If you’ve ever dreamed of capturing the tropical, sweet-savory magic of Hawaiian street food right in your own backyard, this Huli Huli Chicken Recipe is your golden ticket. It’s a wonderful marriage of tangy pineapple, rich soy, and just the right hint of ginger and garlic, creating juicy, flavorful chicken thighs that will have everyone asking for seconds. The beautifully caramelized glaze makes each bite a juicy, delicious surprise, perfect for weekend cookouts or family dinners that deserve a bit of island flair.
Ingredients You’ll Need
Now, before we dive into the cooking, let’s talk ingredients. Each one in this Huli Huli Chicken Recipe plays a vital role, from the bold brown sugar that caramelizes on the grill, to the tangy pineapple juice that brings a tropical brightness. These staples are easy to find and combine effortlessly to deliver authentic flavor that shines through.
- Brown sugar: Adds a deep sweetness that caramelizes beautifully when grilled, creating that signature glaze.
- Ketchup: Brings a rich tomatoey base and a touch of acidity to balance the sweetness.
- Soy sauce: Infuses the marinade with umami and saltiness, giving the chicken its savory backbone.
- Pineapple juice: Provides bright, fruity tang and helps tenderize the meat with its natural enzymes.
- Apple cider vinegar: Adds a subtle punch of acidity to balance flavors perfectly.
- Fresh minced ginger: Offers warming spice and a hint of zest that cuts through the sweetness.
- Minced garlic: Brings aromatic depth and earthy flavor that complements the ginger.
- Boneless skinless chicken thighs: The star of the dish, chosen for their juicy and tender texture.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Begin by whisking together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, fresh minced ginger, and garlic until perfectly combined. For a little extra magic, set aside about ⅓ cup of this marinade to use as a glaze later — this will help boost the flavor and create that irresistible sticky finish.
Step 2: Prep Your Chicken
If you like, trim any large chunks of fat off the chicken thighs — just enough so they won’t drip excessively on the grill but still retain enough fat to keep each bite moist and flavorful. The kitchen shears are your best friend here, making it quick and safe to snip away.
Step 3: Marinate the Chicken
Place your chicken thighs in a large resealable bag or airtight container, then pour the marinade over them. Seal it well, making sure each piece is coated with that delicious sauce. Pop this into the fridge and let those flavors meld for 6 to 8 hours — patience here means a deeper, richer taste.
Step 4: Grill to Perfection
When you’re ready, preheat your grill to medium-high. Give the grates a light oiling to prevent sticking, then place your chicken on the grill. Close the lid and cook for about 5 minutes per side, or until an instant-read thermometer reaches 165℉. This ensures perfectly juicy and safe-to-eat chicken every time.
Step 5: Glaze and Rest
Turn the heat to low and baste each side of the chicken with the reserved marinade glaze for about 1 minute per side. This final step caramelizes that thick sauce on the surface, giving you that trademark Huli Huli sticky, shiny finish. Remove from the grill, cover with foil, and let it rest for 5 minutes before serving to lock in juices.
How to Serve Huli Huli Chicken Recipe
Garnishes
A sprinkle of freshly chopped green onions or toasted sesame seeds adds a delightful crunch and mild bite that pairs beautifully with the sweet glaze. A wedge of lime can brighten the plate and cut through the richness, inviting your palate to dive in eagerly.
Side Dishes
This chicken shines when paired with classic Hawaiian sides like steamed white rice or coconut rice, which soak up every bit of that luscious sauce. For some crunch, a simple cabbage slaw or grilled pineapple rings are refreshing complements that enhance the tropical vibe.
Creative Ways to Present
Want to wow your friends? Serve this Huli Huli Chicken Recipe sliced over a bed of greens for a vibrant salad, or pile it high on grilled Hawaiian rolls for irresistible sliders. You could even toss chopped leftovers into tacos with a splash of spicy mayo for a fusion twist — the possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
Place any extra chicken and leftover sauce in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days, making it easy to enjoy quick meals without losing any of the original flavor or texture.
