Hawaiian Huli Huli Chicken

$- 4 chicken thighs (bone-in, skin-on) - 1/4 cup soy sauce - 1/4 cup brown sugar - 1/4 cup pineapple juice - 2 tablespoons ketchup - 1 tablespoon apple cider vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) - Chopped green onions for garnish - Pineapple slices for grilling Huli Huli chicken starts with fresh ingredients. I love using chicken thighs because they stay juicy while grilling. The skin adds flavor and crispiness. The marinade is key. It blends soy sauce, brown sugar, and pineapple juice. This mix gives the chicken a sweet and savory taste. Ketchup adds a bit of tang, while apple cider vinegar helps balance flavors. Grated ginger and minced garlic bring a nice zing. Black pepper adds warmth, and red pepper flakes give a hint of heat if you like. For garnishing, I use chopped green onions. They add color and freshness. Grilled pineapple slices make a great side. They bring out the fruity notes in the dish. Gather these ingredients, and you’re ready to make a tasty meal! {{ingredient_image_1}} To start, grab a mixing bowl. In it, whisk together these ingredients: - 1/4 cup soy sauce - 1/4 cup brown sugar - 1/4 cup pineapple juice - 2 tablespoons ketchup - 1 tablespoon apple cider vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) Whisk until the sugar dissolves. This mix is the heart of our flavor. Marination time matters. The longer you let the chicken soak, the tastier it gets. Aim for at least 2 hours, or even overnight, if you want big flavor. Next, you need to marinate the chicken. Take 4 chicken thighs and place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure it coats every piece. Seal the bag or cover the dish tightly. Now, let the chicken rest in the fridge. The ideal marinating time? Two hours minimum, but overnight gives the best flavor. Time to grill! First, preheat your grill to medium-high heat. This step is key. A hot grill means crispy skin. Remove the chicken from the marinade, but save that marinade for basting later. Place the chicken on the grill, skin-side down. Cook for about 6-7 minutes. You want that skin crispy! After that, flip the chicken over. Baste it with the reserved marinade. Keep grilling for another 6-7 minutes until the internal temperature hits 165°F (75°C). While the chicken cooks, let’s focus on the pineapple. Slice it up and place it on the grill during the last 2-3 minutes of cooking. This timing is perfect for caramelization. You want those lovely grill marks! Tip: Keep an eye on the pineapple. It cooks fast. Flip it once to get even caramelization. Enjoy the sweet aroma as it cooks! To get the best taste from your Huli Huli Chicken, choose good soy sauce. I like using Kikkoman or Aloha brands. They give great depth to the marinade. Fresh ginger adds a nice zing, while dried ginger is convenient. Fresh ginger has more flavor, so use it if you can. When cooking chicken, check for doneness. The inside should reach 165°F (75°C). I use a meat thermometer to make it easy. Understanding grill temperatures is key too. Medium-high heat works best for this dish. It gives that lovely char without burning. Pair your Huli Huli Chicken with rice or a fresh salad. A light coleslaw also adds a nice crunch. For presentation, slice the chicken and arrange it on a platter. Add grilled pineapple slices for color and taste. Finish with a sprinkle of chopped green onions for a pop of freshness. Pro Tips Marinate Longer for Extra Flavor: For the best results, marinate the chicken overnight. This allows the flavors to penetrate the meat deeply, making it even more delicious. Use a Meat Thermometer: Ensure the chicken is cooked perfectly by using a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Don't Waste the Marinade: Use the reserved marinade to baste the chicken while grilling. This adds more flavor and moisture, enhancing the dish. Grill Pineapple for Extra Sweetness: Grilling pineapple slices enhances their natural sweetness and adds a caramelized texture, making them a perfect complement to the Huli Huli chicken. {{image_2}} You can use different cuts of chicken for Huli Huli chicken. Chicken thighs work well, but chicken breasts or drumsticks are tasty too. If you choose chicken breasts, grill them for about 5-6 minutes on each side. Drumsticks take a bit longer, about 8-10 minutes per side. Always check that the chicken reaches an internal temperature of 165°F (75°C). Swapping ingredients can give your chicken a new twist. Try using coconut aminos instead of soy sauce for a soy-free option. You can also add orange juice in place of pineapple juice for a citrus kick. For a vegetarian option, use firm tofu or tempeh. Just marinate them the same way and adjust cooking times. You can cook Huli Huli chicken in different ways. One great method is oven baking. Preheat your oven to 375°F (190°C). Place marinated chicken on a baking tray and bake for 30-35 minutes. Baste it halfway for extra flavor. A slow cooker is another easy option. Just add the chicken and marinade to the cooker and cook on low for 6-8 hours. This method makes the chicken very tender and juicy. You can enjoy Huli Huli chicken no matter how you choose to cook it! To keep your Huli Huli chicken fresh, store it in the fridge. Place the chicken in an airtight container. This helps prevent any strong odors from other foods. You can also wrap it tightly in plastic wrap or foil. Leftover chicken will last for about three to four days in the fridge. If you want to save your chicken for later, freezing is a great option. First, let the chicken cool completely. Then, wrap each piece in plastic wrap, and place them in a freezer bag. Squeeze out any air to avoid freezer burn. Huli Huli chicken freezes well for up to three months. When it's time to eat, thaw the chicken in the fridge overnight. This keeps it safe and tasty. You can also use the microwave's defrost setting if you need it faster. To reheat your chicken, the oven works best. Preheat it to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for about 15 to 20 minutes. This keeps the chicken moist. If you're short on time, the microwave is an option too. Heat on medium power in short bursts to avoid drying it out. You can add a splash of pineapple juice or water to keep the flavor strong. Enjoy your Huli Huli chicken just as tasty as when it was fresh! Huli Huli chicken is a popular Hawaiian dish. It features juicy, grilled chicken marinated in a sweet and savory sauce. The name "Huli Huli" means "turn" in Hawaiian, which refers to the method of cooking. This dish comes from the islands and has roots in local barbecue traditions. It is often cooked on an open flame or grill, giving it a unique smoky flavor. You will find Huli Huli chicken at many Hawaiian luaus and gatherings. Yes, you can make Huli Huli chicken ahead of time. This dish is great for meal prep. To do this, marinate the chicken thighs the night before. It allows the flavors to soak in. Store the chicken in the fridge in a sealed bag or container. When you are ready to cook, simply grill the chicken. This method saves time and makes for an easy dinner option. Huli Huli chicken pairs well with various sides. Some popular choices include: - Rice (white or brown) - Coleslaw - Grilled corn - Macaroni salad - Fresh salad - Pineapple slices These sides complement the sweet and savory flavors of the chicken. They also add freshness and crunch to your meal. Yes, you can make a low-sodium version of the marinade. To reduce the salt, use low-sodium soy sauce. You can also cut back on the soy sauce by half. Replace the remaining soy sauce with more pineapple juice or a splash of water. This keeps the flavors bright without the added salt. You learned how to make Huli Huli Chicken from scratch. We covered each step, from the flavorful marinade to grilling instructions. I shared tips for the best taste and how to store the leftovers. Experiment with different chicken cuts and marinades to find what you enjoy. Remember, this dish shines with the right sides. Enjoy creating your perfect meal and impressing your friends and family!$

