Description
This irresistible Hawaiian Huli Huli Chicken recipe features tender, juicy chicken thighs or drumsticks marinated in a flavorful blend of soy sauce, pineapple juice, brown sugar, and spices. Grilled to perfection and glazed with a sweet and tangy sauce, this dish is a tropical delight perfect for summer gatherings or family dinners.
Ingredients
Scale
Chicken
- 2–3 lbs boneless skinless chicken thighs or drumsticks
Marinade and Sauce
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp Worcestershire sauce (optional)
Thickening Slurry (Optional)
- 1 tbsp cornstarch + 2 tbsp water
Garnish
- Chopped green onions
- Pineapple slices
Instructions
- Prepare the Marinade: In a bowl or large zip-top bag, combine soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, minced garlic, grated ginger, and Worcestershire sauce. Whisk well until all ingredients are thoroughly mixed.
- Marinate the Chicken: Add the chicken thighs or drumsticks to the marinade, ensuring they are completely submerged. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
- Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking and promote even cooking.
- Grill the Chicken: Remove the chicken from the marinade, reserving the excess liquid for later. Grill the chicken for 5–7 minutes on each side, or until the pieces develop a nice char and reach an internal temperature of 165°F (74°C), ensuring they are cooked through.
- Prepare the Glaze: While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce to a simmer for 5–7 minutes to cook out any rawness. For a thicker glaze, stir in the cornstarch slurry and cook until sauce is glossy and thickened.
- Baste Chicken: In the final minutes of grilling, generously baste the chicken with the thickened sauce. This step intensifies flavor and creates a beautiful glaze on the chicken.
- Serve: Plate the grilled chicken hot, garnished with chopped green onions and slices of grilled pineapple for a fresh, tropical touch.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Grilled pineapple slices add a sweet, smoky contrast and make a great side or garnish.
- The cornstarch slurry is optional but recommended for a thicker, more clingy sauce glaze.
- Chicken thighs are preferred for juiciness, but drumsticks work equally well.
- Adjust the brown sugar amount to taste for a sweeter or less sweet sauce.
