If you’re ready to make grill night unforgettable, get ready for Irresistible Hawaiian Huli Huli Chicken. This juicy, sweet, and tangy classic sings with pineapple, ginger, and that signature Huli Huli sauciness you find only in dreamy island cookouts. Whether you’re hosting a summer bash or just jazzing up a weeknight meal, you’ll love how the flavors of Hawaii burst from every bite. Bonus: It’s a breeze to prepare, and guaranteed to earn you rave reviews from friends and family!
Ingredients You’ll Need
Gather a handful of bold staples—each one is vital to make this dish pop with sweet, savory, and smoky notes. These ingredients work a little magic, transforming everyday chicken into the most memorable meal you’ll grill all season.
- Chicken Thighs: Tender and juicy, boneless, skinless thighs absorb the marinade perfectly for rich flavor in every bite.
- Low-Sodium Soy Sauce: Adds the perfect amount of savory saltiness without overwhelming the rest of the flavors.
- Ketchup: This humble pantry staple gives the sauce body and a gentle tomato tang.
- Brown Sugar: Brings a warm molasses sweetness that caramelizes beautifully when grilled.
- Pineapple Juice: The Hawaiian flavor secret weapon—tropical, fruity, and just a touch tart for balance.
- Rice Vinegar: A little splash lifts all the flavors and adds gentle acidity.
- Freshly Grated Ginger: Zesty and aromatic, it’s key to that authentic Huli Huli kick!
- Garlic: Minced cloves add pungency and depth, marrying all the flavors together.
- Sesame Oil: A drizzle brings an irresistible nutty aroma and a silky finish to the marinade.
- Smoked Paprika: Infuses subtle smokiness and a gorgeous pop of color.
- Crushed Red Pepper Flakes (optional): For a gentle heat—totally fine to leave out if you prefer mild.
- Sliced Green Onions and Sesame Seeds: Used as a fresh, crunchy, and eye-catching garnish just before serving.
How to Make Irresistible Hawaiian Huli Huli Chicken
Step 1: Whisk Together the Marinade
Get that signature flavor started by combining soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, smoked paprika, and red pepper flakes in a medium bowl. Whisk until everything looks smooth and luscious—don’t skimp on the blending, as you want all those flavors mingled!
Step 2: Marinate the Chicken
Reserve 1/3 cup of your freshly mixed marinade for basting later. Place the chicken thighs in a large resealable plastic bag or container, then pour in the rest of the marinade. Give everything a good toss, ensuring the chicken is well-coated. Pop it in the fridge for a minimum of 4 hours, though overnight is where the magic really happens—your patience will absolutely be rewarded.
Step 3: Preheat the Grill
When your chicken is marinated and you can’t resist the aroma any longer, preheat a grill or grill pan to medium-high heat. Lightly oil the grates to help prevent that gorgeous sticky sauce from clinging too much. The grill should be hot, but not smoking—this ensures you’ll get those beautiful char marks without burning the marinade.
Step 4: Grill and Baste
Remove the chicken from the marinade and discard any used marinade. Lay the thighs on the hot grill and cook for 5 to 7 minutes per side, brushing often with your reserved marinade as you flip. This keeps the chicken super juicy while building up layer after layer of flavor-infused glaze. You’ll know it’s ready when the outside looks caramelized and a little charred, and the juices run clear.
Step 5: Rest and Garnish
Once cooked through and deliciously golden, transfer your chicken to a platter and let it rest for about 5 minutes—this lets the juices settle, so every bite stays moist. Finish with a bright scatter of sliced green onions and sesame seeds right before serving for texture and a fresh pop of color.
How to Serve Irresistible Hawaiian Huli Huli Chicken
Garnishes
Never underestimate the power of a good garnish! For Irresistible Hawaiian Huli Huli Chicken, crisp green onions and nutty sesame seeds add the perfect finishing touch. Not only do they bring crunch and flavor, but they make the dish look like it came straight from a tropical restaurant.
