As the sun sets and the air fills with tantalizing aromas, I can’t help but feel transported to the beautiful shores of Hawaii. Huli Huli Chicken, with its sweet and smoky marinade, captures the essence of tropical bliss right on my grill. This recipe not only celebrates the vibrant flavors of the islands but also offers a low-calorie, protein-rich option, making it perfect for any weeknight dinner or a gathering with friends. The juicy chicken thighs caramelize beautifully, creating a dish that invites everyone to the table. Whether you serve it with fluffy rice or vibrant grilled veggies, this easy-to-make delight will leave your palate wanting more. Ready to infuse your dinner with a taste of paradise? Let’s get cooking!
Why is Huli Huli Chicken a must-try?
Juicy Perfection: This Huli Huli Chicken recipe guarantees succulent chicken thighs that bask in a sweet and smoky marinade. Health-Conscious Choice: With low-calorie and protein-rich ingredients, it’s an ideal pick for those seeking flavorful meals without the guilt. Quick & Convenient: Prepare ahead and grill in just minutes, making it a perfect choice for busy weeknights. Crowd-Pleasing Delight: Whether hosting a backyard barbecue or a family dinner, this dish is sure to impress everyone at the table. For side dish ideas, consider pairing with grilled vegetables or a fresh salad to complete the meal!
Huli Huli Chicken Ingredients
-
For the Marinade
• Sesame Oil – Provides a nutty, aromatic base for the marinade; can substitute with avocado oil for a lighter flavor.
• Fresh Ginger (2 teaspoons) – Adds aromatic warmth and a slight bite; use ground ginger as a substitute if fresh is unavailable, but adjust the quantity down.
• Garlic (2 large cloves, minced) – Enhances flavor with its pungent sweetness; garlic powder can be used in a pinch (½ teaspoon).
• Low-Sodium Soy Sauce or Tamari (⅓ cup) – Offers savory depth while keeping sodium content lower; coconut aminos can serve as a gluten-free alternative.
• Rice Vinegar (1 tablespoon) – Provides acidity to balance the marinade’s sweetness; apple cider vinegar can be used as a substitute.
• Brown Sugar (¼ cup) – Contributes sweetness and caramelization during grilling; maple syrup can replace it for a refined-sugar-free option.
• Ketchup (¼ cup) – Adds sweetness and tang; use organic ketchup or a homemade version for fewer additives.
• Smoked Paprika (½ teaspoon) – Imparts smokiness, enriching the dish’s flavor profile; regular paprika can be used but will lack the smoky essence.
• Cornstarch (1 tablespoon) – Thickens the marinade for better adherence to chicken; arrowroot powder functions as a gluten-free alternative. -
For the Chicken
• Boneless, Skinless Chicken Thighs (2 pounds) – Juicy and tender, ideal for grilling; substituting with chicken breasts is possible but may result in a drier product. -
For Grilling
• Vegetable Oil (for greasing the grill) – Prevents sticking during grilling; any neutral oil (like canola or avocado) works well.
Step‑by‑Step Instructions for Huli Huli Chicken
Step 1: Make the Marinade
In a small saucepan, heat 2 tablespoons of sesame oil over medium heat. Add 2 teaspoons of freshly grated ginger and 2 minced garlic cloves, sautéing for about 1 minute until fragrant. Stir in ⅓ cup of low-sodium soy sauce, 1 tablespoon of rice vinegar, ¼ cup of brown sugar, ¼ cup of ketchup, and ½ teaspoon of smoked paprika. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then whisk it into the marinade. Bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes until thickened.
Step 2: Marinate the Chicken
Once the marinade has cooled for about 5 minutes, reserve ½ cup for basting later. In a large bowl, add 2 pounds of boneless, skinless chicken thighs and pour the remaining marinade over them, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 1 hour, but ideally, let the chicken marinate for up to 4 hours to absorb all the delicious flavors of Huli Huli Chicken.
Step 3: Prepare the Grill
Preheat your grill to medium-high heat, around 400°F (200°C). While the grill heats up, grease the grates with vegetable oil to prevent sticking. This ensures that your juicy Huli Huli Chicken releases easily once cooked. You can use a paper towel dipped in oil held with tongs to grease the grill grates effectively.
Step 4: Grill the Chicken
Place the marinated chicken thighs on the grill and cook for 4-6 minutes on each side, basting with the reserved marinade after flipping. Keep an eye on the chicken to prevent burning and achieve a beautiful caramelized exterior. Use a meat thermometer to ensure that the internal temperature reaches 165°F (75°C) for perfect doneness.
