January 8, 2024
Review RecipeHuli Huli Chicken
Huli Huli chicken is a tropical delight, featuring grilled chicken thighs infused with a sweet and tangy marinade that captures the essence of Hawaiian cuisine.
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Get ready to tantalize your taste buds with this mouthwatering grilled Huli Huli chicken. Our authentic recipe promises a burst of tangy, sweet, and smoky flavors, making it an instant crowd-pleaser.
Huli Huli Chicken Ingredients
Each ingredient plays a crucial role in crafting the unique flavor profile of our Huli Huli chicken.
From the sweet brown sugar to the zesty ginger and garlic, these components blend harmoniously for a tropical taste sensation.
You’ll need:
- 4-5 pounds boneless, skinless chicken thighs
- ½ cup of packed light brown sugar
- ½ cup of ketchup
- ½ cup of light soy sauce
- ½ cup of pineapple juice (canned)
- 1 tablespoon of ginger paste (or minced fresh ginger)
- 1 tablespoon of garlic paste (or minced garlic)
- 3 tablespoons of apple cider vinegar
- ½ teaspoon of cumin
- ½ teaspoon of coarse black pepper
- ½ teaspoon of paprika (smoked or sweet)
- Pineapple rings – 1 pineapple or 1 can of pineapple slices, drained
- ½ cup sliced green onions, for garnish
Substitutions and Additions
PINEAPPLE JUICE: If you want to add an extra layer of sweetness to the Huli Huli sauce, consider using fresh pineapple juice. It will elevate the dish’s fruity notes.
CHICKEN THIGHS: Don’t hesitate to use bone-in chicken thighs or even chicken breasts if that’s what you have on hand. Just adjust the cooking time accordingly.
How To Make This Huli Huli Chicken Recipe
This chicken recipe is as easy as mixing up the marinade for the chicken. Cook the chicken on the grill, and you are then ready to enjoy it.
OUR RECIPE DEVELOPER SAYS
Be sure you have cleaned under the grill grates before cooking. Lift the chicken out of the marinade and allow the excess to drip off before adding it to the grill – lots of marinade draining into the grill can cause unwanted flames and burn the chicken.
STEP ONE: Rinse chicken leg quarters and pat dry.
STEP TWO: In a large bowl or gallon-size Ziploc bag, combine all ingredients except for the chicken. Mix well.
STEP THREE: Remove ½ cup of the marinade mixture and set aside for serving the chicken.
STEP FOUR: To the remaining sauce, add the chicken thighs, mixing well so that all of the chicken is submerged in the marinade.
STEP FIVE: Cover or seal and place in the refrigerator to marinate for at least 4 hours and up to overnight.
STEP SIX: Heat grill to medium-high heat (400°F).
STEP SEVEN: Lightly brush the grates with oil.
STEP EIGHT: Place the chicken on the heated grill. Cook for about 10 minutes without turning or moving.
Flip and continue cooking until the internal temperature of the chicken reaches 165°F on a meat thermometer (about 10 minutes more). Discard the marinade that the chicken was in.
STEP NINE: When the chicken is about halfway done cooking, add the pineapple rings to the grill and cook until golden on each side.
STEP TEN: Remove everything from the grill.
STEP ELEVEN: Brush the reserved marinade over the chicken. You can place the chicken under the broiler for just a few minutes to thicken the sauce, or heat the reserved sauce in a small saucepan on the stovetop to thicken it slightly and then brush it over the chicken.
PRO TIP:
Taste the reserved sauce before brushing it over the finished chicken. You can adjust the seasonings. I sometimes like to add another tablespoon of brown sugar for a sweeter barbecue flavor.
How To Serve
Serve your Hawaiian Huli Huli chicken with a side of jasmine rice and roasted broccoli. The tender chicken pairs perfectly with the fragrant rice and vibrant greens, creating a balanced and wholesome meal.
Get creative by turning your Huli Huli chicken into flavorful sliders. Serve them on toasted brioche buns with a dollop of coleslaw for a delightful handheld treat.
Elevate your summer BBQ with a Huli Huli chicken sandwich. Layer grilled chicken, pineapple rings, and a touch of lettuce between slices of Hawaiian sweet bread for a tropical sandwich sensation.
Our beer marinated chicken and pineapple chicken kabobs are two more grilled recipes that are loaded with flavor.
