Huli Huli Grilled Chicken Recipe
If you love big island flavors and easy summer grilling, Huli Huli Grilled Chicken absolutely needs a spot on your menu. This beloved Hawaiian classic is all about tender, juicy chicken thighs bathed in a tangy-sweet pineapple-soy marinade, then grilled to caramelized perfection. The combination of tropical pineapple, savory soy, and garlic is pure magic on the grill, filling the air with an aroma that draws a crowd every time. Whether you’re grilling for a backyard party or just making a quick weeknight dinner, Huli Huli Grilled Chicken brings sunshine to your table and happiness to every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Huli Huli Grilled Chicken is how a handful of simple, everyday ingredients come together to create outrageously memorable flavors. Each one brings something special, from zesty brightness to that irresistible sticky glaze—don’t skip a single addition for full effect!
- Chicken thighs: Boneless and skinless, they stay wonderfully juicy and soak up flavor like a sponge.
- Pineapple juice: The tropical secret that brings tang and sweetness for authentic island flair.
- Soy sauce: Adds depth and salty umami, perfectly balancing the fruity notes.
- Brown sugar: Gives the glaze those caramelized edges we all love on grilled chicken.
- Ketchup: Adds body and a gentle touch of tanginess to the marinade.
- Rice vinegar: Provides brightness and keeps the marinade from tasting too sweet or heavy.
- Fresh ginger, grated: Brings warmth and a subtle zing that ties the flavors together.
- Garlic, minced: For that savory backbone no great marinade should be without!
- Sesame oil: A dash of nutty richness that makes the flavor linger deliciously.
- Vegetable oil (for grilling): Helps prevent sticking and ensures gorgeous grill marks.
- Chopped green onions and pineapple slices (optional): The perfect fresh and colorful garnish.
How to Make Huli Huli Grilled Chicken
Step 1: Whisk the Marinade
Start by grabbing a medium bowl and whisking together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated fresh ginger, minced garlic, and sesame oil. This mix forms the backbone of that signature Huli Huli Grilled Chicken flavor—tangy, sweet, a little salty, and oh-so-satisfying! Whisk vigorously so the sugar dissolves and everything is beautifully blended.
Step 2: Marinate the Chicken
Place your chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade all over, then seal or cover. Make sure every piece gets lovingly coated! Tuck the chicken in the refrigerator and let it soak in those incredible flavors for at least 1 hour, though 4 to 6 hours is ideal. This downtime is where the real magic happens.
Step 3: Preheat and Prep the Grill
About 20 minutes before cooking, preheat your grill to medium-high heat and lightly oil the grates with the vegetable oil. You want the grill nice and hot so the chicken gets that gorgeous char while staying juicy inside. Just before grilling, remove the chicken from the marinade—don’t toss the marinade! You’ll use it to baste while grilling for even more flavor.
Step 4: Grill and Baste the Chicken
Place the chicken on the grill and let it cook undisturbed for 6 to 8 minutes per side. While it’s cooking, baste occasionally with the reserved marinade. This step is what gives Huli Huli Grilled Chicken its irresistible, sticky, beautifully caramelized crust. Grill until the chicken is cooked through, with a little char and plenty of glossy glaze. Discard any leftover marinade when done.
Step 5: Rest and Garnish
Once off the grill, let the chicken rest for a few minutes so those lovely juices redistribute—no dry bites here! For a truly Hawaiian presentation, scatter chopped green onions and toss on some grilled pineapple slices. The color and aroma are just stunning!
How to Serve Huli Huli Grilled Chicken
Garnishes
When it comes to garnishing Huli Huli Grilled Chicken, think fresh and colorful. A sprinkle of chopped green onions brings brightness and a little crunch, while charred pineapple slices take the tropical vibes up a notch. You could also toss on a few toasted sesame seeds for a restaurant-worthy finish with extra nutty flavor.
