If you’ve ever dreamed of capturing the vibrant flavors of the Hawaiian Islands in your own backyard, the Huli Huli Chicken Recipe is your golden ticket. This iconic dish brings together a gorgeous blend of smoky, sweet, and tangy notes that glaze tender chicken to perfection. Whether you’re grilling for a summer party or simply craving something exotic and unforgettable, this recipe will quickly become one of your favorites to share and savor. Let me walk you through everything you need to know to nail this Hawaiian classic with ease and style.
Ingredients You’ll Need
Believe me, the secret to an amazing Huli Huli Chicken Recipe lies in its simple yet powerful ingredients. Each one plays a vital role, creating that perfect balance of sweet, savory, and smoky flavors you’ll love.
- Chicken (2 ½ to 3 pounds, boneless or bone-in): Choose thighs for juicy, tender meat that soaks up the marinade beautifully.
- Ketchup (1/2 cup): Adds a rich tomato base with a hint of sweetness that lets the other flavors shine.
- Soy sauce (1/2 cup): Brings a bold umami depth and saltiness essential for that classic Hawaiian taste.
- Brown sugar (1/3 cup): Sweetens and helps caramelize the chicken for that irresistible glaze.
- Pineapple juice (1/4 cup): Injects tropical brightness and tenderizes the meat with its natural acidity.
- Rice vinegar (2 tablespoons): Offers mild tanginess that balances richness perfectly.
- Sesame oil (2 tablespoons): Infuses a toasty, nutty essence that elevates the marinade’s aroma.
- Freshly grated ginger (1 tablespoon): Adds a zesty, warming spice that complements the sweetness.
- Garlic cloves, minced (2 cloves): Lends pungent depth and savory undertones.
- Worcestershire sauce (1 tablespoon): Introduces complexity with subtle savory notes.
- Smoked paprika (1 teaspoon): Imparts gentle smokiness even before you hit the grill.
- Optional garnishes: Sliced green onions, sesame seeds, and lime wedges — for fresh finishing touches that make every bite pop.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, grated ginger, minced garlic, Worcestershire sauce, and smoked paprika in a medium bowl. This vibrant marinade is where all the magic begins, marrying sweet, tangy, and smoky flavors into a harmonious sauce that will transform your chicken into a Hawaiian masterpiece.
Step 2: Marinate the Chicken
Place your chicken thighs or pieces into a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is well coated. Seal the bag or cover the dish and pop it into the fridge for at least 4 hours. If you have the time, an overnight soak really deepens the flavors and tenderizes the meat for that melt-in-your-mouth experience.
Step 3: Preheat and Grill
Preheat your grill to medium heat, getting it nice and ready for the chicken. Take the chicken out of the marinade, but don’t toss that leftover liquid just yet — you’ll be using it for basting. Grill the chicken for about 5 to 7 minutes per side, basting occasionally with the reserved marinade to build layers of sticky glaze and achieve that beautiful char.
Step 4: Rest and Garnish
Once cooked through and juicy, let your chicken rest for a few minutes off the heat. This crucial step locks in all those succulent juices. Then, sprinkle with sliced green onions, a scattering of sesame seeds, and a squeeze of lime to brighten things up right before serving.
How to Serve Huli Huli Chicken Recipe
Garnishes
Simple garnishes take this dish from wonderful to unforgettable. Bright green onions add crisp freshness, sesame seeds provide subtle crunch and nuttiness, and a wedge of lime gives a zesty lift that complements the sweetness of the glaze wonderfully.
Side Dishes
This chicken pairs beautifully with classic Hawaiian sides like sticky white rice or coconut rice, which soak up all those delicious juices. Grilled pineapple slices served alongside echo the tropical flavors in your chicken marinade, taking your plate to the next level of island-inspired delight. A crisp, fresh salad with a light Asian dressing also balances the meal perfectly.
