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
Scale
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.
