Huli Huli Chicken: A Delicious Hawaiian Grilled Recipe

Huli Huli Chicken: A Taste of Aloha

Huli Huli Chicken is not just a dish; it’s a celebration of flavors that transports you straight to the beautiful islands of Hawaii. This mouthwatering recipe features tender, juicy chicken marinated in a sweet and savory sauce, grilled to perfection, and served with a side of tropical vibes. The term “Huli” means “to turn” in Hawaiian, which perfectly describes the cooking method of flipping the chicken on the grill to achieve that irresistible char.

With roots tracing back to the 1950s, Huli Huli Chicken has become a beloved staple at luaus and backyard barbecues alike. People adore this dish for its delightful combination of sweet and tangy flavors, along with its succulent texture that keeps you coming back for more. Not only is it incredibly delicious, but it’s also convenient to prepare, making it a favorite for gatherings and family dinners. Whether you’re a seasoned chef or a novice in the kitchen, Huli Huli Chicken is sure to impress your guests and leave them craving seconds!

Ingredients:

• 4 pounds of chicken thighs (bone-in, skin-on for best flavor)
• 1 cup soy sauce
• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 green onions, chopped (for garnish)
• Fresh pineapple slices (for grilling, optional)

Preparing the Marinade

1. In a large mixing bowl, combine the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, minced ginger, minced garlic, sesame oil, black pepper, and red pepper flakes (if using).
2. Whisk the ingredients together until the brown sugar is fully dissolved and the marinade is well combined.
3. Taste the marinade and adjust the sweetness or saltiness according to your preference. You can add more brown sugar for sweetness or more soy sauce for saltiness.

Marinating the Chicken

1. Place the chicken thighs in a large resealable plastic bag or a shallow dish.
2. Pour the marinade over the chicken, ensuring that each piece is well coated.
3. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate the chicken.

Preparing for Cooking

1. When you’re ready to cook, preheat your grill to medium-high heat (about 375°F to 400°F).
2. Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade to avoid contamination.
3. If you’re using fresh pineapple slices, brush them lightly with oil and set them aside for grilling.

Grilling the Chicken

1. Place the chicken thighs skin-side down on the preheated grill. Grill for about 6-8 minutes, or until the skin is crispy and golden brown.
2. Flip the chicken over and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy.
3. If you’re grilling pineapple slices, add them to the grill during the last 5 minutes of cooking. Grill until they are caramelized and have nice grill marks.

Assembling the Dish

1. Once the chicken is cooked through, remove it from the grill and let it rest for about 5 minutes. This helps the juices redistribute, keeping the chicken moist.
2. While the chicken is resting, you can prepare your serving platter. Arrange the grilled pineapple slices on the platter.
3. Slice the chicken thighs if desired, or serve them whole on top of the grilled pineapple.
4. Garnish with chopped green onions for a fresh touch and added flavor.

Serving Suggestions

Huli Huli Chicken is best served with a side of steamed rice or coconut rice to soak up the delicious juices. You can also pair it with a fresh salad or grilled vegetables for a complete meal. The sweet and savory flavors of the chicken, combined with the tropical notes from the pineapple, create a delightful dish that’s perfect for summer barbecues or any gathering.

Storage and Reheating

If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also reheat it on the grill for a few minutes, which will help maintain the crispy skin.

Tips for Perfect Huli Huli Chicken

• Use bone-in, skin-on chicken thighs: They provide more flavor and moisture compared to boneless

  

  Conclusion:

  If you’re looking for a dish that brings the vibrant flavors of the tropics right to your dinner table, then Huli Huli Chicken is an absolute must-try! This recipe not only showcases the perfect balance of sweet and savory but also offers a delightful twist that will leave your taste buds dancing. The marinade, infused with soy sauce, pineapple juice, and a hint of ginger, creates a succulent chicken that is both juicy and packed with flavor. Whether you’re hosting a summer barbecue or simply craving a taste of Hawaii, this dish is sure to impress your family and friends.

  For serving suggestions, I highly recommend pairing your Huli Huli Chicken with a side of coconut rice or a fresh tropical salad. The creamy texture of the coconut rice complements the tangy chicken beautifully, while the salad adds a refreshing crunch that balances the meal perfectly. You can also serve it with grilled vegetables or a side of coleslaw for an extra layer of flavor and texture. If you’re feeling adventurous, consider adding a drizzle of spicy sriracha or a sprinkle of sesame seeds for an added kick!

