If you’re ready to bring a taste of aloha right into your own kitchen, Hawaiian Huli Huli Chicken is a sun-kissed classic that will absolutely blow you away! Picture this: juicy chicken thighs bathing in a zingy pineapple-soy marinade, caramelizing on the grill until perfectly charred and irresistibly aromatic. One bite and you’re instantly transported to a breezy Hawaiian backyard barbecue, where sweet and savory flavors rule and life is all about kicking back with friends and family. This recipe is honestly like a mini vacation, and it’s easier to whip up than you might imagine!
Ingredients You’ll Need
Ingredients You’ll Need
Pulling together Hawaiian Huli Huli Chicken really is about letting each simple yet essential ingredient shine. From the natural sweetness of pineapple juice to the kick of fresh ginger, every component brings out that magical island flavor, vibrant color, and unforgettable aroma that makes this dish so special.
- Boneless, skinless chicken thighs: Stay wonderfully juicy and flavorful on the grill, soaking up all that delicious marinade.
- Soy sauce: Delivers a savory, umami punch and gorgeous color to the final dish.
- Brown sugar: Brings caramel notes and balance, helping create those irresistible charred edges.
- Ketchup: Adds a tangy-sweet base, boosting color and lushness to the glaze.
- Pineapple juice: Works magic with its natural sweetness and tenderizing power, giving that signature tropical note.
- Rice vinegar: A splash of acidity that livens up and balances all the bold flavors.
- Fresh ginger (grated): Lends an aromatic, subtle heat that’s classic in Hawaiian marinades.
- Garlic (minced): Packs savory depth and complements the ginger and soy perfectly.
- Sesame oil: Just a tablespoon brings nutty richness and silkiness to the marinade.
- Worcestershire sauce: Adds a layer of complex savory notes, making the whole dish pop.
- Chopped green onions and sesame seeds (optional): A bright, fresh garnish that makes your chicken look—and taste—fantastic.
How to Make Hawaiian Huli Huli Chicken
Step 1: Whisk Up the Marinade
In a medium bowl, vigorously whisk together the soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, fresh ginger, garlic, sesame oil, and Worcestershire sauce. Take a quick deep sniff—the aroma is the first taste of Hawaii you’ll get! This punchy-sweet marinade is what transforms everyday chicken into a tropical showstopper, so give it a little extra love.
Step 2: Marinate the Chicken
Once your marinade is fully combined, set aside about ½ cup to use later for basting. Place the chicken thighs in a large zip-top bag or a shallow dish, then pour the rest of the marinade over the top. Seal it up or cover, pop it in the fridge, and let those flavors get to know each other for at least 2 hours (overnight is pure magic). The longer the chicken chills in that marinade, the juicier and more flavorful it turns out.
Step 3: Preheat the Grill
Warm up your grill to a friendly medium-high heat. You want it hot enough for beautiful grill marks and a bit of char, but not so blazing that the glaze scorches. While the grill’s heating up, remove the chicken from the marinade, letting any excess drip off, and discard what’s left in the bag or dish.
Step 4: Grill and Baste
Lay the chicken on the grill and let it sizzle for 5 to 7 minutes per side. The aroma is going to make your neighbors jealous! Baste every so often with that reserved marinade—this is where the glossy, sticky, caramelized magic really happens. Keep grilling until the chicken pieces read 165°F (74°C) on an instant-read thermometer. When they’re done, transfer to a plate and let them rest for a few minutes so all those juicy flavors settle in.
Step 5: Garnish and Serve
Just before serving, sprinkle generously with chopped green onions and sesame seeds for a final touch of fresh crunch and color. That’s it—your Hawaiian Huli Huli Chicken is ready to wow!
How to Serve Hawaiian Huli Huli Chicken
Garnishes
A final shower of green onions and sesame seeds does more than just look pretty—they add crunch and a pop of brightness that really sets off the deeply caramelized chicken. If you’re feeling extra, a few slivers of fresh red chili or some finely chopped cilantro can make your platter even more inviting.
