Huli Huli Chicken Recipe

If you’re ready to bring big island flavor to your own backyard, Huli Huli Chicken is your golden ticket. This tropical Hawaiian classic features juicy marinated chicken, caramelized on the grill, and basted with a sweet, tangy, utterly addictive sauce. Every bite is smoky, sticky, and bursting with aloha spirit!

this …

Ingredients You’ll Need

The brilliance of Huli Huli Chicken is how each simple ingredient brings a burst of flavor or ensures perfect, lip-smacking results. Let’s break down the mouthwatering cast:

• Chicken thighs (or breasts): Boneless thighs give the juiciest, most flavorful results, but breasts are a lean option that still work beautifully.
• Pineapple juice (canned or bottled, unsweetened): Skip the fresh pineapple! Canned juice gently tenderizes the meat and gives that signature sweet tang.
• Fresh grated ginger and garlic: These add zesty punch, balancing out the sweetness and smokiness in each bite.
• Soy sauce: This brings depth, salty backbone, and that irresistible umami that ties it all together.
• Tomato ketchup: Don’t skip it! It adds body and a gentle tang, smoothing out the sauce to glossy perfection.
• Sherry or Chinese cooking wine: The game-changing secret for rounding out the marinade with warm, mellow flavor.
• Brown sugar: Helps the chicken caramelize on the grill and accentuates the sweet tropical notes.
• Sriracha: Just enough for a hint of heat — adjust to your spice preference!
• Rice vinegar (or cider vinegar): Lifts all the other flavors and adds a bit of zing so nothing feels heavy.
• Sesame oil (toasted): A tiny bit for nutty aroma and depth.
• Vegetable oil: For brushing the grill and making sure nothing sticks.
• Optional garnishes: Sliced green onion and charred pineapple slices bring color and an extra island vibe.

Variations

One of the best things about Huli Huli Chicken is how easy it is to tweak for your pantry or palate! Feel free to swap ingredients around, adjust the heat, or give it a new twist to make it your own.

• Chicken swap: Use bone-in chicken pieces or even chicken wings for more variety—just adjust cooking times as needed.
• Extra spicy: Add more Sriracha or a touch of chili flakes to turn up the heat.
• Alcohol-free: Skip the sherry or Shaoxing wine and use extra pineapple juice or low sodium chicken stock instead.
• Low-sugar: For a lighter version, reduce brown sugar or swap for a sugar-free sweetener.
• Vegetarian twist: Try this marinade on portobello mushrooms, tofu, or cauliflower steaks for a plant-based feast!

How to Make Huli Huli Chicken

Step 1: Mix the Marinade

In a large bowl, whisk together all marinade ingredients: pineapple juice, ginger, garlic, ketchup, soy sauce, sherry or Chinese cooking wine, brown sugar, Sriracha, rice vinegar, and sesame oil. Before you add the chicken, remember to set aside about 3/4 cup of this liquid gold for basting later—it makes all the difference!

Step 2: Marinate the Chicken

Add your chicken pieces to the bowl (or better yet, use a glass or ceramic baking dish for easy coverage). Make sure every surface is well coated. Cover and marinate in the fridge for at least 24 hours (up to 48 if you want even deeper flavor). Give it a gentle turn halfway through if you can—patience pays off with incredibly juicy chicken!

Step 3: Prep the Grill or Skillet

Brush your BBQ grills with oil to prevent sticking, then preheat to medium-high. No grill? Use a large skillet or grill pan on the stovetop with a splash of vegetable oil over medium-high heat—it’s a perfect backup!

Step 4: Grill, Baste, and Flip

Remove the chicken from the marinade, letting the excess drip off. Place the chicken on the hot grill or skillet, cooking the first side for 2–3 minutes until lovely and golden. Flip, cook another 2 minutes, then start basting generously with the reserved marinade. Continue flipping and basting every minute or so for about 10 minutes, until the chicken is sticky, caramelized, and reads 75°C/167°F for thighs (or 65°C/150°F for breasts) in the thickest part.

Step 5: Rest and Garnish

Transfer the cooked Huli Huli Chicken to a plate and tent it loosely with foil. Let it rest for 3 minutes—this is where the juices settle in and the magic happens! Serve with scatterings of fresh green onion and plenty of charred pineapple slices for a true Hawaiian finish.

How to Serve Huli Huli Chicken

Garnishes

For that irresistible island aesthetic, sprinkle your Huli Huli Chicken with plenty of fresh green onions and nestle some char-grilled pineapple slices alongside. The vibrant green and golden pineapple not only look gorgeous, but also add a burst of sweet and zesty flavor in every bite!

Side Dishes

Classic sides like steamed jasmine rice, macaroni salad (Hawaiian-style, of course!), or even sticky coconut rice are all perfect partners. Don’t forget a vibrant salad or sautéed greens to round out your tropical feast—pairs perfectly with the bold flavors of Huli Huli Chicken!

Creative Ways to Present

Try serving the chicken sliced atop a big platter of greens for a colorful salad, pile it in a bun for an epic sandwich, or even thread into skewers for a fun party twist. A little extra basting sauce on the side for dipping never hurts either!

Make Ahead and Storage

Storing Leftovers

Leftover Huli Huli Chicken is a dream for meal prep. Store cooled chicken in an airtight container in the refrigerator for up to 4 days. It stays super flavorful and moist, ready for quick lunches or easy dinners.

Freezing

Huli Huli Chicken freezes beautifully! Wrap the cooled pieces tightly or place them in freezer bags, removing as much air as possible. They’ll keep their bold flavor and juicy texture for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, gently reheat in a covered skillet over medium-low heat, adding a splash of water or extra marinade to keep things moist. You can also microwave in short bursts, but watch closely so the chicken doesn’t dry out.

FAQs

Final Thoughts

Huli Huli Chicken is the kind of recipe that instantly puts everyone in a sunny, vacation state of mind. Whether you share it at a backyard barbecue or weeknight table, it’s guaranteed to wow and bring a taste of the islands to every bite. I hope you give it a try—once you do, it might just become your new favorite tradition!

Print