Hawaiian Huli Huli Chicken Recipe
Hawaiian Huli Huli Chicken is a deliciously sweet and savory grilled chicken dish marinated in a tangy pineapple-based sauce. This recipe features tender boneless chicken thighs marinated in a blend of pineapple juice, soy sauce, brown sugar, and aromatic spices, then grilled to perfection with a caramelized glaze. Perfect for summer cookouts or any time you crave tropical flavors.
- Prep Time: 15 minutes (plus 4-6 hours marinating time)
- Cook Time: 16 minutes grilling + 10 minutes resting
- Total Time: 4 hours 45 minutes to 6 hours 45 minutes (including marinating)
- Yield: Serves 6 to 8 people 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
Chicken and Marinade
- 4 pounds boneless chicken thighs (or bone-in)
- ½ cup light brown sugar (packed)
- ½ cup ketchup
- 1 cup canned pineapple juice (do not use fresh pineapple juice)
- ½ cup light soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- ½ teaspoon minced fresh ginger
- 4 cloves minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
For Grilling and Serving
- Fresh pineapple slices (to serve as a side)
- Vegetable oil (for the grill)
- Sliced green onions (for garnish)
Instructions
- Prepare the Marinade: In a large resealable bag, thoroughly mix together brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, minced fresh ginger, minced garlic, smoked paprika, and ground black pepper until the mixture is smooth and evenly combined.
- Reserve Marinade for Basting: Set aside ½ cup of this marinade and refrigerate it. This reserved marinade will be used to baste the chicken while grilling to keep the flavors intense and moist.
- Marinate the Chicken: Add the chicken thighs into the remaining marinade in the resealable bag, ensuring each piece is fully coated. Seal the bag tightly and refrigerate for at least 4 to 6 hours, or preferably overnight to let the chicken absorb all the tropical flavors.
- Preheat and Oil the Grill: Remove the chicken from the refrigerator and allow it to come to room temperature for 20 to 30 minutes. Meanwhile, preheat the grill and brush the grates with vegetable oil to prevent sticking.
- Grill the Chicken: Place the marinated chicken on the hot grill. Cook for 6 minutes on one side, flip and cook for 3 minutes on the other. Begin basting the chicken with the reserved marinade and then flip again, grilling for 1 to 2 minutes per side, flipping and basting repeatedly until the chicken is fully cooked through, about 15 to 16 minutes total. Remove the chicken and let it rest for 10 minutes.
- Grill the Pineapple: While the chicken rests, grill pineapple slices on both sides until grill marks appear and the pineapple is caramelized and tender, enhancing its natural sweetness.
- Serve: Plate the grilled chicken alongside the grilled pineapple. Garnish generously with sliced green onions to add a fresh, bright flavor. Enjoy this authentic Hawaiian-inspired meal.
Notes
- For best flavor, marinate the chicken overnight.
- Do not use fresh pineapple juice as it may contain enzymes that can affect the texture of the chicken during marinating.
- Only use the reserved marinade for basting to avoid cross-contamination.
- Bone-in chicken thighs can be used but may require a few additional minutes on the grill.
- Letting the chicken rest after grilling helps keep it juicy and allows the juices to redistribute.
Keywords: Huli Huli Chicken, Hawaiian chicken recipe, grilled chicken, pineapple marinade, tropical chicken, BBQ chicken, summer grilling
Find it online: https://thefoodrecipe.com/hawaiian-huli-huli-chicken-recipe/
