I was inspired to create this Huli Huli Chicken recipe after watching a cooking show that showcased its incredible flavors.
I was immediately captivated by the sweet, savory, and smoky profile of this Hawaiian-style grilled chicken.
The vibrant colors and the way the marinade caramelized on the grill made my mouth water. I knew I had to try it, and I’m so glad I did!
This recipe is truly a labor of love, with the chicken marinating for hours to allow the flavors to deeply penetrate. The result is a succulent and juicy chicken that practically falls off the bone. The marinade itself is a symphony of flavors, combining the sweetness of pineapple juice with the savory depth of soy sauce.
I love how easy it is to prepare this dish in advance. The long marination time actually makes it more convenient, as it allows me to get other things done while the flavors meld together. I often marinate the chicken overnight, which makes for a stress-free grilling experience the next day.
Huli Huli Chicken is perfect for any occasion. Whether you’re hosting a backyard barbecue or simply enjoying a weeknight meal, this recipe is sure to impress.
I encourage you to give this Huli Huli Chicken recipe a try. It’s a guaranteed heartthrob of the cuisines that will leave your family and friends wanting more.
Trust me, once you experience the magic of this Hawaiian-inspired dish, you’ll be making it again and again.
Ingredients
Chicken
The recipe calls for 4 pounds of boneless, skinless chicken thighs, but you can also use bone-in chicken thighs if you prefer.
Chicken thighs are known for their rich flavor and juicy texture, which makes them perfect for grilling.
Here’s a tip: If you’re using bone-in chicken thighs, pierce them with a fork a few times before marinating to help the marinade penetrate the meat.
Marinade
The flavorful marinade is what truly sets Huli Huli Chicken apart. It’s made with a combination of sweet, savory, and tangy ingredients. Here’s a breakdown of the marinade:
- Sweet: Light brown sugar and pineapple juice add a touch of sweetness to the marinade. Pineapples are an iconic Hawaiian fruit, and their sweetness perfectly complements the savory flavors in the dish. Did you know that pineapple is the only known bromeliad that produces edible fruit?
- Savory: Ketchup, soy sauce, and Worcestershire sauce add a savory depth to the marinade. Soy sauce is a staple ingredient in Hawaiian cuisine, and it adds a unique umami flavor to the chicken.
- Tangy: Apple cider vinegar adds a touch of tanginess to the marinade, which helps to balance out the sweetness and savory flavors.
Aromatics
Fresh ginger and garlic add a pungent aroma and depth of flavor to the marinade.
Fresh ginger is a common ingredient in Asian cuisine, and it adds a warm, slightly spicy flavor to the chicken.
Spices
Smoked paprika and black pepper add a touch of smokiness and heat to the marinade. Smoked paprika is a type of paprika that has been smoked over wood, which gives it a distinctive flavor.
Garnishes
Fresh pineapple slices and sliced green onions are optional garnishes that add a pop of color and freshness to the dish.
Recipe
We’re going to create a flavor explosion by marinating the chicken for at least 4-6 hours, or ideally overnight.
Trust me, this extra time is worth it. I’ve made the mistake of rushing this step before, and let me tell you, the chicken just doesn’t have the same depth of flavor.
Here’s what you’ll need for the marinade: brown sugar, ketchup, pineapple juice (because, hello, Hawaiian chicken!), soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and black pepper.
Throw all these ingredients together in a bowl and whisk it up into a beautiful, fragrant marinade. Then, toss your chicken in the marinade and let it sit and soak!
Preheat your grill to medium-high heat and get ready to get some grill marks on that chicken. Once the grill is hot, place the chicken pieces on the grill and cook for 6 minutes per side. Here’s a tip: To ensure perfectly cooked chicken, resist the urge to over-flipping.
Let it cook undisturbed for a few minutes to get a nice sear.
After the initial 6 minutes, start basting with the leftover marinade because this is what gives Huli Huli Chicken its signature sticky, sweet, and smoky flavor. Using a brush, generously baste the chicken with the marinade, then flip it and cook for another 3 minutes. Basting again here is key!
Repeat this process of flipping, basting, and cooking for another 1-2 minutes per side until the chicken is cooked through in the center.
