Huli Huli Chicken Recipe

Introduction

Huli Huli Chicken is a classic Hawaiian dish known for its sweet and savory glaze with a hint of spice. This grilled chicken recipe brings vibrant flavors that are perfect for backyard barbecues or family dinners. The marinade infuses the meat with a tropical, tangy richness that will have everyone asking for seconds.

Ingredients

• 1.5 kg / 3 lb chicken thighs (or breast, see note below)
• 1 tbsp vegetable oil
• 3/4 cup pineapple juice, canned or bottled (not fresh, unsweetened)
• 1 1/2 tbsp freshly grated ginger
• 1 1/2 tbsp freshly grated garlic
• 1/2 cup tomato ketchup (or Aussie tomato sauce)
• 1/2 cup soy sauce
• 1/4 cup sherry or Chinese cooking wine
• 1/4 cup brown sugar
• 1 tbsp Sriracha
• 2 tbsp rice vinegar (or cider vinegar)
• 1 tbsp toasted sesame oil
• Sliced green onion for garnish
• Pineapple slices, grilled for 3 minutes on each side to create grill lines

Instructions

1. Step 1: In a bowl, mix all marinade ingredients except vegetable oil, green onion, and pineapple slices. Set aside 3/4 cup (185 ml) of the marinade for basting later.
2. Step 2: Pour the remaining marinade over the chicken in a glass or ceramic container, avoiding metal or plastic. Toss to coat the chicken evenly, then cover and marinate in the refrigerator for 24 to 48 hours.
3. Step 3: Prepare your grill by brushing the grates with vegetable oil, then preheat to medium-high. Alternatively, heat the oil in a skillet over medium-high heat.
4. Step 4: Remove the chicken from the marinade and drain off excess liquid. Place the chicken on the grill or skillet.
5. Step 5: Cook the chicken on the first side for 2 to 3 minutes until golden, adjusting heat if it browns too quickly. Flip and cook the other side for 2 minutes.
6. Step 6: Begin basting generously with the reserved marinade, dabbing the chicken to coat. Flip and cook for 1 minute.
7. Step 7: Continue to baste every minute or so, flipping as needed, until the chicken is cooked through—about 10 minutes total. The internal temperature should reach 75°C (167°F) for thighs or 65°C (150°F) for breast meat.
8. Step 8: Transfer the cooked chicken to a plate, loosely cover with foil, and let it rest for 3 minutes before serving. Garnish with sliced green onion and grilled pineapple slices for an authentic finish.

Tips & Variations

• Use canned or bottled pineapple juice instead of fresh to achieve the classic Huli Huli flavor.
• For a milder heat, reduce or omit the Sriracha sauce.
• Try substituting chicken breasts for thighs if you prefer leaner meat, but watch cooking times carefully to avoid dryness.
• Grilling pineapple slices alongside the chicken adds a sweet, smoky complement to the dish.

Storage

Store leftover Huli Huli Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to maintain moisture and flavor. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple juice instead of canned?

Fresh pineapple juice tends to be sweeter and less concentrated, which changes the balance of flavors. For an authentic taste, canned or bottled unsweetened pineapple juice is recommended.

How long should I marinate the chicken?

Marinating the chicken for 24 to 48 hours allows the flavors to deeply penetrate the meat, resulting in a richer taste. If short on time, marinate for at least 6 hours, but longer is better.

Huli Huli Chicken Recipe

Print Recipe

★★★★★

5 from 106 reviews

Huli Huli Chicken is a classic Hawaiian dish featuring tender chicken marinated in a sweet and savory sauce made with pineapple juice, soy sauce, ginger, garlic, and a touch of spice. The chicken is grilled to perfection, creating a flavorful caramelized exterior while staying juicy inside. This recipe includes basting to keep the meat moist and delicious, finished with grilled pineapple slices and green onions for an authentic island taste.

• Author: Elias
• Prep Time: 5 minutes plus 24 to 48 hours marinating
• Cook Time: 10 minutes
• Total Time: 24 hours 15 minutes to 48 hours 15 minutes
• Yield: Serves 6
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Chicken

• 1.5 kg / 3 lb chicken thighs (or breast, see note 1)
• 1 tbsp vegetable oil

Marinade

• 3/4 cup pineapple juice, canned or bottled, unsweetened (NOT fresh, see note 2)
• 1 1/2 tbsp freshly grated ginger (see note 3)
• 1 1/2 tbsp freshly grated garlic (see note 3)
• 1/2 cup tomato ketchup (or Aussie tomato sauce)
• 1/2 cup soy sauce
• 1/4 cup sherry or Chinese cooking wine (see note 4)
• 1/4 cup brown sugar
• 1 tbsp Sriracha
• 2 tbsp rice vinegar (or cider vinegar)
• 1 tbsp toasted sesame oil

To Serve

• Sliced green onion
• Pineapple slices, grilled for 3 minutes on each side

Instructions

1. Prepare Marinade: In a bowl, combine pineapple juice, grated ginger, grated garlic, tomato ketchup, soy sauce, sherry or Chinese cooking wine, brown sugar, Sriracha, rice vinegar, and toasted sesame oil. Mix thoroughly.
2. Set Aside Marinade for Basting: Reserve 3/4 cup (185 ml) of the marinade for basting during cooking.
3. Marinate Chicken: Pour the remaining marinade over the chicken thighs in a glass or ceramic container (avoid metal or plastic). Coat the chicken evenly, cover, and refrigerate for 24 to 48 hours to allow flavors to penetrate.
4. Preheat Grill or Skillet: Brush BBQ grill grates with vegetable oil and preheat to medium-high heat, or heat vegetable oil in a skillet over medium-high heat on the stovetop.
5. Prepare Chicken for Cooking: Remove the chicken from marinade and drain excess marinade to prevent flare-ups or splattering.
6. Cook Chicken First Side: Place chicken on the grill or skillet skin side down and cook for 2 to 3 minutes until golden, adjusting heat to avoid burning.
7. Flip Chicken: Turn the chicken over and cook the second side for 2 minutes.
8. Baste and Continue Cooking: Generously brush the reserved marinade onto the chicken, then flip again and cook for 1 minute.
9. Repeat Basting and Cooking: Continue flipping and basting every minute, for a total cooking time of about 10 minutes, until the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breasts.
10. Rest Chicken: Transfer the cooked chicken to a plate, loosely cover with foil, and let rest for 3 minutes to redistribute juices.
11. Serve: Garnish with sliced green onions and grilled pineapple slices that have been cooked for 3 minutes on each side, adding an authentic Hawaiian touch.

Notes

• Note 1: Chicken thighs provide more flavor and tenderness, but breasts can be used for a leaner option.
• Note 2: Use canned or bottled pineapple juice for consistent flavor and sweetness; fresh pineapple juice can vary and may affect taste.
• Note 3: Freshly grated ginger and garlic bring brightness and pungency to the marinade, enhancing depth of flavor.
• Note 4: Sherry or Chinese cooking wine adds complexity; if unavailable, a dry white wine or mirin can be substituted.

Keywords: Huli Huli Chicken, Hawaiian chicken recipe, grilled chicken, pineapple glaze, tropical marinade