Step 5: Serve
Once cooked, transfer the grilled Huli Huli Chicken to a platter and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken tender. Serve alongside your favorite sides such as steamed rice or grilled vegetables, and enjoy a taste of Hawaii right in your home!
What to Serve with Huli Huli Chicken
As the sweet, smoky aroma of grilled chicken fills your kitchen, it’s time to consider delightful pairings that will elevate your meal to a tropical feast.
-
Fluffy Jasmine Rice: This fragrant rice absorbs the savory marinade’s sweetness, creating a perfect balance with the chicken’s rich flavors.
-
Grilled Pineapple Slices: The natural sugars caramelize beautifully, adding a light, fruity contrast that brightens the dish and enhances its Hawaiian essence.
-
Crispy Asian Slaw: A refreshing mix of crunchy cabbage and colorful veggies drizzled with a tangy dressing adds crispness that complements the juicy chicken perfectly.
-
Sautéed Garlic Green Beans: Their slight bitterness and crunchy texture offer a delicious contrast while the garlic adds warmth without overpowering the main dish.
-
Coconut Rice: Infused with coconut milk, this dish adds a creamy, tropical flavor that works harmoniously with the smoky, sweet notes of Huli Huli Chicken.
-
Mango Salsa: The luscious sweetness of ripe mango combined with fresh cilantro, lime juice, and jalapeño introduces fresh, zesty flavors that enhance every bite.
-
Chilled Pineapple Spa Water: For a refreshing drink, this citrusy-infused water pairs beautifully with the meal, cleansing the palate and inviting a tropical vibe.
-
Coconut Sorbet: Finish your meal with this light and refreshing dessert that echoes the flavors of Hawaii, leaving you with a feeling of island bliss.
How to Store and Freeze Huli Huli Chicken
Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the marinated chicken in a freezer bag for up to 3 months. Thaw in the fridge before grilling.
Reheating: Reheat gently in the oven or on the grill to avoid drying out the chicken; aim for an internal temperature of 165°F (75°C).
Marinated Chicken: If you’re marinating extra chicken, store it in the fridge for up to 4 hours before grilling for the best flavors.
Expert Tips for Huli Huli Chicken
-
Marinade Magic: Allow the chicken to marinate for at least an hour, up to four hours, to truly soak in the sweet and smoky flavors of the Huli Huli Chicken.
-
Grill Grate Prep: Always grease the grill grates before cooking to prevent sticking and ensure a hassle-free grilling experience.
-
Temperature Check: Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C). This guarantees juicy, properly cooked chicken without dryness.
-
Basting Beautifully: Reserving some marinade for basting helps create that irresistible caramelized glaze on the chicken. Flip and baste every 4-6 minutes for best results.
-
Watch the Heat: Keep the grill at medium-high heat; too hot can cause the chicken to burn while still being undercooked inside.
Make Ahead Options
Preparing Huli Huli Chicken in advance is a game-changer for busy weeknights! You can marinate the chicken up to 24 hours ahead, allowing the flavors to penetrate deeply and yield a tender result. Simply follow the marinade steps, coat the chicken thoroughly, and place it in an airtight container in the refrigerator. If you prefer, you can also pre-make the marinade and store it in the fridge for up to 3 days; just make sure to give it a good stir before using to recombine the ingredients. When you’re ready to grill, simply heat your grill, and cook the marinated chicken for 4-6 minutes per side. This way, you’ll have a delicious, flavorful dish with minimal effort right when you need it!
Huli Huli Chicken Variations & Substitutions
Feel free to get creative with this Huli Huli Chicken recipe and make it truly your own with these delightful twists!
-
Chicken Breasts: Use chicken breasts instead of thighs for a leaner option, but be cautious as they may dry out faster.
-
Tofu Twist: For a vegetarian version, swap chicken for firm tofu. Marinate and grill until crispy and golden for a tasty plant-based delight.
-
Grilled Pineapple: Add freshness by serving with slices of grilled pineapple. The sweetness pairs wonderfully with the smoky chicken, creating a tropical feast.
-
Asian Slaw: Serve alongside a crunchy Asian slaw made with cabbage, carrots, and a sesame dressing that adds color and zesty flavor. It’s refreshing and complements the chicken beautifully.
-
Zucchini Noodles: For a low-carb option, replace rice with zucchini noodles or spiralized veggies. This adds a delightful crunch and keeps the meal light.
-
Spice It Up: Looking for some heat? Add a touch of sriracha or red pepper flakes to the marinade for a fiery kick that beautifully contrasts the sweet notes.
-
Coconut Aminos: For a soy-free alternative, use coconut aminos instead of soy sauce for a sweeter, slightly different flavor profile. It’s a great choice for those following a gluten-free diet.
