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Hawaiian Huli Huli Chicken Recipe

Hawaiian Huli Huli Chicken Recipe


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4.8 from 19 reviews

  • Total Time: 4 hours 36 minutes
  • Yield: 6 1x

Description

Succulent Hawaiian Huli Huli Chicken brings tropical flavors from the islands’ grilling traditions. Tangy pineapple-soy marinade caramelizes perfectly, creating a mouthwatering dish that transports you to sunny Pacific paradise.


Ingredients

Scale

Main Protein:

  • 45 pounds bone-in skinless chicken thighs

Spice Mix:

  • 1.5 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper

Huli Huli Sauce:

  • 1 cup canned pineapple juice
  • ⅓ cup (79 milliliters) ketchup
  • ⅓ cup (79 milliliters) reduced sodium soy sauce
  • ½ cup (100 grams) packed light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Sriracha sauce
  • ⅓ cup (79 milliliters) olive oil

Instructions

  1. Craft the spice mixture in a medium bowl, extracting one tablespoon to combine with the Huli Huli sauce ingredients. Whisk thoroughly to create a uniform blend.
  2. Allocate of the sauce into a large freezer bag, incorporating olive oil. Submerge chicken pieces, ensuring complete coverage, and seal tightly after removing excess air.
  3. Refrigerate the marinating chicken for 4-8 hours, allowing flavors to deeply penetrate the meat.
  4. Remove chicken from marinade, gently patting excess liquid with paper towels. Discard the used marinade.
  5. Mix the reserved spices with olive oil, creating a robust rub. Massage the mixture evenly across both sides of the chicken pieces.
  6. Let the seasoned chicken rest at room temperature for 15-20 minutes to enhance flavor absorption.
  7. Simultaneously, simmer the remaining Huli Huli sauce in a saucepan, reducing for approximately 10 minutes until it reaches a slightly thickened consistency.
  8. Prepare the grill to medium heat (around 350-375 degrees Fahrenheit), lightly greasing the grates to prevent sticking.
  9. Grill chicken for 6-8 minutes per side, ensuring an internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  10. During the final 5 minutes of grilling, generously baste the chicken with the reserved sauce.
  11. Once cooked, lavish the chicken with the reduced Huli Huli glaze and optionally garnish with finely chopped green onions.
  12. Serve immediately with any remaining sauce on the side.

Notes

  • Kick off this Hawaiian-inspired dish by marinating chicken for maximum flavor absorption, ensuring tenderness and depth in every bite.
  • Prepare the marinade and sauce ahead of time, allowing flavors to meld and intensify for a more complex taste profile.
  • Pat chicken dry before applying spice rub to help create a perfect golden-brown crust that seals in juicy goodness.
  • Use a meat thermometer to guarantee chicken reaches safe internal temperature without overcooking or drying out.
  • Reserve some sauce for basting and glazing, which adds layers of caramelized sweetness and prevents bland results.
  • Garnish with fresh green onions to introduce a bright, crisp element that cuts through the rich, sweet glazed chicken.
  • Prep Time: 4 hours 20 minutes
  • Cook Time: 16 minutes
  • Category: Dinner, Lunch
  • Method: Grilling
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 6
  • Calories: 438 kcal
  • Sugar: 22 g
  • Sodium: 589 mg
  • Fat: 24 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 190 mg