Oh, the memories a dish can stir! Just thinking about Hawaiian Huli Huli Chicken brings me right back to warm evenings, the scent of a sweet and savory marinade mingling with the happy sizzle from the grill. It’s that perfect balance of tangy pineapple, rich soy, and a hint of ginger that just sings of sunshine and relaxed gatherings, making it a magical treat that’s surprisingly simple to recreate in your own backyard.
My grandmother, bless her heart, always said the best meals were those shared with laughter and a full heart. While her kitchen was usually filled with the aroma of baking cookies, she’d often tell stories of her own culinary adventures, inspiring me to experiment beyond the oven. This Huli Huli Chicken recipe, with its tropical flair, feels like a delightful echo of those adventurous spirits.
This recipe is truly a weeknight wonder that’s family-friendly and guaranteed to impress, whether it’s a casual dinner or a special get-together. Plus, with just a little patience for marinating, you’ll unlock layers of flavor that transform simple chicken into something extraordinary. My top tip? Don’t rush the marinade; it’s where the magic truly happens!
What You Need to Make This Recipe
Crafting this delectable dish begins with a few pantry staples and fresh heroes. Pineapple juice lends its signature sweetness and tenderizing power, while low-sodium soy sauce and fresh ginger build a rich, aromatic base for our Hawaiian Huli Huli Chicken. The full list of ingredients and precise measurements can be found in the recipe card below, ready for your culinary adventure.
How to Make Hawaiian Huli Huli Chicken
Whipping up this Hawaiian Huli Huli Chicken is an absolute breeze, I promise! It all starts with whisking together a vibrant marinade, infusing those succulent chicken thighs with tropical flavors. Then, after a good soak to let all that deliciousness sink in, it’s straight to the grill for that irresistible smoky char and juicy finish. You’ll be amazed at how easily you can bring these incredible tastes to life.
Hawaiian Huli Huli Chicken
Ingredients
Equipment
Method
- In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, ketchup, sesame oil, and black pepper until well combined.
- Pour 1/2 cup of the marinade into a separate small bowl. This portion will be used for basting later and will not come into contact with raw chicken. Cover and refrigerate it.
- Add the chicken thighs to the remaining marinade in the large bowl, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 3 hours, or for best results, overnight (up to 12 hours).
- Before grilling, remove the reserved 1/2 cup of marinade from the refrigerator. Pour it into a small saucepan. Bring to a gentle simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until it slightly thickens into a glaze. This cooks the sauce, making it safe for basting. Set aside.
- Preheat your grill to medium-high heat (approximately 375-400°F / 190-200°C). Lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the used marinade.
- Place the marinated chicken thighs on the preheated grill. Grill for 6-8 minutes per side for boneless thighs, turning frequently (the “huli huli” motion) to ensure even cooking and charring.
- During the last 10 minutes of grilling, begin to baste the chicken generously with the reduced Huli Huli sauce. Continue to turn and baste every few minutes until the chicken is beautifully caramelized and cooked through, reaching an internal temperature of 165°F (74°C) as measured with a meat thermometer.
- Once cooked, remove the chicken from the grill and let it rest on a cutting board or platter for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful chicken. Garnish with sesame seeds and chopped green onions if desired.
Notes
Pro Tips for Making This Hawaiian Huli Huli Chicken
For any recipe, I always find that a few little tricks can make all the difference, transforming a good dish into an unforgettable one. And our Hawaiian Huli Huli Chicken is no exception!
Marinating Magic: While the recipe calls for a minimum of 30 minutes, I truly believe the longer you let those boneless, skinless chicken thighs soak up that incredible pineapple-soy marinade – ideally for 4-6 hours, or even overnight – the deeper and more complex the flavors will become. It’s worth the wait, trust me!
Don’t Waste the Marinade: After the chicken is done marinating, don’t just discard that flavorful liquid! Bring the remaining marinade to a boil for a few minutes on the stovetop to create a safe, delicious basting sauce. This adds an extra layer of glaze and keeps the chicken incredibly moist as it cooks.
My Secret Trick: I always recommend bringing your chicken to room temperature for about 15-20 minutes before grilling. This ensures the chicken cooks more evenly and stays wonderfully tender inside. It’s a simple step, but it makes a world of difference for perfectly cooked Hawaiian Huli Huli Chicken.
Grill Temperature is Key: For that beautiful sear and juicy interior, make sure your grill is preheated to a medium-high heat. A hot grill will quickly caramelize the sugars in the marinade, creating that desirable “huli huli” char without overcooking the chicken.
