Hawaiian Huli Huli Chicken Recipe

Introduction

Hawaiian Huli Huli Chicken is a flavorful and juicy grilled chicken dish that brings tropical vibes to your table. With a sweet and tangy marinade made from pineapple juice, soy sauce, and ginger, this recipe is perfect for summer cookouts or a simple weeknight 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: Sprinkle chopped green onions and sesame seeds (if using) over the top before serving.

Tips & Variations

• For a deeper flavor, marinate the chicken overnight instead of just one hour.
• Use chicken breasts if you prefer white meat; adjust grilling time as needed.
• If you don’t have a grill, you can cook the chicken under the broiler or in a grill pan on the stove.
• Try adding a splash of fresh lime juice to the marinade for a citrusy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through, taking care not to dry out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before marinating to ensure even flavor absorption and safe cooking.

Is it necessary to use a grill for Huli Huli Chicken?

While grilling gives the best smoky flavor, you can also cook the chicken in a grill pan, broiler, or oven if a grill isn’t available.

Hawaiian Huli Huli Chicken Recipe

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★★★★★

4.7 from 109 reviews

This Hawaiian Huli Huli Chicken recipe features tender, juicy chicken thighs marinated in a sweet and savory blend of soy sauce, pineapple juice, brown sugar, and ginger, then grilled to perfection. Garnished with green onions and sesame seeds, this dish offers an authentic Hawaiian flavor ideal for summer cookouts or weeknight dinners.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes (including marinating time)
• 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.
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 coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or overnight for maximum flavor.
3. Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for cooking the chicken evenly and quickly.
4. Remove Chicken: Take the chicken out of the marinade and let any excess drip off to avoid flare-ups on the grill.
5. Grill Chicken: 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 fully cooked through.
6. Baste (Optional): Feel free to brush the chicken with leftover marinade during the last few minutes of grilling to enhance the flavor and keep the meat moist.
7. Rest Chicken: Remove the chicken from the grill and let it rest for 5 minutes before slicing to allow the juices to redistribute for a tender bite.
8. Garnish: Sprinkle chopped green onions and sesame seeds (if using) over the chicken before serving to add freshness and a hint of nuttiness.

Notes

• Marinate the chicken overnight for deeper flavor and more tender meat.
• Always discard leftover marinade that has come in contact with raw chicken to avoid cross-contamination.
• If you don’t have a grill, you can cook the chicken under a broiler for similar results.
• Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
• For extra smoky flavor, add wood chips to your grill during cooking.

Keywords: Huli Huli chicken, Hawaiian chicken, grilled chicken thighs, pineapple chicken marinade, summer recipes, barbecue chicken