Description
Grilled Huli Huli Chicken is a deliciously sweet and savory Hawaiian-inspired dish that’s packed with tropical flavors. The chicken is marinated in a rich, sweet glaze made of pineapple juice, soy sauce, ginger, garlic, and brown sugar, then grilled to perfection. The result is juicy, tender chicken with a slightly smoky char and a tangy-sweet finish. Perfect for summer barbecues, dinner parties, or a fun weeknight meal, this recipe is sure to transport your taste buds to the islands.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or 6 boneless, skinless chicken breasts)
- 1 cup pineapple juice (fresh or canned)
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup brown sugar (packed)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 1 tablespoon cornstarch (optional, for thickening the marinade)
- 1 tablespoon water (for cornstarch slurry)
- 2 teaspoons sesame seeds (for garnish, optional)
- 2 green onions, thinly sliced (for garnish, optional)
Ingredient Highlights
- Pineapple Juice: The sweetness and acidity from pineapple juice balance the savory soy sauce in the marinade and tenderize the chicken, infusing it with tropical flavor.
- Soy Sauce: Soy sauce adds a deep umami flavor that enhances the overall savory profile of the dish.
- Brown Sugar: Brown sugar helps create a caramelized glaze on the chicken while complementing the tanginess of the pineapple juice.
- Ginger and Garlic: Fresh ginger and garlic provide aromatic, spicy depth to the marinade.
- Sesame Oil: Sesame oil adds a rich, nutty flavor that elevates the taste of the chicken.
- Cornstarch: If you prefer a thicker glaze, cornstarch can be used to thicken the marinade, giving it a more syrupy consistency.
Instructions
Prepare the Marinade:
- Mix the Marinade: In a medium-sized bowl, whisk together pineapple juice, soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, and crushed red pepper flakes (if using). Stir until the sugar is dissolved.
- Thicken the Marinade (Optional): If you prefer a thicker glaze, dissolve 1 tablespoon of cornstarch in 1 tablespoon of water to create a slurry. Add this to the marinade and whisk until combined. This will help the marinade thicken as it cooks.
- Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Grill the Chicken:
- Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
- Grill the Chicken: Remove the chicken from the marinade (reserve the marinade for glazing) and place it on the grill. Cook for 6-8 minutes on each side for chicken thighs, or 5-7 minutes per side for chicken breasts, until the internal temperature reaches 165°F (75°C) and the chicken is charred and cooked through.
- Baste with Marinade: During the last 2-3 minutes of grilling, brush the reserved marinade onto the chicken, allowing it to caramelize slightly and form a sticky glaze.
Garnish and Serve:
- Garnish: Once the chicken is done, transfer it to a serving platter. Garnish with sesame seeds and thinly sliced green onions for added texture and flavor.
- Serve: Serve the grilled chicken with your choice of sides such as steamed rice, grilled vegetables, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 12g
- Carbohydrates: 25g
- Protein: 28g