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:
- 4–5 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
- 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.
- 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.
- Refrigerate the marinating chicken for 4-8 hours, allowing flavors to deeply penetrate the meat.
- Remove chicken from marinade, gently patting excess liquid with paper towels. Discard the used marinade.
- Mix the reserved spices with olive oil, creating a robust rub. Massage the mixture evenly across both sides of the chicken pieces.
- Let the seasoned chicken rest at room temperature for 15-20 minutes to enhance flavor absorption.
- Simultaneously, simmer the remaining Huli Huli sauce in a saucepan, reducing for approximately 10 minutes until it reaches a slightly thickened consistency.
- Prepare the grill to medium heat (around 350-375 degrees Fahrenheit), lightly greasing the grates to prevent sticking.
- Grill chicken for 6-8 minutes per side, ensuring an internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- During the final 5 minutes of grilling, generously baste the chicken with the reserved sauce.
- Once cooked, lavish the chicken with the reduced Huli Huli glaze and optionally garnish with finely chopped green onions.
- 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