Hawaiian Huli Huli Chicken

Introduction

Huli Huli Chicken is an iconic Hawaiian dish that brings the tropical flavors of the islands right to your dinner table. Known for its perfectly caramelized exterior and juicy, tender interior, this chicken recipe balances sweet, savory, and smoky notes in every bite. Whether you’re planning a summer barbecue or a cozy weeknight dinner, Huli Huli Chicken is sure to impress family and friends alike.

My Recipe Story

My love affair with Huli Huli Chicken began during a trip to Maui, where I stumbled upon a local food truck serving this mouthwatering dish. The combination of pineapple, soy sauce, and brown sugar created a flavor profile that I had never experienced before. I went home determined to recreate that authentic taste in my own kitchen. After experimenting with various marinades and grilling techniques, I perfected this recipe that captures the true essence of Hawaiian cuisine while remaining easy to prepare at home.

Why You’ll Love This Recipe

• Authentic Hawaiian flavors with a perfect balance of sweet, savory, and smoky.
• Easy-to-follow recipe suitable for beginner and experienced cooks alike.
• Juicy, tender chicken with a delicious caramelized glaze.
• Perfect for grilling, broiling, or even baking indoors.
• Versatile enough to pair with rice, vegetables, or fresh salads.
• Family-friendly and sure to become a weeknight or weekend favorite.

Ingredient Breakdown

The magic of Huli Huli Chicken lies in its marinade. The foundation of this recipe is a combination of soy sauce, brown sugar, and pineapple juice, which together create a sweet and tangy glaze that perfectly complements the chicken. Fresh garlic, ginger, and a touch of sesame oil add depth, while optional chili flakes can bring a subtle heat for those who enjoy a bit of spice.

For the chicken itself, bone-in, skin-on thighs are ideal as they retain moisture and develop a beautiful caramelized crust when grilled. However, this recipe also works well with drumsticks, chicken breasts, or even a whole spatchcocked chicken for a larger gathering. Using fresh ingredients wherever possible enhances the authenticity and flavor of the dish.

Additional ingredients like green onions and pineapple chunks can be added for garnish and extra tropical flair. These additions not only elevate the presentation but also contribute complementary textures and flavors, making each bite a delightful experience.

Equipment You’ll Need

• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Grill or grill pan
• Basting brush
• Food thermometer
• Serving platter
• Optional: Aluminum foil for easier cleanup

Step-by-Step Directions

Step 1: Prepare the Marinade
In a large mixing bowl, combine soy sauce, brown sugar, pineapple juice, minced garlic, grated ginger, sesame oil, and optional chili flakes. Whisk thoroughly until the sugar is dissolved and the ingredients are fully integrated. This flavorful mixture will serve as both the marinade and the basting sauce for your chicken.

Step 2: Marinate the Chicken
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to deeply penetrate the meat, resulting in a tender, juicy, and flavorful chicken.

Step 3: Preheat the Grill
Preheat your grill to medium-high heat, approximately 375–400°F (190–200°C). For indoor cooking, preheat your broiler or grill pan. Ensure the grates are clean and lightly oiled to prevent sticking. A properly preheated grill helps achieve those signature grill marks and a smoky flavor that enhances the marinade’s sweetness.

Step 4: Grill the Chicken
Remove the chicken from the marinade, reserving the remaining liquid for basting. Place the chicken on the hot grill, skin-side down first, and cook for 5–7 minutes per side. Frequently baste with the reserved marinade to build up a sticky, caramelized glaze. Cook until the internal temperature reaches 165°F (74°C) for perfectly juicy chicken.

Step 5: Rest and Serve
Once cooked, transfer the chicken to a serving platter and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping the meat tender. Garnish with chopped green onions and pineapple chunks for a fresh, tropical presentation. Serve with steamed rice, grilled vegetables, or a light salad for a complete Hawaiian-inspired meal.

Variations & Substitutions

You can easily adapt this recipe to suit different tastes or dietary preferences. For a lighter version, use skinless chicken breasts and reduce the sugar content. If you prefer a smoky flavor without a grill, broil the chicken in the oven or cook it on a stovetop grill pan. Vegetarian alternatives, like tofu or tempeh, can also be marinated and grilled for a plant-based twist. For added flavor, consider including a splash of orange juice or a drizzle of honey in the marinade.

