If you’re craving a taste of the islands right in your own backyard, nothing hits the spot quite like this Grilled Huli Huli Chicken Recipe. This vibrant Hawaiian classic brings together the perfect balance of sweet, tangy, and savory flavors that caramelize beautifully on the grill. Juicy chicken thighs soak up a luscious marinade packed with pineapple juice, soy sauce, and a touch of ginger, creating a dish that’s bursting with tropical flair and smoky goodness. Once you try this recipe, it’s bound to become your go-to for summer cookouts, weeknight dinners, or anytime you want to impress with minimal fuss but maximum flavor.
Ingredients You’ll Need
To make this Grilled Huli Huli Chicken Recipe shine, you only need a handful of ingredients that are simple yet essential. Each one plays a crucial role, whether it’s the salty depth from soy sauce, the sweetness of brown sugar and pineapple juice, or the aromatic punch of garlic and ginger. Together, they create a symphony of flavors that marry perfectly with the tender grilled chicken.
- 2 pounds boneless, skinless chicken thighs: They stay juicy and tender, making every bite succulent and flavorful.
- ½ cup soy sauce: Adds savory umami depth, balancing the sweetness in the marinade.
- ½ cup brown sugar: Brings natural sweetness and helps create that beautiful caramelized glaze on the grill.
- â…“ cup ketchup: Adds tanginess and a hint of tomato richness to the sauce.
- â…“ cup pineapple juice: Provides tropical sweetness and tenderizes the chicken for a melt-in-your-mouth texture.
- 2 tablespoons rice vinegar: Offers bright acidity that cuts through the richness and balances flavors.
- 1 tablespoon fresh ginger (grated): Gives a spicy, aromatic kick that lifts the marinade.
- 2 garlic cloves (minced): Adds earthy, pungent warmth that complements the sweetness.
- 1 tablespoon sesame oil: Imparts a subtle nutty aroma and richness.
- 1 tablespoon cornstarch + 2 tablespoons water (optional): Used for thickening the reserved marinade into a luscious sauce.
- Chopped green onions and sesame seeds (for garnish): Provide fresh, crunchy contrast and beautiful presentation.
How to Make Grilled Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Begin by whisking together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl. This harmonious blend of ingredients will create the signature sweet and savory sauce essential to the Grilled Huli Huli Chicken Recipe. Set aside half a cup of this marinade — you’ll use it later for basting, so don’t skip this important step.
Step 2: Marinate the Chicken
Place your chicken thighs in a large resealable bag or shallow dish, then pour the remaining marinade over them. Make sure every piece is evenly coated, then seal and refrigerate for at least two hours. For the best depth of flavor, marinate overnight—this allows the chicken to absorb all those tropical notes in the marinade.
Step 3: Preheat and Grill the Chicken
When you’re ready to cook, preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any used marinade to ensure food safety. Grill the chicken for 5 to 7 minutes per side, basting occasionally with the reserved marinade to keep it juicy and add layers of flavor. Cook until the internal temperature reaches 165°F and the chicken has those gorgeous, slightly charred grill marks.
Step 4: Optional Sauce Thickening
If you want a thicker glaze to drizzle on your grilled chicken or serve on the side, bring the reserved marinade to a boil in a small saucepan. In a separate bowl, whisk together cornstarch and water, then stir into the boiling marinade. Simmer for 2 to 3 minutes until the sauce thickens, glossy and perfect for spooning over your huli huli chicken.
How to Serve Grilled Huli Huli Chicken Recipe
Garnishes
Fresh garnishes bring texture and visual appeal to your finished dish. Sprinkle chopped green onions and toasted sesame seeds over the chicken just before serving. These bright, crunchy toppings elevate the look and add a subtle contrast that makes each bite even more delightful.
Side Dishes
This Huli Huli Chicken pairs beautifully with simple, fresh sides that complement its bold flavors. Steamed jasmine rice or coconut rice helps soak up the sauce, while grilled pineapple chunks echo the tropical sweetness in the marinade. A crisp cabbage slaw or a light cucumber salad adds refreshing crunch, balancing the dish perfectly.
