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These succulent Huli Huli Chicken thighs blend tender boneless meat with an addictive sweet-tangy Hawaiian sauce. After marinating, the chicken gets a mouth-watering caramelized finish when grilled alongside fresh pineapple slices.
I whipped this up last summer when I wanted something different from regular BBQ. Everyone grabbed seconds and thirds before the night ended, and the sticky glaze with juicy chicken had my guests begging for my secret.
Ingredients
- Boneless skinless chicken thighs: They stay juicy and soak up all that yummy marinade
- Light brown sugar: Gives you that gorgeous brown coating and just-right sweetness
- Ketchup: Makes a tasty foundation for the sauce with its zingy flavor
- Light soy sauce: Adds that can't-put-your-finger-on-it richness without too much salt
- Pineapple juice: Makes the meat super tender while adding tropical sweetness
- Ginger paste: Brings warm, spicy notes that make the sauce pop
- Garlic paste: Adds a punch of savory goodness that plays off the sweet stuff
- Apple cider vinegar: Cuts through richness with its bright tang
- Cumin: Throws in some nutty background flavor for extra depth
- Black pepper: Brings a slow-building warmth with every bite
- Paprika: Gives that gorgeous reddish glow and subtle smokiness
- Pineapple rings: Turn into sweet caramelized treats on the grill
- Green onions: Sprinkle on top for a fresh, crisp finish
Step-by-Step Instructions
- Prepare the Chicken:
- Wash your chicken thighs in cold water and dry them completely with paper towels. This step helps the sauce stick better and makes sure you'll get that amazing caramelized crust when grilling.
- Create the Marinade:
- Mix brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika in a big bowl. Stir until the sugar's totally melted and everything looks shiny and smooth. Set aside half a cup for later.
- Marinate the Chicken:
- Put the chicken into the bowl with the remaining sauce and make sure every piece gets totally covered. Wrap it up tight and stick it in the fridge for at least 4 hours or better yet, overnight. The longer it sits, the more flavor soaks in and the more tender it gets.
- Prepare the Grill:
- Get your grill nice and hot, around 400°F. Scrub those grates clean and brush them lightly with oil so nothing sticks. Let it get fully hot before you start cooking for the best caramelization.
- Grill the Chicken:
- Shake off extra marinade and lay the chicken on the hot grill. Don't move it for 10 minutes so it can develop those gorgeous grill marks. Then flip once and cook another 10 minutes until it hits 165°F inside.
- Grill the Pineapple:
- About halfway through cooking the chicken, throw those pineapple rings on the grill. Give them 2-3 minutes per side until they're golden with nice grill marks. The sugars will turn all golden and delicious.
- Finish with Reserved Sauce:
- Brush that sauce you saved earlier all over your cooked chicken. Want it thicker? Either pop the chicken under the broiler for a minute or heat the sauce in a small pot until it gets a bit thicker before brushing it on.
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I love watching the sauce turn all glossy and sticky on the grill. The first time I made this, my super-picky nephew ate three helpings and said it beat any restaurant chicken he'd tried. Now everyone in my family asks for it whenever summer rolls around.
Storage Solutions
This chicken tastes even better the next day. Just pop leftovers in a sealed container in the fridge for up to two days. The flavors keep mingling overnight, making it perfect for cooking ahead. Need to keep it longer? Freeze portions in airtight containers for up to a month. Just don't refreeze it if your chicken was frozen before you started cooking.
Serving Suggestions
Make a gorgeous Hawaiian plate lunch by putting your glazed chicken and grilled pineapple on a bed of fluffy white rice. Add a side of classic Hawaiian mac salad for the real deal. Want something lighter? Pair it with a simple cabbage slaw dressed with rice vinegar and sesame oil. The chicken also makes amazing little sliders when you pull it apart and pile it onto sweet Hawaiian rolls with extra sauce.
Cultural Context
Huli Huli Chicken goes way back in Hawaiian food history to 1955 when a guy named Ernest Morgado first made it for a farm meeting. The name means turn turn in Hawaiian because they used to flip whole chickens over wood fires. My version keeps all those amazing flavors but makes it doable in your backyard. It shows off how Hawaiian cooking blends Asian and tropical tastes in the tastiest ways possible.
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Ingredient Substitutions
You can tweak this recipe without losing what makes it special. Want to go leaner? Swap in chicken breasts, but you'll need to cook them for less time. Fresh pineapple juice kicks up the tropical flavor compared to canned. Can't do soy? Coconut aminos work great for a gluten-free option. Try honey instead of brown sugar for a different kind of sweetness with flowery hints. For a more authentic Hawaiian twist, stir a spoonful of unsweetened coconut cream into your marinade.
Frequently Asked Questions
- → Which chicken cut works best here?
Boneless thighs work really well, but any chicken piece will do. Bigger or bone-in cuts just need longer cooking.
- → Can I prep the marinade in advance?
You bet! Make it up to a day before and tuck it in the fridge until you're ready to use it.
- → What’s the easiest way to thicken the marinade?
Simmer it gently on the stove till it thickens, or broil the brushed chicken briefly for a finishing touch.
- → What sides go well with Huli Huli Chicken?
Pair it up with steamed rice, a tropical salad, or some grilled veggies—it all works beautifully.
- → Can I cook this without a grill?
Sure! Bake it in the oven or sear it in a grill pan—it won’t have that smoky kick, but it'll still be tasty.