Huli Huli Chicken Recipe
If you’re craving a meal that embodies sunshine, smoky grill marks, and sweet island flavor all in one, Huli Huli Chicken is your answer. This classic Hawaiian dish combines succulent marinated chicken with an irresistible glaze that tastes like a luau in every bite. Whether you’re planning a backyard barbecue or dreaming of an island getaway from your kitchen, Huli Huli Chicken delivers big, bold flavors with surprisingly simple ingredients. It’s the kind of crowd-pleaser that will have everyone gathered around the grill, savoring each forkful and begging for seconds.
Ingredients You’ll Need
Let’s talk ingredients: simple, essential, and oh-so-tasty. Everything in this list works together to create the perfect balance of sweet, savory, and tangy that makes Huli Huli Chicken unforgettable. Each component brings something special, whether it’s adding caramelization, a burst of freshness, or just the right kick.
- Chicken thighs or drumsticks (2 pounds, bone-in, skin-on): These cuts stay juicy on the grill and soak up the marinade perfectly for melt-in-your-mouth results.
- Pineapple juice (1/2 cup): Naturally sweet and a little tangy, this is the secret to that signature island flavor.
- Soy sauce (1/4 cup): For savory depth and a touch of saltiness that ties everything together.
- Ketchup (1/4 cup): Adds richer color, tang, and helps build that sticky glaze on your chicken.
- Brown sugar (1/4 cup): Essential for glossy caramelization and sweet notes in the marinade.
- Rice vinegar (2 tablespoons): Bright and zippy, it keeps the dish from getting too sweet or heavy.
- Sesame oil (1 tablespoon): Just a splash brings nutty undertones that round out the flavor.
- Fresh ginger, grated (1 tablespoon): Gives your Huli Huli Chicken that subtle bite and warmth.
- Garlic cloves, minced (2): Irresistibly fragrant, they infuse the marinade with savory goodness.
- Worcestershire sauce (1 tablespoon): Just a hint enhances umami and adds complexity.
- Chopped green onions and sesame seeds (for garnish, optional): Sprinkle over the top for color and finishing flair—they make your plate as pretty as it is tasty!
How to Make Huli Huli Chicken
Step 1: Mix the Marinade
Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and Worcestershire sauce in a medium bowl. This fragrant mixture is where all that signature Huli Huli Chicken flavor begins—don’t skimp on this step! Be sure to set aside about 1/2 cup of the marinade for basting later; it’s liquid gold when caramelized on the grill.
Step 2: Marinate the Chicken
Pop your chicken pieces into a large zip-top bag or a bowl, then pour in the marinade (except the reserved basting portion). Massage everything gently to make sure every inch of chicken gets coated. For best results, marinate in the refrigerator for at least 4 hours, or overnight if you really want that magical flavor to sink in and transform your chicken.
Step 3: Preheat and Prepare the Grill
When you’re ready to cook, fire up your grill to medium heat and give the grates a light oiling. This helps prevent sticking and keeps the lovely skin intact. Remove the chicken from the marinade, letting the excess drip off (you won’t want any flare-ups!). Have your reserved marinade handy for basting.
Step 4: Grill and Baste
Place the chicken on the grill and cook for 30–35 minutes, turning every 5–7 minutes. During the last 15 minutes, start brushing generously with the reserved marinade. This build-up creates that sticky, glossy, deeply flavorful finish that Huli Huli Chicken is famous for. The sugars in the pineapple juice and brown sugar will caramelize, so keep a close watch for those picture-perfect grill marks.
Step 5: Garnish and Serve
Once your chicken is cooked through and beautifully caramelized, slide it off the grill onto a platter. For a final touch, sprinkle with chopped green onions and sesame seeds. The pop of fresh green and nutty crunch brings the whole dish together—don’t skip it, especially if you want to wow your guests!
How to Serve Huli Huli Chicken
Garnishes
A handful of chopped green onions and a sprinkling of sesame seeds add color, texture, and a touch of sophistication to your platter of Huli Huli Chicken. For even more tropical flair, try adding a few grilled pineapple rings right on top, or a wedge of lime for an optional hit of brightness.
