Name: Hawaiian Huli Huli Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken thighs; ¼ cup soy sauce; ¼ cup brown sugar; ¼ cup pineapple juice; 2 tablespoons ketchup; 2 tablespoons vegetable oil; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; 1 tablespoon rice vinegar; ½ teaspoon black pepper; 1 green onion, chopped; Sesame seeds (optional)

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Introduction

Hawaiian Huli Huli Chicken is a flavorful dish bursting with sweet, tangy, and smoky notes. This easy-to-make recipe features tender grilled chicken thighs marinated in a tropical sauce that brings a taste of the islands to your table.

Close-up view of many small round meatballs cooked to a golden brown with some dark caramelized spots, covered in a thick, shiny dark brown sauce that looks sticky and rich. The surface of the meatballs is slightly uneven and textured, showing they are well-cooked and juicy inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken thighs
¼ cup soy sauce
¼ cup brown sugar
¼ cup pineapple juice
2 tablespoons ketchup
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon rice vinegar
½ teaspoon black pepper
1 green onion, chopped (for garnish)
Sesame seeds (for garnish, optional)

Instructions

Step 1: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced ginger, garlic, rice vinegar, and black pepper until well combined.
Step 2: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or overnight for maximum flavor.
Step 3: Preheat your grill to medium-high heat.
Step 4: Remove the chicken from the marinade and let any excess drip off.
Step 5: Place the chicken on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Step 6: Optional: Brush the chicken with leftover marinade during the last few minutes of grilling for extra flavor.
Step 7: Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Step 8: Sprinkle chopped green onions and sesame seeds (if using) over the top before serving.

Tips & Variations

Try adding sliced jalapeños or a dash of hot sauce to the marinade for a spicy twist.
Cube the chicken and alternate with bell peppers and onions on skewers before grilling for a fun presentation.
Serve with grilled pineapple or fresh tropical salad to enhance the island flavors.
Use tamari or coconut aminos as a gluten-free substitute for soy sauce.

Storage

Store leftover Huli Huli Chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly and freeze for up to 3 months. Reheat gently in the oven or microwave until warmed through.

How to Serve

Close-up of many small, round meatballs with a shiny, dark brown glaze on top, showing some charred spots and a juicy, slightly textured surface. The meatballs are packed tightly together, highlighting their golden-brown color beneath the glaze and the glossy finish that catches the light. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What can I substitute for soy sauce?

You can use tamari for a gluten-free option or coconut aminos for a milder flavor.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they cook faster and may dry out more easily. Adjust the cooking time accordingly and watch closely.