Grilled Huli Huli Chicken Recipe
If you are looking for a delicious, vibrant, and utterly satisfying dish that will impress your family and friends, the Grilled Huli Huli Chicken Recipe is exactly what you need. Bursting with tropical flavors from pineapple juice and balancing sweet, savory, and tangy notes, this iconic Hawaiian-inspired chicken marvel is the perfect centerpiece for any summer gathering or casual dinner. The careful blend of ingredients marinates the chicken to juicy perfection, while the grilling imparts a smoky finish that makes every bite irresistible. Get ready to savor a dish that feels like a sunny island feast no matter where you are!
Ingredients You’ll Need
The beauty of this Grilled Huli Huli Chicken Recipe lies in its straightforward list of ingredients, each chosen to build layers of flavor that mingle perfectly during marination and grilling. These essentials ensure a great balance of sweetness, tang, and umami, while also giving your chicken a beautiful color and succulent texture.
- 4 pounds boneless skinless chicken thighs (or chicken breasts): Thighs stay juicy and tender; breasts are leaner if you prefer.
- 1 cup unsweetened pineapple juice: Adds natural tropical sweetness and acidity that tenderizes the meat.
- ½ cup soy sauce: Brings the salty, umami depth crucial to that Huli Huli flavor.
- ½ cup brown sugar: Caramelizes on the grill, creating a luscious glaze and sweet contrast.
- ⅓ cup ketchup: Provides tanginess and a subtle tomato richness to the marinade.
- ¼ cup chicken broth: Balances flavors with a touch of savory liquid to keep the sauce moist.
- 2 teaspoons freshly grated ginger: Offers a zesty, warming spice that complements the sweetness.
- 1 ½ teaspoons minced garlic: Infuses savory punch and aroma to the marinade.
- Sliced green onions (for garnish): Adds fresh color, crunch, and a mild onion bite when serving.
How to Make Grilled Huli Huli Chicken Recipe
Step 1: Whisk the Marinade
Begin by mixing all the flavors that make this recipe iconic. Whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, freshly grated ginger, and minced garlic in a medium bowl. This blend is your magic potion, infusing the chicken with its signature sweet and savory notes.
Step 2: Marinate the Chicken
Reserve one cup of this marinade to baste the chicken later for extra glaze and flavor. Place the chicken thighs with the remaining marinade into a ziplock bag, ensuring every piece is well-coated. Let it chill and soak up all those vibrant tastes for at least 3 hours, or better yet, overnight. This step is crucial for getting that tender, flavorful bite we’re aiming for.
Step 3: Preheat the Grill and Cook
When it’s cooking time, fire up your grill to medium heat. You want enough heat to get a nice sear but not so high that the sugars burn too quickly. Grill the chicken with the lid closed to keep the juiciness, about 6 to 8 minutes per side. During the last 5 minutes, baste often with the reserved marinade to build up that beautiful, sticky glaze that’s the hallmark of Grilled Huli Huli Chicken Recipe.
Step 4: Check for Doneness and Garnish
The chicken is perfectly done when there’s no pink inside and it reaches an internal temperature of 165 degrees Fahrenheit. Once off the grill, let the chicken rest a few minutes before garnishing with fresh sliced green onions for that pop of color and just a hint of sharp freshness.
How to Serve Grilled Huli Huli Chicken Recipe
Garnishes
Simple yet vibrant garnishes, like sliced green onions or fresh chopped cilantro, bring an inviting freshness that cuts through the richness of the glaze. A sprinkle of toasted sesame seeds adds a wonderful nutty crunch if you want to elevate presentation and texture.
Side Dishes
Traditional Hawaiian sides like steamed white rice or coconut rice work beautifully here, soaking up every bit of that luscious sauce. You might also serve it with grilled pineapple rings or a crisp green salad to keep things light and refreshing alongside the hearty chicken.
