If you have ever dreamed of tasting a dish that transports you straight to the Hawaiian islands with every juicy bite, look no further than this Huli Huli Chicken Recipe. Bursting with the perfect balance of sweet, savory, and tangy flavors, this dish is as fun to make as it is to eat. The tender, marinated chicken coated in a luscious, caramelized glaze has become a personal favorite of mine because it’s incredibly simple yet deeply satisfying. Whether for a weekend barbecue or a weeknight dinner, this recipe brings a taste of aloha that will have everyone asking for seconds.
Ingredients You’ll Need
One of the best things about this Huli Huli Chicken Recipe is how straightforward the ingredients are, yet each one plays such a crucial role in building those iconic Hawaiian flavors. From the salty depth of soy sauce to the tropical brightness of pineapple juice, every component comes together to create a dish that’s full of character and color.
- 2–3 lbs chicken thighs or drumsticks (bone-in, skin-on preferred): These cuts stay juicy and develop beautiful crispy skin when cooked.
- Salt and pepper, to taste: Simple seasoning to enhance the natural flavor of the chicken.
- ½ cup ketchup: Adds tang and a touch of sweetness to the marinade base.
- ½ cup soy sauce (or tamari for gluten-free): Provides essential umami and saltiness.
- ½ cup brown sugar or honey: Caramelizes beautifully on the grill for that signature glaze.
- ¼ cup pineapple juice (fresh or canned): Brings a tropical zing and tenderizes the meat.
- 2 tbsp rice vinegar: Adds a mild acidity for balance and brightness.
- 2 cloves garlic, minced: Gives a savory punch that complements the sweet elements.
- 1 tsp ginger, grated (optional but recommended): Adds warmth and subtle spice for complexity.
- 1 tsp sesame oil (optional): Infuses a nutty aroma that deepens the flavor profile.
- Sliced green onions: Fresh garnish that adds color and freshness.
- Sesame seeds: Toasted for an extra bit of crunch and visual appeal.
- Pineapple wedges (optional): Perfect for serving alongside to enhance the tropical vibe.
How to Make Huli Huli Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together all the sauce ingredients in a bowl, combining ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, ginger, and sesame oil if using. Place your chicken pieces into a large resealable bag or shallow dish, then pour half of the marinade over the chicken. Make sure every piece is well coated, then seal and refrigerate for at least two hours or, even better, overnight. This step is essential for infusing the chicken with that unforgettable Huli Huli flavor while also tenderizing the meat.
Step 2: Grill or Bake
When you’re ready to cook, preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the chicken for 20 to 25 minutes, turning every 5 minutes and basting liberally with the reserved sauce to build up that sticky, glossy coating. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). If you prefer oven cooking, preheat to 400°F (200°C), line a baking sheet with foil, and bake the chicken for 35 to 45 minutes. Don’t forget to baste halfway through cooking for maximum flavor and golden color.
Step 3: Serve
Finish by drizzling any remaining sauce over the hot chicken, then sprinkle sliced green onions and toasted sesame seeds generously on top. Add a few pineapple wedges around the plate for a pop of freshness and a fun, tropical presentation.
How to Serve Huli Huli Chicken Recipe
Garnishes
Sliced green onions and sesame seeds add not only delightful texture but also bright, fresh colors that make the dish inviting. For an extra layer of flavor and a gorgeous finish, don’t hesitate to add a few grilled pineapple wedges on the side. They complement the sauce’s sweetness beautifully.
Side Dishes
Nothing sings “Hawaiian feast” quite like classic sides such as steamed white or coconut rice and grilled vegetables like zucchini, bell peppers, and asparagus. These sides soak up the rich glaze and balance the meal with fresh, vibrant flavors. A crisp green salad dressed in a light vinaigrette also pairs wonderfully for a lighter touch.
Creative Ways to Present
For a festive occasion, serve your Huli Huli Chicken on a bed of fragrant jasmine rice lined with banana leaves for an authentic island feel. Alternatively, shred the cooked chicken for tacos topped with a tropical salsa of mango, avocado, and red onion. These little twists can bring new excitement to this classic recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Huli Huli Chicken keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors intensify after a day, making the next meal just as delicious—perfect for easy lunches or quick dinners.
Freezing
If you want to save the chicken longer, freezing is a great option. Wrap it tightly in plastic wrap or store in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating to preserve the texture and flavor.