-
Herb Infusion: Brighten up the flavors by adding fresh herbs like cilantro or green onions as a garnish. Their vibrant taste will elevate the dish and make it more visually appealing.
Mix and match these suggestions to make this Huli Huli Chicken recipe your signature dish! And if you’re on the lookout for more serving ideas, consider pairing it with some grilled vegetables or a light salad for a delightful balance.
Huli Huli Chicken Recipe FAQs
What type of chicken is best for Huli Huli Chicken?
I recommend using boneless, skinless chicken thighs for the juiciest results. They absorb the marinade beautifully and stay tender on the grill. If you prefer chicken breasts, you can use them, but be cautious as they might turn out drier due to less fat content.
How long can I store leftovers of Huli Huli Chicken?
Leftover Huli Huli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Ensure it’s cooled down before sealing it; this helps preserve the juiciness and flavor.
Can I freeze Huli Huli Chicken?
Absolutely! You can freeze the marinated Huli Huli Chicken in a freezer bag for up to 3 months. To do this, place the marinade and chicken together in the bag, squeeze out excess air, and seal tightly. When ready to grill, simply thaw it in the refrigerator overnight before cooking.
How do I ensure my Huli Huli Chicken doesn’t dry out while grilling?
To keep your chicken juicy, always monitor your grill’s temperature and avoid cooking it on too high heat. Grill the chicken for 4-6 minutes per side, and use a meat thermometer to check for doneness—you want it to reach 165°F (75°C). Basting it with reserved marinade while grilling also helps maintain moisture and adds flavor.
What are some dietary considerations for Huli Huli Chicken?
Huli Huli Chicken is generally gluten-free if you use tamari or coconut aminos instead of regular soy sauce. If you have a garlic allergy, you can omit the garlic or substitute with garlic-infused oil for flavor. Always check the labels on your ingredients for hidden allergens!
How do I choose ripe ingredients for Huli Huli Chicken?
When selecting fresh ginger, look for firm, smooth pieces with minimal wrinkling or dark spots. For garlic, choose bulbs that feel heavy and firm. In addition, the soy sauce should have a rich scent, and if using brown sugar, ensure it’s free of hard clumps. These quality ingredients will enhance the flavors of your Huli Huli Chicken!
Huli Huli Chicken: Irresistibly Juicy Tropical Grilling Delight
Equipment
- Grill
- saucepan
- Meat Thermometer
- mixing bowl
- Measuring cups
- Measuring spoons
- Tongs
Ingredients
For the Marinade
- 2 tablespoons Sesame Oil can substitute with avocado oil
- 2 teaspoons Fresh Ginger use ground ginger as a substitute if fresh is unavailable
- 2 large cloves Garlic, minced can use garlic powder in a pinch (½ teaspoon)
- ⅓ cup Low-Sodium Soy Sauce or Tamari coconut aminos can be a gluten-free alternative
- 1 tablespoon Rice Vinegar apple cider vinegar can be used as a substitute
- ¼ cup Brown Sugar maple syrup can replace for a refined-sugar-free option
- ¼ cup Ketchup use organic ketchup or homemade version for fewer additives
- ½ teaspoon Smoked Paprika regular paprika can be used but lacks smoky essence
- 1 tablespoon Cornstarch arrowroot powder functions as a gluten-free alternative
For the Chicken
- 2 pounds Boneless, Skinless Chicken Thighs substituting with chicken breasts may result in a drier product
For Grilling
- Vegetable Oil for greasing the grill to prevent sticking
Instructions
Step-by-Step Instructions
- Make the Marinade: In a small saucepan, heat sesame oil over medium heat. Add fresh ginger and minced garlic, sautéing until fragrant. Stir in low-sodium soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika. Mix cornstarch with water, whisk it into the marinade, bring to a boil, then reduce heat and simmer until thickened.
- Marinate the Chicken: Once the marinade has cooled, reserve ½ cup for basting. In a large bowl, add chicken thighs and pour the remaining marinade over them, making sure each piece is coated. Cover and refrigerate for at least 1 hour, ideally up to 4 hours.
- Prepare the Grill: Preheat grill to medium-high heat. Grease grates with vegetable oil using a paper towel for a good release.
- Grill the Chicken: Place marinated chicken on the grill and cook for 4-6 minutes on each side, basting with reserved marinade after flipping. Use a meat thermometer to ensure an internal temperature of 165°F.
- Serve: Once cooked, transfer to a platter, let rest for a few minutes, and serve with sides like steamed rice or grilled vegetables.