Creative Ways to Present
For a fun twist, try serving your Grilled Huli Huli Chicken Recipe in lettuce wraps topped with pickled veggies and a drizzle of some extra marinade reduced into a sticky glaze. Alternatively, slice the chicken and toss it with tropical fruit salsa for a colorful platter perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Huli Huli chicken stores well in an airtight container in the refrigerator for up to 3 days. Keep the reserved marinade separate if you want to baste again when reheating to revive some of that delicious sauciness.
Freezing
If you want to save your Grilled Huli Huli Chicken Recipe for longer, it freezes beautifully. Place the cooked chicken in a freezer-safe container or bag. It will maintain quality for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop or in the oven at a low temperature to keep the chicken moist and tender. Use some of the reserved marinade or a splash of chicken broth to add moisture. Avoid overcooking to keep the wonderful texture intact.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine here; just keep a close eye on grilling time since breasts can dry out faster than thighs. Marinating well helps keep them juicy.
Do I have to marinate overnight?
While marinating overnight gives the best flavor penetration, 3 hours is sufficient to infuse the chicken with Huli Huli’s signature taste if you’re short on time.
Can I make the sauce ahead of time?
Yes, preparing the sauce a day ahead enhances the depth of flavors as they meld together. Store it covered in the fridge until ready to use.
Is Huli Huli chicken spicy?
Traditionally, it’s not spicy; the flavor profile is more sweet, tangy, and savory. However, you can add chili flakes or hot sauce if you want a little kick.
What if I don’t have a grill?
You can cook the marinated chicken under a broiler or in a grill pan on your stovetop. Just watch carefully to avoid burning the sugars in the marinade.
Final Thoughts
There is something truly special about the Grilled Huli Huli Chicken Recipe that brings the tropical spirit right into your backyard or kitchen. Its vibrant flavors and finger-licking glaze capture the essence of island cooking and make for a crowd-pleaser every time. Don’t hesitate to try it—you’ll find it becomes a go-to recipe you can’t wait to share again and again.
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Grilled Huli Huli Chicken Recipe
- Total Time: 3 hours 26 minutes
- Yield: 10 servings 1x
Description
This flavorful Grilled Huli Huli Chicken recipe features tender boneless skinless chicken thighs marinated in a tangy and sweet pineapple-ginger sauce, then grilled to perfection and garnished with fresh green onions. Perfect for a summer BBQ or a delicious weeknight dinner, this Hawaiian-inspired dish combines vibrant tropical flavors with simple grilling techniques for a juicy and irresistible meal.
Ingredients
Chicken
- 4 pounds boneless skinless chicken thighs (or chicken breasts)
Marinade
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup chicken broth
- 2 teaspoons freshly grated ginger
- 1 ½ teaspoons minced garlic
Garnish
- Sliced green onions (for garnish)
Instructions
- Prepare the Marinade: Whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, ¼ cup chicken broth, 2 teaspoons freshly grated ginger, and 1 ½ teaspoons minced garlic in a medium bowl until well combined.
- Marinate the Chicken: Reserve 1 cup of the sauce for basting later. Add the remaining sauce and 4 pounds of boneless skinless chicken thighs to a large ziplock bag. Seal and refrigerate to marinate for at least 3 hours or overnight for best flavor.
- Preheat the Grill: Remove the chicken from the marinade and preheat your grill to medium heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Place the chicken thighs on the grill with the lid closed. Grill for 6-8 minutes per side, turning once, until the chicken is cooked through and no longer pink inside. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Baste During Grilling: During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade to enhance the flavor and keep the chicken moist.
- Serve and Garnish: Once grilled, remove the chicken from the heat and let it rest for a few minutes. Garnish with sliced green onions before serving for a fresh, crisp finish.
Notes
- Marinating overnight will yield the most flavorful and tender chicken.
- Use a meat thermometer to avoid under or overcooking the chicken.
- If you don’t have a grill, you can broil the chicken in the oven but watch closely to avoid burning the marinade.
- Chicken breasts can be used as an alternative but may require shorter grilling time due to lower fat content.
- Reserve the marinade used for basting before adding raw chicken to avoid cross-contamination.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
