Huli Huli Chicken is a popular Hawaiian dish known for its deliciously sweet, savory, and tangy glaze. “Huli” means “turn” in Hawaiian, referring to the way the chicken is rotated while grilling to get that perfect caramelized exterior. This recipe features a flavorful marinade made from ingredients like soy sauce, ginger, garlic, and pineapple juice, which infuses the chicken with tropical flavors. Whether you’re grilling in the backyard or cooking on the stovetop, this Huli Huli Chicken is sure to transport your taste buds to the islands.
Equipment:
- Large bowl or zip-top bag (for marinating)
- Grill or grill pan (or stovetop for pan-searing)
- Tongs
- Basting brush (optional)
- Meat thermometer (optional)
Ingredients:
- 4 boneless, skinless chicken thighs or breasts
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for grilling)
- Salt and pepper, to taste
- Sliced green onions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions:
- Make the Marinade:
In a large bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, ketchup, minced garlic, grated ginger, and sesame oil. Taste and adjust seasoning with salt and pepper if needed. - Marinate the Chicken:
Place the chicken thighs (or breasts) into the bowl or a zip-top bag and pour the marinade over the chicken. Seal the bag or cover the bowl, then refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. For the best results, marinate the chicken overnight. - Preheat the Grill:
Preheat your grill to medium-high heat. Brush the grill with a little vegetable oil to prevent sticking. - Grill the Chicken:
Remove the chicken from the marinade, reserving the marinade for basting. Grill the chicken for about 6-7 minutes per side, basting with the reserved marinade as it cooks. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (75°C). If you’re using a stovetop grill pan, cook the chicken over medium-high heat, flipping as needed to achieve an even grill mark. - Serve:
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken, if desired, and garnish with sliced green onions and sesame seeds.
Tips:
- For added flavor, use bone-in chicken thighs, but be sure to adjust the cooking time.
- If you don’t have a grill, you can cook the chicken in a skillet or broil it in the oven.
- Serve with steamed rice, grilled vegetables, or a simple salad to complete the meal.
Huli Huli Chicken is a perfect balance of sweet, savory, and tangy flavors, making it an exciting addition to your recipe collection. It’s a versatile dish that’s perfect for a weeknight dinner or a backyard BBQ. Once you try this delicious, Hawaiian-inspired chicken, it will quickly become a family favorite.
Huli Huli Chicken Recipe
This Huli Huli Chicken recipe features juicy grilled chicken marinated in a sweet and savory Hawaiian-inspired sauce. Perfect for a tropical dinner or BBQ!
Equipment
- Large bowl or zip-top bag (for marinating)
- Grill or grill pan (or stovetop for pan-searing)
- Tongs
- Basting brush (optional)
- Meat thermometer (optional)
Ingredients
- 4 boneless skinless chicken thighs or breasts
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil for grilling
- Salt and pepper to taste
- Sliced green onions for garnish optional
- Sesame seeds for garnish optional
Instructions
- Make the Marinade:
- In a large bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, ketchup, minced garlic, grated ginger, and sesame oil. Taste and adjust seasoning with salt and pepper if needed.
- Marinate the Chicken:
- Place the chicken thighs (or breasts) into the bowl or a zip-top bag and pour the marinade over the chicken. Seal the bag or cover the bowl, then refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. For the best results, marinate the chicken overnight.
- Preheat the Grill:
- Preheat your grill to medium-high heat. Brush the grill with a little vegetable oil to prevent sticking.
- Grill the Chicken:
- Remove the chicken from the marinade, reserving the marinade for basting. Grill the chicken for about 6-7 minutes per side, basting with the reserved marinade as it cooks. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (75°C). If you're using a stovetop grill pan, cook the chicken over medium-high heat, flipping as needed to achieve an even grill mark.
- Serve:
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken, if desired, and garnish with sliced green onions and sesame seeds.
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