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Understanding the roots of Huli Huli Chicken enhances the experience of cooking and enjoying this dish. The name "Huli Huli" translates to “turn” in Hawaiian, which refers to the way the chicken is grilled. This method not only helps to achieve that signature charred flavor but also reflects the traditional Hawaiian way of cooking, where food is often grilled over an open flame.

Huli Huli Chicken Recipe

Discover the delicious flavors of Huli Huli Chicken Delight! This easy recipe features juicy chicken thighs marinated in a savory-sweet blend of fresh pineapple juice, soy sauce, and warm spices. After grilling to perfection, the chicken gets a beautiful glaze and an irresistible smoky flavor. Perfect for summer BBQs or a family dinner, this dish is sure to impress. Garnish with fresh cilantro and lime for an extra burst of flavor! Enjoy a tropical taste adventure!
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Ingredients
  

4 large chicken thighs (bone-in, skin-on for extra flavor)

1 cup pineapple juice (preferably fresh)

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup ketchup

1 tablespoon minced garlic

1 tablespoon grated fresh ginger

2 tablespoons vegetable oil

1 teaspoon sesame oil

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

1/4 cup chopped green onions (for garnish)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, vegetable oil, sesame oil, black pepper, and red pepper flakes. Place the chicken thighs in the marinade and ensure they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

    Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are glowing and ashy.

      Grill the Chicken: Remove the chicken from the marinade, reserving the marinade for basting. Place the chicken thighs skin-side down on the grill. Cook for about 6-7 minutes or until the skin is crispy and browned.

        Turn and Baste: Flip the chicken over, and baste it with the reserved marinade. Grill for another 6-7 minutes, occasionally flipping and basting to achieve a nice glaze and cook through evenly. The internal temperature should reach 165°F (75°C).

          Finish on the Grill: For an extra smoky flavor, move the chicken to indirect heat on the grill and cook for an additional 5-10 minutes. Make sure to baste one last time for an enhanced glaze.

            Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with chopped green onions and fresh cilantro before serving. Serve with lime wedges on the side for an added zesty kick.

              Prep Time, Total Time, Servings: 10 mins | 2 hours + 15 mins | 4 servings