There is nothing quite like the irresistible tropical flavors and smoky charm of a classic Huli Huli Chicken Recipe. This Hawaiian-inspired grilled chicken combines sweet pineapple juice, savory soy sauce, and a hint of smoky paprika to create a symphony of bold tastes that dance on your palate. Whether you’re cooking for a casual weekend BBQ or a special family dinner, this recipe delivers juicy, tender chicken with a perfect caramelized glaze that will have everyone asking for seconds. Trust me, once you try this, it might just become your go-to for summer grilling or anytime you want a little sunshine on your plate.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing something unique to the dish—whether it’s sweetness, acidity, depth of flavor, or that beautiful glaze that makes Huli Huli Chicken Recipe so unforgettable.
- Whole chicken or boneless skinless thighs: The star of the dish, providing juicy, tender meat perfect for absorbing the marinade.
- Ketchup: Adds a tangy sweetness and helps build the sticky, caramelized coating.
- Soy sauce: Brings umami richness and saltiness that balances the flavors beautifully.
- Brown sugar: Sweetens and helps create that luscious, glaze-like texture when grilled.
- Pineapple juice: Offers natural acidity and tropical sweetness that’s essential for true Huli Huli flavor.
- Rice vinegar: Cuts through the richness with a mild tang and brightens the marinade.
- Fresh ginger: Gives a punch of warmth and subtle spice that complements the sweetness.
- Garlic: Infuses the chicken with savory depth and aroma.
- Sesame oil: Adds a nutty fragrance and smooth finish to the marinade.
- Worcestershire sauce: Contributes complexity with its slightly tangy, savory notes.
- Smoked paprika: Imparts a smoky hint without needing a smoker, enhancing the grilled taste.
- Black pepper: Provides gentle heat to round out the flavor profile.
- Chopped green onions and sesame seeds (optional): Perfect for garnish, adding freshness and a little crunch.
How to Make Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, grated fresh ginger, minced garlic, sesame oil, Worcestershire sauce, smoked paprika, and black pepper in a medium bowl. This combination of ingredients creates the gorgeous balance of sweet, tangy, and smoky that defines the Huli Huli Chicken Recipe.
Step 2: Marinate the Chicken
Place your chicken pieces in a large resealable bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish tightly, then refrigerate. Let the chicken soak up all those delicious flavors for at least 4 hours, but overnight is even better if you have the time. Don’t forget to keep the other half of the marinade handy for basting during cooking.
Step 3: Prepare the Grill
Preheat your grill to medium heat and get ready for the magic. This recipe shines on the grill, where the sugar caramelizes and the smoke lightly chars the chicken for that authentic taste.
Step 4: Grill the Chicken
Remove the chicken from the marinade and discard the used portion. Grill the chicken over indirect heat, turning occasionally and basting frequently with the reserved marinade. This slow approach, about 30 to 40 minutes, ensures the chicken cooks through and stays juicy. Finish by moving the pieces to direct heat for a few minutes if you want a touch of char and extra caramelization.
Step 5: Rest and Garnish
Allow the chicken to rest for a few minutes off the heat before serving. This lets the juices redistribute for maximum tenderness. Sprinkle on chopped green onions and toasted sesame seeds if you like, adding a fresh, nutty crunch that looks just as good as it tastes.
How to Serve Huli Huli Chicken Recipe
Garnishes
Simple garnishes like chopped green onions and sesame seeds contrast wonderfully with the rich glaze of the chicken, offering fresh bursts of flavor and eye-catching texture. Feel free to add a squeeze of lime to brighten up each bite or serve alongside slices of grilled pineapple for an extra tropical flair.
Side Dishes
Huli Huli Chicken pairs perfectly with classic Hawaiian sides like coconut rice or a fresh mango salsa. For a lighter option, a crisp green salad or steamed vegetables complement the bold flavors without overpowering them. If you want to take things up a notch, creamy macaroni salad delivers that comforting, nostalgic touch loved at island barbecues.
Creative Ways to Present
For a fun twist, shred leftover Huli Huli Chicken to make tacos topped with slaw and a drizzle of spicy mayo. You can also serve it over a bed of quinoa or inside lettuce wraps for a fresh, modern take. If you’re hosting, consider skewering chicken pieces with chunks of bell pepper and pineapple for colorful, easy-to-eat kabobs everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
Keep leftover Huli Huli Chicken tightly covered in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making for delicious cold or reheated meals during the week.
