Huli Huli Chicken

The glaze on Huli Huli Chicken is what truly makes this dish sing. It’s sweet, savory, and just the right amount of tangy, creating a flavor profile that’s nothing short of addictive. The moment you start basting the chicken with the sauce, the kitchen fills with the irresistible aroma of pineapple, soy sauce, and garlic mingling together. It’s a fragrance that instantly transports you to a warm, tropical paradise, even if you’re miles away from the beach.

What I love most about Huli Huli Chicken is how versatile it is. Whether you’re grilling it up for a weekend barbecue or roasting it in the oven on a cozy weeknight, it always delivers that satisfying, juicy bite with a perfect char. As you turn the chicken on the grill, you can already hear that sizzle, signaling that crispy, caramelized skin that’s about to form. And don’t get me started on those little crispy bits that cling to the edges of the chicken — they’re worth fighting over at the dinner table!

This dish has a way of bringing people together, sparking conversation and laughter, much like the way food does when it’s shared with loved ones. The best part? You can customize the glaze with a little more spice or sweetness depending on your mood. It’s the kind of dish you can make your own, just by tweaking the ingredients to match your flavor preferences.

Key Ingredients in Huli Huli Chicken

Each ingredient in Huli Huli Chicken has a purpose, contributing to the rich, balanced flavor profile of the dish. From the savory umami of soy sauce to the tropical sweetness of pineapple juice, these ingredients come together to create a glaze that’s pure magic. Let’s take a closer look at what makes this glaze so irresistible.

• Soy sauce: This staple ingredient adds depth and a savory, umami flavor that serves as the base of the glaze. It’s what gives the sauce that perfect salty kick to balance out the sweetness.
• Ketchup: The ketchup brings a mild sweetness and tang to the mix, helping to mellow out the soy sauce’s intensity while adding a familiar, comforting flavor.
• Brown sugar: Brown sugar infuses the glaze with rich, molasses-like sweetness that perfectly complements the savory and tangy elements in the sauce.
• Pineapple juice: The star of the show when it comes to the glaze’s tropical flavor! Pineapple juice adds a natural sweetness and a bit of tartness, balancing the rich savory notes.
• Rice vinegar: A little touch of rice vinegar adds acidity, cutting through the sweetness and giving the glaze that essential tang to keep the flavors fresh and bright.
• Vegetable oil: This helps to bring everything together, giving the glaze a smooth texture while also helping it to coat the chicken beautifully as it cooks.
• Garlic: Freshly minced garlic adds an aromatic punch, infusing the sauce with a savory, slightly spicy kick that rounds out the flavors.
• Fresh ginger: Grated ginger offers a zesty, warm flavor that complements the garlic, adding a fresh, slightly spicy note to the glaze.
• Sesame oil: Just a small amount of sesame oil gives the sauce a nutty, toasted richness that elevates the overall flavor profile.
• Crushed red pepper flakes: These add a subtle heat to the glaze, enhancing the savory sweetness with a gentle kick that’s perfect for those who like a bit of spice.
• Chicken thighs: Boneless, skinless chicken thighs are perfect for this recipe because they stay tender and juicy, soaking up all that delicious glaze while developing a crispy, caramelized exterior.
• Cornstarch: Cornstarch helps to thicken the glaze, ensuring it sticks beautifully to the chicken as it cooks, creating that perfectly glossy finish.
• Water: A splash of water helps to dissolve the cornstarch and create a smooth, pourable consistency for the glaze.
• Green onions: Chopped green onions add a fresh, crisp contrast as a garnish, bringing a pop of color and a slight oniony bite to the finished dish.

With these ingredients, you’re all set to make a batch of Huli Huli Chicken that’s bursting with flavor and sure to impress anyone at your table!

How to Make Huli Huli Chicken

Serving Suggestions for Huli Huli Chicken

1. Serve with Coconut Rice: There’s just something magical about the creamy, slightly sweet flavor of coconut rice paired with the savory sweetness of Huli Huli Chicken. The rice soaks up the glaze beautifully, making every bite a little piece of heaven. Just cook your rice as usual, but swap in coconut milk for part of the water — it’s the perfect base for this dish!

2. Pair with Grilled Veggies: The smoky char of grilled vegetables like bell peppers, zucchini, and corn adds a fresh, vibrant contrast to the rich, sweet chicken. Plus, the grill marks and slightly caramelized edges of the veggies bring a delicious depth of flavor that complements the glaze beautifully.

3. Make a Tropical Salad: Serve your chicken over a bed of mixed greens, and top with fresh pineapple chunks, avocado slices, and a light drizzle of lime vinaigrette. The sweet and tart pineapple pairs perfectly with the tender chicken, while the creamy avocado balances out the tangy glaze. It’s a refreshing, tropical twist on your typical salad!

