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Huli Huli Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/huli-huli-chicken-recipe/