Description
Authentic Hawaiian Huli Huli Chicken, marinated in a sweet and savory pineapple-soy sauce blend, then grilled to perfection. Juicy, flavorful, and irresistibly delicious!
Ingredients
Scale
- 1 cup soy sauce (low sodium preferred)
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 1/4 cup rice vinegar
- 1/4 cup dry sherry (optional, but adds depth)
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1/2 teaspoon ground black pepper
- 3–4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best, or a whole chicken butterflied)
- 2 tablespoons vegetable oil, for grilling
- Optional: Pineapple wedges, for serving
- Optional: Chopped green onions, for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, and dry sherry (if using). Ensure the brown sugar is fully dissolved.
- Add the grated ginger, minced garlic, sesame oil, red pepper flakes, and black pepper to the bowl. Whisk until well combined.
- Taste the marinade and adjust seasonings as needed. Add more red pepper flakes for heat or brown sugar for sweetness.
- Marinate the Chicken: Place the chicken in a large resealable plastic bag or non-reactive container.
- Pour the marinade over the chicken, ensuring all pieces are coated. Massage the marinade into the chicken, under the skin if possible.
- Seal the bag or cover the container tightly. Refrigerate for at least 4 hours, preferably overnight (12+ hours for best results). Turn occasionally.
- Grill the Chicken: Remove the chicken from the refrigerator 30 minutes before grilling.
- Prepare your grill for medium heat (350-400°F or 175-200°C). If using charcoal, create a two-zone fire.
- Lightly oil the grill grates with vegetable oil.
- Remove the chicken from the marinade and discard the marinade.
- Place the chicken skin-side down on the grill grates. Grill for 8-10 minutes, or until the skin is nicely browned and slightly charred.
- Flip the chicken and continue grilling for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy.
- Baste the chicken with pan drippings every 5-7 minutes.
- If the chicken starts to brown too quickly, move it to a cooler part of the grill or reduce the heat. You can also tent it with foil to prevent it from burning.
- Continue grilling and basting the chicken until it is cooked through and the skin is crispy and caramelized.
- Once the chicken is cooked, remove it from the grill and let it rest for 5-10 minutes before serving.
Notes
- Marinating Time: The longer the chicken marinates, the more flavorful and tender it will be. Aim for at least 4 hours, but overnight is best.
- Grilling Temperature: Maintain a consistent grill temperature to ensure even cooking.
- Basting: Basting frequently with the pan drippings is crucial for the signature Huli Huli flavor and moisture.
- Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Resting: Letting the chicken rest allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Alternative Cooking Methods:
- Oven Baking: Preheat oven to 400°F (200°C). Bake for 45-60 minutes, basting every 15 minutes. Broil for the last few minutes for extra crispy skin.
- Slow Cooker: Cook on low for 6-8 hours, or on high for 3-4 hours. Shred and serve with cooking liquid.
- Serving Suggestions: Serve hot off the grill or out of the oven. Garnish with chopped green onions and pineapple wedges. Serve with steamed rice, macaroni salad, or coleslaw.
- Prep Time: 20 minutes
- Cook Time: 20 minutes