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Our backyard cookouts really took off when we started making this Huli Huli Chicken. It's become our go-to summer grill favorite that brings those amazing Hawaiian tastes home. You'll love how the sweet pineapple mixes with the rich soy and zingy vinegar - it's that classic island combo that makes you feel like you're at a beach party.
I got hooked on this dish after we kept pulling over at roadside chicken stands during our Maui vacation. I've tweaked the recipe until it's just right, and now everyone asks me to make it whenever we have people over in summer.
Ingredients
- Boneless skinless chicken thighs: They stay tender and moist every time
- Brown sugar: Gives that tasty brown crust when grilled
- Ketchup: Adds a bit of zip and thickens everything up
- Light soy sauce: Brings in that salty goodness without going overboard
- Pineapple juice: Softens the meat and adds natural sweetness
- Ginger paste: Packs a warm spicy kick throughout
- Garlic paste: Builds that must-have base flavor
- Apple cider vinegar: Cuts through sweetness with a nice tang
- Cumin: Throws in a surprising earthy note that works with the sweet stuff
- Black pepper: Gives a gentle heat that grows as you eat
- Paprika: Adds a hint of smokiness and nice color
- Fresh pineapple rings: Turn golden and sweet on the grill
- Green onions: Give a pop of color and fresh flavor
Step-by-Step Instructions
- Prepare the Chicken:
- Give chicken thighs a good wash under cold water and dry them completely with paper towels. This helps them brown better and lets the marinade stick properly.
- Mix the Marinade:
- Throw brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika into a big bowl. Stir until sugar's gone and everything looks smooth. You'll smell that perfect blend of sweet, savory and tangy.
- Reserve Sauce Portion:
- Scoop out half a cup of the mix before adding any chicken. Pop it in the fridge in a little container. This will be your safe finishing sauce that never touches raw meat.
- Marinate the Chicken:
- Drop chicken thighs into the remaining sauce mix. Flip them around to coat every bit. Cover it up tight and stick it in the fridge for at least 4 hours, but letting it sit overnight really gets the flavor in there.
- Prepare the Grill:
- Fire up your grill to about 400°F, medium high heat. Take your time scrubbing and oiling those grates so nothing sticks. This temp will give you that perfect sweet crust without burning.
- Grill the Chicken:
- Shake off extra marinade and put chicken on the hot grill. Don't move it for 10 minutes so you get those nice grill lines and caramelization. Flip once and cook until it hits 165°F inside.
- Grill the Pineapple:
- When chicken's about halfway done, throw on the pineapple rings. Cook till you see golden grill marks, about 2 minutes each side. The sugars will caramelize and make the sweetness even better.
- Finish with Reserved Sauce:
- Brush your saved marinade all over the cooked chicken. For extra shine and flavor, either pop it under the broiler for 2 minutes or heat the sauce in a pan until it thickens a bit before brushing it on.
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I spent forever tweaking this marinade until I got the balance just right. It took months of testing different amounts until I hit on this perfect mix. My husband swears he can tell it's my Huli Huli chicken even with his eyes closed because that sweet-tangy-savory combo is so spot on.
The Story Of Huli Huli Chicken
In Hawaiian, "huli" means "turn," which describes how they'd flip the chicken back and forth between two grills. A businessman named Ernest Morgado came up with the original recipe back in 1955 for a farmers' get-together. It got so popular he started selling it at fundraisers, and folks would wait for hours in line. Our version keeps those authentic flavors but makes it easy to cook at home without needing the double-grill setup.
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Tasty Pairings
Try serving this Huli Huli Chicken with coconut rice that soaks up all that yummy sauce. For a true Hawaiian lunch plate feel, add some macaroni salad and quick-pickled veggies on the side. The colors look just like what you'd get at a real Hawaiian eatery. When we have bigger groups over, I set it up buffet-style with warm Hawaiian sweet rolls so people can make little sandwiches.
Make It Your Own
The flavor's authentic but you can totally change things up to suit what you like. Want it spicier? Throw in some Sriracha or red pepper flakes. If you've got a sweet tooth, add more brown sugar or a spoonful of honey. Chicken breasts work fine too, just don't grill them as long or they'll dry out. This marinade tastes great on pork tenderloin or firm tofu if you've got vegetarians coming over.
Storage Solutions
You can keep the cooked chicken in the fridge for up to three days in a sealed container, and it actually tastes even better as the flavors keep mingling. It's perfect for planning meals ahead. When you want to heat it up without drying it out, put a splash of water in a pan, add your chicken, and cover it while warming on medium-low. The steam keeps everything juicy while it heats through.
Common Questions
- → What is Huli Huli Chicken?
This Hawaiian BBQ favorite features chicken soaked in a tropical blend of pineapple juice, soy sauce, and brown sugar before getting that wonderful smoky char on the grill.
- → What kind of chicken is best for this dish?
While boneless, skinless thighs are the top pick for Huli Huli Chicken, you can also try drumsticks or leg quarters - just watch your cooking times.
- → Can I substitute fresh pineapple juice?
Absolutely! Fresh pineapple juice makes the marinade even tastier than the canned stuff.
- → How long should I marinate the chicken?
For the tastiest results, let your chicken soak up the marinade overnight, but 4 hours will do in a pinch.
- → How should I serve Huli Huli Chicken?
This chicken tastes amazing with a side of fluffy rice, some grilled veggies, or a crisp green salad to round out your meal.