Side Dishes
Embrace the island spirit with sides! Fluffy steamed rice is the classic choice, soaking up every drop of juicy, sweet-savory sauce. Grilled pineapple rings or a fresh mango salad make bright and cheery partners, while a simple Asian slaw offers cool crunch to contrast the smoky chicken.
Creative Ways to Present
Pile the chicken high on a platter with extra pineapple slices for a festive, sun-soaked spread, or slice it up and serve atop a big green salad for a lighter, yet still wildly satisfying meal. For picnics or potlucks, tuck strips into soft buns for uniquely tropical sliders—this version of the Irresistible Hawaiian Huli Huli Chicken is always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which isn’t always guaranteed!), simply let the chicken cool to room temperature, then store in an airtight container in the fridge. It’s great for up to 3 days, and the flavors just keep getting better.
Freezing
This Irresistible Hawaiian Huli Huli Chicken freezes beautifully! Wrap portions tightly in foil or place in freezer bags for up to 2 months. For easy lunches, freeze individual servings so you can grab and go anytime the craving strikes.
Reheating
To reheat, place chicken in a covered dish and warm gently in a 325°F oven until hot throughout. You can also microwave it in short bursts, adding a splash of water or pineapple juice to keep it moist. Avoid overcooking so you don’t lose that irresistible tenderness.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but keep a close eye as they cook since they’re leaner and can dry out if overdone. Take them off the grill as soon as they’re cooked through for the juiciest results.
What if I don’t have a grill?
No grill? No problem! A stovetop grill pan or even a broiler will give you great results. Just make sure your pan is hot and brush on that reserved marinade for maximum flavor and caramelization.
Is there a way to make this recipe gluten-free?
Definitely. Swap the soy sauce for a gluten-free alternative such as tamari or coconut aminos. All the other ingredients are naturally gluten-free, making this Irresistible Hawaiian Huli Huli Chicken totally inclusive for everyone at your table.
How spicy is the finished dish?
With the red pepper flakes, there’s just a gentle whisper of heat, easily dialed back or left out. Kids and spice-averse friends will love it as-is, but you can certainly add extra for a more fiery kick if that’s your style!
Can I use the marinade for other proteins?
Absolutely—this marinade is a flavor bomb for pork, tofu, shrimp, or even roasted veggies! Just adjust marinating times as needed, and you’ll have endless reasons to make Irresistible Hawaiian Huli Huli Chicken-style goodness for every meal.
Final Thoughts
If you’re looking to treat friends and family to a dish that always sparks smiles and second helpings, Irresistible Hawaiian Huli Huli Chicken is the answer. Fire up the grill, let those tropical aromas take you on a vacation, and dive in—you’ll be dreaming about the next time before you even finish your plate!
Print
Irresistible Hawaiian Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Description
This Irresistible Hawaiian Huli Huli Chicken recipe is a tropical delight that brings the flavors of Hawaii to your backyard grill. Tender chicken thighs marinated in a sweet and savory blend of soy sauce, pineapple juice, and ginger, then grilled to perfection. Serve this juicy chicken with a sprinkle of sesame seeds and green onions for a taste of paradise.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Sliced green onions and sesame seeds for garnish
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, ginger, garlic, sesame oil, smoked paprika, and red pepper flakes. Reserve 1/3 cup for basting.
- Marinate the Chicken: Place chicken in a resealable bag or container, pour in the marinade, and refrigerate for at least 4 hours or overnight.
- Grill the Chicken: Preheat grill, cook chicken for 5–7 minutes per side, basting with reserved marinade until cooked through.
- Rest and Serve: Let the chicken rest for 5 minutes, then garnish with green onions and sesame seeds before serving.
Notes
- You can use chicken breasts or try grilling over charcoal for a smoky flavor.
- This marinade works well with pork or tofu too.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
