Huli Huli Chicken has been my go-to Hawaiian grilled chicken for years, and it never fails to impress! The aroma of the sweet and tangy pineapple-soy glaze caramelizing on the grill is simply irresistible. I first tried making this recipe after a trip to Oahu, and it instantly brought me back to those sunny days. It’s so much more satisfying than store-bought options, just like how I feel when I make homemade banana oatmeal bars with peanut butter instead of buying them. This easy chicken recipe promises juicy, flavorful chicken thighs infused with tropical goodness. Let’s get grilling!
Why You’ll Love This Huli Huli Chicken
This Hawaiian grilled chicken is a guaranteed crowd-pleaser, and I know you’ll adore it. It’s seriously that good! Here’s why it’s a winner:
- Incredibly juicy and tender chicken thighs every time.
- The sweet and tangy pineapple-soy glaze is addictive.
- It’s an easy chicken recipe perfect for weeknights or BBQs.
- The marinade infuses deep flavor, much like how the peanut butter banana oat bars recipe gets its depth from simple ingredients.
- It transports your taste buds straight to the islands.
- Leftovers are fantastic, similar to how the peanut butter banana oat bars recipe makes great make-ahead snacks.
- Minimal prep for maximum flavor impact.
- A healthy and delicious main course option.
Ingredients for Huli Huli Chicken
Gathering these ingredients is the first step to delicious Hawaiian grilled chicken. I love how simple the ingredient list is, making it feel as approachable as whipping up a batch of easy banana peanut butter oatmeal bars. The magic really comes from the balance of sweet and savory in the marinade. Here’s what you’ll need:
- 4–5 pounds boneless, skinless chicken thighs – they stay wonderfully moist on the grill
- ½ cup packed light brown sugar – for that irresistible caramelized sweetness
- ½ cup ketchup – the base for our tangy glaze
- ½ cup light soy sauce – adds depth and that essential savory note
- ½ cup canned pineapple juice – this is key for the tropical flavor and helps tenderize the chicken
- 1 tablespoon ginger paste – fresh zing!
- 1 tablespoon garlic paste – for a robust savory punch
- 3 tablespoons apple cider vinegar – balances the sweetness with a nice tang
- ½ teaspoon cumin – adds a warm, earthy undertone
- ½ teaspoon coarse black pepper – for a little bite
- ½ teaspoon smoked or sweet paprika – for color and a hint of smokiness
- Pineapple rings for grilling – a classic Hawaiian pairing!
- ½ cup sliced green onions for garnish – for a fresh finish
How to Make Huli Huli Chicken
Now for the fun part! Making this Huli Huli Chicken is incredibly straightforward, almost as simple as preparing a batch of homemade banana peanut butter oatmeal bars. The key is giving the chicken enough time to marinate, letting those flavors really soak in for maximum deliciousness. It’s a process I genuinely enjoy, and the results are always worth it.
- Step 1: Let’s get that grill ready! Preheat your grill to medium-high heat, aiming for around 400°F (200°C). Make sure your grill grates are clean and oiled to prevent any sticking – nobody wants their beautiful chicken stuck to the grill.
- Step 2: Prepare the marinade. In a large bowl or a sturdy zip-top bag, whisk together the packed light brown sugar, ketchup, light soy sauce, canned pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, coarse black pepper, and paprika. This mixture smells amazing already, a preview of the deliciousness to come, much like the sweet aroma when baking homemade banana peanut butter oatmeal bars.
- Step 3: Reserve some marinade. Carefully scoop out about ½ cup of the marinade into a separate small container. This is gold for basting later or serving as a dipping sauce.
- Step 4: Marinate the chicken. Add your rinsed and patted-dry chicken thighs to the remaining marinade. Ensure each piece is thoroughly coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or ideally, overnight. The longer it marinates, the more flavorful your Hawaiian grilled chicken will be!
- Step 5: Grill time! Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill grates. Cook for about 10 minutes on the first side until you get those lovely grill marks and the chicken is starting to brown.
- Step 6: Flip and finish. Flip the chicken thighs and grill for another 8–10 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Step 7: Grill the pineapple. While the chicken finishes, grill your pineapple rings for a few minutes on each side until they’re beautifully charred and slightly softened. This adds a wonderful sweet, caramelized element.
- Step 8: Baste and serve. Remove the chicken and pineapple from the grill. Brush the chicken generously with the reserved marinade. Garnish with sliced green onions and serve immediately with the grilled pineapple. Enjoy your incredible Huli Huli Chicken!
