“`html
The Ultimate Huli Huli Chicken: Your Backyard Luau Awaits
I still remember the first time I smelled it. That incredible mix of sweet, smoky, and savory wafting from a roadside stand on Oahu. It was Huli Huli chicken, and it changed my grilling game forever.
The name “Huli Huli” literally means “turn turn” in Hawaiian. It comes from the original method of cooking the chicken between two grills and turning the whole setup to cook both sides.
You don’t need a fancy double-grill contraption, though. You just need a good marinade and the patience to turn the chicken. This recipe brings that island magic straight to your backyard.
What You’ll Need
This marinade is where the magic happens. It’s a simple blend of pantry staples that creates a complex, addictive flavor.
For the Marinade and Chicken:
- 1 cup unsweetened pineapple juice
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/2 cup packed brown sugar
- 1/3 cup ketchup
- 1/4 cup chicken broth
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 3 lbs boneless, skinless chicken thighs
Pro Tips
I’ve made this dozens of times, and I’ve picked up a few tricks along the way. These will help you get that perfect, authentic result on your first try.
1. Marinate, Marinate, Marinate: Don’t rush this step. The chicken needs at least 4 hours to soak up all that flavor, but leaving it overnight is even better. The result is tender, juicy chicken that’s flavored all the way through.
2. The Sauce Secret: This is crucial. Before you add the raw chicken, pour about one cup of the marinade into a separate saucepan. This reserved marinade will become your basting sauce. Never baste with the marinade that the raw chicken has been sitting in.
3. Don’t Fear the Char: The sugar in the marinade is meant to caramelize and create those beautiful, slightly charred bits on the grill. This isn’t burnt; it’s flavor! Keep a close eye on it, but embrace the dark spots.
4. Rest is Best: Once the chicken is off the grill, let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and delicious.
Tools Required
You don’t need a lot of fancy equipment for this one, just the basics.
- Large mixing bowl or a large zip-top bag
- Whisk
- Small saucepan
- Grill (charcoal or gas) or a grill pan
- Tongs
- Meat thermometer
- Basting brush
Substitutions and Variations
This recipe is pretty flexible. Feel free to play around with it to fit your taste or what you have on hand.
Chicken: Boneless, skinless thighs are my go-to for flavor and moisture, but breasts, wings, or drumsticks work great too. Adjust your cooking time accordingly.
Sweetener: No brown sugar? You can use honey or maple syrup. For a lower-sugar option, a brown sugar substitute like erythritol can work.
Add a Kick: If you like a little heat, add a teaspoon or two of sriracha or a pinch of red pepper flakes to the marinade.
Smoky Flavor: If you’re not grilling, add a 1/2 teaspoon of liquid smoke to the marinade to get that classic smoky taste.
Make-Ahead Tips
The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes weeknight grilling super fast.
You can also let the chicken marinate for up to 24 hours, so all you have to do is fire up the grill when you get home.
How to Make Huli Huli Chicken: Step-by-Step
Step 1: Make the Marinade
In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, and sesame oil until the sugar is dissolved.
Step 2: Reserve the Sauce
Pour about 1 cup of the marinade into a small saucepan and set it aside. This will be your basting sauce.
Step 3: Marinate the Chicken
Place the chicken thighs in the remaining marinade. Make sure each piece is fully coated. Cover the bowl (or seal the bag) and refrigerate for at least 4 hours, or preferably overnight.
Step 4: Prepare the Grill and Sauce
Preheat your grill to medium-high heat (about 400°F). While it’s heating, bring the reserved marinade in the saucepan to a boil, then reduce the heat and simmer for 5-7 minutes, until it has thickened slightly. Remove from heat.
Step 5: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill. Cook for about 5-7 minutes per side.
Step 6: Baste and Turn (“Huli Huli”)
During the last few minutes of cooking, start brushing the chicken with the thickened sauce from the saucepan. Flip the chicken, baste the other side, and repeat a couple of times to build up a nice glaze.
Step 7: Check for Doneness and Rest
The chicken is done when it’s cooked through and the internal temperature reaches 165°F on a meat thermometer. Transfer the chicken to a clean plate or cutting board and let it rest for 5-10 minutes before serving.
Nutrition, Pairings, and More
Here’s a quick look at what you can expect and how to make this dish work for you.
Serving Suggestions
This chicken is the star, but a great supporting cast makes the meal.
| Goes Great With | Why It Works |
|---|---|
| Classic Macaroni Salad | The creamy, tangy flavor balances the sweet chicken. |
| Steamed White Rice | Perfect for soaking up any extra sauce. |
| Grilled Pineapple Slices | Grilling brings out the pineapple’s sweetness. |
| Simple Green Salad | A fresh, crisp contrast to the rich glaze. |
Dietary Swaps
Making this fit your diet is easy with a few simple tweaks.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce. Ensure your ketchup is also certified gluten-free.
- Low-Carb / Keto: Swap the brown sugar for a keto-friendly brown sugar substitute. Use a sugar-free ketchup and ensure your pineapple juice is unsweetened (or use a splash of pineapple extract for flavor without the carbs).
Nutritional Information (Approximate)
Here’s a rough breakdown per serving (assuming 6 servings).
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | ~40 g |
| Carbohydrates | ~25 g |
| Fat | ~13 g |
Leftovers and Storage
Leftover Huli Huli chicken is fantastic. Store it in an airtight container in the fridge for up to 4 days.
You can reheat it gently in the microwave or in a skillet. It’s also delicious cold, sliced up in salads or used in a wrap for lunch the next day.
Frequently Asked Questions
Q1. Can I bake this chicken instead of grilling it?
Ans: Absolutely. Place the chicken in a single layer in a baking dish and bake at 400°F (200°C) for 20-25 minutes. Baste it with the sauce during the last 5 minutes of cooking. For a bit of char, you can pop it under the broiler for a minute or two at the end.
Q2. What does “Huli Huli” mean?
Ans: It’s Hawaiian for “turn turn.” The name reflects the original cooking method where the chicken was constantly turned over the fire.
Q3. Is this recipe very sweet?
Ans: It has a prominent sweet and savory flavor, but it’s well-balanced by the soy sauce, ginger, and garlic. It’s not overpoweringly sweet like some barbecue sauces can be.
Q4. My sauce isn’t thickening. What should I do?
Ans: Just let it simmer a little longer over low heat. If you’re in a hurry, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then whisk it into the simmering sauce. It will thicken up in a minute.
Wrapping Up
There you have it—a taste of the Hawaiian islands right from your own grill. This Huli Huli chicken recipe is more than just a meal; it’s a mini-vacation.
The sweet, sticky glaze and the tender, juicy chicken will make this an instant family favorite. It’s perfect for a weekend cookout or an easy weeknight dinner that feels special.
Give it a try and let me know how it turns out! I’d love to hear about your experience or any creative twists you put on it in the comments below.
“`
