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Huli Huli Chicken

Huli Huli Chicken
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Huli Huli Chicken is a quick and simple Hawaiian classic recipe featuring tender grilled chicken marinated in a savory-sweet sauce made with soy sauce, pineapple juice, brown sugar, and ginger. This dish offers a perfect balance of juicy, smoky, and tropical flavors that bring an island vacation experience right to your plate. Ideal for grilling or baking, it’s a versatile meal loved by both kids and adults alike.

Ingredients

Scale

Chicken

  • 4–6 chicken thighs or breasts (skin-on for best results)

Marinade

  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup pineapple juice
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 2 tablespoons ketchup or tomato sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon red pepper flakes or 1 teaspoon sriracha (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, freshly grated ginger, minced garlic, ketchup, rice vinegar, and red pepper flakes if using. This vibrant mixture forms the heart of your Huli Huli Chicken’s bold, balanced flavor profile.
  2. Marinate the Chicken: Place chicken thighs or breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor and tenderization.
  3. Preheat and Prepare the Grill or Oven: Fire up the grill to medium-high heat or preheat your oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking. For baking, line a sheet pan with foil for easy cleanup.
  4. Cook the Chicken: Grill the chicken for about 6-8 minutes per side, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F (75°C) and the chicken has a beautiful caramelized glaze. If baking, place the marinated chicken on the prepared sheet and bake for 25-30 minutes, flipping halfway through and basting as needed.
  5. Rest and Serve: Let the chicken rest for 5 minutes after cooking to lock in juices before slicing or serving. This simple step ensures maximum tenderness and juicy flavor.

Notes

  • Marinate the chicken for at least 30 minutes and up to 4 hours for best flavor and tenderness.
  • Use a meat thermometer to ensure chicken is cooked to 165°F (75°C) to avoid overcooking and drying out.
  • Skin-on chicken crisps up beautifully and adds extra flavor and moisture.
  • Baste the chicken frequently while cooking to keep it moist and create that sticky, caramelized glaze.
  • Set aside some marinade before adding the chicken to use for basting, avoid reusing raw marinade for safety.

Nutrition

Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken, sweet and smoky chicken, tropical chicken recipe

Find it online: https://marygourmet.com/huli-huli-chicken/