Pro Tips for the Best Huli Huli Chicken
I’ve learned a few tricks over the years to make this Hawaiian grilled chicken absolutely perfect. Following these tips will ensure your chicken is incredibly flavorful and tender, just like how a well-made batch of healthy banana peanut butter oatmeal bars hits all the right notes.
- Marinade Magic: Don’t skimp on the marinating time! At least 4 hours is good, but overnight is even better for the deepest flavor.
- Grill Heat Control: Medium-high heat is key. Too high, and the sugars in the glaze will burn before the chicken cooks through.
- Basting is Best: Reserve some marinade for basting during the last few minutes of grilling. This adds an extra layer of glaze and shine.
- Don’t Overcook: Chicken thighs are forgiving, but watch that internal temperature to ensure they’re perfectly cooked and juicy.
What’s the secret to perfect Huli Huli Chicken?
The secret lies in the balance of the sweet pineapple-soy glaze and allowing the chicken thighs ample time to marinate. This process tenderizes the meat beautifully, much like how simple ingredients combine to create delicious healthy banana peanut butter oatmeal bars.
Can I make Huli Huli Chicken ahead of time?
Absolutely! You can marinate the chicken thighs up to 24 hours in advance. Just keep them covered in the refrigerator. This makes grilling day so much easier!
How do I avoid common mistakes with Huli Huli Chicken?
The biggest mistake is burning the glaze; manage your grill heat carefully. Also, ensure you don’t over-marinate with acidic ingredients for too long, as it can break down the meat too much. Proper marinating time is essential, similar to letting your banana oatmeal bars set.
Best Ways to Serve Huli Huli Chicken
This amazing Hawaiian grilled chicken is so versatile! I love pairing it with classic island sides that complement its sweet and savory notes. It’s a meal that feels special, much like how a simple combination can create something delightful, such as no-bake banana peanut butter oatmeal bars for a healthy snack or dessert.
- Grilled Pineapple: As mentioned in the recipe, grilling pineapple rings alongside the chicken adds a fantastic caramelized sweetness and tropical flair that’s a must-try.
- Steamed Rice: Fluffy white or brown rice is the perfect base to soak up any extra Huli Huli glaze.
- Macaroni Salad: A creamy, cool macaroni salad is a traditional Hawaiian plate lunch accompaniment that balances the richness of the chicken beautifully.
- Fresh Green Salad: For something lighter, a simple mixed greens salad with a light vinaigrette adds a refreshing contrast.
Nutrition Facts for Huli Huli Chicken
Here’s a breakdown of what you can expect in each serving of this delicious Hawaiian grilled chicken. It’s a flavorful main course that fits well into a balanced diet, similar to how banana oatmeal bars with peanut butter can be a healthier snack option.
- Calories: 350
- Fat: 18g
- Saturated Fat: 5g
- Protein: 30g
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 20g
- Sodium: 950mg
Nutritional values are estimates and may vary based on specific ingredients used, such as the type of soy sauce or if you opt for a lower-sodium version. For more information on healthy eating, you can refer to resources from the Academy of Nutrition and Dietetics.
How to Store and Reheat Huli Huli Chicken
Once this delicious Hawaiian grilled chicken has cooled down, proper storage is key to keeping it fresh and flavorful for later enjoyment. I find that storing leftovers is just as important as the cooking process, much like how I ensure my vegan banana peanut butter oatmeal bars are stored correctly to maintain their texture. It makes meal prep so much easier!
- Cooling: Always let the chicken cool down to room temperature before storing. Don’t leave it out for more than two hours to prevent bacterial growth.
- Storage Containers: Transfer the cooled chicken to airtight containers. This prevents the chicken from drying out and absorbing odors from the refrigerator.
- Refrigeration: Store the Huli Huli Chicken in the refrigerator for up to 3–4 days. It stays remarkably moist!
- Freezing: For longer storage, you can freeze the cooked chicken for up to 3 months. Wrap individual portions tightly in plastic wrap, then in foil or a freezer bag. This is great for having a quick meal option ready.
When you’re ready to reheat, I recommend a few methods. Gently warming it in a skillet over medium-low heat with a splash of water or broth works wonders. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can even finish it under the broiler for a few minutes to recapture that lovely caramelized glaze, just be sure to watch it closely!
Frequently Asked Questions About Huli Huli Chicken
I get asked a lot about this Hawaiian grilled chicken, and I love sharing all the ins and outs! It’s a recipe that brings so much joy, much like the satisfaction of making a batch of gluten-free banana peanut butter oatmeal bars. Here are some common questions I get:
Can I make Huli Huli Chicken in the oven or a slow cooker?
