Check out Huli Huli Chicken, the Hawaiian version of barbecue chicken with an amazing marinade and a fun name!
Even though there are a million different chicken recipes in the world – give or take – no two are the same. That’s definitely true when it comes to huli huli chicken, which is a dish that originated in Hawaii. The recipe was first created by Ernest Morgado in 1955 when he prepared a special teriyaki-style marinade for chicken at a farmer’s meeting. It’s called huli huli chicken because huli is the Hawaiian word for “turn” and that’s what someone would shout every time the chicken was flipped on the grill. It’s been a part of Hawaiian cuisine ever since and has gained popularity elsewhere too.
The key to the recipe is the marinade, which includes a wide array of ingredients, including ketchup, pineapple juice, brown sugar, and a few other things. It’s not the most conventional marinade, which is part of the reason why this recipe stands out among all of the other chicken recipes out there. With a diverse blend of flavors in the marinade, the chicken emerges with an ideal combination of sweet and savory. Plus, since you’re grilling the chicken, there is a smoky flavor to the chicken as well, so the overall flavor profile of this dish is off the charts.
One extra flavor you don’t want to forget is the bed of pineapple rings served with the chicken. While the recipe calls for grilling the pineapple rings, you can also make Air-Fryer Pineapple Rings. Even though these pineapple rings are more of a dessert, their sweetness is a great complement for the chicken, whether you prepare them on the grill or in the air fryer.
Is Huli Huli Chicken Healthy?
The boneless and skinless chicken thighs used to make huli huli chicken are an excellent source of protein. However, the ketchup and soy sauce in the marinade add a lot of sodium, unless you use low-sodium products. Also, if you’re watching your sugar intake, you may want to reduce or eliminate the brown sugar and allow the sweetness to come from the pineapple juice.
Dice And Skewer
It’s simple enough to marinate and grill this chicken the traditional way. But there is another option to consider. You can dice up the chicken into smaller pieces before marinating it. With smaller pieces, there is more surface area for the chicken to soak up the marinade. You can then put the smaller pieces of chicken on a skewer while grilling them. On a skewer, it will be easier to turn or “huli” the chicken, which is a key factor in making authentic huli huli chicken.
How to make ahead and store
If there is leftover huli huli chicken, it can be stored in an airtight container and kept in the fridge for up to 3 or 4 days. Reheat in the microwave until warmed through.
Serving Suggestions
If you’re going to make huli huli chicken, you might as well make one or two Hawaiian side dishes to go with it. One of my favorites is Hawaiian Macaroni Salad, although Hawaiian Fried Rice is also an excellent option. Other types of rice are also a good complement for huli huli chicken, including Ginger Rice and imitation Chipotle Cilantro Lime Rice. I would also recommend Low-Carb Keto Cucumber Salad as a side dish or perhaps a simple serving of Healthy Mashed Potatoes.
Ingredients
- 3/4 cup brown sugar
- 2/3 cup ketchup
- 2/3 cup low-sodium soy sauce
- 4 tablespoons unsweetened pineapple juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons freshly minced ginger
- 3 cloves minced garlic
- 4 1/2 pounds boneless skinless chicken thighs
- Red pepper flakes to taste (optional)
- Green onions thinly sliced (for garnish)
- Grilled pineapple rings or chunks for serving
Instructions
- In a bowl, whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. If you wish, reserve a small portion of it for basting later.
- Place the chicken thighs in a large resealable bag. Pour the marinade over the chicken, optionally reserving some to baste the chicken later. Seal the bag, remove air, and ensure chicken is well-coated. Refrigerate for 4 to 8 hours.
- Preheat grill to medium-high heat. Lightly oil the grate. Drain the marinated chicken, discarding the marinade.
- Place the chicken on the grill and cook about 5 to 7 minutes per side or until the internal temperature reaches 165°F. Optionally, baste the chicken with some reserved marinade during the last few minutes.
- Remove chicken from the grill, cover with foil, and let rest for about 5 minutes. Sprinkle with green onions and red pepper flakes (optional) and serve hot with grilled pineapple on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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