If you’re craving a dish bursting with tropical flavors and a perfect balance of sweet and savory, the Huli Huli Chicken Recipe is just what you need. This Hawaiian grilled chicken brings tender, juicy thighs marinated in a lively mix of pineapple juice, ginger, garlic, and soy sauce, all kissed by a smoky char from the grill. It’s an absolute crowd-pleaser that makes summer cookouts memorable and weeknight dinners feel like a special occasion. Trust me, once you try this recipe, it’ll become your go-to for flavorful, easy grilling.
Ingredients You’ll Need
Getting the ingredients right is where this Huli Huli Chicken Recipe really shines. Each component is simple, yet essential, contributing layers of taste, texture, and color to the final dish that will make your taste buds dance.
- 2 lbs boneless, skinless chicken thighs: These are perfect for staying juicy and absorbing that incredible marinade flavor.
- 1/2 cup pineapple juice: Adds bright sweetness and a subtle tropical tang that’s signature to the dish.
- 1/4 cup soy sauce (or coconut aminos): Brings a savory depth and beautiful umami notes.
- 1/4 cup brown sugar (or coconut sugar): Balances the savory with warmth and caramelization when grilled.
- 2 tablespoons ketchup: Adds a hint of tangy richness and helps bind the marinade.
- 1 tablespoon rice vinegar: Lifts the marinade with a clean, mild acidity.
- 1 tablespoon fresh ginger (grated): Infuses the chicken with fresh, zesty brightness.
- 2 cloves garlic (minced): Provides aromatic warmth and depth.
- 1 tablespoon sesame oil: Adds a nutty, fragrant layer that’s unmistakably Hawaiian.
- 1 tablespoon olive oil: Helps with moisture and a bit of richness while grilling.
- Sliced green onions and sesame seeds (optional): For garnishing, they bring fresh crunch and visual appeal.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and olive oil until the sugar dissolves and everything blends beautifully. This marinade is the heart of the recipe, infusing the chicken with a sweet, tangy, and slightly smoky flavor that’s hard to resist.
Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 4 hours, but overnight is best to let those flavors really soak in and tenderize the meat. This step transforms simple chicken into something extraordinary.
Step 3: Preheat Your Grill
Get your grill or grill pan heated to medium-high. A properly heated grill ensures your chicken cooks evenly and gets those gorgeous grill marks that add both flavor and style.
Step 4: Grill the Chicken
Remove the chicken from the marinade, reserving some for basting. Place the chicken on the grill and cook for about 5 to 7 minutes per side. Baste occasionally with the reserved marinade to build a sticky, flavorful glaze as it cooks. Grill until the internal temperature reaches 165°F (74°C) and the chicken has a beautiful charred finish.
Step 5: Rest and Garnish
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Resting helps the juices redistribute, making every bite tender and flavorful. Finish with a sprinkle of sliced green onions and sesame seeds for that fresh crunch and visual pop.
How to Serve Huli Huli Chicken Recipe
Garnishes
A garnish of sliced green onions and toasted sesame seeds adds not only color but a satisfying crunch and subtle nuttiness that rounds out the flavors perfectly. These simple touches make the dish feel polished and festive.
Side Dishes
Serve your Huli Huli Chicken alongside fluffy steamed rice or sticky jasmine rice to soak up every bit of that delicious sauce. Grilled vegetables like bell peppers, zucchini, or pineapple slices also make fantastic sides, complementing the smokiness of the chicken and adding vibrant colors to your plate.
Creative Ways to Present
For a fun twist, try serving the chicken in lettuce wraps with a drizzle of extra marinade or mixing shredded chicken into a fresh Hawaiian-style salad with mango, avocado, and a lime dressing. You can also slice the grilled thighs thinly for a flavorful chicken sandwich or tacos topped with slaw for a tasty, casual meal.
Make Ahead and Storage
Storing Leftovers
Leftover Huli Huli Chicken keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making it even tastier the next day — perfect for quick lunches or easy dinners.
Freezing
You can freeze cooked chicken thighs for up to 2 months. Place them in a freezer-safe container or bag, making sure to squeeze out excess air to preserve freshness. Thaw overnight in the fridge when ready to enjoy again.
Reheating
Reheat the chicken gently in a skillet over medium heat or in a microwave, basting with a little reserved marinade or water to keep it moist. Avoid overheating to preserve tenderness and prevent drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and more flavorful, chicken breasts can be used if you prefer leaner meat. Just watch the grilling time carefully to avoid drying them out, usually a bit less than thighs.
Is there a vegetarian alternative for this recipe?
You can try grilling firm tofu or large portobello mushrooms marinated in the same Huli Huli sauce. They absorb those fantastic flavors well and make a delicious plant-based option.
Can I prepare the marinade in advance?
Yes, the marinade can be made up to 2 days ahead and stored in the fridge. Just give it a good whisk before pouring it over the chicken to bring the ingredients back together.
What if I don’t have a grill or grill pan?
No worries! You can cook the chicken under the broiler in your oven or on a hot skillet. Just keep an eye on it, turning to get a nice char without burning, so you still get that signature Huli Huli flavor.
Is it necessary to baste the chicken during grilling?
Basting with reserved marinade helps build a sticky, flavorful glaze and keeps the chicken moist. It’s not mandatory but definitely elevates the dish and adds that beautiful shine on the finished chicken.
Final Thoughts
This Huli Huli Chicken Recipe is a fabulous way to bring sunshine and island vibes to your table anytime. With its incredible marinade, juicy grilled chicken, and endless serving possibilities, it’s a recipe you’ll return to time and time again. Gather your favorite people, fire up the grill, and enjoy this authentic taste of Hawaii right at home!
Print
Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
This Huli Huli Chicken recipe is a delicious Hawaiian-inspired dish featuring tender, juicy grilled chicken thighs marinated in a sweet and savory pineapple soy sauce blend. Ideal for summer grilling, it offers a perfect balance of flavors with hints of ginger, garlic, and sesame, making it a crowd-pleaser for any barbecue or weeknight dinner.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs
Marinade
- 1/2 cup pineapple juice
- 1/4 cup soy sauce (or coconut aminos)
- 1/4 cup brown sugar (or coconut sugar)
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and olive oil until well combined.
- Marinate the chicken: Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the grill: Heat a grill or grill pan to medium-high heat to ensure proper cooking and nice char marks on the chicken.
- Grill the chicken: Remove the chicken from the marinade, reserving the marinade for basting. Grill the chicken for 5 to 7 minutes per side, basting occasionally with the reserved marinade. Cook until the internal temperature reaches 165°F (74°C) and the chicken has a slightly charred appearance.
- Rest and garnish: Remove the chicken from the grill and let it rest for 5 minutes to retain its juices. Garnish with sliced green onions and sesame seeds, if desired.
- Serve: Serve the Huli Huli Chicken with steamed rice or grilled vegetables for a complete Hawaiian-inspired meal.
Notes
- Reserve a portion of the marinade before adding raw chicken to use exclusively for basting during grilling to avoid contamination.
- Bone-in chicken thighs or drumsticks can also be used; adjust grilling time accordingly to ensure thorough cooking.
- Marinating overnight deepens the flavor, but a minimum of 4 hours will still impart good taste.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