Side Dishes
Keep the island vibes going by pairing your Huli Huli Chicken with classic sides like steamed white rice, coconut rice, or grilled pineapple slices. You could also toss together a fresh cabbage slaw for crunch, or serve up buttery corn on the cob—anything simple and fresh will let that chicken shine.
Creative Ways to Present
For a fun twist, cut the chicken into chunks and thread them onto skewers with pineapple or bell peppers just before grilling, turning this recipe into party-perfect kabobs. Or try serving over a big family-style platter of rice, topped with fresh herbs for maximum color. However you plate it, Huli Huli Chicken always steals the show!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Huli Huli Chicken in an airtight container in the refrigerator. It’ll stay fresh and juicy for up to 3 days, making it a perfect option for meal prepping or easy lunches throughout the week.
Freezing
If you want to save some for later, this chicken freezes well! Place cooled pieces in a freezer-safe bag or container, separating layers with parchment to prevent sticking. Freeze for up to 2 months. Defrost overnight in the fridge before reheating for best results.
Reheating
To revive that just-grilled magic, reheat your Huli Huli Chicken in a 350°F (175°C) oven, covered with foil to keep things moist. Heat for about 15-20 minutes or until warmed through. Alternatively, a few minutes on the grill or in a skillet will refresh those caramelized edges.
FAQs
Can I use boneless, skinless chicken breasts for Huli Huli Chicken?
Absolutely! While bone-in, skin-on pieces retain more moisture and flavor, boneless breasts or even thighs work great, especially if you’re short on time. Just keep a close eye while grilling—they cook faster than their bone-in cousins.
Is there a substitute for pineapple juice?
If you’re out of pineapple juice, try apple juice for sweetness, or orange juice for a citrusy spin. The flavor will shift a bit, but you’ll still get a deliciously sticky, fruity glaze.
Can I bake Huli Huli Chicken instead of grilling?
Yes! For an oven version, arrange your marinated chicken on a baking sheet and roast at 400°F (200°C) for about 40-45 minutes, basting with marinade halfway through. You might even finish it under the broiler for a touch of caramelized char.
Do I have to marinate overnight?
While overnight marination guarantees maximum flavor, even a quick 4-hour soak will leave your chicken juicy and tasty. If you’re really pressed for time, try marinating at room temperature for an hour, turning the pieces occasionally.
What can I do with leftover Huli Huli Chicken?
Leftover Huli Huli Chicken is magic in wraps, sandwiches, salads, or even shredded and stirred into fried rice. Its sweet-savory flavors make it endlessly versatile—don’t be surprised if it disappears before you can get creative!
Final Thoughts
If you’re searching for a dinner that’s bursting with flavor, easy to make, and sure to delight everyone around your table, you can’t beat Huli Huli Chicken. It’s the kind of recipe that teaches you to love the grill, brings friends together, and transports your taste buds straight to the islands. Give it a go—you’ll be hooked from the very first bite!
Print
Huli Huli Chicken Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Huli Huli Chicken is a classic Hawaiian dish featuring tender, juicy chicken marinated in a sweet and savory sauce, then grilled to perfection. This recipe captures the flavors of the islands in every bite, making it a favorite for BBQs and family dinners alike.
Ingredients
Main Ingredients:
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
Marinade:
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
Garnish:
- Chopped green onions and sesame seeds (optional)
Instructions
- Prepare Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, ginger, garlic, and Worcestershire sauce.
- Marinate Chicken: Reserve 1/2 cup of the marinade for basting. Marinate the chicken in the remaining marinade for at least 4 hours or overnight.
- Grill Chicken: Preheat grill to medium heat. Grill the chicken for 30–35 minutes, turning and basting with reserved marinade every 5–7 minutes until cooked through.
- Garnish and Serve: Garnish with green onions and sesame seeds if desired before serving.
Notes
- You can also bake the chicken in the oven at 400°F (200°C) for 40–45 minutes, basting halfway through.
- Serve with steamed rice and grilled pineapple slices for a complete Hawaiian meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 12g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg
