Here’s a flavorful and juicy Hawaiian Huli Huli Chicken recipe — smoky, sweet, tangy, and perfect for grilling season. “Huli” means “turn” in Hawaiian, and this dish gets its name from the traditional method of turning the chicken over a grill.
🍍 Hawaiian Huli Huli Chicken
📝 Ingredients:
For the Marinade (and Basting Sauce):
-
1/2 cup soy sauce
-
1/2 cup brown sugar (light or dark)
-
1/3 cup ketchup
-
1/4 cup pineapple juice (or canned, 100% juice)
-
2 tablespoons rice vinegar (or apple cider vinegar)
-
2 tablespoons fresh ginger, grated
-
2 cloves garlic, minced
-
1 tablespoon sesame oil (optional but flavorful)
-
1 tablespoon Worcestershire sauce (optional)
-
1/4 teaspoon crushed red pepper flakes (optional for mild heat)
For the Chicken:
-
2 to 3 pounds of boneless, skinless chicken thighs or bone-in thighs (you can also use breasts, but thighs are juicier)
-
Chopped scallions and sesame seeds for garnish (optional)
🔥 Instructions:
-
Make the marinade:
-
In a bowl, whisk together all marinade ingredients.
-
-
Marinate the chicken:
-
Place chicken in a large zip-top bag or dish.
-
Pour in about 2/3 of the marinade (reserve the rest for basting).
-
Marinate at least 4 hours, preferably overnight in the fridge.
-
-
Grill the chicken:
-
Preheat grill to medium heat.
-
Oil the grates to prevent sticking.
-
Grill chicken for 5–7 minutes per side, depending on thickness.
-
Baste frequently with the reserved marinade (set some aside before it touches raw chicken!).
-
-
Caramelize and finish:
-
Continue turning and basting the chicken until it’s cooked through (165°F internal temp) and slightly charred in spots.
-
-
Rest and serve:
-
Let rest 5 minutes. Garnish with chopped scallions and sesame seeds.
-
🍚 Serving Suggestions:
-
Serve over white rice, coconut rice, or pineapple fried rice
-
Add a side of grilled pineapple, Hawaiian macaroni salad, or steamed veggies
Would you like a version adapted for oven baking or a slow cooker?