Yes, you absolutely can! If you don’t have a grill, you can broil the chicken at 375°F (190°C) for about 20-25 minutes, turning halfway through, or until cooked through. For a slow cooker, marinate the chicken as directed, then cook on low for 4-6 hours or high for 2-3 hours. Finish under the broiler for a few minutes to get that signature glaze.
What is the best way to get a good char on the Huli Huli Chicken?
The key is a hot grill and not overcrowding the grates. Make sure your grill is preheated to medium-high heat (around 400°F or 200°C). Don’t move the chicken too much on the first side; let it develop those beautiful char marks. Grilling the pineapple rings alongside also adds to the visual appeal and flavor.
Can I use chicken breasts instead of thighs?
You can, but I strongly recommend thighs for this recipe. Thighs are more forgiving and stay incredibly moist and tender, even with the sweet glaze. If you use breasts, be very careful not to overcook them, as they can dry out quickly. They might need a shorter cooking time.
Are there any allergy-friendly substitutions for this recipe?
For a gluten-free version, simply substitute the soy sauce with coconut aminos or a gluten-free tamari. This makes it accessible for more people, just like how adapting recipes to be gluten-free banana peanut butter oatmeal bars can be done with simple ingredient swaps.
Variations of Huli Huli Chicken You Can Try
This Huli Huli Chicken recipe is fantastic as is, but I love experimenting with different ways to enjoy this Hawaiian classic! Trying new variations is almost as fun as making a batch of banana oat squares peanut butter treats. Here are a few ideas to mix things up:
- Spicy Kick: For those who love a little heat, add a pinch of red pepper flakes or a tablespoon of sriracha to the marinade. It adds a wonderful warmth that complements the sweet and savory flavors perfectly.
- Oven-Baked Version: No grill? No problem! You can achieve a similar deliciousness by baking the marinated chicken thighs on a foil-lined baking sheet at 400°F (200°C) for about 20-25 minutes, or until cooked through. For that signature char, finish them under the broiler for a minute or two, watching closely.
- Chicken Skewers: Cut the marinated chicken into bite-sized cubes and thread them onto skewers with chunks of pineapple, bell peppers, and red onion. Grill until cooked through for a fun, easy-to-eat appetizer or main course. It’s a great way to serve it, kind of like presenting individual banana oat squares peanut butter bites.
- Slow Cooker Method: For a set-it-and-forget-it option, place the marinated chicken in your slow cooker and cook on low for 4-6 hours or high for 2-3 hours. You can then shred it or serve it whole, perhaps broiling it briefly at the end to get that sticky glaze.
Juicy Huli Huli Chicken: 8 Amazing Tips
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Huli Huli Chicken recipe features juicy grilled chicken thighs coated in a sweet and tangy pineapple-soy glaze, a taste of Hawaiian flavor.
Ingredients
- 4–5 pounds boneless, skinless chicken thighs
- ½ cup packed light brown sugar
- ½ cup ketchup
- ½ cup light soy sauce
- ½ cup canned pineapple juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 3 tablespoons apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon smoked or sweet paprika
- Pineapple rings for grilling
- ½ cup sliced green onions for garnish
Instructions
- Rinse chicken thighs and pat dry.
- In a large bowl or zip bag, whisk together brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, cumin, pepper, and paprika.
- Set aside ½ cup of the marinade for basting or serving.
- Add chicken to the remaining marinade, ensuring it’s well coated.
- Refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high (around 400°F) and oil grates.
- Grill chicken for 10 minutes on one side, then flip and grill for another 8–10 minutes until internal temperature reaches 165°F.
- Grill pineapple rings for a few minutes per side until charred.
- Remove chicken and pineapple from grill. Brush chicken with reserved marinade.
- Garnish with green onions and serve with grilled pineapple and a side dish.
Notes
- For a gluten-free option, substitute soy sauce with coconut aminos or gluten-free tamari.
- Add red pepper flakes or sriracha for a spicy kick.
- Chicken can also be broiled or baked at 375°F and finished under the broiler.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat leftovers in a hot skillet or under the broiler.
- Cooked chicken freezes well for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
Keywords: Huli Huli Chicken, Hawaiian grilled chicken, pineapple soy glaze, grilled chicken thighs, easy chicken recipe, marinated chicken, sweet and savory chicken
