Sweet and Smoky Huli Huli

This tangy-sweet Huli Huli Chicken brings authentic Hawaiian flavors right to your backyard grill. The perfect balance of sticky-sweet glaze and tender chicken thighs creates an irresistible dish that will transport you straight to the islands.

I discovered this recipe during a Hawaiian vacation years ago and have perfected it through countless backyard barbecues. My friends now request it for every summer gathering, and the pineapple rings always disappear first.

Ingredients

• Boneless skinless chicken thighs: Ideal as they stay juicy and absorb flavor beautifully
• Light brown sugar: Provides the signature caramelization that makes this dish special
• Ketchup: Adds both tomato flavor and helps thicken the sauce
• Light soy sauce: Delivers savory depth without overwhelming saltiness
• Pineapple juice: Brings authentic Hawaiian sweetness and natural tenderizing enzymes
• Ginger paste: Infuses aromatic warmth look for fresh paste for best flavor
• Garlic paste: Adds essential pungency choose jars with minimal additives
• Apple cider vinegar: Balances the sweetness with necessary acidity
• Cumin: Contributes subtle earthiness that complements the tropical flavors
• Black pepper: Adds gentle heat select freshly ground for optimal flavor
• Paprika: Brings color and mild smokiness smoked variety adds extra depth
• Fresh pineapple rings: Caramelize beautifully on the grill fresh is best but canned works too
• Green onions: Provide fresh crunch and color as the perfect finishing touch

Step-by-Step Instructions

Prepare the chicken:

Rinse your chicken thighs thoroughly under cold water and pat completely dry with paper towels. This crucial step ensures proper caramelization and prevents steaming when grilling. Place prepared chicken in a large bowl or container.

Create the marinade:

In a medium bowl, combine brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Whisk vigorously until the sugar completely dissolves and ingredients are fully incorporated. The marinade should have a glossy appearance with a consistency similar to thin barbecue sauce.

Reserve sauce portion:

Before adding chicken, remove approximately half cup of the marinade and transfer to a small container. Cover and refrigerate this portion to use as finishing sauce later. This prevents cross contamination and ensures food safety.

Marinate the chicken:

Pour remaining marinade over the prepared chicken thighs, making sure each piece is thoroughly coated. For best results, use your hands to massage the marinade into the meat. Cover tightly or seal in a zipper bag, pressing out excess air. Refrigerate for at least four hours, preferably overnight, turning occasionally if possible.

Prepare the grill:

Heat your grill to medium high heat approximately 400°F. Allow grill to fully preheat, which typically takes 10 to 15 minutes. Clean grates thoroughly and lightly oil using a paper towel dipped in neutral oil held with tongs. This prevents sticking and ensures beautiful grill marks.

Grill the chicken:

Place marinated chicken thighs on the hot grill, allowing excess marinade to drip off first. Arrange pieces with space between to ensure even cooking. Let chicken cook undisturbed for a full 10 minutes to develop caramelization and grill marks. Flip once and continue cooking until internal temperature reaches 165°F, approximately another 10 minutes.

Add pineapple:

When chicken is halfway done, place pineapple rings on the grill. Cook for 2 to 3 minutes per side until caramelized with distinct grill marks. The natural sugars will intensify as they cook, creating a wonderful complement to the chicken.

Finish and serve:

Remove chicken and pineapple from grill. Brush reserved marinade generously over the hot chicken. For an extra glazed finish, place under broiler for 2 to 3 minutes or heat reserved sauce in a small saucepan until slightly thickened, then brush over chicken. Garnish with sliced green onions and serve with grilled pineapple.

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Pineapple juice is my secret weapon in this recipe. Not only does it provide authentic Hawaiian flavor, but it contains natural enzymes that help tenderize the meat. My family discovered this by accident when we left the chicken marinating for a full 24 hours once the results were incredibly tender and flavorful.

Oven Baking Alternative

If you don't have access to a grill, this recipe adapts beautifully to oven baking. Preheat your oven to 425°F and arrange marinated chicken thighs on a foil lined baking sheet. Bake for approximately 25 to 30 minutes until internal temperature reaches 165°F. For caramelization similar to grilling, brush with reserved sauce and broil for the final 3 to 4 minutes until edges begin to char. The flavor profile remains delicious even without the smokiness of the grill.

Make Ahead Options

Huli Huli Chicken offers excellent make ahead potential for stress free entertaining. The marinade can be prepared up to three days ahead and stored in the refrigerator. Chicken can marinate overnight or even be frozen in the marinade for up to three months. For best results, thaw completely in the refrigerator before grilling. Fully cooked chicken can be refrigerated for up to four days, making it perfect for meal prep. Reheat gently in a 325°F oven covered with foil to prevent drying out.

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Historical Background

Huli Huli Chicken originated in Hawaii in the 1950s when Ernest Morgado, a businessman, created the dish for a farmers fundraiser. The name comes from the Hawaiian word "huli" meaning "turn" as the chicken was traditionally cooked between two grills and turned frequently. This flipping technique ensured even cooking and caramelization. The sauce combines Asian influences with native Hawaiian ingredients, reflecting the islands multicultural heritage. Today, Huli Huli Chicken remains a staple at Hawaiian roadside stands and celebrations, often served with classic sides like macaroni salad and sticky rice.

Frequently Asked Questions

→ What is Huli Huli Chicken?

Huli Huli Chicken is a Hawaiian-inspired BBQ dish made with chicken marinated in a tangy, sweet sauce and grilled until tender and caramelized.

→ What does Huli Huli mean?

'Huli Huli' means 'turn turn' in Hawaiian, describing the process of turning the chicken on the grill to achieve even cooking.

→ Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they might require slightly less cooking time due to their leaner nature. Be sure to monitor the internal temperature to avoid overcooking.

→ How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 4 hours, but overnight is ideal to enhance the taste further.

→ Can I cook Huli Huli Chicken without a grill?

Yes, you can bake or pan-sear the chicken instead of grilling. Bake at 400°F or cook in a skillet until the internal temperature reaches 165°F.

→ What can I serve with Huli Huli Chicken?

Pair Huli Huli Chicken with steamed rice, a fresh salad, or grilled vegetables for a delicious and balanced meal.

→ How do I store leftovers?

Store leftover chicken in an airtight container in the refrigerator for 1-2 days. Leftovers can also be frozen for up to 1 month unless previously frozen chicken was used.