Why Huli Huli Chicken Will Make Your Taste Buds Dance
Picture this: a warm summer evening, the smell of smoky barbecue wafting through the air, and juicy chicken pieces glistening under the grill. That’s what happened when I first tried making Huli Huli Chicken at home. This Hawaiian classic is more than just grilled chicken—it’s a flavor-packed experience that combines sweet, tangy, and savory notes in every bite. Trust me, once you try it, you’ll want to make it again and again!
The Story Behind Huli Huli Chicken
Huli Huli Chicken hails from Hawaii, where it’s a beloved staple at luaus and backyard barbecues. The name “Huli Huli” means “turn turn” in Hawaiian because the chicken is flipped repeatedly on the grill while being basted with a delicious marinade. Traditionally, this dish was cooked over an open flame using kiawe wood, which adds a unique smokiness. These days, most people use charcoal or gas grills, but the magic of the marinade remains unchanged.
I discovered this recipe while planning a tropical-themed dinner party for friends. Everyone raved about how flavorful and juicy the chicken was—some even asked if I had ordered it from a restaurant! Since then, it has become my go-to dish for impressing guests without spending hours in the kitchen.
Why You’ll Love This Recipe
This Huli Huli Chicken recipe ticks all the boxes: easy prep, bold flavors, and minimal cleanup. The marinade is where the magic happens—it’s sweet from brown sugar or coconut sugar, tangy from pineapple juice, and savory thanks to soy sauce and garlic. Plus, marinating the chicken overnight makes it incredibly tender. Whether you’re new to grilling or a seasoned pro, this recipe will give you mouthwatering results every time.
And here’s a bonus: kids love it too! My nieces couldn’t get enough of the sticky glaze during our last family gathering. It’s one of those dishes that pleases everyone around the table.
Perfect Occasions to Whip Up Some Huli Huli Chicken
Huli Huli Chicken is perfect for any occasion, big or small. Serve it at a summer barbecue, a backyard luau, or even a casual weeknight dinner. It pairs beautifully with rice, coleslaw, or grilled veggies. For larger gatherings, double the recipe and let your guests marvel at your culinary skills. Honestly, there’s no wrong time to enjoy this crowd-pleaser!
Ingredients You’ll Need
- 900g boneless, skinless chicken thighs (or substitute breasts if preferred)
- 60ml brown sugar (or 80ml coconut sugar)
- 2 tablespoons tomato paste (or ketchup as a substitute)
- 1 tablespoon Dijon mustard
- 60ml rice vinegar
- 4 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 60ml soy sauce
- 120ml canned pineapple juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sriracha (optional for heat)
Substitution Options
If you don’t have certain ingredients, don’t worry! Here are some swaps:
- Brown sugar: Swap with honey or maple syrup.
- Pineapple juice: Fresh orange juice works well in a pinch.
- Soy sauce: Use tamari for gluten-free diets or coconut aminos for a lower-sodium option.
- Rice vinegar: Apple cider vinegar can be used instead.
Feel free to adjust the spiciness by adding more or less sriracha based on your preference.
Step-by-Step Preparation
Step 1: Blend the Marinade
Grab your blender or immersion blender and combine the brown sugar, tomato paste, Dijon mustard, rice vinegar, garlic, ginger, soy sauce, pineapple juice, salt, pepper, and sriracha. Blend until smooth—it should look glossy and smell absolutely irresistible. Pour out 180ml of this mixture into a separate bowl; we’ll save it for basting later. Pro tip: taste a tiny bit of the marinade to ensure the balance of flavors is right before proceeding.
Step 2: Marinate the Chicken
Place your chicken thighs in a large bowl or resealable plastic bag. Pour the remaining marinade over them, ensuring each piece is fully coated. Seal the bag or cover the bowl and pop it in the fridge. Let the chicken soak up all those amazing flavors for at least 4 hours—though overnight is ideal. Trust me, patience pays off here!
Step 3: Grill the Chicken
Preheat your grill to high heat and lightly oil the grates to prevent sticking. Remove the chicken from the marinade (discard the leftover marinade) and place it on the grill. Close the lid and cook for 2 minutes. Flip the chicken, brush it generously with the reserved marinade, and cook for another minute. Keep flipping and brushing until the chicken reaches an internal temperature of 85°C, which usually takes about 10 minutes total. Watch closely to avoid burning!
Chef’s Tip
To elevate your Huli Huli Chicken, serve it garnished with chopped green onions or chives. A few slices of fresh pineapple alongside the chicken add a refreshing touch and complement the tropical vibe perfectly.
Timing Breakdown
- Preparation Time: 10 minutes
- Marinating Time: 4 hours minimum (up to 48 hours)
- Cooking Time: 10 minutes
- Total Time: 4 hours 10 minutes
Chef’s Secret
Use canned pineapple juice instead of fresh. Why? Canned juice contains less bromelain, an enzyme that can break down proteins too much, leaving the chicken mushy rather than tender. This little trick ensures perfectly textured meat every time.
