Description
This irresistible Hawaiian Huli Huli Chicken recipe features tender, juicy chicken thighs marinated in a sweet and tangy sauce made from soy sauce, pineapple juice, brown sugar, and aromatic spices. Grilled to perfection and glazed with a flavorful sauce, this dish is a perfect combination of savory and tropical flavors, garnished with fresh green onions and grilled pineapple slices for an authentic Hawaiian taste.
Ingredients
Scale
Marinade and Chicken
- 2–3 lbs boneless skinless chicken thighs or drumsticks
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp Worcestershire sauce (optional)
Thickening Sauce (Optional)
- 1 tbsp cornstarch
- 2 tbsp water
Garnish
- Chopped green onions
- Pineapple slices
Instructions
- Prepare the Marinade: In a bowl or large zip-top bag, combine soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, minced garlic, grated ginger, and Worcestershire sauce. Whisk well to ensure all ingredients are thoroughly mixed.
- Marinate the Chicken: Add the chicken thighs or drumsticks to the marinade, making sure they are fully submerged. Seal the bag or cover the bowl and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: About 15 minutes before cooking, preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking and to achieve those classic grill marks.
- Grill the Chicken: Remove the chicken from the marinade, reserving the excess marinade for later. Grill each piece of chicken for 5 to 7 minutes per side, or until it develops a beautiful char and the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and juicy.
- Prepare the Glaze: While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer gently for 5 to 7 minutes to eliminate any raw chicken juices. If you want a thicker glaze, stir in the cornstarch mixed with water and cook until the sauce has thickened to your preference.
- Baste the Chicken: During the last few minutes of grilling, baste the chicken generously with the thickened sauce to add extra flavor and a glossy glaze that enhances both taste and appearance.
- Serve and Garnish: Remove the chicken from the grill and serve it hot, garnished with freshly chopped green onions and grilled pineapple slices for a burst of sweetness and authentic Hawaiian flair.
Notes
- Marinating overnight intensifies the flavors and tenderizes the chicken.
- Use boneless skinless chicken thighs for juicier results; drumsticks work well for a slightly different texture and flavor.
- Make sure to fully cook the marinade to eliminate any bacteria if you’re using it as a basting sauce.
- Grilled pineapple slices add a delicious tropical touch that complements the chicken perfectly.
- You can substitute Worcestershire sauce with soy sauce or omit it if preferred.
- If you don’t have a grill, a grill pan or broiler can be used to achieve similar results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