You can check for doneness by cutting into the thickest part of the chicken and making sure the juices run clear.
Now slice up a fresh pineapple and throw those slices on the grill alongside the chicken. Grill the pineapple slices until they have nice grill marks and are slightly softened.
The grilled pineapple adds a touch of sweetness and tropical flair to the dish, and it’s absolutely delicious with the savory chicken.
What Is It Called Huli Huli Chicken?
I always found this name amusing and wondered what it means. After some research, I discovered the rich history of this Hawaiian classic, originally created by Ernest Morgado’s family in the 1950s. He was a businessman who created this recipe for a lunch event.
In Hawaiian, “Huli” translates to “turn”, signifying the constant turning and basting of the chicken on the grill with its delectable marinade.
This marinade quickly gained popularity, and Huli Huli Chicken became a staple at Hawaiian gatherings and events. Isn’t that interesting?
Inspired by this culinary journey, I set out to create my own version of this iconic dish, and the results have been nothing short of spectacular.
Tips For The Best Side-Dishes
Tip # 1 – White Rice
The simple starchiness of white rice complements the rich flavors of the chicken perfectly.
Tip # 2 – Macaroni Salad
A classic picnic side dish, macaroni salad adds a touch of sweetness and creaminess to the meal.
Tip # 3 – Coleslaw
A refreshing and crunchy side dish that cuts through the richness of the chicken.
Tip # 4 – Potato Salad
Another classic picnic side dish that pairs well with the savory flavors of the chicken.
FAQs
Can I use chicken breasts instead of thighs?
While chicken thighs are traditionally used for Huli Huli Chicken due to their richer flavor and juiciness, you can use boneless, skinless chicken breasts. However, keep in mind that they may dry out more easily on the grill, so you’ll need to adjust the cooking time and monitor them closely.
Can I marinate the chicken for longer than overnight?
Marinating for longer than 24 hours is generally not recommended. Prolonged marinating can actually make the chicken tough and overly salty. Stick to the recommended 4-6 hours or overnight for the best results.
Can I use different types of vinegar in the marinade?
While apple cider vinegar is traditionally used, you can experiment with other types of vinegar, such as rice vinegar or white wine vinegar.
Huli Huli Chicken Recipe
Ingredients
- 4 pounds boneless skinless chicken thighs (or bone-in chicken thighs, if preferred)
- 1/2 cup packed light brown sugar
- 1/2 cup ketchup
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons grated fresh ginger
- 2 tablespoons grated fresh garlic
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 fresh pineapple sliced (optional)
- Chopped green onions for garnish (optional)
Instructions
- Marinate the Chicken: In a large bowl, whisk together the brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and black pepper. Add the chicken pieces to the marinade and toss to coat. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Grill: Preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Grill the Chicken: If using skewers, thread the chicken pieces onto the skewers. Alternatively, you can place the chicken pieces directly on the grill grates. Grill the chicken for 6-7 minutes per side, or until cooked through and the juices run clear when the thickest part of the chicken is pierced with a knife.
- Baste the Chicken (Optional): While the chicken is grilling, you can baste it with the leftover marinade for extra flavor. Brush the chicken generously with the marinade a few times during cooking.
- Grill the Pineapple (Optional): If using pineapple, cut it into slices or wedges. Grill the pineapple slices alongside the chicken for a few minutes per side, or until slightly softened and lightly charred.
- Serve: Serve the Huli Huli Chicken hot with grilled pineapple slices (if using) and garnish with chopped green onions (if using). Enjoy!
Notes
- For even more flavorful chicken, marinate it for longer than 4 hours. Overnight is ideal for maximum flavor.
- If you don’t have a grill, you can bake the chicken in a preheated oven at 375°F (190°C) for 25-30 minutes, or until cooked through, basting occasionally with the marinade.
- You can use bone-in chicken thighs instead of boneless, skinless chicken thighs. Just be sure to increase the cooking time by a few minutes.
- Experiment with different types of vinegar in the marinade, such as rice vinegar or white wine vinegar.
- The leftover marinade can be stored in an airtight container in the refrigerator for up to a week. You can use it to marinate other meats or vegetables.
