Description
Huli Huli Chicken is a legendary Hawaiian dish, known for its irresistible blend of sweet, savory, and smoky flavors. This grilled chicken recipe draws its name from the Hawaiian word “huli,” meaning “turn,” referring to how the chicken is traditionally rotated over a grill. Perfectly caramelized on the outside and juicy inside, Huli Huli Chicken is not only a staple at Hawaiian gatherings but a rising favorite at backyard barbecues worldwide. With this detailed guide, we present the most flavorful and authentic version of this tropical classic.
Ingredients
1 cup pineapple juice (unsweetened)
½ cup soy sauce (low sodium preferred)
⅓ cup brown sugar
¼ cup ketchup
¼ cup rice vinegar
2 tablespoons sesame oil
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
½ teaspoon crushed red pepper flakes (optional for heat)
3 to 4 pounds bone-in, skin-on chicken thighs or drumsticks
Salt and black pepper, to taste
Fresh chopped green onions and toasted sesame seeds, for garnish
Instructions
- Prepare the Marinade: In a medium mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, ginger, garlic, Worcestershire sauce, and red pepper flakes until the sugar dissolves completely. This flavorful marinade is the heart of your Huli Huli Chicken.
- Marinate the Chicken: Place the chicken in a large resealable plastic bag or airtight container. Pour in two-thirds of the marinade, ensuring the chicken is fully coated. Reserve the remaining marinade for basting. Seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
- Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking. If using charcoal, create a two-zone fire to allow indirect cooking for thicker pieces.
- Grill and Baste: Remove chicken from the marinade and shake off excess. Place the chicken skin-side down on the grill. Cook for 5-7 minutes per side, flipping every few minutes. Begin basting with the reserved marinade after the first flip, continuing every time you turn the chicken. Grill until the internal temperature reaches 165°F, and the skin is deeply caramelized and slightly charred, about 25 to 30 minutes total, depending on the size of the pieces.
- Rest and Garnish: Transfer the grilled chicken to a platter and allow it to rest for 5 minutes. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for an added pop of flavor and presentation.
Notes
- For extra smoky flavor, cook over charcoal and add soaked wood chips.
- Substitute chicken breasts for thighs if desired, but reduce cooking time slightly to avoid drying out.
- Always boil leftover marinade before using it again as a sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: Approximately 1 chicken thigh (about 200g)
- Calories: 410
- Sugar: 18g
- Sodium: 1320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 165mg