps juices redistribute and keeps every bite juicy. Finish by sprinkling with chopped green onions and toasted sesame seeds if you like, adding fresh color and a delightful crunch.
How to Serve Huli Huli Chicken Recipe
Garnishes
The garnishes may seem small, but they add a fresh and inviting touch to your Huli Huli Chicken Recipe. Bright green onions lift the dish visually and give a pop of mild onion flavor, while nutty sesame seeds introduce just the right crunch. Sometimes, a wedge of lime on the side can add an invigorating squeeze of citrus to complement the sweetness perfectly.
Side Dishes
Serve this Hawaiian favorite alongside fluffy steamed rice or fragrant coconut rice to soak up the glaze. Grilled pineapple slices or a tangy mango salsa offer fruity freshness that echoes the marinade’s tropical vibe. For something green, a crisp, simple salad with a light vinaigrette provides a welcome contrast to the rich chicken.
Creative Ways to Present
Take your presentation up a notch by skewering the grilled chicken pieces with pineapple chunks for a fun kabob-style dish. You can also pile the chicken on Hawaiian rolls to make sliders, perfect for casual gatherings. For a colorful plate, arrange the chicken over a bed of mixed greens, drizzled with extra marinade reduced as a sauce—that extra touch really impresses guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover Huli Huli Chicken Recipe, store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it an easy, flavorful option for packed lunches or quick dinners later in the week.
Freezing
You can freeze cooked Huli Huli chicken, too. Wrap it tightly in foil or plastic wrap, then place it in a freezer bag or container. Properly stored, it will maintain great flavor for up to 2 months. Be sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat your chicken gently in the oven or on a stovetop pan over low heat to keep it juicy. Adding a splash of water or leftover marinade when reheating helps maintain moisture. Avoid microwaving if possible, as it can dry out the tender thighs.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and cook a bit faster, so keep a close eye on them to avoid drying out. Marinading for at least 4 hours will still impart great flavor, but adjust grilling time accordingly to keep them juicy.
Is there a vegetarian version of the Huli Huli Chicken Recipe?
While traditionally made with chicken, you can experiment with tofu or cauliflower as delicious plant-based alternatives. Marinate and grill them the same way to capture those lovely Huli Huli flavors.
What if I don’t have a grill? Can I cook this indoors?
Yes! Use a grill pan or even broil the chicken in your oven for a nice char effect. Just watch carefully to avoid burning and baste with the marinade to keep the chicken moist and flavorful.
Can I make the marinade ahead of time?
Definitely. The marinade can be prepared a day in advance and stored in the fridge, which actually allows the flavors to meld even more. Just give it a stir before marinating your chicken.
What’s the origin of the name Huli Huli Chicken?
The term “Huli Huli” means “turn, turn” in Hawaiian, referring to the traditional way of cooking the chicken on a spit and turning it continuously over the fire to achieve an even char and caramelization.
Final Thoughts
This Huli Huli Chicken Recipe is a stellar way to bring the spirit and flavors of the Hawaiian islands into your kitchen or backyard cookout. It’s approachable for any skill level, bursting with vibrant tastes, and guaranteed to become a go-to meal that gets rave reviews from family and friends. Next time you want to impress with minimal effort and maximum aloha, this recipe will be your secret weapon—so fire up the grill and let the delicious adventure begin!
Print
Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus 4 hours to overnight marinating)
- Yield: Serves 4
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken recipe featuring a flavorful marinade made with pineapple juice, soy sauce, brown sugar, and ginger, resulting in tender, juicy chicken with a sweet and tangy glaze. Perfect for summer cookouts or a tropical-inspired dinner.
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 is fully dissolved to create a smooth marinade.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish, pour the marinade over the chicken ensuring all pieces are well coated. Seal or cover, then refrigerate and marinate for at least 4 hours or ideally overnight for the best flavor infusion.
- Preheat Grill: Heat a grill or grill pan over medium heat. Brush the grill grates or pan with vegetable oil to prevent sticking.
- Grill the Chicken: Remove chicken from the marinade, reserving the leftover marinade for basting. Place the chicken on the grill and cook for 6 to 7 minutes on each side, or until the chicken is fully cooked through and has nice char marks. During the last few minutes of grilling, baste the chicken frequently with the reserved marinade to build a flavorful glaze. Adjust cooking time slightly if using bone-in thighs.
- Rest and Serve: Transfer the grilled chicken to a plate and let it rest for a few minutes to lock in juices. Optionally, garnish with chopped green onions and sesame seeds before serving. Serve alongside rice, grilled pineapple, or a fresh salad for a complete meal.
Notes
- You can substitute chicken breasts for thighs but reduce cooking time to prevent drying out the meat.
- For enhanced smoky flavor, grill over charcoal and baste the chicken frequently during cooking.
- Use tamari or a gluten-free soy sauce to make this recipe gluten-free.
- Allowing the chicken to marinate overnight significantly enhances the depth of flavor.
- Be sure to discard any leftover marinade used to coat raw chicken to avoid cross-contamination.