Freezing
If you want to save some for later, freezing cooked chicken is a great option. Place cooled chicken pieces in a freezer-safe container or bag, separating layers with parchment paper to avoid sticking. It will keep well for up to 2 months, ready to thaw and enjoy whenever you need a quick, tasty meal.
Reheating
Reheat leftover Huli Huli Chicken gently in a skillet over medium heat, adding a splash of water or reserved marinade to keep it moist. You can also warm it in the oven at 350°F for 10–15 minutes or microwave it with a damp paper towel covering to prevent drying out. Avoid high heat to keep the chicken tender and juicy.
FAQs
Can I use chicken breast instead of thighs or a whole chicken?
Absolutely! Chicken breasts can be used, but keep in mind they cook faster and may dry out if you’re not careful. Marinating well and grilling quickly over medium heat helps keep them juicy and flavorful in this Huli Huli Chicken Recipe.
Is there a non-grill method to make this recipe?
Yes! If you don’t have a grill, baking the chicken at 400°F for 35 to 40 minutes works wonderfully. Just be sure to baste a few times with the reserved marinade to achieve that signature glaze and caramelization.
What makes this recipe “Huli Huli” style?
The name “Huli Huli” means “turn, turn” in Hawaiian, referring to the rotating of chicken on the grill for even cooking and basting. The combination of pineapple juice, soy sauce, and sweet glaze captures the classic Hawaiian barbecue flavor that defines Huli Huli Chicken Recipe.
Can I prepare the marinade a day ahead?
Definitely! Making the marinade a day ahead lets all the flavors meld beautifully. Just keep it refrigerated until you’re ready to marinate the chicken for the best taste impact.
Are there any vegetarian or vegan substitutions?
For a plant-based version, try grilling thick slices of marinated tofu or tempeh using the same Huli Huli marinade. They soak up the flavors and develop that sticky, smoky glaze that makes this recipe such a crowd-pleaser.
Final Thoughts
If you haven’t yet experienced the magic of the Huli Huli Chicken Recipe, it’s time to fire up the grill and give this tropical delight a try. With its mouthwatering blend of sweet, tangy, and smoky flavors, it’s sure to become a fast favorite for family dinners or special gatherings. Once the chicken hits your plate with that glossy caramelized finish, you’ll understand exactly why this recipe has captured hearts and taste buds around the world.
Print
Huli Huli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken recipe featuring a flavorful marinade made from ketchup, soy sauce, brown sugar, pineapple juice, and a blend of spices. This sweet and savory dish is grilled to perfection for a caramelized, juicy finish that’s perfect for summer cookouts or any casual meal.
Ingredients
Chicken
- 1 whole chicken (about 3–4 pounds), cut into pieces or 3 pounds boneless skinless chicken thighs
Marinade
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup pineapple juice
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, Worcestershire sauce, smoked paprika, and black pepper until the mixture is smooth and well combined.
- Marinate the Chicken: Place the chicken pieces in a large resealable bag or shallow dish and pour half of the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight to deepen the flavors. Reserve the remaining marinade for basting during grilling.
- Preheat the Grill: Heat your grill to medium heat. Prepare for indirect grilling by arranging the coals or burners so that you have a cooler side for slower cooking.
- Grill the Chicken: Remove the chicken from the marinade and discard the used marinade in the bag or dish. Place the chicken over indirect heat on the grill. Grill the chicken for approximately 30-40 minutes, turning occasionally and basting frequently with the reserved marinade to build up a flavorful glaze and keep the chicken moist.
- Finish with Direct Heat: For the last few minutes, move the chicken pieces over direct heat to develop a slight char, enhancing the smoky flavor and texture. Watch carefully to avoid burning.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to allow juices to redistribute. Garnish with chopped green onions and sesame seeds if desired before serving.
Notes
- For extra caramelization, brush additional reserved marinade on the chicken during the last few minutes of grilling.
- If you do not have access to a grill, you can bake the chicken in the oven at 400°F for 35-40 minutes until fully cooked.
- Bone-in chicken pieces offer more flavor, while boneless skinless thighs cook faster and remain juicy.
