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Whisk yourself away to Hawaii with Huli Huli Chicken This recipe transforms humble chicken thighs into an island feast with a marinade brimming with pineapple juice soy sauce and brown sugar The grill works its smoky magic so every bite turns out juicy tangy and packed with tropical inspiration
I first made this on a rainy summer evening and watched my family devour every last morsel Now Huli Huli Chicken is our go to for easy weekends and casual gatherings around the grill
Ingredients
- Boneless skinless chicken thighs: Choose chicken thighs for their high fat content which keeps the meat extra juicy on the grill
- Pineapple juice: Natural tenderizer and brings signature sweetness Look for 100 percent juice with no added sugar
- Soy sauce: Salty backbone Opt for a not too dark soy for best results
- Brown sugar: Packed for easy dissolving and a deep caramel flavor Make sure it is soft and fresh
- Ketchup: Adds tang and thickens the marinade Go for classic or low sugar
- Rice vinegar: Brightens the dish and balances rich flavors Use unseasoned for cleanest taste
- Garlic: Freshly minced for aromatic punch Aim for fat firm cloves
- Fresh ginger: Grated to give the marinade zip Try to use plump juicy ginger root
- Sesame oil: Fragrant and rich Use toasted sesame oil for extra depth
- Black pepper: Adds a peppery bite Use freshly ground for best impact
- Green onion: Brings color and fresh bite as a garnish Crisp and vivid is best
- Grilled pineapple slices: Optional but highly recommended for a true island touch Pick ripe pineapple for best caramelization
Step by Step Instructions
- Make the Marinade:
- Combine pineapple juice soy sauce brown sugar ketchup rice vinegar minced garlic grated ginger sesame oil and black pepper in a bowl Whisk until sugar is dissolved and liquid looks glossy This mixture forms the flavor base
- Marinate the Chicken:
- Lay chicken thighs in a shallow dish or large bag Pour half the marinade over the chicken turning to coat well Reserve the other half in a separate bowl Chill chicken for at least one hour but overnight makes the flavor truly deep
- Prep the Grill:
- Heat your grill to medium high until it reaches 400 to 450 degrees Lightly oil the grates to prevent sticking This creates a hot even cooking area that locks in flavor
- Grill and Baste:
- Lift chicken from marinade and let excess drip off Place chicken on grill Turning every 6 to 8 minutes paint with reserved marinade This bastes the chicken building layers of caramelized glaze Continue cooking until the internal temperature hits 165 degrees and edges are sticky
- Rest and Serve:
- Transfer cooked chicken to a plate and let rest for five minutes Slicing too soon lets juices escape so give it time Top with chopped green onions and pile on grilled pineapple slices For the best results serve while still warm and juicy
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Every bite of this chicken brings me back to a breezy night by the patio grill To me fresh pineapple is what makes the whole experience feel like a vacation in a bite My kids always end up sneaking grilled pineapple rings straight off the tray before I even get to plate them
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days If you want to freeze place cooked or marinated uncooked chicken in freezer safe bags and use within three months Always thaw in the fridge overnight for best texture Reheat gently so the chicken stays juicy
Ingredient Substitutions
You can swap boneless skinless chicken breasts if you prefer lighter meat but watch closely as they cook faster No rice vinegar Simply use apple cider vinegar or white wine vinegar instead If you are out of fresh ginger use a half teaspoon ground ginger instead Use tamari or coconut aminos if you need a gluten free soy sauce alternative
Serving Suggestions
Serve with steamed white or brown rice a fresh cucumber salad or roasted sweet potatoes The grilled pineapple on top brings everything together A scattering of cilantro or extra green onions adds extra freshness For a more festive touch try Hawaiian macaroni salad on the side
The Story of Huli Huli
Huli Huli Chicken got its name from the word huli which means turn in Hawaiian Street vendors would turn whole chickens over open fires and brush on sweet marinade while crowds waited in the smoky sunshine This recipe captures the spirit of those gatherings but makes it easy for home grills
Frequently Asked Questions
- → What type of chicken should I use for Huli Huli?
Boneless, skinless chicken thighs work best for juicy, flavorful results due to their higher fat content.
- → How long should I marinate the chicken?
For deep flavor and tenderness, marinate at least one hour but overnight is recommended if possible.
- → Can I cook Huli Huli chicken without a grill?
Yes, you can bake the chicken at 400°F for 20-25 minutes or pan-sear it on the stovetop.
- → What side dishes pair well with Huli Huli chicken?
Serve with steamed rice, grilled pineapple, fresh slaw, or roasted vegetables for a complete meal.
- → How do I keep the chicken juicy on the grill?
Use thighs, avoid overcooking, and let the chicken rest for five minutes before slicing to retain moisture.
- → Can I make this dish spicy?
Add sriracha or red pepper flakes to the marinade for extra heat and a spicy twist.