Huli Huli Chicken Recipe

Looking for a quick, mouthwatering dinner that’s sure to become an instant favorite? Huli Huli Chicken is the answer. Bursting with sweet, smoky, and tangy flavors, this Hawaiian classic is unbelievably easy to prepare and perfect for busy weeknights or casual backyard barbecues. The marinade comes together in minutes, the grill does all the heavy lifting, and the finished chicken is moist, caramelized, and simply irresistible. Pair it with grilled pineapple and you’ll feel like you’re dining oceanside, no plane ticket required.

Ingredients You’ll Need

• Boneless Skinless Chicken Thighs: Juicy and perfect for absorbing marinades; chicken breasts or drumsticks also work.
• Light Brown Sugar: Adds deep sweetness and helps with caramelization, key for that signature sticky glaze.
• Ketchup: Brings tang and a rich tomato base—don’t skip it!
• Light Soy Sauce: Lends a salty, savory background flavor, balancing the sweet notes.
• Pineapple Juice: The true secret; adds a tropical, sunny acidity that tenderizes and flavors the chicken.
• Ginger Paste or Minced Ginger: Freshness and gentle heat; ginger paste saves time.
• Garlic Paste or Minced Garlic: Adds essential depth and aromatic punch.
• Apple Cider Vinegar: For kick and tang—keeps things bright, not cloying.
• Cumin: Subtle earthiness that grounds the other flavors.
• Coarse Black Pepper: A bit of bite that makes all the sweet and savory pop.
• Smoked or Sweet Paprika: For color and a whisper of smokiness.
• Pineapple Rings: Either fresh or canned is great; these take on caramelized grill marks and amp up the tropical vibes.
• Green Onions: Optional garnish for a fresh, zippy finish.

Variations

• Try Different Chicken Cuts: Use bone-in thighs, drumsticks, or breasts. Adjust grilling time for larger pieces.
• Spice It Up: Add a dash of sriracha or chili flakes for extra heat.
• Go Gluten-Free: Use tamari instead of soy sauce for a gluten-free version.
• Swap Sweeteners: Maple syrup or honey can replace the brown sugar for a subtle flavor twist.
• Oven or Stovetop: No grill? Bake in the oven or sear in a skillet—results are still delicious.

How to Make Huli Huli Chicken

Step 1: Mix Up the Marinade

In a large bowl or a big zip-top bag, combine brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika. Whisk or shake until the mixture is smooth. Reserve about half a cup for basting!

Step 2: Marinate the Chicken

Add the chicken thighs to the marinade, making sure every piece gets a good coating. Seal or cover, and let everything soak in the fridge for at least 4 hours, but ideally overnight for exceptional depth of flavor.

Step 3: Fire Up the Grill

Preheat your grill to medium-high (about 400°F). Clean and oil the grates lightly to prevent sticking. Shake off any excess marinade from the chicken before grilling to avoid flare-ups.

Step 4: Grill to Perfection

Place the chicken on the hot grill and cook without moving it for about 10 minutes. Flip and grill the other side for another 10 minutes, until the chicken is nicely charred and reaches 165°F inside.

Step 5: Add the Pineapple

Halfway through, lay pineapple rings on the grill alongside the chicken. Flip them after a few minutes—look for golden brown grill marks.

Step 6: Sauce and Serve

Remove the chicken and pineapple from the grill. Brush the reserved marinade over the hot chicken. If you want a thicker glaze, simmer the marinade briefly or pop the sauced chicken under the broiler for a minute or two.

How to Serve

Huli Huli Chicken deserves a festive presentation! Fan the juicy chicken thighs on a big platter, scatter grilled pineapple rings over the top, and sprinkle with plenty of sliced green onions. For an extra Hawaiian touch, serve with steamed rice, macaroni salad, or a crisp green salad. Grilled corn or a fresh fruit salad make wonderful sides, too.

Tip: Leftovers are incredible sliced onto salads, in tacos, or in sandwiches with a little reserved sauce!

Make Ahead and Storage

Storing Leftovers

Leftover Huli Huli Chicken keeps well for 1-2 days in the fridge. Store it covered to lock in freshness and juiciness.

Freezing

Freeze cooked chicken for up to 1 month (skip this if your chicken was already frozen). Store in a freezer-safe bag or container, removing as much air as possible.

Reheating

Reheat gently in the microwave, covered, with a splash of water or a little sauce to keep things moist. Or warm in a skillet over medium-low heat.

Tip: The texture is best if reheated just until warmed through—don’t overdo it!

FAQs

Final Thoughts

Huli Huli Chicken is the ultimate easy weeknight dinner that brings big, bold, tropical flavors to your table with hardly any work. It’s fun to make, even more fun to eat, and sure to turn any ordinary night into something special. Give it a try and enjoy the sweet, smoky magic for yourself—your taste buds will thank you!

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