Freezing
If you want to prepare even further ahead, freeze the cooked chicken in freezer-safe bags or containers. This Huli Huli Chicken Recipe freezes beautifully and can last up to 3 months. Be sure to thaw it slowly in the fridge overnight before reheating.
Reheating
To bring out the best in leftover chicken, warm it gently in a skillet over medium heat, adding a splash of water or extra marinade to keep it moist. Avoid the microwave when possible to preserve that lovely caramelized texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier thanks to higher fat content, chicken breasts can work too; just be careful not to overcook them as they tend to dry out faster on the grill.
Do I have to marinate the chicken overnight?
For best flavor, marinating for 6 to 8 hours is recommended, but if you’re short on time, even an hour will infuse some tasty notes. Just know the longer it marinates, the deeper the flavor.
What can I substitute for pineapple juice if I don’t have any?
A mix of orange juice and a splash of vinegar or lemon juice can mimic that sweet-tart profile, or you can consider mango juice. Just be sure to balance sweetness and acidity accordingly.
Is it necessary to baste with reserved marinade?
Basting with the reserved marinade glaze at the end really intensifies that signature sticky, flavorful coating that makes Huli Huli Chicken special, so it’s highly recommended for the full experience.
Can I bake this chicken instead of grilling?
You can! Bake at 400°F (200°C) for about 25-30 minutes, basting halfway through. While grilling adds that smoky char and caramelization, baking still yields delicious results when grilled isn’t an option.
Final Thoughts
I truly believe this Huli Huli Chicken Recipe is one of those dishes that brings a little sunshine to your table, no matter the season. It’s easy to make, packed with bold, sweet-savory flavors, and always a crowd-pleaser. So fire up that grill or preheat your oven, invite some friends, and get ready to enjoy a taste of Hawaiian paradise right at home.
Print
Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Entree
- Method: Grilling
- Cuisine: Hawaiian
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish featuring a flavorful marinade made from brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. After marinating for several hours, the chicken thighs are grilled to perfection, basted with reserved glaze for extra flavor, and served juicy and tender with a sweet and tangy finish.
Ingredients
Marinade
- 1 cup brown sugar
- ¾ cup ketchup
- ¾ cup soy sauce
- â…“ cup pineapple juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
Chicken
- 4–5 pounds boneless skinless chicken thighs
Instructions
- Prepare Marinade: Whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic in a bowl until well combined. Optional: Reserve about â…“ cup of the marinade in an airtight container in the refrigerator for basting later.
- Trim Chicken (Optional): If desired, trim any excessive fat from the chicken thighs using clean kitchen shears. Leaving some fat is recommended as it adds flavor and moisture during grilling.
- Marinate Chicken: Place the chicken thighs in a large Ziploc bag. Pour the marinade over the chicken, seal the bag removing excess air, and refrigerate for 6 to 8 hours to allow flavors to develop.
- Preheat Grill: When ready to cook, preheat your grill to medium-high heat. Once hot, reduce the heat slightly and lightly oil the grill grates to prevent sticking.
- Grill Chicken: Place the marinated chicken thighs on the grill and close the lid. Cook for about 5 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Baste Chicken: Reduce the grill heat to low. Using a brush, baste each side of the chicken with the reserved marinade glaze and cook for an additional 1 minute per side to enhance flavor and caramelization.
- Rest and Serve: Remove the chicken from the grill and cover loosely with foil. Let it rest for approximately 5 minutes to allow juices to redistribute before serving.
Notes
- Marinate the chicken for at least 6 hours, but overnight for even more flavor.
- Using boneless skinless thighs keeps the meat tender and juicy on the grill.
- Reserve some marinade before adding to raw chicken to use as a safe basting sauce.
- Do not baste chicken with marinade that has been in contact with raw chicken to avoid cross-contamination.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Resting the chicken before serving helps retain moisture.