How to Store Huli Huli Chicken

If you happen to have leftovers (lucky you!), storing Huli Huli Chicken properly is key to keeping it juicy and flavorful for the next meal. First off, let the chicken cool to room temperature before putting it away—this helps prevent any excess moisture from building up and making the chicken soggy. Once it’s cooled, transfer the chicken into an airtight container. For the best results, store it in the fridge, where it’ll keep for up to 3-4 days.

If you want to save it for a longer period, freezing is a great option. Just wrap the chicken tightly in plastic wrap or foil, and then place it in a freezer-safe bag or container. It can last in the freezer for about 2-3 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight and reheat gently to avoid drying it out.

For reheating, I recommend warming the chicken in the oven or on the stovetop rather than in the microwave. This way, you’ll preserve that crispy, caramelized edge while bringing the chicken back to life. A quick reheat in a hot pan or under the broiler does wonders for maintaining that just-cooked texture!

Conclusion

And there you have it – a plate of Huli Huli Chicken that’s bursting with flavors and guaranteed to make your taste buds dance! From that mouthwatering glaze to the juicy, tender chicken, every bite is a little taste of paradise. Whether you’re serving it for a special occasion or just because you deserve something delicious, this dish is sure to impress.

Remember, it’s not just about the recipe — it’s about making memories in the kitchen and sharing that joy with the people around you. Huli Huli Chicken has a way of bringing everyone to the table, sparking laughter, and creating moments you’ll want to savor.

So, go ahead and give this recipe a try! I’d love to hear how it turns out for you — did you add a little extra spice or a dash more sweetness? Or maybe you found your own twist to make it your own. Whatever it is, I’m all ears for your feedback or questions. Don’t hesitate to share your thoughts or ask for any help if you run into anything while making this dish. I’m here to help you create the best meal possible, every step of the way!

Print Recipe

Huli Huli Chicken

Author: Daniel Carter Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 400

Description

Huli Huli Chicken is a tropical treat with juicy, tender chicken glazed in a sweet, tangy sauce of pineapple, soy, and ginger. Grilled to perfection, it offers smoky caramelized edges that perfectly balance the bold, tropical flavors. A true flavor explosion!

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₄ cup soy sauce

• ¹⁄₄ cup ketchup

• ¹⁄₄ cup brown sugar

• ¹⁄₄ cup pineapple juice

• 2 tablespoons rice vinegar

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• ¹⁄₂ teaspoon sesame oil

• ¹⁄₄ teaspoon crushed red pepper flakes

• 2 pounds chicken thighs, boneless and skinless

• 1 tablespoon cornstarch

• 1 tablespoon water

• 2 green onions, chopped (for garnish)

Instructions

1. In a medium bowl, combine the soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, vegetable oil, garlic, grated fresh ginger, sesame oil, and crushed red pepper flakes.
2. Whisk the mixture together until the sugar is dissolved and the ingredients are well combined.
3. Set the marinade aside and prepare the chicken thighs.
4. Trim any excess fat from the chicken thighs and place them in a shallow dish or resealable plastic bag.
5. Pour the marinade over the chicken, ensuring that the chicken is fully coated.
6. Seal the dish or bag and refrigerate the chicken for at least 1 hour, or overnight for deeper flavor.
7. When ready to cook, remove the chicken from the refrigerator and allow it to come to room temperature, about 15-20 minutes.
8. Preheat a grill or grill pan over medium-high heat.
9. While the grill is heating, mix the cornstarch and water in a small bowl to create a slurry.
10. Once the grill is hot, remove the chicken from the marinade, letting any excess liquid drip off.
11. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
12. While the chicken is grilling, pour the remaining marinade into a small saucepan.
13. Bring the marinade to a boil over medium heat, then reduce the heat to a simmer.
14. Stir the marinade occasionally and cook for about 5 minutes, allowing it to thicken slightly.
15. Once the marinade has thickened, add the cornstarch slurry to the saucepan, stirring to incorporate.
16. Continue to simmer for an additional 2-3 minutes, or until the sauce reaches a glaze-like consistency.
17. Remove the sauce from the heat and set it aside.
18. Once the chicken is fully cooked, remove it from the grill and let it rest for 5 minutes.
19. Slice the chicken into strips and drizzle with the thickened marinade sauce.
20. Garnish with chopped green onions before serving.

Note

• The marinade can be made ahead of time and stored in the fridge for up to 3 days.
• For a sweeter variation, add more brown sugar or honey to the marinade.
• Ensure the grill is preheated well before cooking the chicken to get a nice sear.
• If you prefer a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
• Using bone-in chicken thighs will add extra flavor, but cooking time may need to be adjusted.

Keywords: Huli Huli Chicken recipe, Hawaiian grilled chicken, Huli Huli marinade, easy Huli Huli chicken, grilled chicken with Huli Huli sauce