Reheating
Reheat leftover Huli Huli Chicken gently in a skillet over medium heat, adding a splash of water or reserved sauce to keep it moist and sticky. Avoid the microwave if possible, as reheating too quickly can dry out the meat. You can also reheat it on the grill for a few minutes to revive that smoky charred flavor.
FAQs
Can I use boneless chicken for this Huli Huli Chicken Recipe?
Absolutely! Boneless chicken thighs cook faster and remain juicy, making them an excellent choice if you’re short on time. Just adjust the cooking time to around 15 to 20 minutes on the grill.
Is there a gluten-free version of the sauce?
Yes, simply substitute regular soy sauce with tamari or another gluten-free soy sauce alternative to keep the recipe gluten-friendly without sacrificing flavor.
What if I don’t have a grill?
No worries! Baking the chicken in the oven yields fantastic results. Just make sure to baste the chicken frequently to achieve that sticky, caramelized sauce everyone loves.
Can I make the sauce ahead of time?
Definitely. The sauce can be prepared a day in advance and stored in the refrigerator. This actually helps the flavors deepen and meld together, enhancing the final dish.
How important is the pineapple juice in this recipe?
Pineapple juice is key for adding a fresh tropical sweetness and natural acidity, which tenderizes the chicken and rounds out the sauce’s flavor. If you can’t find pineapple juice, a mix of orange juice and a bit of vinegar could work as a substitute, but pineapple is best.
Final Thoughts
This Huli Huli Chicken Recipe has a special place in my heart because it brings a little sunshine and aloha spirit to any table, no matter the occasion. Its irresistibly sticky glaze and vibrant tropical flavors make it a guaranteed crowd-pleaser. Give it a try, and soon you’ll see why it’s become such a beloved classic. Trust me, your taste buds will thank you.
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Huli Huli Chicken Recipe
- Prep Time: 10 minutes (plus 2 hours to overnight marinating)
- Cook Time: 20–25 minutes grilling or 35–45 minutes baking
- Total Time: 2 hours 35 minutes to 3 hours (includes marinating time)
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
Huli Huli Chicken is a delicious Hawaiian-style grilled chicken recipe featuring a sweet and tangy glaze made from soy sauce, pineapple juice, brown sugar, and more. This recipe offers an irresistible combination of smoky, caramelized flavors with tender, juicy chicken thighs or drumsticks. Perfect for grilling or baking, it’s garnished with sesame seeds, green onions, and pineapple wedges for a tropical touch.
Ingredients
For the Chicken
- 2–3 lbs chicken thighs or drumsticks (bone-in, skin-on preferred)
- Salt and pepper, to taste
Huli Huli Sauce
- ½ cup ketchup
- ½ cup soy sauce (or tamari for gluten-free)
- ½ cup brown sugar or honey
- ¼ cup pineapple juice (fresh or canned)
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated (optional but recommended)
- 1 tsp sesame oil (optional)
For Garnish
- Sliced green onions
- Sesame seeds
- Pineapple wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together all the Huli Huli sauce ingredients until well combined. Place the chicken in a large resealable bag or shallow dish and pour half of the sauce over the chicken. Reserve the other half of the sauce for basting and serving. Seal and marinate the chicken for at least 2 hours, but preferably overnight in the refrigerator for maximum flavor infusion.
- Grill or Bake: If grilling, preheat the grill to medium-high heat and oil the grates to prevent sticking. Grill the chicken for 20–25 minutes, turning and basting with the reserved sauce every 5 minutes. Cook until the internal temperature reaches 165°F (74°C) and the chicken develops a beautiful charred glaze. Alternatively, preheat the oven to 400°F (200°C) and line a baking sheet with foil. Bake the chicken for 35–45 minutes, basting with the reserved sauce halfway through, until golden brown and thoroughly cooked.
- Serve: Drizzle any remaining sauce over the cooked chicken. Garnish with sliced green onions, sesame seeds, and pineapple wedges for a refreshing tropical finish. This dish pairs wonderfully with steamed rice, grilled vegetables, or a fresh salad for a complete meal.
Notes
- For a less sweet glaze, balance the sauce with a splash of soy sauce or a squeeze of lime juice.
- Grill over indirect heat to achieve a smoky, caramelized exterior.
- For an extra sticky and flavorful glaze, brush the sauce onto the chicken multiple times towards the end of cooking.
- Use boneless chicken thighs if you prefer a quicker cooking time; grill for 15–20 minutes.
- Substitute tamari for soy sauce to make this recipe gluten-free.
