There’s something truly captivating about the fusion of sweet and savory flavors that transport you straight to the sun-soaked shores of Hawaii. With this Grilled Huli Huli Chicken, you’re not just making dinner; you’re embarking on a culinary journey that promises juicy, mouthwatering bites drizzled in a tantalizing pineapple-soy glaze.
I first discovered this recipe during a summer get-together, where the aroma of marinated chicken sizzling on the grill wafted through the air, sparking instant cravings. The vibrant colors from the glaze glistened under the sun, hinting at the tropical adventure that awaited with each bite.
This dish is perfect for any occasion, whether you’re hosting friends for a casual barbecue or simply craving a taste of island life on a weeknight. Best of all, it’s as easy to prepare as it is delicious, appealing to both novices and seasoned chefs alike. Dive in, and let’s bring a little taste of Hawaii into your kitchen!
Why is Huli Huli Chicken So Delicious?
Savory, bold flavors come together to create a dish that’s simply irresistible.
Tropical twist from the pineapple-soy glaze adds a refreshing touch that complements grilled meats perfectly.
Versatile serving options make this dish a hit, whether paired with rice, salads, or grilled veggies.
Quick to prepare yet impressive enough for gatherings; it’s sure to wow your guests!
High-protein goodness means you can indulge guilt-free while satisfying those hunger pangs!
This Huli Huli Chicken is not just a meal; it’s a delightful experience that brings the spirit of Hawaii right to your table!
Huli Huli Chicken Ingredients
• To create this tropical sensation, gather the following ingredients:
For the Marinade
- Chicken thighs or breasts – 2 pounds; use boneless and skinless for the juiciest results.
- Pineapple juice – 1 cup; fresh juice is ideal for vibrant flavor and natural sweetness.
- Soy sauce – 1/2 cup; offers essential umami and saltiness; swap with tamari for a gluten-free option.
- Brown sugar – 1/2 cup; enhances sweetness and aids in caramelization on the grill; honey can also work well.
- Ketchup – 1/4 cup; contributes a complex tang to the marinade.
- Rice vinegar – 1/4 cup; balances the sweetness with a bit of acidity.
- Garlic – 4 cloves, minced; adds aromatic depth to the mix.
- Fresh ginger – 1 tablespoon, grated; provides a warm, spicy note to the glaze.
- Sesame oil – 1 teaspoon; brings rich, nutty flavor to the marinade.
- Black pepper – 1/2 teaspoon; for a hint of heat and added seasoning.
For Serving
- Green onion – 1, chopped; use as a fresh, colorful garnish.
- Cooked white rice – your serving base to soak up all that flavorful glaze.
- Grilled pineapple slices – optional, for that extra sweet, smoky element that hints at the islands.
With these ingredients ready, you’re all set to create delicious Huli Huli chicken that will transport your taste buds to Hawaii!
How to Make Huli Huli Chicken
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Prepare Marinade: In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until well combined. This fragrant mixture will marinate the chicken beautifully!
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Marinate Chicken: Place the chicken thighs or breasts into a resealable plastic bag or dish. Pour half of the marinade over the chicken, ensuring every piece is coated. Seal the bag and refrigerate for at least 1 hour, but ideally overnight for maximum flavor.
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Grill Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for approximately 6–7 minutes per side, basting with the reserved marinade, until the internal temperature reaches 165°F (75°C) and the chicken is beautifully charred.
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Rest and Serve: After grilling, let the chicken rest for 3–5 minutes to lock in the juices. Slice the chicken and serve it over cooked white rice. Garnish with chopped green onions and grilled pineapple slices if you’re feeling fancy!
Optional: Drizzle extra marinade on your rice for added tropical flavor.
Exact quantities are listed in the recipe card below.
Huli Huli Chicken Variations
Embrace your culinary creativity and give this recipe a personal touch that delights the palate.
- Gluten-Free: Swap soy sauce for tamari or coconut aminos to keep your dish gluten-free without sacrificing flavor.
- Sweet Swap: Use honey instead of brown sugar for a naturally sweet twist that brings out the glaze’s tropical essence.
- Spicy Kick: Add a tablespoon of chili sauce or sriracha to the marinade for a delightful heat that complements the sweetness perfectly.
- Slow-Cooked Delight: If grilling isn’t an option, slow-cook the marinated chicken on low for 6–8 hours for a tender, flavorful result.
- Smoke Flavor Twist: Incorporate smoked paprika into the marinade to add a subtle smoky flavor that enhances the grill’s char.
- Tropical Herb Boost: Toss in fresh herbs like cilantro or basil to the marinade or as a garnish for a fresh and aromatic lift.
- Fruit Fusion: Experiment with other tropical fruits such as mango or orange juice for added fruity notes in the marinade.
- Varied Textures: Crushed nuts like macadamia or almonds added to the glaze before serving can provide a delightful crunch alongside the juicy chicken.
Each variation invites you to explore the flavors of Hawaii while making this dish your own!
