Huli Huli Chicken Recipe
I remember the first time I tasted Huli Huli chicken while on a laid-back trip to Maui. The scent was magnetic, a mix of smoky barbecue and tropical sweetness that made my mouth water before I even took a bite. I couldn’t stop devouring it! When I got back home, I knew I had to try and replicate that unforgettable flavor.
Ingredients
- 1/2 cup pineapple juice adds tropical sweetness
- 1/4 cup soy sauce for that umami kick
- 1/4 cup ketchup gives a nice balance of sweetness
- 1/4 cup brown sugar for caramelized goodness
- 2 tablespoons rice vinegar adds tanginess
- 1 tablespoon ginger minced (for a warm, spicy note)
- 2 garlic cloves minced (essential for flavor depth)
- 2 lbs of chicken thighs or drumsticks dark meat stays juicy on the grill
Instructions
- Mix up a tropical marinade that’s sweet, savory, and tangy! Combine pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, freshly grated ginger, and minced garlic in a bowl. Taste it, and tweak as needed until it’s just right.
- Place your chicken pieces into a large zip-top bag or shallow dish. 🍗 Pour the marinade over the chicken, making sure every piece is coated. Seal it up or cover, then refrigerate for at least 4 hours, but overnight is even better for the best flavors.
- Time to fire things up! If you’re using a charcoal grill, heat it to medium (around 350°F). If you’re grilling indoors with a grill pan, warm it over medium-high heat. Grill prepped? You’re ready for the magic.
- Remove the chicken from the marinade and shake off any excess liquid. Place it on the grill and cook until beautifully charred on the outside. Flip it every so often for even cooking. This process usually takes 25–30 minutes.
- Here’s where the magic happens! Take some reserved marinade and brush it over the chicken during the last 10 minutes of grilling. This gives it an extra layer of sticky, smoky flavor.
- Before serving, check the chicken’s internal temperature with an instant-read thermometer. You’re looking for 165°F to ensure it’s fully cooked. Rest the chicken for 5 minutes, then it’s time to plate up and enjoy your masterpiece.
Notes
- Marinate longer: More time equals deeper flavor.
- Charcoal grill magic: If you can, use a charcoal grill. The smoky flavor is hard to beat!
- Make it extra saucy: Double the marinade recipe and reserve half as a dipping sauce.
- Healthier swaps: Use low-sodium soy sauce or replace brown sugar with coconut sugar.