Sweet Tangy Hawaiian Chicken

This Hawaiian-inspired Huli Huli Chicken transforms ordinary chicken thighs into a backyard luau favorite with its irresistible sweet-tangy glaze. The name "Huli" means "turn" in Hawaiian, referring to the traditional rotating cooking method that ensures even caramelization of the delicious marinade.

I first made this Huli Huli Chicken for a summer gathering when I wanted something beyond traditional barbecue. Now it's requested at every outdoor party we host from May through September!

Ingredients

• Light brown sugar: creates that essential caramelization when grilled and balances the tangy elements
• Ketchup: provides tomato richness and natural sweetness look for brands without high fructose corn syrup
• Light soy sauce: delivers umami depth without overpowering the other flavors choose low sodium if salt is a concern
• Pineapple juice: infuses authentic Hawaiian flavor and natural tenderizing enzymes use canned for consistency
• Ginger paste: offers aromatic warmth and subtle heat fresh is best but tube paste works in a pinch
• Garlic paste: creates a savory foundation for the marinade mince your own for the most vibrant flavor
• Apple cider vinegar: brightens all the flavors and helps tenderize the meat use raw unfiltered for best results
• Cumin: adds an unexpected earthy complexity that complements the sweet elements
• Black pepper: provides subtle heat that builds in the background freshly ground makes a difference
• Paprika: contributes beautiful color and smoky depth smoked variety is recommended but sweet works too
• Pineapple rings: caramelize beautifully and reinforce the tropical flavor profile fresh is amazing but canned works well
• Green onions: add fresh color and mild onion flavor perfect finishing touch for presentation

Step-by-Step Instructions

Prepare the Chicken:

Rinse the chicken thighs under cool water and thoroughly pat dry with paper towels. This ensures proper browning and helps the marinade adhere better to the surface.

Create the Marinade:

Combine brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika in a large bowl. Whisk thoroughly until the sugar completely dissolves and the mixture is smooth and uniform in color.

Reserve Sauce Portion:

Remove approximately half a cup of the marinade mixture and transfer to a small container. Cover and refrigerate this reserved portion which will be used later for basting and serving. This prevents cross contamination from the raw chicken.

Marinate the Chicken:

Add the chicken thighs to the remaining marinade, making sure each piece is fully coated. For best results, use a gallon sized zipper bag and squeeze out excess air before sealing. Refrigerate for at least 4 hours, preferably overnight, turning occasionally if possible to ensure even flavor distribution.

Prepare the Grill:

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

Grill the Chicken:

Place marinated chicken on the heated grill, allowing excess marinade to drip off first. Let cook undisturbed for about 10 minutes until nice grill marks form. Flip once and continue cooking for approximately 10 more minutes until internal temperature reaches 165°F.

Grill the Pineapple:

When chicken is about halfway done, add pineapple rings to the grill. Cook until golden grill marks appear, about 2 3 minutes per side. The sugars will caramelize beautifully, intensifying the sweet flavor.

Finish with Reserved Sauce:

Brush the reserved marinade over the cooked chicken. For an extra thick glaze, either place under the broiler for 2 3 minutes or simmer the reserved sauce in a small saucepan until slightly thickened before brushing onto the chicken.

Garnish and Serve:

Arrange grilled chicken and pineapple rings on a serving platter. Sprinkle with freshly sliced green onions for color and fresh flavor. Serve immediately while still warm.

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The magical ingredient in this recipe has to be the pineapple juice. Not only does it infuse that signature Hawaiian flavor, but it contains bromelain, an enzyme that naturally tenderizes meat. My grandmother who lived in Hawaii for years taught me that authentic Huli Huli should always include fresh pineapple on the side never skip this step!

Make Ahead Tips

This recipe is perfect for meal prep! The chicken can marinate for up to 24 hours, developing even deeper flavor. You can also fully cook the chicken ahead of time and reheat gently with a brush of fresh glaze just before serving. I often prepare double batches of the marinade and freeze half with raw chicken for an instant future meal solution.

Perfect Pairings

Huli Huli Chicken deserves sides that complement its tropical flavor profile. Serve with coconut rice, a simple macaroni salad Hawaiian style, or grilled vegetables tossed with a little of the reserved marinade. For an authentic Hawaiian plate lunch experience, add a scoop of white rice and creamy macaroni salad. A refreshing tropical fruit salad makes the perfect light dessert to follow.

Oven Adaptation

While grilling gives the best flavor, you can easily adapt this recipe for the oven. Preheat to 425°F and line a rimmed baking sheet with foil. Arrange the marinated chicken pieces without crowding and bake for approximately 25 30 minutes until the internal temperature reaches 165°F. For the signature caramelized finish, brush with reserved sauce and broil for 2 3 minutes at the end of cooking time.

Recipe FAQs

→ What does 'Huli Huli' mean?

'Huli' means 'turn' in Hawaiian, so 'Huli Huli' refers to turning the chicken while cooking. Traditionally, this chicken was cooked between two grills and constantly turned, hence the name.

→ Can I use other cuts of chicken?

Yes, you can use any cut of chicken for this dish. Bone-in pieces or larger cuts will require longer cooking times to reach the safe internal temperature of 165°F.

→ Can I make Huli Huli Chicken without a grill?

Absolutely! While grilling gives the best flavor, you can also bake the chicken in the oven at 375°F for about 25-30 minutes or until it reaches 165°F internally. Broil for the last few minutes to get some caramelization.

→ What sides pair well with Huli Huli Chicken?

Traditional Hawaiian sides like sticky rice, macaroni salad, or grilled vegetables complement Huli Huli Chicken perfectly. The grilled pineapple included in the recipe makes an excellent side already!

→ How can I thicken the sauce more?

To create a thicker glaze, you can simmer the reserved sauce in a small saucepan until reduced, or add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to the sauce while heating.

→ Can I make this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance. You can also fully cook the chicken, refrigerate it, and reheat when ready to serve, though it's most delicious fresh off the grill.