Tips for the Best Huli Huli Chicken
- Longer Marinade: Marinate the chicken overnight for a more profound flavor infusion that enhances the overall taste of your Huli Huli Chicken.
- Choose Thighs: Opt for chicken thighs instead of breasts to ensure your dish remains juicy, as they have more fat and are less prone to drying out.
- Check Heat Level: Maintain medium-high heat while grilling to achieve a good char without burning the sugars in the marinade that can lead to bitterness.
- Basting Safely: Reserve a portion of marinade before adding it to the raw chicken to avoid contamination; baste only with the reserved mixture while grilling.
- Resting Time: Allow the grilled chicken to rest for a few minutes before slicing; this step is crucial to retain juices and maintain tenderness.
Make Ahead Options
Prepping Huli Huli Chicken is a game-changer for busy weeknights! You can marinate the chicken up to 24 hours in advance, which enhances the flavor and makes your cooking time quicker. Just place the chicken in a resealable bag or dish, pour half of the marinade over it, seal, and refrigerate until you’re ready to grill. The reserved marinade should be stored separately in the fridge for basting while grilling. This method not only saves you precious time but also ensures your chicken remains juicy and flavorful. When you’re ready to enjoy, simply grill the marinated chicken according to the recipe, and you’ll have a delightful Hawaiian-inspired meal with minimal effort!
What to Serve with Huli Huli Chicken?
Transform your meal into a delightful feast with these delectable pairings.
- Steamed Jasmine Rice: Offers a fluffy, neutral base that soaks up every bit of that savory glaze, enhancing the dish’s tropical essence.
- Tropical Salsa: A vibrant blend of mango, red onion, and cilantro brings freshness, brightening each bite of the rich Huli Huli Chicken.
- Grilled Vegetables: Charred zucchini, bell peppers, and corn add a smoky depth and colorful presentation, perfectly balancing the sweetness of the chicken.
- Macaroni Salad: Creamy and rich, this Hawaiian classic adds a comforting, nostalgic side that complements the tangy glaze beautifully.
- Coleslaw: Crunchy, tangy slaw offers a refreshing contrast to the succulent chicken, providing great texture with each bite.
- Pineapple Upside-Down Cake: Complete your Hawaiian experience with this sweet dessert, echoing the pineapple flavors of the main dish.
- Hawaiian Beer or Mai Tai: Enjoy a cold, refreshing Hawaiian beer or a fruity Mai Tai for the ultimate island vibe, enhancing the overall dining experience.
These pairings will elevate your Huli Huli Chicken dinner into a truly memorable meal, evoking the spirit of a Hawaiian luau!
How to Store and Freeze Huli Huli Chicken
Fridge: Keep cooked Huli Huli Chicken in an airtight container for up to 4 days. It’s perfect for meal prep and easy to reheat.
Freezer: For longer storage, freeze the chicken in a sealed bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat the chicken in the oven at 350°F (175°C) for 15–20 minutes or in the microwave, ensuring it reaches 165°F (75°C) for safe consumption.
Marinade Storage: If you have leftover marinade, store it in the fridge for up to 3 days, but do not reuse it with raw chicken—only with cooked chicken for basting.
Huli Huli Chicken Recipe FAQs
What type of chicken is best for Huli Huli Chicken?
Absolutely! I recommend using boneless, skinless chicken thighs for optimal juiciness and flavor. If you prefer chicken breasts, keep a close eye while grilling to avoid drying them out.
How do I know when the chicken is fully cooked?
The best way to ensure your Huli Huli Chicken is cooked through is to use a meat thermometer. The internal temperature should reach 165°F (75°C). Additionally, the juices should run clear when you cut into the thickest part of the chicken.
Can I freeze Huli Huli Chicken after cooking?
Yes, you can! To freeze, place the cooked chicken in a sealed bag or airtight container, ensuring all air is removed. It will stay fresh for up to 3 months. To reheat, thaw overnight in the fridge and then warm up in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
How do I store leftover Huli Huli Chicken?
Store any leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. For best results, reheat in the oven to help retain its moisture and texture.
Is there a gluten-free option for Huli Huli Chicken?
Very! Simply substitute the soy sauce with tamari or coconut aminos for a gluten-free alternative. This ensures you don’t miss out on that delicious umami flavor while accommodating dietary needs.
Savory Huli Huli Chicken with a Tropical Twist for Grilling
Ingredients
Equipment
Method
- In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until well combined.
- Place the chicken thighs or breasts into a resealable plastic bag or dish. Pour half of the marinade over the chicken, ensuring every piece is coated. Seal the bag and refrigerate for at least 1 hour, ideally overnight.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade, discarding the used marinade. Grill the chicken for approximately 6–7 minutes per side, basting with the reserved marinade, until the internal temperature reaches 165°F (75°C).
- After grilling, let the chicken rest for 3–5 minutes. Slice the chicken and serve it over cooked white rice. Garnish with chopped green onions and grilled pineapple slices if desired.