Extra Info
Did you know that Huli Huli Chicken got its start in the 1950s thanks to a fundraising effort by the Jaycees in Hawaii? They sold plates of grilled chicken at local events, and the dish quickly became a hit. Today, it’s considered a quintessential part of Hawaiian cuisine.
Necessary Equipment
You’ll need a few basic tools to make this dish shine:
- A grill (charcoal, gas, or electric)
- Tongs for flipping the chicken
- A pastry brush for basting
- A meat thermometer to check doneness
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven to retain moisture. Freezing is also an option—place the raw marinated chicken in a freezer-safe bag and freeze for up to 2 months. Thaw completely in the fridge before grilling.
Leftover Huli Huli Chicken makes a fantastic addition to salads, sandwiches, or grain bowls. Just chop it up and sprinkle with fresh herbs for extra zing.
For best results, always slice the chicken against the grain before storing. This keeps it tender and easier to reheat.
Tips and Advice
- Don’t skip marinating—it’s key to infusing the chicken with flavor.
- Flip the chicken frequently to prevent burning and ensure even cooking.
- Let the chicken rest for 5 minutes after grilling to lock in juices.
Presentation Ideas
- Serve the chicken atop a bed of fluffy jasmine rice.
- Garnish with sesame seeds and lime wedges for a pop of color.
- Add a side of charred corn or grilled zucchini for a complete meal.
Healthier Alternatives
Here are six healthier spins on Huli Huli Chicken:
- Grilled Veggie Skewers: Replace chicken with bell peppers, mushrooms, and zucchini. Brush with the same marinade.
- Baked Version: Bake the chicken in the oven at 200°C for 25–30 minutes for a fuss-free method.
- Turkey Thighs: Use turkey thighs instead of chicken for leaner protein.
- Air Fryer Method: Cook the marinated chicken in an air fryer at 180°C for 12–15 minutes.
- Low-Sodium Option: Reduce the soy sauce and add a splash of water to dilute the saltiness.
- Gluten-Free Twist: Swap soy sauce with tamari and ensure the sriracha is gluten-free.
Common Mistakes to Avoid
Mistake 1: Overcooking the Chicken
Overcooked chicken becomes dry and tough, ruining the dish’s appeal. To avoid this, use a meat thermometer to monitor the internal temperature. Once it hits 74°C, remove the chicken from the grill immediately. Pro tip: tent the cooked chicken with foil and let it rest for 5 minutes to redistribute juices.
Mistake 2: Skipping the Marinade Step
Marinating is non-negotiable for Huli Huli Chicken. Without it, the chicken lacks depth and tenderness. Aim for at least 4 hours, though longer is better. If you’re short on time, poke holes in the chicken with a fork to help the marinade penetrate faster.
Mistake 3: Burning the Glaze
The sugars in the marinade can burn easily on high heat. To prevent this, lower the grill heat slightly and keep a close eye on the chicken while basting. Rotate the pieces often to distribute the glaze evenly.
FAQ Section
What does Huli Huli mean?
Huli Huli translates to “turn turn” in Hawaiian, referring to the constant flipping of the chicken while grilling. This technique ensures even cooking and caramelization of the marinade.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out quicker. For juicier results, pound the breasts to an even thickness or brine them briefly before marinating.
Is pineapple juice essential?
Pineapple juice adds sweetness and acidity, enhancing the overall flavor profile. However, you can substitute it with orange juice if needed.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to retain moisture.
Can I freeze the marinated chicken?
Absolutely! Place the marinated chicken in a freezer-safe bag and freeze for up to 2 months. Thaw completely in the fridge before grilling.
What sides pair well with Huli Huli Chicken?
Pair it with steamed rice, grilled vegetables, or a crisp green salad for a balanced meal.
Do I need a grill to make this dish?
No, you can bake or pan-sear the chicken if you don’t have access to a grill. Adjust the cooking time accordingly.
Can I adjust the spice level?
Yes, simply increase or decrease the amount of sriracha in the marinade based on your tolerance for heat.
Why is canned pineapple juice recommended?
Canned pineapple juice has less bromelain, which can over-tenderize the chicken. Using canned juice helps maintain the right texture.
What’s the best way to reheat leftovers?
Reheat gently in the microwave or oven. Cover the chicken with foil while reheating to prevent drying out.
Final Thoughts
Huli Huli Chicken is a delightful blend of sweet, tangy, and savory flavors that transport you straight to Hawaii. With its simple preparation and incredible taste, it’s no wonder this dish has won hearts worldwide. So fire up the grill, gather your loved ones, and enjoy a taste of the islands right in your backyard. Aloha!