Creative Ways to Present
For a fun twist, serve the grilled chicken sliced over a bed of mixed greens drizzled with a little extra marinade or thickened sauce. Another idea is to thread the chicken onto skewers with pineapple pieces for an irresistible party platter. Wrapping slices in warm tortillas with shredded cabbage and a drizzle of sauce turns this into a Hawaiian-inspired taco that’s pure joy to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Huli Huli Chicken stores well in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain its juiciness and flavor, making it easy to enjoy the next day for lunch or dinner.
Freezing
For longer storage, freeze the cooked chicken in freezer-safe containers or bags for up to 2 months. Thaw it overnight in the fridge before reheating, so it stays tender and delicious.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the oven at 350°F, adding a splash of water or reserved sauce to keep it moist. Avoid microwaving if possible, as it can dry out the chicken and mellow those vibrant flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used but may dry out more easily than thighs. Adjust the grilling time accordingly, usually reducing it slightly, and be careful not to overcook to keep the meat juicy.
Do I need to baste the chicken while grilling?
Basting with the reserved marinade is key to getting that shiny glaze and extra flavor on the Grilled Huli Huli Chicken Recipe. It helps keep the meat moist and intensifies the sauce’s tropical sweetness as it caramelizes.
Is there a vegetarian alternative to this recipe?
While this recipe centers around chicken, you can try marinating and grilling tofu or tempeh using the same sauce to capture similar flavors in a vegetarian-friendly way. Just adjust cooking times and grilling method accordingly.
What can I substitute for pineapple juice?
If pineapple juice isn’t available, orange juice combined with a splash of apple cider vinegar can mimic the sweetness and acidity. However, pineapple juice gives the most authentic taste to this classic Hawaiian dish.
Can I make the sauce spicier?
Definitely! Add some crushed red pepper flakes or a dash of sriracha to the marinade for a touch of heat that complements the sweetness. Experiment until you find the perfect balance for your palate.
Final Thoughts
This Grilled Huli Huli Chicken Recipe is a true celebration of island flavors that’s as easy to make as it is satisfying to eat. Whether you’re feeding a crowd or just craving something special, this recipe never fails to impress with its juicy texture, vibrant flavors, and irresistible glaze. Give it a try soon—you might just find your new favorite summer dish!
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Grilled Huli Huli Chicken Recipe
- Prep Time: 10 minutes (plus at least 2 hours marinating)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
Grilled Huli Huli Chicken is a classic Hawaiian dish featuring tender, juicy chicken thighs marinated in a flavorful blend of soy sauce, pineapple juice, brown sugar, and aromatic spices. This recipe delivers a perfect balance of sweet and savory flavors with a hint of tang, ideal for backyard barbecues or a tropical-inspired weeknight dinner.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade
- ½ cup soy sauce
- ½ cup brown sugar
- â…“ cup ketchup
- â…“ cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
For Thickening Sauce (Optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, grated ginger, minced garlic, and sesame oil until smooth. Set aside ½ cup of the marinade for basting and keep the rest for marinating the chicken.
- Marinate Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow flavors to infuse.
- Preheat Grill: Heat the grill to medium-high heat, ensuring it is properly cleaned and oiled to prevent sticking.
- Grill Chicken: Remove chicken from the marinade and discard the used marinade. Place the chicken thighs on the grill and cook for 5–7 minutes per side. While grilling, baste the chicken with the reserved marinade to enhance flavor and moisture. Grill until the chicken reaches an internal temperature of 165°F and develops attractive grill marks.
- Make Thickened Sauce (Optional): If a thicker sauce is desired, bring the reserved marinade to a boil in a small saucepan. In a separate bowl, mix cornstarch and water to create a slurry. Stir the slurry into the boiling marinade and simmer for 2–3 minutes until the sauce thickens.
- Serve: Plate the grilled chicken immediately, garnished with chopped green onions and sesame seeds. Pair with steamed rice, grilled pineapple, or a fresh cabbage slaw for a complete meal.
Notes
- This chicken pairs perfectly with steamed rice, grilled pineapple, or a simple cabbage slaw.
- You can also use chicken breasts; just adjust cooking time accordingly as breasts cook faster and can dry out.
- Marinating overnight enhances the flavor deeply, but at least 2 hours is recommended for good taste.
- If you don’t have a grill, you can use a grill pan on the stovetop as an alternative cooking method.
