Huli Huli Chicken Recipe

One of the most joyful experiences in the kitchen is discovering a recipe that’s both easy to make and bursting with flavor. That’s exactly what happened when I tried the Huli Huli Chicken Recipe for the first time. A delightful combination of tangy pineapple, savory soy sauce, and warm spices, this dish captured my heart with its unique balance of sweetness and smokiness.

Whether you’re planning a backyard barbecue or just want a quick weeknight dinner, this recipe delivers on both taste and simplicity. Best of all, it’s perfect for beginner cooks looking to add something special to their culinary repertoire without spending hours in the kitchen.

Why This Recipe is Special

Huli Huli Chicken Recipe, also known as Hawaiian BBQ chicken, is a flavorful twist on traditional grilled chicken. The story behind the dish is just as captivating—originating in 1955, it was created by Ernest Morgado in Hawaii and quickly became a crowd favorite. What makes it special is the marinade—a unique blend of sweet pineapple juice, tangy apple cider vinegar, and a hint of smoky paprika. While the recipe is simple to prepare, it creates a dish that’s layered with flavors, making it perfect for those new to cooking.

In addition to its fantastic flavor, Huli Huli Chicken is incredibly versatile. It can be grilled, baked, or even cooked on skewers, which allows for creativity in how you serve it. It’s also a great meal to prepare ahead of time, as marinating the chicken overnight enhances the flavor even more.

Ingredients and Preparation

Before diving into the cooking process, let’s take a look at the key ingredients that make Huli Huli Chicken so flavorful and tender. Here’s a breakdown of what you’ll need:

• Boneless, skinless chicken thighs: The choice of chicken thigh is crucial for keeping the dish moist and tender, thanks to its higher fat content. You can also use chicken breasts or other cuts, but remember that they may dry out more quickly.
• Light brown sugar: This helps to balance out the tangy flavors from the vinegar and pineapple juice, adding a sweet richness to the marinade.
• Ketchup: Adds a savory depth to the sauce, complementing the other flavors.
• Light soy sauce: A key component of the marinade, giving the dish its signature umami flavor. You can substitute with tamari for a gluten-free option.
• Canned pineapple juice: The pineapple juice is what sets this dish apart from typical BBQ chicken, adding a fruity, tropical twist. Avoid using fresh pineapple juice as it can make the chicken mushy.
• Ginger paste: Fresh ginger or ginger paste both work wonderfully, offering a subtle spice and warmth to the marinade.
• Garlic paste: Enhances the overall savoriness, infusing the chicken with a deep, aromatic flavor.
• Apple cider vinegar: Provides the perfect amount of acidity, balancing out the sweetness and adding a refreshing tang.
• Spices (cumin, black pepper, smoked paprika): These spices create a warm, smoky flavor that complements the sweet and tangy marinade.
• Pineapple rings: Grilled pineapple is a signature component of this dish, providing a caramelized sweetness that pairs beautifully with the chicken.
• Green onions: For a fresh, zesty garnish that adds a pop of color and flavor.

Step-by-Step Instructions

Step 1: Start by rinsing the chicken thighs and patting them dry with paper towels to remove any excess moisture. This helps the marinade stick to the chicken better.

Step 2: In a large bowl or Ziploc bag, combine the light brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Mix well to form the marinade.

Step 3: Set aside about ½ cup of the marinade to use for serving later. Add the chicken thighs to the remaining marinade, ensuring the chicken is fully submerged. Seal the bag or cover the bowl, and let the chicken marinate in the fridge for at least 4 hours or overnight for best results.

Step 4: Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent the chicken from sticking.

Step 5: Once the grill is hot, place the marinated chicken on the grates. Cook the chicken for about 10 minutes without flipping it, allowing it to develop a nice char. After 10 minutes, flip the chicken and continue grilling until it reaches an internal temperature of 165°F. Discard the leftover marinade that was used for the chicken.

Step 6: While the chicken is grilling, add the pineapple rings to the grill. Cook them until golden brown on both sides.

Step 7: Remove the chicken and pineapple from the grill. Brush the reserved marinade over the chicken to glaze it with extra flavor. If you want a thicker sauce, you can place the chicken under the broiler for a couple of minutes or simmer the reserved marinade on the stovetop until it reduces and thickens.

Beginner Tips and Notes

• Marinating Time: Don’t skip the marinating step! The longer the chicken sits in the marinade, the more flavorful and tender it will be. If you’re short on time, even 30 minutes can make a difference, but marinating overnight is ideal.
• Grilling Tips: Keep a meat thermometer handy to check the internal temperature of the chicken. If you’re unsure whether the chicken is done, a thermometer will help you avoid undercooking or overcooking it.
• Pineapple Grilling: Be gentle when flipping the pineapple rings. They can break apart easily, but the golden, caramelized edges are what add that sweet, smoky flavor to the dish.
• Adjusting Sweetness: Taste the marinade before you pour it over the chicken and adjust the sweetness to your liking. If you prefer a sweeter sauce, add a little more brown sugar or ketchup.

Serving Suggestions

Huli Huli Chicken Recipe is versatile and pairs well with a variety of sides. For a classic Hawaiian-inspired meal, serve it with creamy Amish macaroni salad or potato salad. If you’re looking for something lighter, pair it with a side of steamed white rice and fresh grilled vegetables. For an extra burst of flavor, serve the chicken with a tropical fruit salsa or a tangy barbecue sauce on the side.

When it comes to leftovers, store the chicken in an airtight container for up to two days in the fridge. You can even freeze it for up to a month—just be sure to reheat it gently to maintain its juicy texture.

Conclusion

Now that you know how to make this delicious, easy-to-follow Huli Huli Chicken recipe, it’s time to get cooking! Whether you’re grilling in the summer heat or preparing a weeknight dinner, this dish is sure to impress with its tropical flavors and simple preparation. Don’t forget to share your experience in the comments below—I’d love to hear how it turned out for you! Happy cooking!

FAQ About Huli Huli Chicken Recipe

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