  As for variations, feel free to get creative! You can substitute the chicken with tofu or shrimp for a delicious vegetarian or seafood option. Additionally, if you prefer a spicier kick, try adding some chopped jalapeños or a dash of hot sauce to the marinade. For those who love a smoky flavor, grilling the chicken over charcoal will enhance the taste even further. The beauty of Huli Huli Chicken lies in its versatility, allowing you to customize it to suit your preferences.

  I encourage you to give this Huli Huli Chicken recipe a try! It’s not just a meal; it’s an experience that transports you to a sunny Hawaiian beach with every bite. Once you’ve made it, I would love to hear about your experience! Share your thoughts, any modifications you made, or even a photo of your delicious creation. Your feedback not only inspires me but also helps others discover the joy of cooking this delightful dish. So, roll up your sleeves, gather your ingredients, and let’s get cooking! You won’t regret it, and I can’t wait to see how your Huli Huli Chicken turns out!

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  Huli Huli Chicken: A Delicious Hawaiian Grilled Recipe

  Savor the tropical flavors of Huli Huli Chicken, marinated in a delightful mix of soy sauce, pineapple juice, and spices, then grilled to crispy perfection. This dish is a perfect addition to summer barbecues and family gatherings, offering a sweet and savory taste that will please any crowd.

  Prep Time15 minutes

  Cook Time20 minutes

  Total Time155 minutes

  Category: Family Dinners

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 4 pounds chicken thighs (bone-in, skin-on)
  • 1 cup soy sauce
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 green onions, chopped (for garnish)
  • Fresh pineapple slices (for grilling, optional)

  Instructions

  1. In einer großen Schüssel die Sojasauce, Ananassaft, braunen Zucker, Ketchup, Reisessig, gehackten Ingwer, gehackten Knoblauch, Sesamöl, schwarzen Pfeffer und rote Pfefferflocken (falls verwendet) vermengen.
  2. Die Zutaten gut verrühren, bis der braune Zucker vollständig aufgelöst ist und die Marinade gut vermischt ist.
  3. Die Marinade probieren und die Süße oder Salzigkeit nach Geschmack anpassen. Bei Bedarf mehr braunen Zucker für Süße oder mehr Sojasauce für Salzigkeit hinzufügen.
  4. Die Hähnchenschenkel in einen großen wiederverschließbaren Plastikbeutel oder eine flache Schüssel legen.
  5. Die Marinade über das Hähnchen gießen, sodass jedes Stück gut bedeckt ist.
  6. Den Beutel verschließen oder die Schüssel mit Frischhaltefolie abdecken und mindestens 2 Stunden, vorzugsweise über Nacht, im Kühlschrank marinieren.
  7. Den Grill auf mittelhohe Hitze (ca. 190°C bis 200°C) vorheizen.
  8. Das Hähnchen aus der Marinade nehmen und überschüssige Marinade abtropfen lassen. Die restliche Marinade entsorgen, um Kontamination zu vermeiden.
  9. Wenn frische Ananasscheiben verwendet werden, diese leicht mit Öl bestreichen und zum Grillen beiseitelegen.
  10. Die Hähnchenschenkel mit der Hautseite nach unten auf den vorgeheizten Grill legen. Etwa 6-8 Minuten grillen, bis die Haut knusprig und goldbraun ist.
  11. Das Hähnchen wenden und weitere 6-8 Minuten grillen, bis die Innentemperatur 74°C erreicht. Ein Fleischthermometer zur genauen Messung verwenden.
  12. Wenn Ananasscheiben gegrillt werden, diese in den letzten 5 Minuten des Grillens hinzufügen. Grillen, bis sie karamellisiert sind und schöne Grillstreifen haben.
  13. Das Hähnchen nach dem Grillen vom Grill nehmen und etwa 5 Minuten ruhen lassen, damit sich die Säfte verteilen und das Hähnchen saftig bleibt.
  14. Während das Hähnchen ruht, die Servierplatte vorbereiten. Die gegrillten Ananasscheiben auf der Platte anrichten.
  15. Die Hähnchenschenkel nach Belieben in Scheiben schneiden oder ganz auf den gegrillten Ananas servieren.
  16. Mit gehackten Frühlingszwiebeln garnieren für einen frischen Touch und zusätzlichen Geschmack.

  Notes

  • Der Teig darf während der Ruhezeit nicht bewegt werden.
  • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.