1. Can I use chicken breasts instead of thighs for Huli Huli Chicken Recipe?

Yes, you can use chicken breasts, but keep in mind they are leaner and might dry out faster than thighs. If using breasts, be sure to monitor the cooking time closely.

2. How long should I marinate the chicken for the best flavor?

For the best results, marinate the chicken for at least 4 hours, though overnight is ideal. This allows the flavors to really soak into the meat, making it tender and flavorful.

3. Can I make Huli Huli Chicken in the oven?

Yes, you can bake the chicken in the oven. Preheat the oven to 375°F, place the marinated chicken on a parchment-lined baking sheet, and bake for 30-45 minutes, or until the internal temperature reaches 165°F. You can broil the chicken for a couple of minutes at the end to thicken the sauce.

Huli Huli Chicken Recipe

Name: Huli Huli Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: Hawaiian
Ingredients: 4-5 pounds boneless skinless chicken thighs; ½ cup packed light brown sugar; ½ cup ketchup; ½ cup light soy sauce; ½ cup canned pineapple juice; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 3 tablespoons apple cider vinegar; ½ teaspoon cumin; ½ teaspoon coarse black pepper; ½ teaspoon smoked paprika; 1 can of pineapple rings (or fresh pineapple); ½ cup sliced green onions for garnish

Description

This Huli Huli Chicken recipe offers a sweet, tangy, and smoky Hawaiian BBQ dish that’s perfect for grilling. It’s beginner-friendly and quick to make.

Ingredients

Scale

4–5 pounds boneless skinless chicken thighs
½ cup packed light brown sugar
½ cup ketchup
½ cup light soy sauce
½ cup canned pineapple juice
1 tablespoon ginger paste
1 tablespoon garlic paste
3 tablespoons apple cider vinegar
½ teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon smoked paprika
1 can of pineapple rings (or fresh pineapple)
½ cup sliced green onions for garnish

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Instructions

Rinse and dry the chicken thighs.
In a large bowl or Ziploc bag, combine all ingredients except for the chicken. Mix well.
Reserve ½ cup of the marinade for later use. Add chicken to the remaining marinade and make sure it’s well-coated. Seal and refrigerate for 4 hours or overnight.
Preheat your grill to medium-high heat (400°F). Lightly oil the grates.
Place the chicken on the grill and cook for about 10 minutes without flipping. Flip and cook until the internal temperature reaches 165°F.
Grill the pineapple rings until golden on both sides, about 5 minutes.
Once the chicken is done, remove both the chicken and pineapple from the grill. Brush the reserved marinade on the chicken.
If desired, place the chicken under the broiler for a couple of minutes or simmer the reserved marinade until it thickens before brushing over the chicken.
Garnish with green onions and serve.

Notes

Make sure to marinate the chicken for at least 4 hours to lock in the flavor.
For added sweetness, adjust the brown sugar in the marinade.
If using larger chicken pieces, increase the cooking time.
To check if the chicken is cooked, use a meat thermometer to ensure it reaches 165°F internally.
For a smoky touch, use smoked paprika in the marinade.
Grilling the pineapple adds a nice caramelization to the dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Hawaiian

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 467 kcal
Sugar: 25g
Sodium: 1621mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0.04g
Carbohydrates: 29g
Fiber: 1g
Protein: 67g
Cholesterol: 194mg