Huli Huli Chicken is a tasty dish that brings a bit of Hawaiian sunshine right to your table! With tender chicken marinated in a sweet and tangy sauce, it’s hard not to smile while eating it.
It’s super fun to grill, and you’ll love the delicious smell filling your kitchen! I usually serve it with rice and veggies, which makes for a perfect meal—simple, colorful, and oh-so-yummy!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for their rich flavor and tenderness, but you can easily swap in breasts if you prefer a leaner option. Just keep an eye on cooking time, as breasts can dry out faster.
Pineapple Juice: Fresh pineapple juice adds brightness, but canned works fine. If you’re out of pineapple juice, try using orange juice for a different but tasty twist.
Soy Sauce: This is crucial for flavor! If you’re looking for a gluten-free option, tamari sauce is a great substitute. You can also use low-sodium soy sauce if you want to reduce salt.
Brown Sugar: This provides sweetness and helps with caramelization. If you’re out of brown sugar, you can substitute white sugar mixed with a bit of molasses (1 cup of white sugar with 1 tablespoon of molasses mimics brown sugar). You can also try honey for a natural alternative.
Sesame Oil: It adds a lovely nutty flavor. If you don’t have it, a neutral oil like canola or vegetable oil will work, but you’ll miss that distinct taste. I recommend keeping sesame oil on hand for other recipes!
How Do You Get the Best Flavor from the Marinade?
Marinating is key to infusing flavor into the chicken. Follow these steps for success:
- Combine all marinade ingredients thoroughly in a bowl; whisking helps blend flavors.
- Let the chicken marinate for at least 1 hour, but overnight is best for maximum flavor. The longer it sits, the tastier it gets!
- When grilling, remove chicken from the marinade and discard that liquid to ensure food safety. Use the reserved marinade to baste the chicken while it cooks.
- Allow the chicken to rest after grilling for a couple of minutes before slicing. This helps keep it juicy.
How to Make Huli Huli Chicken?
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 pounds chicken thighs or breasts, boneless and skinless
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For Serving:
- 1 green onion, chopped (for garnish)
- Cooked white rice
- Grilled pineapple slices (optional)
How Much Time Will You Need?
This Huli Huli Chicken recipe will take about 15 minutes of prep time, plus at least 1 hour for marinating (overnight is best!). Grilling the chicken should take around 12-14 minutes. So, overall, you should plan for about 1 hour and 30 minutes, leaving enough time to marinate for full flavor.
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by taking a mixing bowl and combining the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Use a whisk to mix everything together until it’s all combined nicely. This will be the delicious marinade for your chicken!
2. Marinate the Chicken:
Take the chicken and place it into a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken to coat it well. Remember to save the other half of the marinade for later use to baste your chicken while it cooks. Seal the bag or cover the dish and put it in the refrigerator. Let it marinate for at least 1 hour, but if you have time, letting it sit overnight will make it even tastier.
3. Preheat the Grill:
While the chicken is marinating, it’s a good time to preheat your grill. Get your grill going to medium-high heat so it’s nice and hot when you’re ready to cook the chicken!
4. Grill the Chicken:
Once the chicken is done marinating, take it out of the refrigerator. Discard the marinade that the chicken was in (it’s best not to reuse that). Now, place the chicken on the grill. Grill it for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C). Remember to use the reserved marinade to baste the chicken during grilling for extra flavor!
5. Serve:
Once the chicken is fully cooked, take it off the grill and let it rest for a few minutes. This makes it juicier! Slice the chicken and serve it over cooked white rice. Drizzle any leftover basting sauce on top. Garnish with chopped green onions, and if you have them, add some grilled pineapple slices on the side for a tropical touch. Enjoy your delicious Huli Huli Chicken!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts will work just fine in this recipe. Just be sure to monitor the cooking time, as breasts may cook faster than thighs. They should still reach an internal temperature of 165°F (75°C) to ensure they’re safely cooked.
Can I Make This Recipe in the Oven?
Yes, you can! Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet and bake for about 25-30 minutes, basting with reserved marinade halfway through. Ensure the internal temperature reaches 165°F (75°C).
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stovetop. If the chicken seems dry, you can add a splash of pineapple juice or water to moisten it up!
Can I Use Fresh Pineapple Instead of Juice?
Definitely! Fresh pineapple will add a wonderful flavor. Simply blend or puree fresh pineapple to create juice, or chop it up and include it in the marinade for a chunkier texture. Just keep in mind that the sweetness might vary slightly based on the ripeness of the pineapple.
