Hawaiian Huli Huli Chicken Recipe

If you’re craving something truly unforgettable for your next barbecue or family dinner, look no further than Hawaiian Huli Huli Chicken. This mouthwatering dish is a celebration of sweet, tangy, and smoky flavors inspired by the Aloha State—think juicy, perfectly glazed chicken infused with pineapple, soy, ginger, and a glossy shell that’s simply irresistible. With its roots in Hawaiian cookouts and a flavor profile that ticks every box, Hawaiian Huli Huli Chicken is exactly the kind of meal that brings everyone to the table and keeps them coming back for seconds.

Ingredients You’ll Need

The secret to delicious Hawaiian Huli Huli Chicken lies in a handful of simple, pantry-friendly ingredients that work together to deliver big flavor. Each one is essential—from the tropical tang of pineapple juice to the rich savoriness of soy and ginger, they all play a starring role. Here’s what you’ll need and why each ingredient matters:

• Sesame Oil: Adds a deep, nutty undertone and a touch of authentic savoriness to the marinade.
• Fresh Ginger (grated): Brings brightness and warmth that wakes up all the flavors.
• Garlic (finely chopped): Essential for depth, giving the chicken its signature aroma.
• Soy Sauce: The salty backbone of the marinade, contributing umami and balance.
• Ketchup: Offers sweetness, tang, and that classic sticky glaze you expect from Huli Huli.
• Brown Sugar: Caramelizes on the grill for gorgeous color and a shiny, flavorful crust.
• Pineapple Juice: This gives the dish its signature tropical, tangy kick and helps tenderize the chicken.
• Rice Vinegar (or Apple Cider Vinegar): Just a touch sharpens and brightens the whole marinade.
• Chicken Thighs (bone-in or boneless, skin-on preferred): Juicy, flavorful, and stays moist on the grill.
• Green Onions (thinly sliced): Add a burst of color and freshness right at the end.
• Toasted Sesame Seeds: For a final flourish of crunch and subtle earthiness.

How to Make Hawaiian Huli Huli Chicken

Step 1: Make the Marinade and Glaze

Start by whisking together the sesame oil, grated ginger, chopped garlic, soy sauce, ketchup, brown sugar, pineapple juice, and your choice of vinegar in a mixing bowl. You’ll immediately notice the incredible aroma as the ginger and garlic combine with the sweet and salty notes from the rest of the ingredients. This unified mixture will serve as both your marinade and a basting glaze, so don’t forget to reserve half for later!

Step 2: Marinate the Chicken

Place the chicken thighs in a large zip bag or bowl and pour half of the marinade over them, making sure every piece is completely coated. The key to the juiciest Hawaiian Huli Huli Chicken is time—let the chicken marinate in the fridge for at least 2 hours, though overnight yields the deepest flavor. The marinade infuses the meat with sweetness, tang, and incredible tenderness.

Step 3: Grill the Chicken

Preheat your grill or grill pan to medium-high. Remove the chicken from the marinade and shake off any excess to avoid flare-ups. Grill the chicken for 5 to 7 minutes per side, brushing often with the reserved glaze. You’re looking for beautiful charred marks and sticky caramelization, with the chicken cooked through to 165°F (74°C) at the thickest point. This step is where that classic Huli Huli magic happens!

Step 4: Glaze and Serve

While the chicken grills, gently heat the remaining marinade in a saucepan until it thickens and becomes glossy. Once the chicken is done, brush it lavishly with the warm glaze to lock in those shiny layers of flavor. The final brush gives the chicken its irresistibly sticky and vibrant appearance.

Step 5: Garnish

Just before serving, sprinkle the Hawaiian Huli Huli Chicken with plenty of thinly sliced green onions and toasted sesame seeds. These add fresh crunch and a burst of color that make the dish as beautiful as it is tasty.

How to Serve Hawaiian Huli Huli Chicken

Garnishes

A bright finish is everything! Top your Hawaiian Huli Huli Chicken generously with extra green onions and sesame seeds. If you’re feeling a little extra, a few fresh pineapple wedges or a scattering of chopped cilantro brings even more color and flair to the plate.

Side Dishes

This chicken loves company—think fluffy jasmine or coconut rice to soak up the glaze, or a crisp cabbage slaw with a tangy dressing for contrast. Grilled pineapple rings and buttery corn on the cob turn your Hawaiian Huli Huli Chicken feast into a true island cookout.

Creative Ways to Present

For party style, serve the chicken sliced on a platter with toothpicks for easy grazing. You can even make Hawaiian Huli Huli Chicken sliders: tuck juicy pieces into Hawaiian rolls with slaw on top. Or skewer the chicken before grilling for a delicious kabob twist—your guests will absolutely love it!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the cooled Hawaiian Huli Huli Chicken in an airtight container in the refrigerator. It will stay tender and flavorful for up to 3 days, and you’ll love how the flavors deepen overnight.

Freezing

Hawaiian Huli Huli Chicken freezes beautifully! Wrap cooked chicken tightly in foil or place it in a zip-top freezer bag, squeezing out as much air as possible. Frozen, it will keep for up to 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the chicken gently in a 325°F (165°C) oven until piping hot, or pop it in the microwave with a splash of water to keep it from drying out. If you have extra marinade or glaze, brush it on while warming for that fresh, just-grilled juiciness.

FAQs

Can I make Hawaiian Huli Huli Chicken without a grill?

Absolutely! If you don’t have a grill, you can cook the chicken on a grill pan or even roast it in the oven at 425°F (218°C) for about 25–30 minutes, basting a couple times with the glaze for that irresistible finish.

Is it okay to marinate the chicken for just an hour?

While longer marinating time means deeper flavor, even one hour will give you delicious results. If you’re short on time, give it at least 30 minutes, but try for a few hours if you can swing it!

Can I use chicken breasts instead of thighs for Hawaiian Huli Huli Chicken?

Yes, chicken breasts will work, but keep an eye on them as they cook a little faster and can dry out more easily on the grill. Lower the cooking time and baste often with the glaze to keep the meat juicy.

What if I don’t have pineapple juice on hand?

In a pinch, orange juice is a great substitute! It delivers similar tang and sweetness, though the classic Huli Huli taste really shines with pineapple juice.

Is this dish very sweet?

Hawaiian Huli Huli Chicken is gently sweet thanks to pineapple juice and brown sugar, but it’s perfectly balanced by tangy vinegar, savory soy sauce, and the smoky char from grilling. If you prefer, feel free to reduce the brown sugar a bit to suit your taste.

Final Thoughts

There’s nothing quite like gathering folks around the table with a batch of Hawaiian Huli Huli Chicken, and this recipe truly delivers those island vibes no matter where you are. Give it a try—you’ll fall in love with the sweet, tangy glaze and crave-worthy char every single time!

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