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Our backyard BBQs got a total upgrade with this Huli Huli Chicken. It's now our go-to summer hit that brings Hawaii's tasty combo of sweet pineapple, rich soy, and zingy vinegar right to your plate. One bite and you'll feel like you're at an island feast!
After countless stops at roadside stands during our Maui vacation, I couldn't wait to recreate those mouthwatering chicken flavors at home. I've tweaked this dish until it's just right, and now everyone begs me to make it whenever we have summer get-togethers.
Ingredients
- Boneless skinless chicken thighs: They stay moist and tender every time
- Brown sugar: Gives that yummy golden crust when grilled
- Ketchup: Adds a bit of zip and helps the sauce stick
- Light soy sauce: Brings savory goodness without being too strong
- Pineapple juice: Softens the meat and adds natural sweetness
- Ginger paste: Adds that warm, spicy kick throughout
- Garlic paste: Builds essential flavor you can't do without
- Apple cider vinegar: Cuts through sweetness with a tangy punch
- Cumin: Gives a surprising earthy touch that works with the sweet stuff
- Black pepper: Adds gentle heat that grows with each mouthful
- Paprika: Brings a touch of smokiness and pretty color
- Fresh pineapple rings: Turn golden and sweet on the grill
- Green onions: Top it off with crunch and bright color
Step-by-Step Instructions
- Prepare the Chicken:
- Wash the chicken thighs with cold water and dry them completely using paper towels. This helps them brown nicely and grab onto the marinade better.
- Mix the Marinade:
- In a big bowl, stir together brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Keep mixing until sugar melts and everything looks well blended. You'll smell a nice mix of sweet, savory and tangy scents.
- Reserve Sauce Portion:
- Take out half a cup of the mixture before adding chicken and put it in the fridge. This will be your finishing sauce that's safe to eat since it hasn't touched raw meat.
- Marinate the Chicken:
- Put chicken thighs in the remaining marinade and make sure they're fully covered. Flip them a few times to coat well. Cover the bowl and stick it in the fridge for at least 4 hours, but leaving it overnight makes it taste even better.
- Prepare the Grill:
- Get your grill hot to about 400°F. Make sure to scrub and oil the grates so nothing sticks. This heat will give you that perfect sweet crust without burning.
- Grill the Chicken:
- Let extra marinade drip off the chicken before placing pieces on the hot grill. Don't move them for 10 minutes so they get nice grill marks. Then flip once and cook until they reach 165°F inside.
- Grill the Pineapple:
- When chicken is halfway done, throw the pineapple rings on the grill. Cook about 2 minutes each side until you see golden grill marks. The sugars will get all caramelized and extra sweet.
- Finish with Reserved Sauce:
- Brush your saved marinade all over the cooked chicken. For extra shine and flavor, either put it under the broiler for 2 minutes or heat the sauce in a pan until it thickens a bit before brushing it on.
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I spent forever playing with this marinade until I got it just right. The magic is in how all the flavors work together. My hubby claims he can tell it's my Huli Huli chicken even with his eyes closed because that sweet-tangy-savory mix is so spot-on.
The Story Of Huli Huli Chicken
In Hawaiian, "huli" means "turn," which describes how this chicken was traditionally cooked by flipping it between two grills. A businessman named Ernest Morgado came up with the original recipe back in 1955 for a farmer meeting. People loved it so much he started selling it at fundraisers where folks would wait for hours in line. Our version keeps those authentic flavors but makes it easy to cook at home without needing two grills.
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Tasty Pairings
This zesty Huli Huli Chicken goes great with coconut rice that soaks up all that yummy sauce. Want the full Hawaiian experience? Add some macaroni salad and quick-pickled veggies on the side. It'll look just like what you'd get at a real Hawaiian spot. When we have big gatherings, I set everything out buffet-style with some warm Hawaiian sweet rolls so people can make little sandwiches.
Tasty Tweaks
The flavor's totally Hawaiian, but feel free to change things up. Want some kick? Throw in Sriracha or red pepper flakes. If you've got a sweet tooth, add more brown sugar or a spoonful of honey. Chicken breasts work too, just cook them for less time so they don't dry out. This awesome marinade also tastes great on pork tenderloin or firm tofu for your veggie friends.
Keeping Leftovers Fresh
Leftover chicken stays tasty for up to three days in the fridge if you keep it in a sealed container. It actually gets more flavorful over time, so it's great for planning meals ahead. When you want to warm it up without drying it out, put a little water in a pan, add your chicken, and cover it while heating on low-medium. The steam keeps everything juicy while it warms through.
Common Questions
- → What is Huli Huli Chicken?
It's a tasty Hawaiian grilled dish where chicken sits in a sweet-tangy mix with pineapple juice, soy sauce and brown sugar before getting that smoky grill flavor everyone loves.
- → What kind of chicken is best for this dish?
Most folks use boneless, skinless thighs for Huli Huli Chicken, but you can try leg quarters or drumsticks too if you watch your cooking time.
- → Can I substitute fresh pineapple juice?
Fresh juice works even better than canned! It'll give your marinade more natural pineapple goodness.
- → How long should I marinate the chicken?
Let your chicken soak up those flavors for at least 4 hours, but leaving it overnight will make it taste even better.
- → How should I serve Huli Huli Chicken?
This chicken tastes amazing with a side of plain rice, some grilled veggies, or a simple green salad to make a full meal.