A delicious grilled chicken dish marinated in a sweet and savory sauce with tropical flavors.

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Prep Time 10

Cook Time 30

Total Time 2 30

Course Main Course

Cuisine Hawaiian

Servings 4

Calories 350 kcal

Ingredients

4 thighs chicken (bone-in, skin-on)
0.25 cup soy sauce
0.25 cup brown sugar
0.25 cup pineapple juice
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 teaspoon grated ginger
2 cloves garlic, minced
0.5 teaspoon black pepper
0.25 teaspoon red pepper flakes (optional for heat)
1 bunch chopped green onions for garnish
1 slices pineapple for grilling

Instructions

Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, apple cider vinegar, grated ginger, minced garlic, black pepper, and red pepper flakes (if using).
Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
Preheat the Grill: Preheat your grill to medium-high heat.
Grill the Chicken: Remove the chicken from the marinade, reserving the marinade for basting. Grill the chicken thighs skin-side down for about 6-7 minutes until the skin is crispy. Flip the chicken and baste with the reserved marinade, grilling for another 6-7 minutes until the internal temperature reaches 165°F (75°C).
Grill the Pineapple: During the last 2-3 minutes of grilling, add pineapple slices to the grill, cooking them until caramelized and grill marks appear.
Serve: Remove the chicken and pineapple from the grill. Let the chicken rest for a few minutes before slicing. Serve the Huli Huli chicken with grilled pineapple slices on the side.

Notes

For best flavor, marinate overnight.

Keyword chicken, grilled, Hawaiian, Huli Huli, marinated