If you’re craving a dish that is bursting with bold tropical flavors and tender, juicy chicken, look no further than this Huli Huli Grilled Chicken Recipe. Originating from Hawaii, this recipe combines a perfect balance of sweet pineapple juice, savory soy sauce, and a touch of tang from rice vinegar, delivering an irresistible marinade that seeps deep into every bite. Whether you’re planning a summer BBQ or simply want to impress your family with something special, this Huli Huli Grilled Chicken Recipe will quickly become your new favorite go-to for grilled goodness.
Ingredients You’ll Need
Every ingredient in this Huli Huli Grilled Chicken Recipe works harmoniously to create layers of flavor, each one essential yet simple, ensuring your chicken turns out perfectly flavorful and juicy. Here’s what you need to gather before firing up your grill:
- 1 whole chicken (about 3–4 lbs), cut into quarters or 3 lbs bone-in, skin-on chicken thighs or drumsticks: The foundation for tender grilled meat that soaks up all the marinade goodness.
- 1 cup pineapple juice: Adds natural sweetness and helps tenderize the chicken with its fruity acidity.
- ½ cup soy sauce: Brings depth and savoriness, balancing the sweetness beautifully.
- ½ cup brown sugar: Provides rich caramel notes that enhance the grill’s smoky char.
- ⅓ cup ketchup: Offers a tangy, tomato-based undertone that thickens the marinade.
- ¼ cup rice vinegar: Adds brightness and cut-through that prevents the marinade from being overly sweet.
- 2 tablespoons fresh ginger, grated: Infuses a fresh, zesty warmth that livens up the flavor.
- 4 cloves garlic, minced: Adds a fragrant, savory punch that deepens the overall taste.
- 2 tablespoons sesame oil: Brings nutty richness, rounding out the marinade perfectly.
- ½ teaspoon black pepper: Adds a subtle heat that balances sweetness without overpowering.
- Sliced green onions and sesame seeds for garnish (optional): These finishing touches add a lovely crunch and vibrant color.
How to Make Huli Huli Grilled Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper in a medium bowl. This vibrant marinade is the magic behind the rich, tangy-sweet flavor profile that defines the Huli Huli Grilled Chicken Recipe.
Step 2: Marinate the Chicken
Reserve ½ cup of the marinade to use later for basting. Pour the rest into a large zip-top bag or container and add your chicken pieces. Seal tightly and refrigerate for at least 4 hours, though overnight is best. This step allows the chicken to soak up all those luscious tropical and savory flavors, making every bite tender and juicy.
Step 3: Preheat Your Grill
Get your grill up to medium heat. This temperature lets the chicken cook evenly without burning the sugars in the marinade, helping you achieve a beautifully caramelized exterior.
Step 4: Grill the Chicken
Remove the chicken from the marinade and discard the used marinade. Place the chicken skin-side down on the grill and cook for about 30 to 40 minutes, turning occasionally. During the last 15 minutes, baste generously with the reserved marinade for that signature glossy, sticky glaze. Make sure the internal temperature hits 165°F for perfectly cooked, safe-to-eat chicken.
Step 5: Rest the Chicken
Once grilled to perfection, let the chicken rest for 5 minutes before serving. This helps redistribute the juices inside, keeping your chicken moist and flavorful.
How to Serve Huli Huli Grilled Chicken Recipe
Garnishes
For an authentic touch and an extra pop of texture, sprinkle sliced green onions and toasted sesame seeds over your grilled chicken just before serving. These garnishes not only enhance the visual appeal but also add a subtle crunch and fresh bite that complements the rich glaze.
Side Dishes
This Huli Huli Grilled Chicken Recipe pairs beautifully with classic Hawaiian sides like sticky rice or coconut rice, which soak up the savory juices perfectly. You can also serve it alongside grilled pineapple, a fresh tropical salad, or even roasted vegetables for a well-rounded, colorful plate.
Creative Ways to Present
For a fun twist, try serving your grilled chicken in lettuce wraps with a drizzle of extra marinade or pineapple salsa on top. Alternatively, slice the chicken and plate it over a bed of quinoa or mixed greens for a light yet flavorful meal. These presentation ideas keep the vibe fresh and inviting, perfect for entertaining or casual family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Huli Huli Grilled Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the chicken completely before refrigerating to maintain its juicy texture and vibrant flavor.
Freezing
If you want to save some for later, this chicken freezes beautifully. Wrap the pieces tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. Frozen grilled chicken is best consumed within 2 months for optimal taste.
Reheating
To reheat, gently warm the chicken in an oven set to 325°F until heated through, which helps maintain moisture without drying out the meat. Avoid microwaving if possible, as it can make the chicken tough. You can also reheat on a grill or stovetop pan with a light brush of marinade or oil to refresh the glaze.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs work well and cook faster—just watch the cooking time closely to avoid drying out the meat. The flavors are just as delicious with this adjustment.
Is this marinade good for other meats?
Yes, this flavorful marinade pairs wonderfully with pork and even tofu, making it versatile for different tastes and dietary preferences.
Do I need a charcoal grill for authentic flavor?
While a charcoal grill adds a smoky depth, you can use a gas grill or even a grill pan indoors. Just consider adding a hint of smoked paprika or liquid smoke to the marinade for extra smokiness.
How long should I marinate the chicken?
At minimum, 4 hours to allow the flavors to infuse. For best results and deeper flavor, marinate overnight in the refrigerator.
What can I substitute for pineapple juice if I don’t have any?
You can use fresh orange juice mixed with a little pineapple or mango preserves as a substitute. The key is balancing sweetness and acidity to tenderize the chicken and complement the soy sauce.
Final Thoughts
This Huli Huli Grilled Chicken Recipe is a true celebration of Hawaiian flavors that’s both approachable and stunningly delicious. Once you try it, you’ll understand why it’s a beloved classic perfect for any occasion. So grab your grill, mix up that vibrant marinade, and treat yourself and your loved ones to a meal bursting with tropical flair and mouthwatering goodness!
Print
Huli Huli Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Description
Huli Huli Grilled Chicken is a classic Hawaiian dish featuring tender, juicy chicken marinated in a flavorful blend of pineapple juice, soy sauce, brown sugar, and spices. Grilled to perfection, this dish offers a perfect balance of sweet, savory, and tangy flavors, making it ideal for summer barbecues and gatherings.
Ingredients
Chicken
- 1 whole chicken (about 3–4 lbs), cut into quarters or 3 lbs bone-in, skin-on chicken thighs or drumsticks
Marinade
- 1 cup pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup rice vinegar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- ½ teaspoon black pepper
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until well combined.
- Marinate the Chicken: Reserve ½ cup of the marinade for basting. Pour the remaining marinade into a large zip-top bag or container with the chicken pieces. Seal and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to deeply penetrate the meat.
- Preheat the Grill: When ready to cook, preheat your grill to medium heat to ensure even cooking and prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, discarding the used marinade. Place chicken skin-side down on the grill. Cook for 30–40 minutes, turning occasionally to cook evenly on all sides. During the last 15 minutes, baste the chicken periodically with the reserved marinade to enhance flavor and moisture.
- Check for Doneness: Grill until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Rest and Garnish: Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute. Garnish with sliced green onions and sesame seeds if desired before serving.
Notes
- For a smokier flavor, cook the chicken over indirect heat with the grill covered.
- Boneless chicken thighs can be used but reduce the cooking time accordingly.
- This marinade is versatile and works well with pork or tofu as alternatives.
