Hawaiian BBQ Chicken Delight

This succulent Huli Huli Chicken brings the tropical flavors of Hawaii right to your backyard grill. The sweet and tangy glaze caramelizes beautifully on the grill, creating a dish that transports you straight to the islands with every bite. My family begs for this recipe whenever the weather is nice enough for grilling.

I first made this Huli Huli Chicken for a summer barbecue with friends who had just returned from Hawaii. They claimed it tasted even better than what they had on the islands, and now it's our go-to summer entertaining dish.

Ingredients

• Boneless skinless chicken thighs: chosen for their juicy tenderness that stands up perfectly to grilling
• Light brown sugar: creates that signature caramelization and balances the tangy elements
• Ketchup: adds depth and tomato richness to the sauce
• Light soy sauce: brings umami flavor without overpowering saltiness
• Pineapple juice: provides authentic Hawaiian sweetness and natural tenderizing enzymes
• Ginger paste: infuses the marinade with warming spice that cuts through the richness
• Garlic paste: adds essential aromatic depth to the marinade
• Apple cider vinegar: balances the sweet elements with necessary acidity
• Cumin: brings earthy undertones that complement the smokiness from the grill
• Coarse black pepper: adds texture and spice that stands up to grilling
• Paprika: contributes beautiful color and subtle smokiness
• Pineapple rings: not just for garnish but they caramelize beautifully on the grill
• Green onions: add fresh color and a mild onion flavor to finish the dish

Step-by-Step Instructions

Prep The Chicken:

Rinse chicken thighs thoroughly under cold water and pat completely dry with paper towels. This ensures the marinade adheres properly and helps achieve better caramelization on the grill.

Create The Marinade:

In a large bowl or zip-top bag, combine brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Whisk until sugar is completely dissolved and spices are well incorporated. The mixture should be thick enough to coat the back of a spoon but still pourable.

Reserve Sauce For Serving:

Remove half a cup of the marinade and transfer to a separate container. Refrigerate this portion to use as a finishing sauce later. This step is crucial as it prevents cross-contamination and gives you fresh sauce for serving.

Marinate The Chicken:

Add chicken thighs to the remaining marinade, ensuring each piece is fully submerged. Press out excess air if using a zip-top bag, or cover the bowl tightly with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, turning once halfway through marinating time for maximum flavor penetration.

Prepare The Grill:

Heat your grill to medium high heat approximately 400°F. Once hot, lightly oil the grates using a paper towel dipped in cooking oil and held with tongs. This prevents sticking and helps achieve those beautiful grill marks.

Grill The Chicken:

Place marinated chicken on the prepared grill, allowing excess marinade to drip off first. Cook undisturbed for 10 minutes to develop caramelization and grill marks. Flip once and continue cooking until internal temperature reaches 165°F, about 10 minutes more. Discard any remaining marinade that contacted raw chicken.

Grill The Pineapple:

When chicken is halfway done, place pineapple rings on the grill. Cook until caramelized with distinct grill marks, about 2 minutes per side. The natural sugars will create beautiful golden edges.

Finish With Reserved Sauce:

Remove chicken and pineapple from grill. Brush chicken generously with the reserved sauce. For extra caramelization, place under broiler for 2 minutes or heat the reserved sauce in a small saucepan until slightly thickened before brushing onto chicken.

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You Must Know

• Perfect for meal prep as flavors improve overnight
• High in protein with 67g per serving
• Lower in fat than traditional BBQ chicken recipes
• Naturally gluten free when using gluten free soy sauce

The pineapple juice is truly the secret star of this recipe. Not only does it add authentic Hawaiian flavor, but its natural enzymes actually help tenderize the chicken. My grandmother taught me this trick when I was just learning to cook, explaining how Hawaiian cooks have used this method for generations.

Secrets To Perfect Huli Huli Chicken

The name "Huli Huli" means "turn turn" in Hawaiian, referring to the traditional method of cooking the chicken between two grills, constantly turning it to achieve even cooking. While we use a conventional grill in this recipe, the spirit of this cooking method is honored by carefully monitoring and turning the chicken for perfect caramelization without burning.

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Make It Ahead

This Huli Huli Chicken is perfect for meal prepping or planning ahead for entertaining. You can prepare the marinade up to three days in advance and keep it refrigerated. The chicken can marinate overnight, making this an ideal prepare-ahead dish that requires minimal effort on cooking day. Just reserve that portion of sauce before adding the chicken and you'll be ready to go.

Versatile Serving Ideas

While traditionally served as a main dish with rice and macaroni salad, Huli Huli Chicken is incredibly versatile. Try shredding the leftovers to make Hawaiian-inspired tacos topped with a pineapple salsa. Or slice it thinly and add to a salad with mandarin oranges and toasted almonds for a light but satisfying lunch.

Pro Tips

Frequently Asked Questions About the Recipe

→ What does 'Huli Huli' mean?

'Huli' means 'turn' in Hawaiian. The term 'Huli Huli' comes from the traditional preparation method where the chicken is turned ('huli-ed') multiple times while cooking over an open flame to ensure even cooking and caramelization of the sauce.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily than thighs. If using breasts, consider reducing the cooking time slightly and monitoring closely to ensure they remain juicy. The internal temperature should still reach 165°F.

→ How can I cook this without a grill?

This can be prepared in an oven by baking at 400°F for about 25-30 minutes, turning halfway through cooking. For a similar char, finish under the broiler for 2-3 minutes. Alternatively, use a grill pan on the stovetop over medium-high heat, turning regularly until fully cooked.

→ Can I make the marinade ahead of time?

Absolutely! The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop more fully before using with the chicken.

→ What sides pair well with Huli Huli Chicken?

Traditional Hawaiian sides like steamed rice, macaroni salad, or grilled vegetables complement this dish perfectly. For an authentic island meal, consider serving with coconut rice, grilled pineapple spears, or a simple green salad with a citrus dressing.

→ Why is it important to reserve some marinade before adding the chicken?

Reserving a portion of the marinade before it touches raw chicken ensures food safety when using it as a finishing sauce. The marinade that contacts raw chicken contains bacteria and must be thoroughly cooked or discarded, while the reserved portion remains safe to use as a glaze.