If you’re craving a taste of the islands with a dish that perfectly balances sweet, savory, and tangy flavors, this Huli Huli Chicken Recipe is about to become your new favorite. Bursting with the tropical goodness of pineapple juice and the rich umami of soy sauce, every bite delivers juicy, tender chicken glazed in a luscious sauce that’s simply irresistible. Whether you’re grilling for a summer party or cooking up a cozy dinner at home, this Hawaiian classic brings the sunshine and aloha spirit right to your plate.
Ingredients You’ll Need
The magic of this Huli Huli Chicken Recipe lies in its simplicity. Each ingredient plays a vital role in creating that signature sweet and smoky profile, with fresh aromatics boosting the flavor and a touch of sesame oil adding depth. Here’s everything you’ll want to gather before you start cooking.
- 2 pounds boneless, skinless chicken thighs (or bone-in chicken pieces): These provide juicy, tender meat that soaks up the marinade beautifully.
- ½ cup pineapple juice: Adds a natural sweetness and a fruity brightness that defines the dish.
- ¼ cup soy sauce: Brings the salty umami foundation essential to any great marinade.
- ¼ cup brown sugar: Balances acidity and helps create that caramelized glaze on the grill.
- 2 tablespoons ketchup: Adds body and a hint of tang to the marinade.
- 2 tablespoons rice vinegar: Provides a mild acidity that brightens the overall flavor.
- 1 tablespoon fresh ginger, grated: Gives a spicy, aromatic kick.
- 2 cloves garlic, minced: Adds depth and savory warmth.
- 1 tablespoon sesame oil: Infuses a subtle nuttiness that complements the other flavors.
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce): Helps thicken the reserved marinade into a rich glaze.
- Sliced green onions and sesame seeds for garnish (optional): Adds a fresh, crunchy finish with a nice visual appeal.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl. This marinade is where the bold island flavors come alive, so giving it a good mix ensures every note shines.
Step 2: Marinate the Chicken
Save about half a cup of the marinade for later, then pour the rest over your chicken in a zip-top bag or shallow dish. Seal it tightly and refrigerate for at least two hours—overnight if you have time—to let those amazing flavors soak right into the meat.
Step 3: Preheat and Grill
When you’re ready, preheat your grill or grill pan to medium heat. Remove the chicken from the marinade and grill each side for about 5 to 7 minutes. Keep an eye on it and aim for an internal temperature of 165°F to ensure juicy, safe-to-eat chicken.
Step 4: Simmer and Thicken the Sauce
While the chicken is grilling, pour that reserved marinade into a small saucepan and bring it to a gentle simmer. If you want a more luscious glaze, stir in the cornstarch slurry and cook until the sauce thickens slightly—it makes brushing the chicken during the last grilling minutes extra special.
Step 5: Glaze and Finish Cooking
Brush the thickened sauce onto the chicken as it finishes grilling. This step locks in moisture and gives it that irresistible glossy finish. Once done, remove from heat and get ready to enjoy.
How to Serve Huli Huli Chicken Recipe
Garnishes
Simple garnishes like sliced green onions and toasted sesame seeds add a fresh crunch and a little visual pop that makes the dish feel complete. Plus, they complement the nutty notes in the sauce perfectly.
Side Dishes
This chicken shines when paired with classic Hawaiian sides such as steamed white rice or coconut rice, which soak up that delicious glaze. Grilled pineapple slices are an absolute must for a tropical flavor boost, adding bright juiciness that balances the savory chicken beautifully.
Creative Ways to Present
For a festive twist, serve your Huli Huli Chicken skewered on bamboo sticks alongside grilled veggies or a rainbow slaw. Alternatively, layer slices on top of a fresh salad or tuck it into soft tortillas for unexpected fusion tacos. The possibilities are endless and fun!
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Huli Huli Chicken in an airtight container and refrigerate for up to 3 days. The flavors deepen after sitting, making the next-day taste even better.
Freezing
You can freeze cooked chicken for up to 2 months. Wrap it tightly in foil or freezer-safe bags to protect flavor and texture. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat or in the oven at 350°F until warm. Avoid microwaving if you can, to preserve the juicy texture and prevent drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, though they can dry out faster than thighs. Be sure to watch grilling time closely and consider marinating longer for moisture.
What if I don’t have a grill? Can I bake it?
Yes, baking at 400°F for 25 to 30 minutes is a fantastic alternative. Just remember to baste with the thickened sauce halfway through to keep it juicy and flavorful.
Is this recipe gluten-free?
Traditional soy sauce contains gluten, but you can switch to tamari or a gluten-free soy sauce substitute to make this recipe safe for gluten-sensitive eaters.
Can I make the sauce spicier?
Definitely! Adding a splash of sriracha or some crushed red pepper flakes to the marinade brings a nice kick without overpowering the sweet and tangy balance.
How long should I marinate the chicken?
For best results, marinate at least 2 hours, but overnight allows the flavors to fully penetrate and tenderize the chicken deeply.
Final Thoughts
There’s something truly special about this Huli Huli Chicken Recipe. It’s a perfect snapshot of Hawaiian cuisine that’s easy enough for any home cook but impressive enough for guests. Give yourself the treat of a tropical meal packed with luscious flavors and juicy, tender chicken—once you make it, I’m sure you’ll want to keep this recipe in your rotation forever.
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Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken recipe featuring tender chicken thighs marinated in a sweet and tangy pineapple soy sauce. The marinade combines pineapple juice, soy sauce, brown sugar, and aromatic ginger and garlic, creating a perfect balance of flavors that caramelize beautifully on the grill. This dish is garnished with sliced green onions and sesame seeds, making it a delicious and visually appealing main course ideal for summer cookouts or island-inspired meals.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs (or bone-in chicken pieces)
Marinade
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
Thickening Sauce (Optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Garnish (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil until the sugar is dissolved and the ingredients are well combined.
- Marinate the Chicken: Reserve ½ cup of the marinade and refrigerate for later use. Place the chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight to allow the flavors to infuse the meat thoroughly.
- Preheat Grill: Preheat your grill or grill pan to medium heat to ensure even cooking and beautiful grill marks on the chicken.
- Grill the Chicken: Remove the chicken from the marinade and place it on the preheated grill. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F, indicating the chicken is fully cooked and juicy.
- Prepare the Sauce: While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. If desired, stir in the cornstarch slurry and continue cooking until the sauce slightly thickens, enhancing its coating ability and flavor intensity.
- Glaze the Chicken: During the last few minutes of grilling, brush the thickened sauce generously over both sides of the chicken to create a glossy, flavorful glaze.
- Serve: Remove the grilled chicken from the heat and garnish with sliced green onions and sesame seeds for added color, crunch, and flavor. Serve hot with your preferred side dishes.
Notes
- This recipe pairs wonderfully with grilled pineapple slices to complement the sweet and savory flavors.
- Serving steamed rice alongside the chicken makes for a complete, satisfying meal.
- If grilling is not an option, baking the chicken at 400°F for 25–30 minutes is a great alternative cooking method.