Side Dishes
Hawaiian Huli Huli Chicken absolutely sings when served with fluffy steamed rice that eagerly soaks up all that sauce. For a breezy backyard theme, try pairing with grilled pineapple rings or a crisp cabbage slaw tossed in a tangy vinaigrette. The sweet and savory combo will have everyone going back for seconds!
Creative Ways to Present
Think beyond the plate! Slice the chicken and tuck it into toasted buns for a killer sandwich, or pile it onto a bed of mixed greens with pineapple chunks for a bright, tropical salad. It’s also killer skewered as an appetizer for parties—add grilled pineapple pieces to the skewer for true Hawaiian flair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Hawaiian Huli Huli Chicken, let it cool completely before popping it into an airtight container. It’ll keep for up to 3 days in the fridge and is every bit as delicious enjoyed cold on a salad or reheated for another round of island-inspired goodness.
Freezing
To freeze, lay the cooled chicken pieces in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep beautifully for up to 2 months. You can even freeze the uncooked chicken in its marinade for a ready-to-grill meal later!
Reheating
For best results, warm the chicken gently in a skillet over medium heat or in the oven at 325°F until hot throughout. A quick splash of pineapple juice or a little reserved marinade helps restore that saucy, glossy finish—but don’t overcook, or the chicken may dry out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts also soak up the marinade beautifully. Just be mindful not to overcook them, as they dry out faster than thighs—pull them off the grill as soon as they reach 165°F.
What does “Huli Huli” mean?
“Huli huli” is a Hawaiian phrase that means “turn, turn”—a nod to the way this chicken is traditionally basted and turned over open flames for even char and shine.
Can I make Hawaiian Huli Huli Chicken without a grill?
Definitely! Bake in a 400°F oven for 25–30 minutes, then broil for just a few minutes to get that signature caramelization and char on top.
Is this recipe gluten-free?
It can be! Swap out the regular soy sauce for tamari or another gluten-free alternative, and you have a fabulously gluten-free version of Hawaiian Huli Huli Chicken.
What other proteins work with this marinade?
Hawaiian Huli Huli Chicken marinade is amazing on pork chops, tofu, salmon, or even shrimp. Adjust grilling times as needed, but let your imagination run wild—you really can’t go wrong!
Final Thoughts
I hope you’ll give Hawaiian Huli Huli Chicken a try and bring a burst of island sunshine to your next dinner! It’s a guaranteed crowd-pleaser that’s both approachable and spectacularly flavorful. Fire up the grill, pour yourself a cold drink, and let the aloha spirit fill your kitchen!
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Hawaiian Huli Huli Chicken Recipe
- Total Time: 2 hours 30 minutes (including marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Hawaiian Huli Huli Chicken is a deliciously sweet and savory grilled chicken dish that captures the flavors of the islands. Marinated in a flavorful blend of soy sauce, brown sugar, and pineapple juice, this chicken is perfect for a summer barbecue or a taste of the tropics any time of the year.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup pineapple juice
- ¼ cup rice vinegar
- 2 tablespoons fresh ginger (grated)
- 3 cloves garlic (minced)
- 1 tablespoon sesame oil
- 1 tablespoon Worcestershire sauce
Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, ginger, garlic, sesame oil, and Worcestershire sauce until well combined. Reserve ½ cup of the marinade for basting.
- Marinate the Chicken: Place the chicken thighs in a large zip-top bag or shallow dish and pour in the remaining marinade. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
- Grill the Chicken: Preheat grill to medium-high heat. Remove the chicken from the marinade and discard used marinade. Grill the chicken for 5–7 minutes per side, basting occasionally with the reserved marinade, until the chicken is cooked through and has a nice char. Internal temperature should reach 165°F (74°C).
- Serve: Let the chicken rest for a few minutes before serving. Garnish with chopped green onions and sesame seeds if desired.
Notes
- This dish pairs well with steamed rice, grilled pineapple, or a simple cabbage slaw.
- For oven preparation, bake at 400°F (200°C) for 25–30 minutes, then broil for a few minutes to caramelize.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 14g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 130mg