Side Dishes
Huli Huli Grilled Chicken is practically begging to be paired with classic Hawaiian sides! Fluffy steamed rice soaks up the extra sauce, and a cool, creamy macaroni salad balances out the bold, grilled flavors. For even more color and freshness, serve with grilled or roasted vegetables—zucchini, peppers, and corn are particularly perfect on the plate.
Creative Ways to Present
Don’t be afraid to get playful when serving Huli Huli Grilled Chicken. Slice it up and tuck into lettuce cups for a summery twist, or pile the chicken atop a vibrant rice bowl scattered with extra toppings. Hosting a backyard gathering? Layer the chicken on a platter, decorate with pineapple rings and heaps of green onions, and watch everyone’s eyes light up!
Make Ahead and Storage
Storing Leftovers
If you have leftover Huli Huli Grilled Chicken, stash it in an airtight container in the refrigerator. Properly stored, it will stay delicious for up to 3 days, retaining its juiciness and flavor for easy lunches or dinners.
Freezing
For longer storage, Huli Huli Grilled Chicken freezes beautifully. Once completely cooled, wrap the chicken tightly in plastic wrap or foil and place in a freezer bag. It’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating so the texture stays spot-on.
Reheating
To reheat, simply warm the chicken in a covered skillet with a splash of water or pineapple juice to keep it moist. Alternatively, pop it in the microwave at medium power in short bursts. Avoid overcooking so your Huli Huli Grilled Chicken stays tender and flavorful.
FAQs
Can I use chicken breasts instead of thighs for Huli Huli Grilled Chicken?
Absolutely! Chicken breasts work wonderfully if you prefer white meat—just keep a close eye while grilling since they cook more quickly and can dry out faster than thighs. Lower the grill heat a notch and consider marinating a little longer for the best results.
Is there a way to make Huli Huli Grilled Chicken gluten-free?
Yes! Just swap in your favorite gluten-free soy sauce or tamari. Double-check any packaged ingredients to make sure they’re gluten-free, and you’re all set for a celiac-friendly feast.
Can I marinate the chicken overnight?
You sure can, and it often amps up the flavor even more! If you have time, let your chicken soak overnight—but don’t go longer than 24 hours to keep the texture perfect.
What if I don’t have an outdoor grill?
No worries! Huli Huli Grilled Chicken turns out great on an indoor grill pan or even under the broiler in your oven. Just keep an eye on the chicken as it cooks, basting frequently for that signature sticky glaze.
What’s the best way to tell if the chicken is done?
Use an instant-read thermometer if you have one—the chicken should hit 165°F in the thickest part. Otherwise, pierce a piece; the juices should run clear and the meat should be opaque, never pink.
Final Thoughts
If you’re looking to capture the spirit of Hawaiian summer in just one meal, Huli Huli Grilled Chicken is truly unbeatable. It’s a dish that never fails to get rave reviews, and it just might become your new go-to for easy entertaining or family dinners. Light up the grill, invite a few friends, and let this irresistible, tangy-sweet chicken steal the show!
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Huli Huli Grilled Chicken Recipe
- Total Time: 26 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Huli Huli Grilled Chicken recipe brings the flavors of Hawaii to your backyard BBQ. Juicy chicken thighs marinated in a sweet and savory sauce, grilled to perfection, and served with a tropical twist.
Ingredients
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 fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
Chicken:
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil (for grilling)
- Chopped green onions and pineapple slices for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil.
- Marinate the Chicken: Place chicken thighs in a resealable bag or dish, pour the marinade over the chicken, seal, and refrigerate for 1-6 hours.
- Preheat the Grill: Oil the grates and preheat the grill to medium-high heat.
- Grill the Chicken: Remove chicken from marinade, grill for 6-8 minutes per side, basting with reserved marinade.
- Rest and Serve: Let the chicken rest, then garnish with green onions and pineapple slices before serving.
Notes
- Chicken breasts can be used instead of thighs if preferred.
- Great accompaniments include rice, macaroni salad, or grilled vegetables.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 10g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 140mg
