Description
This irresistible Hawaiian Huli Huli Chicken recipe features tender, juicy chicken marinated in a flavorful blend of soy sauce, pineapple juice, brown sugar, and aromatic spices. Grilled to perfection and basted with a sweet and tangy glaze, this dish captures the essence of Hawaiian barbecue and is perfect for outdoor gatherings or a delicious family dinner.
Ingredients
Scale
Chicken
- 2–3 lbs boneless skinless chicken thighs or drumsticks
Marinade & Sauce
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening sauce)
Garnish
- Chopped green onions
- Pineapple slices (for grilling)
Instructions
- Prepare the Marinade: In a bowl or large zip-top bag, combine soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, garlic, ginger, and Worcestershire sauce. Whisk well to combine all ingredients thoroughly.
- Marinate the Chicken: Add chicken thighs or drumsticks to the marinade, ensuring all pieces are fully coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. This will help you achieve a nice char on the chicken.
- Grill the Chicken: Remove the chicken from the marinade, reserving the excess marinade for the sauce. Place chicken on the grill and cook for 5–7 minutes per side until the exterior is nicely charred and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Prepare the Sauce: While the chicken grills, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce heat and let it simmer for 5–7 minutes to cook out any raw marinade flavors. Optionally, stir in the cornstarch slurry to thicken the sauce, creating a glossy glaze.
- Baste the Chicken: During the last few minutes of grilling, baste the chicken generously with the thickened sauce to add extra flavor and a beautiful glaze.
- Serve and Garnish: Plate the hot grilled chicken and garnish with chopped green onions and grilled pineapple slices for the authentic Hawaiian touch. Serve immediately and enjoy!
Notes
- For best flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- If you prefer a thicker sauce, don’t skip the cornstarch slurry step.
- You can substitute chicken thighs with drumsticks or bone-in pieces as desired.
- Grilling pineapple slices alongside the chicken adds a lovely smoky sweetness.
