Authentic Hawaiian Huli Huli Chicken
why make this recipe
Authentic Hawaiian Huli Huli Chicken is a delicious dish that brings a taste of the islands to your table. The sweet and savory marinade offers a unique blend of flavors that makes it a favorite. It’s perfect for a summer barbecue or a special family dinner. Plus, it’s easy to prepare and cook, making it a fun recipe to try for both beginners and seasoned cooks.
how to make Authentic Hawaiian Huli Huli Chicken
Ingredients :
- 4 chicken thighs
- 120 ml soy sauce
- 100 g light brown sugar
- 60 ml ketchup
- 60 ml pineapple juice
- 1 tablespoon rice vinegar
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons green onions, finely chopped
- Fresh pineapple slices
Directions :
- In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, garlic, ginger, and sesame oil until well combined.
- Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor.
- Set the grill to medium heat to prepare for cooking.
- Remove chicken from the marinade and reserve the excess liquid. Grill chicken thighs for 6–7 minutes per side, basting occasionally with the reserved marinade. Continue grilling until the internal temperature reaches 75°C (165°F).
- While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil. In a separate bowl, whisk together cornstarch and water to form a slurry, then stir into the boiling marinade. Simmer until the glaze thickens and becomes glossy.
- During the final minutes of grilling, brush the thickened glaze over the chicken. Remove from heat, garnish with chopped green onions and fresh pineapple slices before serving.
how to serve Authentic Hawaiian Huli Huli Chicken
Serve the Huli Huli Chicken hot off the grill with a side of rice or a fresh salad. Adding grilled pineapple slices on the side also enhances the tropical feel of the dish. It makes for a great main course at any meal or barbecue.
how to store Authentic Hawaiian Huli Huli Chicken
To store leftovers, let the chicken cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
tips to make Authentic Hawaiian Huli Huli Chicken
- Marinate the chicken overnight for the best flavor.
- Make sure the grill is preheated to ensure even cooking.
- Use a meat thermometer to check that the chicken has reached a safe internal temperature.
- Feel free to add more spices or hot sauce to the marinade for an extra kick.
variation
You can replace chicken thighs with chicken breasts or drumsticks if you prefer. For a vegetarian version, try marinating tofu or portobello mushrooms in the same marinade and grilling them until tender.
FAQs
Q: Can I use a different type of meat?
A: Yes! You can use chicken breasts, drumsticks, or even pork.
Q: What if I don’t have a grill?
A: You can cook the chicken in a skillet on the stove or under the broiler in your oven.
Q: Can I make this recipe ahead of time?
A: Yes, you can marinate the chicken the day before and grill it when you are ready to serve.
Huli Huli Chicken
Ingredients
For the Marinade
- 120 ml soy sauce
- 100 g light brown sugar
- 60 ml ketchup
- 60 ml pineapple juice
- 1 tablespoon rice vinegar
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon toasted sesame oil
For the Chicken
- 4 pieces chicken thighs
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons green onions, finely chopped
- Fresh pineapple slices For garnish
Instructions
Preparation
- In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, garlic, ginger, and sesame oil until well combined.
- Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor.
Grilling
- Set the grill to medium heat to prepare for cooking.
- Remove chicken from the marinade and reserve the excess liquid. Grill chicken thighs for 6–7 minutes per side, basting occasionally with the reserved marinade. Continue grilling until the internal temperature reaches 75°C (165°F).
- While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil.
- In a separate bowl, whisk together cornstarch and water to form a slurry, then stir into the boiling marinade. Simmer until the glaze thickens and becomes glossy.
- During the final minutes of grilling, brush the thickened glaze over the chicken. Remove from heat, garnish with chopped green onions and fresh pineapple slices before serving.
