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To make Hawaiian Huli Huli Chicken, you need these main ingredients: - 4 chicken thighs, skin-on and bone-in - 1/4 cup soy sauce - 1/4 cup brown sugar - 1/4 cup pineapple juice - 2 tablespoons ketchup - 2 tablespoons apple cider vinegar - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 teaspoon sesame oil - 1 teaspoon ground black pepper - 1/4 teaspoon red pepper flakes (optional, for spice) These ingredients come together to create a sweet and savory flavor that you will love. The chicken thighs are juicy and tender, making them perfect for grilling. You can add these garnishes for extra flavor and color: - Sliced green onions - Sesame seeds These garnishes not only look nice but also add a fresh crunch. They brighten the dish and enhance the overall flavor. The marinade is key to Huli Huli Chicken's taste. It has a mix of salty, sweet, and tangy notes. The soy sauce brings umami, while the brown sugar adds sweetness. Pineapple juice gives it a tropical twist, and apple cider vinegar balances everything. Fresh ginger and garlic add depth, and sesame oil gives a rich finish. If you like spice, red pepper flakes can add a kick. This marinade helps the chicken absorb all the flavors and become deliciously tender. {{ingredient_image_1}} To make the marinade, grab a large mixing bowl. You need to mix several tasty ingredients. Combine 1/4 cup soy sauce, 1/4 cup brown sugar, and 1/4 cup pineapple juice. Add 2 tablespoons of ketchup and 2 tablespoons of apple cider vinegar. Then, grate 1 tablespoon of fresh ginger and mince 2 cloves of garlic. Toss in 1 teaspoon of sesame oil, 1 teaspoon of ground black pepper, and 1/4 teaspoon of red pepper flakes if you want some spice. Whisk everything together well. This mix will give your chicken a sweet and tangy flavor. Now, it's time for the chicken. Use 4 skin-on and bone-in chicken thighs. Place the chicken in the bowl with the marinade, making sure each piece is coated. You can also use a resealable plastic bag for easy mixing. Cover the bowl or seal the bag and place it in the fridge. Let it marinate for at least 2 hours, but try to do it overnight. This step adds incredible flavor to the chicken. Preheat your grill to medium-high heat. After marinating, take the chicken out of the fridge. Let any extra marinade drip off, but keep it for later. Place the chicken on the grill skin-side down. Grill it for about 7-8 minutes until the skin is crispy and golden. Then, flip the chicken over and brush it with the reserved marinade. Grill for another 7-8 minutes or until the chicken reaches 165°F (75°C) inside. Once cooked, remove it from the grill and let it rest for 5 minutes. This helps keep it juicy. Slice the chicken and serve it with sliced green onions and sesame seeds on top for a beautiful finish. To get that perfect grill on your chicken, start with a clean grill. A hot grill helps sear the chicken skin, giving it that crispiness. Place the chicken skin-side down first. This step locks in the moisture and flavor. Cook it for about 7-8 minutes before flipping. Use a meat thermometer to check if it's done. The chicken should reach 165°F (75°C). Marination is key for flavor. I suggest marinating your chicken for at least two hours. For the best taste, marinate it overnight. The longer it sits in the marinade, the more the flavors soak in. This step makes the chicken juicy and full of flavor. When serving Huli Huli chicken, think tropical! Place it on a bed of fluffy jasmine rice. Add some grilled pineapple slices for a sweet touch. Drizzle any warmed marinade over the chicken for extra flavor. Finish with sliced green onions and sesame seeds for a nice look. This presentation makes your meal feel festive and fun! Pro Tips Marinate Longer for Flavor: For the best flavor, allow the chicken to marinate overnight. This will enhance the taste and tenderness of the meat. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Grill with Care: Avoid flipping the chicken too often. Let it cook undisturbed to achieve a crispy, golden skin. Rest Before Slicing: Allow the grilled chicken to rest for at least 5 minutes before slicing. This helps the juices redistribute, keeping the meat moist. {{image_2}} You can switch chicken thighs for chicken breasts. Breasts cook faster and stay juicy. If you want a meat-free meal, try tofu. Press and cube the tofu. Marinate it just like the chicken. Grilling gives it a nice smoky flavor. Feel free to mix up the marinade. Use teriyaki sauce instead of soy sauce for a sweeter taste. Add a splash of lime juice for a zesty kick. You can even try a spicy chili sauce for heat. Experiment with your favorite flavors to create your own twist. Pair Huli Huli Chicken with sides for a complete meal. Serve it over jasmine rice to soak up the juices. Grilled pineapple slices add a fresh, sweet touch. For sauces, try a sweet chili sauce or a tangy mango salsa. They enhance the dish and add extra flavor. Store leftover Huli Huli chicken in an airtight container. Ensure the chicken cools to room temperature before sealing. This helps keep it fresh. You can keep it in the fridge for up to 3 days. If you have extra marinade, store it in a separate jar. To reheat, use the oven or grill for best results. Preheat your oven to 350°F (175°C). Place chicken on a baking tray and cover with foil. Heat for about 15-20 minutes. If using a grill, warm it on low heat for a few minutes. This keeps the chicken moist. You can freeze Huli Huli chicken for future meals. Wrap each piece in plastic wrap, then place in a freezer bag. Remove as much air as possible. It can stay frozen for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating. Huli Huli Chicken comes from Hawaii. It started as a street food. Locals grilled chicken over open flames. They used a sweet soy sauce and pineapple marinade. The name "Huli Huli" means "turn turn" in Hawaiian. This refers to flipping the chicken while cooking. It became popular at luaus and festive gatherings. Today, you can find it at many Hawaiian events and restaurants. Yes, you can make Huli Huli Chicken in the oven. Preheat your oven to 375°F (190°C). Prepare the chicken as you would for grilling. Place it on a baking sheet lined with foil. Bake for about 30-35 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). For a crispy skin, broil for the last few minutes. Watch it closely to avoid burning. Huli Huli Chicken pairs well with many sides. Here are a few popular options: - Fluffy jasmine rice - Grilled pineapple slices - Fresh garden salad - Macaroni salad - Coconut rice - Roasted vegetables - Coleslaw These sides enhance the meal and add refreshing flavors. Enjoy mixing and matching to find your favorite combination! Huli Huli Chicken is a tasty dish with simple steps. We covered its key ingredients, how to marinate and grill, plus tips for great flavor. You learned about variations, storage methods, and common questions. Now, you can enjoy this dish at any time, easily. Whether you stick to the classic recipe or try something new, your meals will bring joy. Happy cooking!