Creative Ways to Present
For a fun gathering, thread pieces of grilled chicken and pineapple on skewers for an easy-to-handle feast. Alternatively, pile slices atop a bed of greens for a satisfying salad, or serve the chicken over steamed rice with a generous drizzle of extra marinade glaze as a mouthwatering Hawaiian bowl. Presentation that invites sharing always adds to the experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooked chicken in an airtight container in the refrigerator for up to four days. The flavors actually deepen a bit as it rests, making for delicious next-day meals or snacks.
Freezing
To freeze, allow the cooked chicken to cool completely before wrapping tightly in plastic wrap and foil or placing in a freezer-safe container. Frozen chicken will maintain its best quality for up to three months and thaw beautifully when you’re ready to enjoy it again.
Reheating
Gently reheat leftovers in a skillet over medium-low heat or in the oven at 350°F to keep the chicken juicy and to revive the glaze. Avoid overcooking to prevent drying out this tender dish.
FAQs
What cut of chicken works best for Huli Huli Chicken Recipe?
Boneless, skinless chicken thighs are your best bet because they stay juicy and absorb the marinade beautifully. Bone-in pieces work well too and can add more flavor, but cooking times will be slightly longer.
Can I make Huli Huli Chicken without a grill?
Absolutely! While grilling adds that delightful smoky char, you can bake the chicken in the oven at 400°F for 25 to 30 minutes or cook it in a grill pan on the stove when needed.
Is it necessary to marinate the chicken overnight?
You don’t have to, but marinating for at least 4 hours is crucial to let the flavors penetrate the meat. Overnight marinating just takes the flavor to another level.
What can I substitute for pineapple juice if I don’t have any?
If pineapple juice isn’t available, you can use orange juice with a splash of lemon or lime juice for acidity, but the unique tropical sweetness of pineapple is what really defines the dish.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce (tamari is a great option) and ensure your Worcestershire sauce is gluten-free to keep the recipe safe and delicious.
Final Thoughts
There’s just something so joyful about making and sharing the Huli Huli Chicken Recipe. It’s a dish that effortlessly brings sunshine to your table, with its irresistible sweet and smoky flavors and juicy, tender chicken. Whether you’re a seasoned griller or a curious kitchen adventurer, give this recipe a try—you might just find your new favorite way to celebrate good food and great company. Happy grilling!
Print
Huli Huli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes (including marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
Huli Huli Chicken is a classic Hawaiian grilled dish known for its deliciously sweet and tangy marinade made with pineapple juice, soy sauce, and brown sugar. This flavorful chicken recipe is perfect for summer grilling, featuring a smoky char and garnished with green onions, sesame seeds, and lime wedges for an extra burst of freshness.
Ingredients
Chicken
- 2 ½ to 3 pounds boneless, skinless chicken thighs or bone-in chicken pieces
Marinade
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
Optional Garnish
- Sliced green onions
- Sesame seeds
- Lime wedges
Instructions
- Prepare the Marinade: In a medium bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, grated ginger, minced garlic, Worcestershire sauce, and smoked paprika until the mixture is smooth and well combined.
- Marinate the Chicken: Place the chicken thighs or pieces in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: When ready to cook, preheat your grill to medium heat to ensure even cooking and a good sear without burning.
- Grill the Chicken: Remove the chicken from the marinade, reserving the excess liquid for basting. Grill the chicken for 5 to 7 minutes on each side, basting occasionally with the reserved marinade to keep the meat moist and enhance flavor. Grill until the chicken is fully cooked and has a nice charred appearance.
- Rest and Serve: Discard any remaining marinade that was not used for basting. Allow the grilled chicken to rest for a few minutes to retain juices, then garnish with sliced green onions, sesame seeds, and a squeeze of lime if desired. Serve hot.
Notes
- If you don’t have access to a grill, bake the chicken at 400°F (200°C) for 25 to 30 minutes as an alternative method.
- For an authentic smoky flavor, grill over charcoal rather than gas.
- Grilled pineapple slices pair wonderfully as a side dish with this chicken.