MORE CHICKEN RECIPES
Storage
We have a few helpful tips for storing this tropical and delightful chicken recipe.
MAKE AHEAD: You can prepare the marinade ahead of time and store it in the fridge. Marinate the chicken when you’re ready to grill.
IN THE FRIDGE: Store leftover Huli Huli chicken in an airtight container for 1-2 days.
IN THE FREEZER: If you have fresh chicken, you can freeze it for up to one month. Avoid refreezing chicken that has been previously frozen.
REHEATING: Reheat your pineapple chicken on the grill, in the oven, or even in the microwave, ensuring it’s heated through.
Why We Love This Recipe
BURST OF FLAVOR: Our Hawaiian BBQ chicken delivers a symphony of sweet, smoky, and tangy flavors in every bite.
CROWD-PLEASER: The delightful combination of flavors ensures everyone at the table leaves satisfied.
Our easy Huli Huli chicken recipe captures the essence of Hawaiian flavors in each succulent bite. With easy preparation and a burst of sweet, smoky goodness, this dish is bound to become a favorite at your table.
Frequently Asked Questions
Can I use bone-in chicken with this Hawaiian chicken recipe?
Absolutely! Adjust the cooking time accordingly to ensure it’s cooked through.
How do I prevent flare-ups on the grill?
Ensure the chicken is not dripping excess marinade when placing it on the grill to avoid unwanted flames. Clean the grill grates beforehand.
Is this recipe spicy?
Not at all. It’s more on the sweet and savory side, with a hint of smokiness.
Can I use chicken breasts instead of boneless chicken thighs?
You can use chicken breasts, but be mindful of cooking time to avoid drying them out.
Can I marinate the chicken overnight?
Marinating overnight enhances the flavor, but a minimum of 4 hours works too.
What’s the best way to reheat leftover Huli Huli chicken?
You can reheat it on the grill, in the oven, or the microwave, ensuring it’s heated through.
Can I substitute fresh pineapple juice for canned?
Fresh pineapple juice adds delightful freshness to the marinade.
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Huli Huli Chicken
Huli Huli chicken is a tropical delight, featuring grilled chicken thighs infused with a sweet and tangy marinade that captures the essence of Hawaiian cuisine.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Servings 8
Ingredients
- 4 to 5 pounds boneless skinless chicken thighs
- ½ cup packed light brown sugar
- ½ cup ketchup
- ½ cup light soy sauce
- ½ cup pineapple juice, canned
- 1 tablespoon ginger paste, or minced ginger
- 1 tablespoon garlic paste, or minced garlic
- 3 tablespoons apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika, smoked or sweet
- 1 can sliced Pineapple rings, drained (or 1 pineapple)
- ½ cup sliced green onions, for garnish
Instructions
- Rinse chicken leg quarters and pat dry.
- In a large bowl or gallon-size Ziploc bag, combine all ingredients except for the chicken. Mix well.
- Remove ½ cup of the sauce mixture and set aside for serving the chicken.
- To the remaining sauce, add the chicken thighs, mixing well so that all of the chicken is submerged in the marinade.
- Cover or seal and place in the refrigerator to marinate for at least 4 hours and up to overnight.
- Heat grill to medium-high heat (400°F).
- Lightly brush the grates with oil.
- Place the chicken on the heated grill. Cook for about 10 minutes without turning or moving. Flip and continue cooking until the internal temperature of the chicken reaches 165°F (about 10 minutes more). Discard the marinade that the chicken was in.
- When the chicken is about halfway done cooking, add the pineapple rings to the grill and cook until golden on each side.
- Remove everything from the grill.
- Brush the reserved marinade over the chicken. You can place the chicken under the broiler for just a few minutes to thicken the sauce, or heat the reserved sauce in a small saucepan on the stovetop to thicken it slightly and then brush it over the chicken.
Notes
- Be sure you have cleaned under the grill grates before cooking. Lift the chicken out of the marinade and allow the excess to drip off before adding it to the grill – lots of marinade draining into the grill can cause unwanted flames and burn the chicken.
- Taste the reserved sauce before brushing it over the finished chicken. You can adjust the seasonings. I sometimes like to add another tablespoon of brown sugar for a sweeter barbecue flavor.
Nutrition
Calories: 393kcal | Carbohydrates: 33g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1217mg | Potassium: 1073mg | Fiber: 1g | Sugar: 29g | Vitamin A: 307IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 2mg
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