Hawaiian Huli Huli Chicken

A delicious grilled chicken dish marinated in a sweet and tangy sauce, perfect for summer barbecues.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Hawaiian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 thighs chicken thighs, skin-on and bone-in
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes (optional, for spice)
  • to taste sliced green onions for garnish
  • to taste sesame seeds for garnish

Instructions
 

  • In a large mixing bowl, combine the soy sauce, brown sugar, pineapple juice, ketchup, apple cider vinegar, grated ginger, minced garlic, sesame oil, black pepper, and red pepper flakes (if using). Whisk the ingredients together until well combined to create the marinade.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 2 hours, or preferably overnight for maximum flavor absorption.
  • Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off (but don’t discard the marinade!).
  • Place the chicken on the grill skin-side down and cook for about 7-8 minutes, until the skin is crispy and golden brown.
  • Flip the chicken over and brush with the reserved marinade. Grill for another 7-8 minutes on the other side, or until the internal temperature reaches 165°F (75°C).
  • Once the chicken is fully cooked, remove it from the grill and let it rest for about 5 minutes before slicing.
  • For extra flavor, you can brush the chicken with the marinade during the last few minutes of cooking, heating it through for added taste (do not serve raw marinade).
  • Slice the chicken thighs and serve garnished with sliced green onions and sesame seeds.

Notes

Serve on a bed of jasmine rice with grilled pineapple slices for a tropical touch.
Keyword chicken, grilled, Hawaiian, Huli Huli