Huli Huli Chicken is a tantalizing dish that perfectly balances the sweet and savory flavors, making it an irresistible choice for any barbecue. Originating from Hawaii, this recipe has become a beloved grilled dish known for its rich, caramelized glaze and juicy, tender chicken. The term “Huli Huli” refers to the Hawaiian word for “turn,” which aptly describes the traditional method of cooking this chicken on a spit, turning it continuously over an open flame. Today, the recipe has evolved, but the essence of those flavors remains, offering a taste of the islands in every bite.

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Ingredients Needed for Huli Huli Chicken

To create this mouthwatering Huli Huli Chicken, you’ll need a few essential ingredients that come together to form a delectable marinade. The base of the marinade is brown sugar, which adds a deep sweetness that caramelizes beautifully on the grill. Soy sauce provides the salty umami that balances the sweetness, while ketchup contributes a tangy, tomatoey richness. Pineapple juice introduces a subtle acidity and tropical note that enhances the overall flavor profile, perfectly complemented by the sharpness of apple cider vinegar. Freshly minced garlic and ginger infuse the marinade with aromatic warmth, rounding out the complex flavor palette.

While these ingredients are essential for achieving the authentic taste, you can make substitutions if needed. For instance, if you don’t have pineapple juice, orange juice can be a good alternative. Similarly, if fresh ginger is unavailable, ground ginger can be used in smaller quantities. These adjustments will still deliver a delicious result without compromising the integrity of the dish.

Step-by-Step Instructions for Making Huli Huli Chicken

Creating Huli Huli Chicken is a straightforward process that begins with preparing the marinade. Start by mixing the brown sugar, soy sauce, ketchup, pineapple juice, apple cider vinegar, garlic, and ginger in a large bowl. The key here is to achieve a perfect balance between the sweetness of the sugar and the savory notes from the soy sauce and ketchup. Ensure that the sugar is fully dissolved, and the marinade has a smooth, cohesive texture.

Once the marinade is ready, the next step is to prepare the chicken. Although the recipe calls for boneless, skinless chicken thighs, you might want to trim any excess fat to avoid flare-ups on the grill. However, leaving some fat on the chicken is recommended, as it adds flavor and moisture during cooking. Place the chicken thighs in a large Ziploc bag and pour the marinade over them, ensuring each piece is well-coated. Seal the bag and refrigerate for at least 6-8 hours, allowing the chicken to soak up all the flavors. For best results, you can marinate the chicken overnight.

When it’s time to grill, preheat your grill to medium-high heat. Once heated, reduce the temperature slightly and oil the grill grates to prevent sticking. Lay the marinated chicken thighs on the grill and close the lid to maintain an even temperature. Grill each side for about 5 minutes, or until an instant-read thermometer shows an internal temperature of 165℉. This ensures that the chicken is fully cooked while remaining juicy.

As a final touch, lower the grill’s heat and baste the chicken with the reserved marinade. This step caramelizes the glaze, adding a rich, glossy finish to the chicken. After grilling, remove the chicken and let it rest under a loose cover of foil for about 5 minutes, allowing the juices to redistribute for maximum tenderness.

Recipe Tips & Frequently Asked Questions

Tips for choosing the best chicken thighs:
Opt for chicken thighs that are uniform in size for even cooking. Fresh, high-quality chicken will yield the best results.

Advice on how to prevent the chicken from sticking to the grill:
Always oil the grill grates before placing the chicken. You can also oil the chicken lightly if you prefer.

Suggestions for adding extra flavor:
For a smokier flavor, consider using a charcoal grill or adding wood chips like hickory or mesquite during grilling.

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts are leaner and may dry out faster. Adjust grilling time accordingly to avoid overcooking.

How long can I marinate the chicken?
While 6-8 hours is ideal, you can marinate the chicken for up to 24 hours. If you’re in a rush, even a 2-hour marinade will impart good flavor.

What can I do if I don’t have a grill?
You can bake the chicken in the oven at 375℉ for 25-30 minutes, then broil for a few minutes to achieve a similar caramelized finish.

How can I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken.

What to Serve With Huli Huli Chicken

Huli Huli Chicken pairs wonderfully with a variety of side dishes that enhance its tropical and savory flavors. Grilled pineapple rings make an excellent accompaniment, bringing a sweet and tangy contrast to the dish. For a starchy side, coconut rice or steamed jasmine rice absorbs the rich sauce, while a fresh tropical salad with mango, avocado, and lime dressing adds brightness and crunch.

To round out the meal, consider serving tropical beverages such as a refreshing Mai Tai or a non-alcoholic pineapple cooler. These drinks complement the island-inspired flavors of the chicken, creating a cohesive and delightful dining experience.

Variations and Customizations

While the traditional Huli Huli Chicken recipe is already packed with flavor, there’s always room for customization. If you prefer a bit of heat, add some chili flakes or a dash of Sriracha to the marinade. For a more intense garlic flavor, double the amount of minced garlic. If you’re experimenting with different proteins, this marinade works exceptionally well with pork tenderloin or tofu, offering versatility for those with different dietary preferences.

You can also play with the sweetness level by adjusting the brown sugar or incorporating honey or maple syrup. The marinade is incredibly forgiving and can be tailored to suit various palates while still delivering the signature Huli Huli flavor.

Huli Huli Chicken is more than just a grilled dish; it’s a flavorful journey that brings the taste of Hawaii to your table. With its sweet, savory, and tangy notes, this recipe is sure to become a favorite for barbecues and family gatherings. Remember, the key to perfecting this dish lies in balancing the marinade and taking your time with the grilling process. Don’t be afraid to experiment with the recipe, adding your twist to make it uniquely yours. Enjoy the process, savor the flavors, and bring a bit of aloha into your home with every bite.

Ingredients

4-5 pounds boneless, skinless chicken thighs
1 cup brown sugar
¾ cup soy sauce
¾ cup ketchup
⅓ cup pineapple juice
3 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 tablespoon fresh minced ginger

Instructions

Marinade

In a mixing bowl, blend the brown sugar, soy sauce, ketchup, pineapple juice, apple cider vinegar, minced garlic, and ginger until thoroughly combined. If you wish, reserve about ⅓ cup of the marinade in an airtight container and refrigerate it for basting later. Keep the remaining marinade aside while you prepare the chicken.

For the chicken, you may trim off any excess fat using kitchen shears, but leaving some fat can enhance the flavor and will render down during grilling. Place the chicken thighs into a large Ziploc bag. Pour the prepared marinade over the chicken, seal the bag securely, and refrigerate for 6-8 hours, allowing the flavors to infuse deeply into the meat.

Grilling

When you’re ready to grill, preheat your grill to medium-high. Once heated, reduce the temperature slightly, lightly oil the grill grate, and arrange the chicken thighs on the grill. Close the lid and grill the chicken for about 5 minutes on each side, or until an instant-read thermometer registers 165℉ in the thickest part of the meat.

After reaching the desired internal temperature, lower the heat to low and brush each side of the chicken with the reserved marinade, cooking for an additional minute per side to caramelize the glaze.

Once done, remove the chicken from the grill, cover it loosely with foil, and let it rest for approximately 5 minutes before serving to allow the juices to redistribute throughout the meat.