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Get ready to embark on a culinary journey to the tropical paradise of Hawaii with our mouthwatering Huli Huli Chicken recipe. Picture succulent chicken thighs marinated in a sweet and savory blend of pineapple juice, soy sauce, and spices, kissed by the flames of your grill to perfection. This iconic Hawaiian dish is sure to transport you to sandy beaches and swaying palm trees with every juicy bite. So, grab your apron and fire up the grill as we dive into the irresistible flavors of Huli Huli Chicken!
Huli Huli Chicken isn’t just a dish; it’s a taste of paradise on your plate. Whether you’re hosting a backyard luau, craving a tropical-inspired weeknight dinner, or simply looking to impress your friends and family with your culinary prowess, this recipe is a surefire winner. The marinade infuses the chicken with layers of sweet, tangy, and savory flavors, creating a dish that’s juicy, flavorful, and downright addictive. Plus, it’s incredibly versatile—serve it up with a side of rice and grilled pineapple for a classic Hawaiian meal, or get creative with tacos, salads, or sandwiches. With Huli Huli Chicken, you’ll be saying “mahalo” for every delicious bite!
Ingredients:
- 4 to 5 pounds boneless skinless chicken thighs
- ½ cup packed light brown sugar
- ½ cup ketchup
- ½ cup light soy sauce
- ½ cup pineapple juice (canned)
- 1 tablespoon ginger paste or minced ginger
- 3 garlic cloves, crushed
- 3 tablespoons apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika, smoked or sweet
- 1 can sliced pineapple rings, drained (or 1 pineapple)
- ½ cup sliced green onions, for garnish
Step-by-Step Guide:
- Rinse the chicken thighs and pat them dry.
- In a large bowl or gallon-size Ziploc bag, combine all ingredients except for the chicken. Mix thoroughly.
- Set aside ½ cup of the sauce mixture for serving later.
- Add the chicken thighs to the remaining marinade, ensuring they are well coated. Seal and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat (around 400°F).
- Lightly brush the grates with oil to prevent sticking.
- Place the marinated chicken on the grill and cook for about 10 minutes without turning or moving.
- Flip the chicken and continue cooking until the internal temperature reaches 165°F, approximately another 10 minutes.
- While the chicken is cooking, grill the pineapple rings until golden on each side.
- Once everything is cooked, remove from the grill.
- Brush the reserved marinade over the chicken. Optionally, place the chicken under the broiler for a few minutes to thicken the sauce, or heat the reserved sauce in a saucepan on the stovetop until slightly thickened, then brush it over the chicken.
- Garnish with sliced green onions before serving.
Expert Tips and Tricks:
- For extra flavor, try marinating the chicken overnight to allow the flavors to fully penetrate the meat.
- Don’t overcrowd the grill—make sure there’s enough space between each piece of chicken to ensure even cooking and beautiful grill marks.
- If you’re using wooden skewers for the pineapple, soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
Variations:
- Swap chicken thighs for boneless skinless chicken breasts for a leaner option.
- Add a kick of heat by stirring in a tablespoon of sriracha or red pepper flakes to the marinade.
- Experiment with different fruit juices such as orange or mango for a tropical twist.
- Grill the chicken over indirect heat for a smokier flavor profile.
- Use the leftover chicken to make flavorful tacos, salads, or sandwiches.
- Mix in some chopped cilantro or mint to brighten up the marinade.
- Substitute maple syrup for the brown sugar for a richer sweetness.
- Try grilling pineapple spears alongside the chicken for a fun presentation.
- Serve the Huli Huli Chicken as sliders with Hawaiian sweet rolls and coleslaw.
- Transform leftovers into a delicious stir-fry with bell peppers, onions, and broccoli.
What to Serve it With:
- Steamed white rice
- Grilled vegetables (zucchini, bell peppers, onions)
- Hawaiian macaroni salad
- Coconut rice
- Pineapple coleslaw
- Grilled corn on the cob with chili lime butter
- Teriyaki-glazed grilled shrimp skewers
- Mango avocado salsa
- Taro chips with mango salsa
- Hawaiian sweet rolls
Freezing Instructions:
- Allow the cooked Huli Huli Chicken to cool completely to room temperature.
- Transfer the chicken to an airtight container or freezer-safe bag, ensuring it is sealed tightly to prevent freezer burn.
- Label the container with the date and contents for easy identification.
- Place the container in the freezer, where it can be stored for up to 3 months.
Reheating Instructions:
- Thaw the frozen Huli Huli Chicken overnight in the refrigerator or defrost it in the microwave using the appropriate setting.
- Once thawed, preheat your oven to 350°F (175°C).
- Transfer the chicken to a baking dish and cover it with aluminum foil to prevent drying out.
- Bake the chicken in the preheated oven for 15-20 minutes, or until heated through.
- Alternatively, you can reheat the chicken in the microwave on a microwave-safe plate, covering it with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, or until heated through, pausing to stir halfway through.
- Once heated, check the internal temperature of the chicken to ensure it has reached 165°F (75°C) before serving.
- Garnish with fresh sliced green onions or a drizzle of extra marinade for added flavor, if desired.
- Serve hot and enjoy the delicious flavors of Huli Huli Chicken once again!
Huli Huli Chicken Recipe
Dive into the flavors of Hawaii with my must-try Huli Huli Chicken recipe! From its tangy-sweet marinade to the juicy, tender meat, this dish is a guaranteed crowd-pleaser.
Ingredients
- – 4 to 5 pounds boneless skinless chicken thighs
- – ½ cup packed light brown sugar
- – ½ cup ketchup
- – ½ cup light soy sauce
- – ½ cup pineapple juice canned
- – 1 tablespoon minced ginger
- – 3 garlic cloves crushed
- – 3 tablespoons apple cider vinegar
- – ½ teaspoon cumin
- – ½ teaspoon coarse black pepper
- – ½ teaspoon paprika
- – 1 can sliced pineapple rings drained (or 1 pineapple)
- – ½ cup sliced green onions for garnish
Instructions
- Rinse the chicken thighs and pat them dry.
- In a large bowl or gallon-size Ziploc bag, combine all ingredients except for the chicken. Mix thoroughly.
- Set aside ½ cup of the sauce mixture for serving later.
- Add the chicken thighs to the remaining marinade, ensuring they are well coated. Seal and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat (around 400°F).
- Lightly brush the grates with oil to prevent sticking.
- Place the marinated chicken on the grill and cook for about 10 minutes without turning or moving.
- Flip the chicken and continue cooking until the internal temperature reaches 165°F, approximately another 10 minutes.
- While the chicken is cooking, grill the pineapple rings until golden on each side.
- Once everything is cooked, remove from the grill.
- Brush the reserved marinade over the chicken. Optionally, place the chicken under the broiler for a few minutes to thicken the sauce, or heat the reserved sauce in a saucepan on the stovetop until slightly thickened, then brush it over the chicken.
- Garnish with sliced green onions before serving.
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