Huli Huli Chicken

Tangy, sweet, Huli Huli Chicken is Hawaii’s version of barbecue chicken. The chicken is marinated and then glazed as it cooks, it is loaded with flavor from pineapple, ginger, brown sugar and soy sauce.

I ran across this recipe over a year ago and pinned it to try someday. I’m not sure how “someday” became a year and a half later, but I’m glad it was finally made.

I’ve made this chicken twice in two weeks and each time, the whole family raved about it. Served with Cilantro and Lime Pineapple Rice or with Simple Asian Rice and Roasted Green Beans, Huli Huli Chicken is great meal that is guaranteed to be made over and over again in my house.

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Huli Huli Chicken

Mary Younkin

Recipe adapted from and with thanks to Cooks Illustrated via Forks Knives and Spades

Servings: 6 servings

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Ingredients 

1x2x3x

• ▢ Marinade Ingredients:
• ▢ 2 cups water
• ▢ 1 cup soy sauce
• ▢ 6 garlic cloves
• ▢ 1 tablespoon grated fresh ginger I grated my frozen ginger on a microplane.
• ▢ 2-3 lbs boneless skinless chicken thighs any kind of chicken will work, adjust times and methods accordingly
• ▢ Glaze Ingredients:
• ▢ 2 tablespoons grated fresh ginger
• ▢ 2 teaspoons garlic chili paste
• ▢ 4 cloves garlic minced
• ▢ 2 cups pineapple juice
• ▢ 1/4 cup light or dark brown sugar
• ▢ 1/4 cup soy sauce
• ▢ 1/4 cup ketchup
• ▢ 1/4 cup rice vinegar

Instructions 

• Combine all of the marinade ingredients and pour over the chicken in an airtight container or gallon size ziploc bag. Refrigerate for at least an hour and up to 24 hours. I typically marinate this chicken for 3-4 hours.
• When ready to cook the chicken, allow it to rest on the counter while you prepare the glaze. Place all the glaze ingredients in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until it has reduced and thickened. (If you are short on time, you can whisk 2 teaspoons cornstarch with a couple tablespoons water and then pour into the glaze. Simmer for just a couple minutes and then remove from the heat when it has thickened.)
• GRILLING DIRECTIONS: Preheat the grill to high and then reduce to medium low when ready to grill. Grill the chicken covered for about 20-30 minutes, until chicken is
• slightly browned on the bottom. Turn the chicken over and cover
• grill again.  The skin will crisp up and brown.  You want the thigh
• meat to register 170-175 degrees. Remove from the grill and brush generously with half of the glaze. Let rest for at least 5 minutes and then serve along with the rest of the glaze.
• OVEN DIRECTIONS: Preheat the oven to broil. Set aside 1/2 cup of the glaze for serving. Place the chicken on a wire rack over a large baking sheet. Brush the chicken generously with the glaze and then broil for 5 minutes. Turn each piece over and brush with glaze again. Broil 5 more minutes and then turn each piece over again. Brush with glaze once more and broil 1-3 minutes longer. Test the meat to make sure it is fully cooked before removing from the oven. Let rest a few minutes before serving along with the remaining glaze. Enjoy!

Nutrition

Calories: 306 kcal | Carbohydrates: 26 g | Protein: 35 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 144 mg | Sodium: 2934 mg | Potassium: 639 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 88 IU | Vitamin C: 10 mg | Calcium: 53 mg | Iron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 2-25-13 – photos and recipe notes updated 3-2-15}

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