Fun Variations for Hawaiian Huli Huli Chicken
One of the greatest joys of cooking is making a recipe truly your own, and this Hawaiian Huli Huli Chicken is wonderfully adaptable! Don’t be shy about playing with flavors; it’s how some of my favorite kitchen triumphs have come to be.
Spice it Up!
My friend, Lisa, absolutely loves a little kick, so sometimes I add a pinch of red pepper flakes or a dash of sriracha to the marinade for a spicy Huli Huli Chicken. It adds a lovely warmth that complements the sweet and savory notes beautifully.
Veggie Delight
Consider adding some pineapple chunks, bell pepper slices, or even red onion wedges to the grill alongside your chicken during the last 10-15 minutes of cooking. They’ll soak up the flavors and add a delightful sweetness and char. It makes for a complete meal right off the grill!
Ginger Boost
If you adore fresh ginger as much as I do, don’t hesitate to increase the amount in the marinade. You can also grate a little extra fresh ginger over the cooked Hawaiian Huli Huli Chicken right before serving for an aromatic pop that will awaken the senses.
What to Serve With Hawaiian Huli Huli Chicken
Whenever I prepare this delightful Hawaiian Huli Huli Chicken, I like to think about what will truly make the meal feel like a sunny escape. It’s all about creating a balanced plate that’s both comforting and vibrant.
I love serving it with a simple scoop of fluffy white rice to soak up all those incredible juices. My mom always pairs it with a fresh, crisp cucumber salad dressed lightly with rice vinegar, which offers a lovely counterpoint to the richness of the chicken. A quick serving idea is to toast some sesame seeds and sprinkle them over both the chicken and the rice for an extra layer of texture and nutty flavor. For a touch of green, a sprinkle of fresh green onions or a simple steamed vegetable like broccoli or snap peas makes for a wonderfully complete meal.
How to Store Hawaiian Huli Huli Chicken
After all the love you put into making this incredible Hawaiian Huli Huli Chicken, you’ll want to ensure any leftovers taste just as wonderful the next day! Proper storage is key to preserving those fantastic flavors.
Fridge Storage
Once cooled completely, transfer your leftover Hawaiian Huli Huli Chicken to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. This is my go-to for quick lunches or dinners throughout the week!
Reheating Tips
When you’re ready to enjoy it again, I find the best way to reheat is gently. You can warm slices in a skillet over medium-low heat until just heated through, or tent it loosely with foil and warm in a preheated oven at 300°F (150°C) until tender and juicy. A light dusting of fresh green onions or sesame seeds after reheating brings it back to life beautifully.
Nutritional Benefits
This delicious Hawaiian Huli Huli Chicken offers a wonderful blend of flavors while still providing a satisfying meal. With lean chicken thighs as its base, it’s a great source of protein, essential for building and repairing tissues. The fresh ginger and garlic add a boost of flavor along with their natural antioxidants, making this a treat that’s both satisfying and nourishing.
FAQs
Faq 1
Can I make Hawaiian Huli Huli Chicken ahead of time?
Absolutely! The chicken benefits greatly from marinating longer. You can prepare the marinade and let the chicken soak for up to 12-24 hours in the refrigerator, making it perfect for meal prep or busy weeknights.
Faq 2
What cut of chicken is best for Hawaiian Huli Huli Chicken?
Boneless, skinless chicken thighs are ideal for Hawaiian Huli Huli Chicken as they stay incredibly juicy and flavorful on the grill. However, you can use chicken breasts, though they may cook faster and require closer monitoring.
Faq 3
Can I bake Hawaiian Huli Huli Chicken instead of grilling?
Yes! If grilling isn’t an option, you can bake your Hawaiian Huli Huli Chicken. Preheat your oven to 400°F (200°C) and bake for 20-25 minutes, or until cooked through and juices run clear.
Faq 4
How do I know when my Hawaiian Huli Huli Chicken is cooked through?
The best way to ensure your Hawaiian Huli Huli Chicken is safely cooked is to use a meat thermometer. It should register an internal temperature of 165°F (74°C) in the thickest part of the chicken.
There you have it, dear friends — a taste of the tropics right in your own kitchen! This Hawaiian Huli Huli Chicken isn’t just a recipe; it’s an invitation to gather, to share, and to create those cherished memories around a table filled with delicious, home-cooked food. I hope you find as much joy in making and sharing this delightful dish as I do, proving that with a little love and patience, even simple ingredients can become truly magical treats. Happy cooking!