Expert Tips & Troubleshooting

• Always marinate your chicken for at least 2 hours to ensure deep flavor penetration.
• Use a meat thermometer to avoid undercooking or overcooking the chicken.
• Brush the chicken frequently with the reserved marinade to achieve a rich, sticky glaze.
• Allow the chicken to rest before slicing to lock in juices and maintain tenderness.
• If your grill tends to flare up, move the chicken to a cooler section to prevent burning.

Storage, Freezing & Make-Ahead

Leftover Huli Huli Chicken can be stored in an airtight container in the refrigerator for up to 3–4 days. To freeze, place cooked chicken in a freezer-safe container or bag and store for up to 3 months. Reheat gently in the oven or microwave, brushing with extra sauce to maintain moisture. The marinade can also be prepared in advance and stored in the refrigerator for up to 2 days, making this recipe convenient for busy weeknights or meal prepping.

Serving Ideas & Pairings

Huli Huli Chicken pairs beautifully with a variety of sides. Classic Hawaiian accompaniments include coconut rice, grilled pineapple, and a crisp green salad. For a more substantial meal, serve alongside roasted vegetables or a sweet potato mash. You can also create a Hawaiian-style plate lunch with macaroni salad and fresh fruit for a true island experience. Don’t forget a cold beverage, such as pineapple juice or a light lager, to complement the sweet and savory flavors.

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work well, but be careful not to overcook them as they can dry out faster than thighs. Consider marinating longer to retain moisture.

Q: How long should I marinate the chicken?
A: A minimum of 2 hours is recommended, but marinating overnight yields the best flavor.

Q: Can I make this recipe indoors?
A: Absolutely! Use a grill pan or broiler and follow the same steps, adjusting cooking time as needed.

Q: Can I make the marinade ahead of time?
A: Yes, the marinade can be made up to 2 days in advance and stored in the refrigerator.

Q: How do I prevent the glaze from burning?
A: Keep an eye on the heat and baste frequently with reserved marinade. Move chicken to a cooler section of the grill if flare-ups occur.

Q: Is there a vegetarian alternative for Huli Huli Chicken?
A: Yes, firm tofu or tempeh can be marinated and grilled using the same Huli Huli sauce for a delicious plant-based version.

Final Thoughts

Hawaiian Huli Huli Chicken is a versatile and crowd-pleasing dish that brings the flavors of the islands into your home kitchen. With its sweet, savory, and smoky glaze, it’s perfect for both casual family dinners and special gatherings. The recipe is straightforward, allowing you to focus on enjoying the cooking process while creating a meal that will leave everyone asking for seconds. Embrace the tropical flair, experiment with your favorite variations, and savor the authentic taste of Hawaii at your own table.

Hawaiian Huli Huli Chicken

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• Author: Sarah White
• Total Time: 2 hours 35 minutes (including marinating)
• Yield: 4–6 servings 1x
• Diet: Gluten Free

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Description

Sweet, savory, and smoky Hawaiian Huli Huli Chicken with a caramelized pineapple glaze, perfect for grilling or baking.

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Ingredients

Scale 1x2x3x

• 6 bone-in, skin-on chicken thighs

• 1/2 cup soy sauce

• 1/2 cup pineapple juice

• 1/4 cup brown sugar

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 teaspoon sesame oil

• 1/4 teaspoon chili flakes (optional)

• 2 green onions, chopped, for garnish

• 1/2 cup pineapple chunks, for garnish

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Instructions

1. In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil, and chili flakes until sugar dissolves.

2. Place chicken in a resealable bag or shallow dish and pour marinade over it. Refrigerate for at least 2 hours, preferably overnight.

3. Preheat grill to medium-high heat (375–400°F / 190–200°C) and lightly oil the grates.

4. Remove chicken from marinade, reserving liquid for basting. Grill chicken skin-side down for 5–7 minutes per side, basting frequently until internal temperature reaches 165°F (74°C).

5. Transfer chicken to a platter and let rest 5–10 minutes. Garnish with green onions and pineapple chunks before serving.

Notes

Marinate overnight for maximum flavor. Leftovers can be refrigerated for 3–4 days or frozen up to 3 months. Serve with rice, grilled vegetables, or a light salad.

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Category: Main Course
• Method: Grilling (can also broil or bake)
• Cuisine: Hawaiian