Huli Huli Chicken Recipe

If you’re looking to fire up your grill and dazzle everyone at the table, this Huli Huli Chicken Recipe is a must-try! Imagine tender, ultra-juicy chicken thighs marinated in a punchy blend of pineapple, ginger, garlic, and a little sweet and smoky magic—then kissed by fire until golden and glossy. You’ll catch hints of those irresistible Hawaiian flavors in every bite. This dish is a real showstopper for backyard barbecues, family dinners, or anytime you crave a taste of the islands at home.

Ingredients You’ll Need

This Huli Huli Chicken Recipe is both simple and layered with flavor, and every ingredient truly counts. Each item brings its own special touch—giving the chicken a gorgeous color, bold taste, and the perfect caramelized finish you expect from this beloved Hawaiian classic.

• Boneless skinless chicken thighs (4-5 pounds): These stay wonderfully juicy on the grill and soak up every bit of the marinade.
• Packed light brown sugar (½ cup): Adds sweetness and encourages gorgeous caramelization on the grill.
• Ketchup (½ cup): Brings tang and a touch of color—also helps create a sticky glaze.
• Light soy sauce (½ cup): Balances the sweetness with salty savoriness.
• Pineapple juice, canned (½ cup): The tropical base that gives Huli Huli Chicken Recipe its signature flavor and keeps the meat tender.
• Ginger paste or minced ginger (1 tablespoon): Adds zing and warmth—fresh ginger really brightens up the whole dish.
• Garlic paste or minced garlic (1 tablespoon): A must-have for delicious depth and aroma.
• Apple cider vinegar (3 tablespoons): Provides a gentle tang that balances the richness of the sauce.
• Cumin (½ teaspoon): Just enough to add a little earthy undertone without overpowering.
• Coarse black pepper (½ teaspoon): A few good grinds wake up all the flavors.
• Paprika, smoked or sweet (½ teaspoon): Smoked gives a lovely hint of barbecue—either way, it’s a perfect touch of color and flavor.
• Pineapple rings (1 pineapple or 1 can, drained): Grilled fruit is traditional and adds a burst of freshness to every plate.
• Sliced green onions (½ cup): These make a bright, crisp garnish for the finished dish.

How to Make Huli Huli Chicken Recipe

Step 1: Prep the Chicken

Start by rinsing your chicken thighs and patting them completely dry with paper towels. Taking a moment for this simple step ensures the marinade really clings to the meat—and it also helps you get a beautiful char at grilling time.

Step 2: Mix the Marinade

In a large bowl (or even better, a gallon-size zipper bag for easy cleanup), whisk together all of the marinade ingredients: brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika. This concoction is where all that sticky-sweet, tangy magic happens!

Step 3: Reserve Sauce for Later

Before adding the chicken, set aside a generous half-cup of the sauce mixture. This reserved portion will become your luscious finishing glaze—so don’t forget this step!

Step 4: Marinate the Chicken

Submerge your chicken thighs in the marinade, making sure every piece is well coated. Cover your bowl (or seal the bag) and pop it in the fridge for at least 4 hours—or if you have the time, let it go overnight. Longer marinating means deeper flavor!

Step 5: Preheat the Grill

Get your grill nice and hot—aim for a medium-high heat of around 400°F. Lightly oil the grates to prevent sticking and help those grill marks show up brilliantly. Now, you’re ready for barbecue greatness!

Step 6: Grill the Chicken

Arrange the marinated chicken thighs onto the grill and let them cook undisturbed for about 10 minutes, absorbing all those smoky flavors. Flip them over and grill for another 10 minutes, or until the chicken reaches an internal temperature of 165°F. Discard any leftover marinade the chicken was sitting in—it’s done its job!

Step 7: Grill the Pineapple

When you’re about halfway through cooking the chicken, add your pineapple rings to the grill. Sear them for a few minutes on each side—just until they’re golden and caramelized. The sugars in the fruit will brown beautifully, adding a sweet and juicy accent to your chicken.

Step 8: Glaze and Finish

Remove the chicken and pineapple from the grill. Brush those sizzling thighs with your reserved marinade. If you’d like an even stickier sauce, quickly broil the chicken or simmer the glaze in a saucepan until it thickens before brushing. That last gloss is what turns these into true Huli Huli Chicken Recipe perfection.

How to Serve Huli Huli Chicken Recipe

Garnishes

Brighten up your platter with a sprinkle of fresh sliced green onions. They add crunch, color, and a gentle bite that contrasts beautifully with the sweet and smoky flavors of the chicken. For a real wow moment, tuck the grilled pineapple rings alongside or over the chicken.

Side Dishes

Classic sides like steamed white rice or coconut rice let the Huli Huli Chicken Recipe shine. You could also add a simple green salad, roasted sweet potatoes, or even Hawaiian-style macaroni salad for an authentic, festive vibe.

Creative Ways to Present

Try threading smaller chicken pieces and pineapple onto skewers for party-perfect kabobs. You can also chop leftovers for use in wraps, tacos, or even a summery rice bowl. Dress things up with a quick squeeze of lime or a sprinkle of toasted sesame seeds for extra flair!

Make Ahead and Storage

Storing Leftovers

Let any extra chicken cool to room temperature, then cover and refrigerate it within two hours of cooking. Stored in an airtight container, your Huli Huli Chicken Recipe leftovers will stay fresh and moist for up to 3 days.

Freezing

For longer-term storage, freeze portions of the cooked chicken in a sealed bag or container for up to 2 months. If you plan to freeze, consider slicing the chicken first—the smaller pieces reheat faster and more evenly.

Reheating

Warm leftovers gently on the stovetop or in the microwave with a splash of extra reserved marinade or a little chicken broth to keep the meat juicy. If you want to restore that fresh-off-the-grill texture, you can also reheat the chicken under the broiler for 1-2 minutes.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work well, but be extra careful not to overcook them since they tend to dry out quicker on the grill. Thighs really do hold onto the juiciness this Huli Huli Chicken Recipe is famous for.

What if I don’t have a grill?

No grill? No problem! You can bake the marinated chicken in your oven at 425°F on a foil-lined tray for about 20-25 minutes, then broil for a couple of minutes to caramelize the glaze.

Is there a substitute for pineapple juice?

If you’re out of pineapple juice, a blend of orange and a splash of lemon juice works in a pinch. The pineapple does provide signature flavor though, so try to include it whenever possible for that classic Huli Huli Chicken Recipe touch.

Can I marinate the chicken for less than 4 hours?

While you’ll get the best flavor with a longer marinate, even just 1-2 hours will infuse nice taste if you’re short on time. Make a little extra glaze to brush on top for extra punch!

What’s the best way to thicken the reserved marinade?

Simply simmer the reserved sauce on the stovetop for a few minutes until it reduces and thickens—just make sure you’re only using the reserved (never raw) portion for food safety.

Final Thoughts

If you want to bring a slice of tropical sunshine to your table, you truly can’t go wrong with this Huli Huli Chicken Recipe. It’s bold, satisfying, and meant for sharing—so get your grill fired up and let the irresistible Hawaiian flavors work their magic!

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