Description
Hawaiian paradise meets culinary magic in this Huli Huli Chicken recipe, where sweet and tangy flavors dance across succulent grilled meat. Juicy chicken pieces marinated in a classic island-inspired sauce promise a delightful journey for your taste buds that transports you straight to tropical bliss.
Ingredients
Scale
Main Protein:
- 23 pounds (10.4 kilograms) bone-in, skin-on chicken thighs or drumsticks
Sauce Ingredients:
- 1 cup (240 milliliters) pineapple juice
- ½ cup (120 milliliters) soy sauce
- ½ cup (100 grams) brown sugar
- ⅓ cup (80 milliliters) ketchup
- ¼ cup (60 milliliters) rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) sesame oil (optional)
Thickening and Garnish:
- 1 tablespoon (8 grams) cornstarch
- 1 tablespoon (15 milliliters) water
- Green onions (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Craft a vibrant marinade by vigorously whisking pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and sesame oil in a spacious mixing bowl until ingredients harmonize smoothly.
- Submerge chicken pieces completely in the prepared marinade within a sealable container or robust plastic bag, ensuring every surface is thoroughly coated. Refrigerate for a minimum of 4 hours, allowing flavors to deeply penetrate the meat.
- Prepare outdoor grill or indoor grill pan to medium-high heat, creating ideal cooking conditions with moderate flame intensity. Remove chicken from marinade, carefully patting excess liquid off with paper towels.
- Position marinated chicken onto preheated grill grates, maintaining consistent spacing between pieces. Cook approximately 6-8 minutes per side, rotating carefully to achieve beautiful caramelized exterior and ensuring internal temperature reaches 165°F.
- While grilling, periodically brush reserved marinade onto chicken surfaces to enhance flavor complexity and promote gorgeous golden-brown coloration.
- Optional sauce enhancement: Transfer remaining marinade to a small saucepan, bringing liquid to robust boil. Reduce heat, allowing mixture to simmer and concentrate flavors. Incorporate cornstarch slurry to thicken sauce into glossy, rich consistency perfect for drizzling.
- After grilling, let chicken rest momentarily, allowing juices to redistribute throughout meat. Slice and serve with thickened sauce alongside complementary side dishes.
Notes
- Maximize flavor by marinating chicken overnight, allowing the sweet and tangy mixture to deeply penetrate the meat for a more intense taste experience.
- Prevent cross-contamination by using separate brushes when basting – one for raw chicken and another for the final glaze to ensure food safety.
- Create a versatile sauce by reducing the marinade and thickening it, which transforms the liquid into a glossy, rich glaze perfect for drizzling over the finished chicken.
- Adapt the recipe for different diets by substituting soy sauce with tamari for a gluten-free version, or using coconut aminos for a soy-free alternative that maintains the umami depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 10
- Calories: 350
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg