Ah, Huli Huli Chicken! Every time I whip this dish up, I’m transported to the sun-soaked beaches of Hawaii (even if I’m just grilling in my backyard!). There’s something magical about the combination of tender chicken marinated in a sweet and savory sauce, paired with juicy, caramelized pineapple. It’s a recipe that’s not just about food; it’s about experiences and memories. I remember the first time I tried it at a luau-themed party, and I couldn’t believe how such simple ingredients could create such an explosion of flavor!
The delightful balance of soy sauce, brown sugar, and a dash of red pepper flakes gives this dish a unique twist that keeps everyone coming back for seconds (or thirds!). Plus, it’s perfect for anything from weekend cookouts to casual family dinners. So grab your grill, and let’s dive into making this delicious Huli Huli Chicken together!
What’s in Grilled Huli Huli Chicken?
Let’s break down this delightful recipe so you know exactly what you’re putting into your dish:
Chicken Thighs: I prefer boneless and skinless thighs because they’re juicy and packed with flavor. Plus, they grill beautifully!
Soy Sauce: This salty, umami-packed sauce forms the base of our marinade. I usually opt for low-sodium soy sauce to control the salt level in the dish.
Brown Sugar: It adds that essential sweetness that balances the saltiness of the soy sauce. Plus, it caramelizes beautifully on the grill, giving your chicken a luscious glaze.
Ketchup: A surprising ingredient that adds a touch of tanginess and enhances the overall flavor profile of the marinade. Trust me; it works wonderfully!
Rice Vinegar: This mild vinegar adds brightness to the marinade. If you can’t find rice vinegar, apple cider vinegar in a pinch could work.
Vegetable Oil: This helps in preventing the chicken from sticking to the grill and contributes to the overall moisture.
Garlic & Fresh Ginger: Oh, these flavor powerhouses! The minced garlic adds a punch, while the fresh ginger gives a lovely warmth to the marinade.
Black Pepper: Just a hint of spice to round out the flavors.
Red Pepper Flakes: Optional for those who like a little kick! Feel free to skip this if you’re not into heat.
Pineapple: Grilling fresh pineapple adds a sweet and tropical taste that complements the chicken perfectly.
Green Onions: Chopped for garnish, they add a fresh bite to the dish.
Is Grilled Huli Huli Chicken Good for You?
Absolutely! This grilled chicken is a fantastic source of protein, which is essential for muscle building and repair.
Chicken Thighs: While they are a bit higher in fat compared to chicken breasts, they provide a juicy and flavorful alternative that can help keep you fuller longer.
Fresh Pineapple: Rich in vitamins and antioxidants, pineapple adds a boost of tropical flavor while also providing health benefits, such as aiding digestion.
While the marinade has sugars, they are balanced out by the unprocessed ingredients. Just keep in mind if you’re watching your sugar intake; using less brown sugar can still provide great flavor!
Ingredients:
– 2 lbs chicken thighs (boneless and skinless)
– 1/2 cup soy sauce
– 1/2 cup brown sugar
– 1/4 cup ketchup
– 1/4 cup rice vinegar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional)
– 1 fresh pineapple, sliced into rings
– 3 green onions, chopped (for garnish)
This recipe serves about 4 to 6 people, depending on appetites.
How to Make Grilled Huli Huli Chicken?
1. In a large bowl, whisk together the soy sauce, brown sugar, ketchup, rice vinegar, vegetable oil, minced garlic, grated ginger, black pepper, and red pepper flakes until everything is well combined and the sugar dissolves.
2. Add the chicken thighs into the marinade, ensuring they’re well coated. Cover and refrigerate for at least 2 hours, but if you can, let them marinate overnight. Trust me; the longer they sit, the better they taste!
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and gently shake off any excess liquid. It’s crucial to reserve the marinade for basting later.
5. Grill the chicken thighs for about 6-8 minutes on each side, or until they hit that golden brown glory and reach an internal temperature of 165°F (75°C). Brush them with the reserved marinade during the last couple of minutes of grilling for an extra flavor boost.
6. Meanwhile, toss the pineapple rings onto the grill. Grill those babies for about 3-4 minutes on each side until they’re caramelized and have those beautiful grill marks.
7. Once everything is beautifully cooked, let the chicken rest for a few minutes off the heat.
8. Serve the grilled chicken on a platter, topped with those gorgeous pineapples and garnished with the chopped green onions. Enjoy every delicious bite of your Huli Huli Chicken!
Grilling Tips and Variations
– If you’re in the mood for a twist, try adding a splash of orange juice or sriracha to the marinade for different flavor profiles!
– For a smoky flavor, throw some hickory chips onto your grill; just be careful about adding too many spices with the marinade if you do.
– Consider serving your Huli Huli Chicken over a bed of rice or alongside some grilled veggies for a complete meal.
I can’t wait for you to try this recipe! Grab your spatula (and maybe a cold drink) and get ready for some tasty grilling. I hope this Huli Huli Chicken becomes a cherished recipe in your home, just like it has in mine. Share your grilling stories, and let me know how it turns out! Happy cooking!
