Print

Hawaiian Huli Huli Chicken Recipe

Hawaiian Huli Huli Chicken Recipe
Print Recipe

★★★★★

4.8 from 6 reviews

Hawaiian Huli Huli Chicken is a flavorful grilled chicken dish marinated in a sweet and savory blend of pineapple juice, soy sauce, brown sugar, and aromatic spices. This recipe features tender, juicy chicken thighs grilled to perfection and served with caramelized grilled pineapple slices, garnished with fresh green onions for a taste of island-inspired cuisine.

Ingredients

Scale

Chicken

  • 4 pounds boneless chicken thighs (or bone-in)
  • Vegetable oil (for the grill)
  • Sliced green onions (for garnish)

Marinade

  • ½ cup light brown sugar (packed)
  • ½ cup ketchup
  • 1 cup canned pineapple juice (do not use fresh pineapple juice)
  • ½ cup light soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon minced fresh ginger
  • 4 cloves minced garlic
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper

Side

  • Fresh pineapple slices (to serve as a side)

Instructions

  1. Prepare the Marinade: In a large resealable bag, combine the light brown sugar, ketchup, canned pineapple juice, light soy sauce, Worcestershire sauce, apple cider vinegar, minced fresh ginger, minced garlic, smoked paprika, and ground black pepper. Mix thoroughly until the ingredients are evenly combined.
  2. Reserve Marinade: Set aside ½ cup of the marinade and refrigerate it for later use as a basting sauce to ensure food safety during grilling.
  3. Marinate the Chicken: Add the chicken thighs into the resealable bag containing the marinade, ensuring each piece is fully coated. Seal the bag securely and refrigerate for at least 4 to 6 hours, preferably overnight, to allow the flavors to deeply infuse.
  4. Preheat the Grill and Prepare Chicken: Remove the marinated chicken from the fridge and allow it to come to room temperature for 20 to 30 minutes. Meanwhile, preheat the grill to medium-high heat and lightly brush the grill grates with vegetable oil to prevent sticking.
  5. Grill the Chicken: Place the chicken thighs on the grill and cook for 6 minutes on one side. Flip and cook for 3 minutes. Using the reserved marinade, baste the chicken thoroughly, then flip again and grill for an additional 1 to 2 minutes on each side. Continue to baste and flip as needed until the chicken is fully cooked through (internal temperature should reach 165°F or 75°C), about 15 to 16 minutes total. Remove the chicken from the grill and let it rest for 10 minutes to retain juices.
  6. Grill the Pineapple: While the chicken rests, place fresh pineapple slices on the grill and cook until grill marks appear on both sides, approximately 2 to 3 minutes per side.
  7. Serve: Plate the grilled chicken alongside the caramelized pineapple slices, garnish with sliced green onions, and enjoy the delicious Hawaiian-inspired meal.

Notes

  • For best flavor, marinate the chicken overnight to allow the marinade to fully penetrate the meat.
  • Always use the reserved marinade to baste the chicken during grilling to avoid contamination from raw chicken.
  • You can substitute chicken thighs with bone-in pieces if preferred, but adjust cooking time accordingly.
  • Use canned pineapple juice as fresh juice may alter the marinade’s balanced flavor.
  • Cooking times may vary depending on grill heat; use a meat thermometer to ensure chicken is cooked safely.
  • Letting the chicken rest after grilling helps keep it juicy and tender.

Nutrition

Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken, pineapple chicken, barbecue chicken, island marinade, sweet and savory chicken

Find it online: https://flavorsbymaya.com/hawaiian-huli-huli-chicken-recipe/