This Huli Huli Chicken is a tasty Hawaiian dish that features grilled chicken with a sweet and tangy sauce made from soy sauce, pineapple juice, and ginger. It’s a crowd-pleaser!
You’ll love how easy it is to make and how everyone will come running for a plate. I often serve it with rice and veggies for a complete meal. Trust me, it’s a hit! 🌺
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for their juicy texture and rich flavor. If you’re looking for a leaner option, chicken breasts work too, but they’ll be less tender.
Soy Sauce: Regular soy sauce adds depth, but if you need a low-sodium version, that works well too. You can also substitute with tamari for a gluten-free option.
Ketchup: This adds sweetness and tanginess. If you’re out of ketchup, try a mix of tomato paste and a little sugar, or even barbecue sauce for a unique twist.
Pineapple Juice: It provides a sweet and fruity flavor that’s essential. If you’re in a pinch, orange juice can replace it, although it gives a different taste.
Ginger: Fresh grated ginger is best for flavor. If you don’t have fresh, you can substitute with ground ginger, but use half the amount since it’s more concentrated.
How Do I Ensure the Chicken Is Perfectly Grilled?
Grilling chicken can be a bit tricky, but follow these tips to ace it. First, always preheat your grill! This helps create a nice sear.
- Make sure the grill is at medium-high heat before placing the chicken on it to get good grill marks.
- Let the chicken rest after marinating to take off excess marinade which can cause flare-ups on the grill.
- Cook each side for 6-7 minutes, and resist the urge to flip too often; this way, you’ll allow the sweet marinade to caramelize perfectly!
- Use a meat thermometer to check for doneness; aim for 165°F (74°C) for juicy and safe chicken.
- Let the chicken rest for a few minutes when it’s done. This helps keep the juices inside for flavorful bites!
How to Make Huli Huli Chicken?
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
For the Chicken:
- 2 lbs chicken thighs (boneless, skinless)
For Garnishing:
- Green onions, chopped
- Sesame seeds
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires at least 1 hour of marinating time, but for best results, let it marinate overnight. Cooking on the grill will take an additional 15 minutes, making the total time about 30 minutes for cooking and prep.
Step-by-Step Instructions:
1. Make the Marinade:
Start by grabbing a medium bowl. In the bowl, mix together the soy sauce, ketchup, brown sugar, pineapple juice, minced garlic, grated ginger, rice vinegar, sesame oil, black pepper, and if you like a little heat, add the red pepper flakes. Stir everything well until combined. This mixture smells amazing—it’s the start of your delicious Huli Huli Chicken!
2. Marinate the Chicken:
Take your chicken thighs and put them in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. If you’re using a bag, seal it tightly. If you’re using a dish, cover it well. Place it in the refrigerator for at least 1 hour. For the best flavor, let it sit overnight. Just think of all that yummy flavor soaking in!
3. Get Grilling!
When you’re ready to cook, preheat your grill to medium-high heat. After waiting impatiently, take the chicken out of the marinade. Let the excess marinade drip off (and remember to discard any leftover marinade to keep things safe and tasty!).
4. Cook the Chicken:
Place the chicken on the hot grill. Grill each side for about 6-7 minutes, or until the chicken is nicely charred and cooked through. You’ll want to check that the internal temperature reaches 165°F (74°C). Trust me, the smell is going to be irresistible!
5. Rest and Garnish:
Once cooked, take the chicken off the grill and give it a few minutes to rest. This helps keep it juicy. After resting, slice the chicken, and then it’s time to garnish! Sprinkle some chopped green onions and sesame seeds over the top—pretty and tasty!
6. Serving Tips:
Serve your Huli Huli Chicken with some fluffy rice and maybe some grilled pineapple slices for the perfect meal. Enjoy every bite of your hard work. You did great!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used instead of thighs, though they may cook faster, so keep an eye on them. They also may need less marinating time—about 30 minutes can suffice. Just ensure they reach an internal temperature of 165°F (74°C) for safe consumption.
What If I Don’t Have Pineapple Juice?
No worries! If you don’t have pineapple juice, you can substitute it with orange juice or a mixture of apple cider vinegar and water for a tangy twist. This will still keep the dish flavorful and delicious!
How to Store Leftovers?
Store any leftover Huli Huli Chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave for a couple of minutes or warm it on the stovetop over medium heat until heated through. Add a splash of water or broth to keep it moist while reheating.
Can I Make This Recipe in the Oven?
Yes, you can! Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper and bake for about 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). This method will give you a different texture, but it’s just as tasty!
