Huli Huli Chicken (Hawaiian Grilled Chicken)

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If you’ve ever dreamed of capturing the vibrant flavors of the Hawaiian islands right in your own backyard, look no further than Huli Huli Chicken. This iconic dish, known for its sweet, tangy, and smoky glaze, is a staple at Hawaiian barbecues and a crowd-pleaser wherever it’s served. The name “Huli Huli” means “turn turn” in Hawaiian, which refers to the traditional method of turning the chicken over an open flame to get that perfect char and caramelization. Whether you’re a seasoned grill master or a home cook looking to try something new, this recipe is straightforward, packed with flavor, and perfect for any occasion.

Why This Recipe Is a Must-Try

Huli Huli Chicken is more than just grilled chicken — it’s a celebration of bold and balanced flavors. The marinade combines pineapple juice, soy sauce, ginger, garlic, and brown sugar to create a luscious glaze that caramelizes beautifully over the grill. The result is juicy, tender chicken with a slightly sweet and smoky crust that’s downright addictive.

What makes this recipe stand out is its versatility and ease. You can prepare the marinade in advance, let the chicken soak up all those tropical flavors, and then grill it to perfection in under 30 minutes. It’s a fantastic way to impress guests, elevate a family dinner, or simply treat yourself to a taste of the islands. Plus, it’s a wonderful way to enjoy grilled chicken with a unique twist that’s different from your usual barbecue fare.

Ingredients

• 4 lbs chicken thighs (bone-in, skin-on for best flavor and juiciness)
• 1 cup pineapple juice (fresh or canned, unsweetened)
• 1/2 cup low-sodium soy sauce
• 1/4 cup packed brown sugar (light or dark)
• 1/4 cup ketchup
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon freshly ground black pepper
• Optional: 1-2 teaspoons sriracha or chili garlic sauce for a spicy kick
• Green onions and sesame seeds for garnish

How To Make Huli Huli Chicken (Hawaiian Grilled Chicken)

Step 1: Prepare the Marinade

In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper. If you like a bit of heat, add sriracha or chili garlic sauce here. Whisk until the sugar is dissolved and everything is well combined.

Step 2: Marinate the Chicken

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is coated thoroughly. Seal the bag or cover the dish, then refrigerate for at least 4 hours, ideally overnight, to let the flavors penetrate deeply.

Step 3: Preheat the Grill

Preheat your grill to medium-high heat, about 375-400°F (190-205°C). Oil the grill grates lightly to prevent sticking.

Step 4: Grill the Chicken

Remove the chicken from the marinade, reserving the marinade for basting. Place the chicken skin-side down on the grill. Grill for about 6-8 minutes per side, turning once or twice and basting frequently with the reserved marinade to build up that glossy, caramelized glaze. Cook until the internal temperature reaches 165°F (74°C) and the skin is nicely charred.

Step 5: Rest and Serve

Transfer the grilled chicken to a plate and let it rest for 5 minutes before serving. Garnish with chopped green onions and toasted sesame seeds for an extra pop of flavor and color. Serve alongside steamed rice, grilled pineapple slices, or a fresh tropical salad to complete the island-inspired meal.

Expert Tips

• Use bone-in, skin-on chicken thighs: They stay juicy and flavorful during grilling, and the skin crisps up beautifully.
• Don’t skip the marinating time: For the best flavor, marinate the chicken for at least 4 hours or overnight.
• Keep basting: Basting the chicken frequently with the reserved marinade helps build layers of sticky, sweet glaze.
• Control flare-ups: Watch for flare-ups on the grill caused by dripping marinade, and move the chicken to cooler spots if needed to avoid burning.
• Use a meat thermometer: To ensure perfectly cooked chicken, aim for an internal temperature of 165°F (74°C).
• Let it rest: Resting the chicken after grilling allows the juices to redistribute, keeping the meat tender and moist.

Variations and Customizations

• Chicken breast option: If you prefer leaner meat, boneless, skinless chicken breasts can be used but grill carefully to avoid drying out.
• Oven-baked version: If you don’t have a grill, bake the chicken in a preheated oven at 400°F (200°C) for 25-30 minutes, basting halfway through.
• Spicy Huli Huli: Add more chili sauce or fresh chopped chilies to the marinade for extra heat.
• Sweet and smoky: Add a splash of liquid smoke or smoked paprika to enhance the smoky flavor if grilling isn’t an option.
• Huli Huli skewers: Cut chicken into chunks and thread onto skewers for easy grilling and serving at parties.
• Gluten-free option: Use tamari or coconut aminos instead of soy sauce to make the marinade gluten-free.

How to Store Leftovers

After enjoying your Huli Huli Chicken feast, store any leftovers in an airtight container in the refrigerator. The chicken will keep well for 3-4 days. To reheat, warm gently in the oven at 350°F (175°C) for 10-15 minutes or microwave until heated through. Leftover chicken also works wonderfully in sandwiches, salads, or wraps for quick meals the next day.

For longer storage, you can freeze cooked chicken in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make Huli Huli Chicken without a grill?

Absolutely! While grilling gives the best smoky flavor and caramelization, you can bake the chicken in the oven at 400°F (200°C) for about 25-30 minutes, basting once or twice with the marinade. Alternatively, cook it on a stovetop grill pan or broil under the oven’s broiler, watching closely to avoid burning.

What cut of chicken is best for this recipe?

Bone-in, skin-on chicken thighs are ideal for Huli Huli Chicken because they remain juicy and flavorful during grilling. However, you can also use drumsticks, chicken breasts, or chicken wings depending on your preference, adjusting cooking times accordingly.

Can I prepare the marinade in advance?

Yes! The marinade can be made up to three days ahead and stored in the refrigerator. This makes meal prep easy and allows the flavors to meld even before marinating the chicken.

Is the marinade safe to use as a sauce?

If you want to use the marinade as a dipping sauce or serving glaze, be sure to boil it for several minutes first to kill any raw chicken bacteria. Alternatively, reserve some marinade separately before adding raw chicken for a safe sauce.

Conclusion

Huli Huli Chicken is a delightful way to bring a taste of the Hawaiian islands to your table. Its irresistible blend of sweet, savory, and smoky flavors combined with tender, juicy chicken makes it a standout dish for any grill session or dinner party. With straightforward ingredients and easy steps, this recipe is accessible for cooks of all levels but impressive enough to wow your guests. Whether you enjoy it fresh off the grill or repurpose leftovers in creative ways, Huli Huli Chicken is sure to become a favorite in your recipe collection. So fire up the grill, grab some pineapple juice, and get ready to savor the tropical magic of this classic Hawaiian grilled chicken!

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