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The juicy sweetness and savory glaze of Hawaiian Huli Huli Chicken are pure backyard barbecue magic. This tropical classic brings together simple ingredients for a mouthwatering result that has everyone reaching for seconds. Every bite takes me back to sunny afternoons grilling with friends, where that sticky sweet glaze always drew a crowd.
I first made this for a family potluck and it disappeared within minutes. Now whenever the weather gets warm enough for grilling I get requests to make a double batch.
Ingredients
- Chicken thighs: Deliver juicy tender meat and are forgiving on the grill select evenly sized pieces for uniform cooking
- Soy sauce: Provides a well-balanced savory depth stick with a naturally brewed option
- Brown sugar: Gives the signature caramel notes use fresh soft sugar for smooth blending
- Ketchup: Brings zesty tang and subtle sweetness
- Pineapple juice: Supplies tropical brightness and helps tenderize the chicken opt for juice not syrup
- Rice vinegar: Adds gentle acidity without overpowering the marinade
- Fresh garlic and ginger: Infuse the sauce with bold aromatics grate the ginger for best texture
- Sesame oil: Brings nutty richness go with toasted sesame oil for more flavor
- Cornstarch and water: Create a glossy thick glaze that clings to the chicken
- Fresh green onions: Add a sharp finishing bite use bright green stalks
- Fresh pineapple slices: For an optional garnish or to grill alongside the chicken
Instructions
- Marinate the Chicken:
- Combine soy sauce brown sugar ketchup pineapple juice rice vinegar garlic ginger and sesame oil in a bowl. Whisk until the sugar dissolves and the mixture is smooth. Place chicken thighs in a large resealable bag or shallow dish and cover completely with the marinade. Refrigerate for at least two hours if you can let it marinate overnight the chicken will be even more flavorful.
- Prep the Grill:
- Heat your grill to medium to medium-high. Oil the grates so the chicken will not stick and can develop those classic grill marks. Set up a cooler zone in case you need to move the chicken away from direct heat.
- Grill the Chicken:
- Remove chicken from marinade and let excess drip off. Reserve the remaining marinade. Grill chicken thighs for about six to seven minutes per side. Turn only once to let each side develop a caramelized crust. Baste the chicken with reserved marinade for more flavor.
- Make the Glaze:
- Pour the reserved marinade into a small saucepan and bring it to a full boil to kill any bacteria. In a separate bowl whisk cornstarch and water into a smooth slurry. Once the marinade is bubbling stir in the slurry and cook for a minute or two until the sauce turns thick and glossy.
- Finish with Glaze:
- Brush the thickened glaze generously over the chicken during the last minute or two of grilling. This final coating creates an irresistible sticky shine and boosts flavor. Let the chicken rest off the grill so juices redistribute before serving.
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My favorite part is always the thick and sticky glaze—it clings to each bite and is packed with all the sweet and smoky goodness that makes this dish beloved. Growing up we would eat this straight off the grill often with grilled pineapple on the side.
Storage Tips
Store any leftover chicken in an airtight container in the fridge. It will stay fresh for up to four days, and tastes delicious reheated or sliced cold over salad. If you have extra glaze brush it on before reheating for maximum flavor.
Ingredient Substitutions
If you cannot find pineapple juice use orange juice with a touch of lemon for similar acidity. Boneless skinless chicken breasts will work but reduce the grilling time to avoid drying them out.
Serving Suggestions
Serve Huli Huli Chicken with steamed rice, grilled pineapple slices, and a crisp cabbage slaw. It makes a festive platter for a Hawaiian-themed barbecue or a fun weekend dinner with family.
Cultural Context
Huli Huli means turn turn in Hawaiian and refers to the traditional practice of turning the chicken frequently over an open fire. This dish is a barbecue staple throughout Hawaii and brings that island spirit to your own table.
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This chicken will bring you a taste of aloha at home. Enjoy the finger—licking glaze and island flair with every bite.
Frequently Asked Questions
- → What makes Huli Huli chicken unique?
Its signature blend of sweet pineapple, soy, and ginger marinade gives this dish vibrant tropical flavor and caramelized glaze.
- → How long should the chicken marinate?
For best results, marinate the chicken for at least 2 hours, or overnight to deepen the flavors.
- → Can I bake Huli Huli chicken instead of grilling?
Yes, you can bake it at 400°F, turning and basting occasionally, until cooked through and glazed.
- → What is the best cut of chicken to use?
Chicken thighs are preferred for their tenderness and flavor, but drumsticks or breasts work as well.
- → What pairs well with Huli Huli chicken?
Serve with steamed rice, grilled pineapple, macaroni salad, or simple greens to complete the meal.
- → How do I get the glaze glossy and thick?
Simmer the reserved marinade with cornstarch and water until it thickens and becomes shiny.