Huli Huli Chicken: A Tropical Masterpiece
Experience a taste of Hawaii with this impossibly juicy grilled chicken, featuring a sticky, caramelized crust. The signature flavor comes from a sweet and savory pineapple-soy marinade that doubles as a thick, smoky glaze, creating a perfect balance of tangy, sweet, and umami notes.
Equipment
- Grill
- Medium bowl
- Whisk
- Small saucepan
- Large resealable plastic bag or shallow dish
- Basting brush
- Instant-Read Meat Thermometer
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 2 lbs boneless, skinless chicken thighs about 8 thighs
- 1 cup unsweetened pineapple juice
- ½ cup low-sodium soy sauce
- ½ cup packed brown sugar
- ½ cup ketchup
- ¼ cup rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil for grill grates
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced ginger, minced garlic, rice vinegar, and sesame oil until the sugar is dissolved.
- Reserve approximately one-third of the marinade (about 1 cup) in a small saucepan for the glaze. Pour the remaining two-thirds into a large resealable plastic bag or shallow dish.
- Add the chicken thighs to the bag with the marinade, ensuring all pieces are well-coated. Seal the bag, pressing out excess air, and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
- About 30 minutes before grilling, remove the chicken from the refrigerator. To prepare the glaze, whisk the cornstarch into the reserved marinade in the saucepan until smooth.
- Bring the glaze mixture to a simmer over medium heat, stirring constantly. Cook for 2-3 minutes until it thickens to a syrupy, BBQ-sauce-like consistency. Remove from heat and set aside.
- Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean and lightly oil the grill grates.
- Remove chicken from the marinade, allowing excess to drip off. Discard the used marinade. Place the chicken on the hot grill and cook for 5-7 minutes per side, until nearly cooked through (internal temperature around 160°F).
- During the final 4-5 minutes of cooking, generously baste the chicken with the thickened glaze. Flip every 60 seconds, basting each side after turning, to build a caramelized crust without burning.
- Continue cooking until the chicken is beautifully lacquered and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender result. Garnish with sliced green onions and toasted sesame seeds before serving.
Notes
For best results, do not skimp on the marination time; 8 hours or overnight is ideal. To avoid burning, only apply the sugary glaze during the last few minutes of grilling. Always let the chicken rest after cooking for maximum juiciness. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. To add a spicy kick, mix 1-2 teaspoons of sriracha into the marinade. For a smokier flavor, add 1/2 teaspoon of smoked paprika.