huli huli chicken recipe
The Best huli huli chicken recipe
I’ve been making Huli Huli chicken for years, and it’s one of those recipes that just never gets old. The sweet and tangy glaze caramelizes so nicely on the grill, giving it that perfect sticky, smoky flavor that everyone in my family loves. My kids will actually ask for seconds, which is saying something because they’re picky eaters. It’s one of those dishes that works just as well for a weeknight dinner as it does for a summer cookout or a potluck with friends.
What I really appreciate about this recipe is how simple it is without sacrificing flavor. The marinade comes together in minutes with pantry staples like soy sauce, ketchup, and brown sugar, and it’s packed with protein and just the right amount of sweetness. Plus, grilling it keeps things lighter than frying, so I don’t feel guilty serving it often. It’s one of those meals that feels special but is easy enough to make any day of the week.
Huli Huli Chicken
A sweet and tangy Hawaiian grilled chicken dish, marinated in a flavorful huli huli sauce. Perfect for barbecues or weeknight dinners, this recipe delivers juicy, caramelized chicken with a tropical twist.
🥘Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1/2 cup pineapple juice
- 1/4 cup soy sauce (low-sodium preferred)
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup reserved marinade (for basting)
- 1 tbsp vegetable oil (for grilling)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
👨🍳Directions
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1 In a mixing bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes (if using).
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2 Reserve 1/4 cup of the marinade in a small saucepan for basting later. Bring the reserved marinade to a boil, then reduce heat and simmer for 3-5 minutes until slightly thickened. Set aside to cool.
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3 Place chicken in a resealable plastic bag or shallow dish and pour the remaining marinade over it. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
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4 Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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5 Remove chicken from marinade (discard used marinade) and pat dry with paper towels. Grill chicken for 5-6 minutes per side, basting frequently with the reserved sauce, until internal temperature reaches 165°F (74°C).
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6 Transfer chicken to a serving platter, garnish with sliced green onions and sesame seeds, and let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Grill or grill pan
- Tongs
- Basting brush
- Small saucepan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Huli Huli Chicken Works
Huli huli chicken is one of those recipes I always reach for because it’s simple, flavorful, and always a crowd-pleaser. The sweet and tangy glaze caramelizes perfectly, making it a hit whether you’re grilling for a weeknight dinner or feeding a big group at a potluck. Plus, it’s easy to scale up or down, so it works just as well for a small family meal as it does for a backyard barbecue.
❓ Frequently Asked Questions About Huli Huli Chicken
1. What is Huli Huli Chicken?
Huli Huli Chicken is a popular Hawaiian dish known for its sweet, tangy, and slightly smoky flavor. The name “Huli Huli” means “turn turn” in Hawaiian, referring to the traditional method of grilling the chicken and turning it frequently to ensure even cooking and caramelization. The dish is typically made with a marinade or glilling sauce that includes ingredients like soy sauce, pineapple juice, brown sugar, ketchup, and garlic.
2. Can I make Huli Huli Chicken without a grill?
Yes, you can make Huli Huli Chicken without a grill. While grilling is the traditional method, you can also bake or pan-fry the chicken. For baking, preheat your oven to 375°F (190°C) and bake the chicken for about 30-40 minutes, basting it with the sauce every 10 minutes. For pan-frying, cook the chicken in a skillet over medium heat, turning and basting frequently until fully cooked.
3. How long should I marinate the chicken for Huli Huli Chicken?
For the best flavor, marinate the chicken for at least 4 hours, but overnight is ideal. The longer the chicken marinates, the more flavorful it will be. If you’re short on time, even 30 minutes to an hour can make a difference, though the flavor won’t be as deep.
4. Can I use bottled pineapple juice for the Huli Huli sauce?
Yes, you can use bottled pineapple juice for the Huli Huli sauce. While fresh pineapple juice may offer a slightly brighter flavor, bottled juice works perfectly fine and is often more convenient. Just make sure to use 100% pineapple juice without any added sugars or preservatives for the best results.
5. What sides go well with Huli Huli Chicken?
Huli Huli Chicken pairs well with a variety of sides. Some popular options include: – Steamed white rice or fried rice – Grilled or steamed vegetables like broccoli, zucchini, or bell peppers – Macaroni salad, a common side in Hawaiian plate lunches – Fresh pineapple slices or a tropical fruit salad – Coleslaw or a simple green salad for a lighter option
