Grilled Huli Huli Chicken – Sweet & Savory Hawaiian BBQ Chicken Recipe

Introduction Grilled Huli Huli Chicken

Grilled Huli Huli Chicken is a delicious Hawaiian-inspired dish that brings together tender chicken and a sweet-savory marinade packed with pineapple, soy sauce, and garlic. The word “Huli” means “turn” in Hawaiian, which refers to the traditional method of turning the chicken on a grill to evenly cook it while basting it with the marinade. This recipe delivers juicy, flavorful chicken with a smoky caramelized glaze. Whether you’re grilling in the backyard or hosting a summer BBQ, Grilled Huli Huli Chicken is sure to be a crowd-pleaser.

The combination of sweet pineapple juice and the umami of low-sodium soy sauce creates a balanced marinade that infuses the chicken with layers of flavor. Paired with the smoky char from the grill, this dish is as visually appealing as it is delicious. It’s simple to make, yet packed with tropical flavors that bring a taste of Hawaii to your table.

Basic Recipe: Ingredients and Instructions

Grilled Huli Huli Chicken – Sweet & Savory Hawaiian BBQ Chicken Recipe

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• Author: Jennifer Mitchell
• Total Time: 22-26 minutes (plus marinating time)
• Yield: 6 servings 1x

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Description

Grilled Huli Huli Chicken is a mouthwatering Hawaiian-inspired dish, packed with sweet and savory flavors. The marinade features pineapple juice, brown sugar, ketchup, soy sauce, ginger, and garlic, creating a tangy and slightly sweet glaze that perfectly complements the juicy, tender chicken. This easy-to-make recipe is perfect for a summer cookout or weeknight dinner, giving you a taste of the islands right from your own grill.

 

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Ingredients

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• 1/2 cup pineapple juice
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 1/3 cup low-sodium soy sauce
• 1/4 tsp ground ginger
• 2 tsp minced garlic
• 6 boneless, skinless chicken breasts

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Instructions

Prepare the marinade:

In a medium bowl, whisk together the pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and minced garlic until the sugar is dissolved and the ingredients are well combined.

Marinate the chicken:

Place the boneless, skinless chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s well coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4-6 hours for maximum flavor. You can even marinate overnight if you have the time.

Preheat the grill:

Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Oil the grill grates to prevent the chicken from sticking.

Grill the chicken:

Remove the chicken breasts from the marinade, discarding the marinade (or you can boil the marinade to use as a sauce later).

Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center. Baste the chicken with the remaining marinade during the last few minutes of grilling for extra flavor.

Serve:

Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before serving.

Notes

• You can use bone-in chicken pieces if you prefer, but boneless, skinless chicken breasts are quick and easy for grilling.
• If you want to make the marinade a bit thicker, you can simmer it on the stove for a few minutes before using it.
• This dish pairs wonderfully with rice, grilled vegetables, or a fresh salad.
• For extra sweetness, add a few pineapple slices to the grill alongside the chicken!

• Prep Time: 10 minutes
• Cook Time: 12-16 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 chicken breast (based on 6 servings)
• Calories: 230 kcal
• Sugar: 14g
• Sodium: 680mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 70mg

Keywords: Grilled Huli Huli Chicken

Instructions:

1. Prepare the marinade:
   In a medium bowl, whisk together the pineapple juice, brown sugar, ketchup, low-sodium soy sauce, ground ginger, and minced garlic until the sugar is dissolved and the mixture is well combined.
2. Marinate the chicken:
   Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
3. Preheat the grill:
   Preheat your grill to medium-high heat. If you’re using a charcoal grill, allow the coals to burn down until they’re covered with white ash. If using a gas grill, preheat to 400°F (200°C).
4. Grill the chicken:
   Remove the chicken from the marinade, discarding the marinade. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown with grill marks. Be sure to turn the chicken frequently to prevent burning.
5. Serve:
   Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Slice and serve with your favorite side dishes or on a bed of rice for a complete meal.

Advanced Techniques

Marinade Variations

While the classic pineapple and soy sauce marinade is delicious, you can customize it to suit your tastes:

• Add a spicy kick: For those who enjoy heat, add finely chopped jalapeños or a teaspoon of sriracha to the marinade for a spicy twist.
• Citrus infusion: Replace some of the pineapple juice with fresh lime juice or orange juice for a citrusy note that brightens the flavors.
• Smoky sweetness: Add a teaspoon of smoked paprika or a few drops of liquid smoke to the marinade to enhance the grill flavor.

Grilling Tips

To achieve the perfect grilled chicken:

• Use indirect heat: For larger chicken breasts, use a two-zone cooking method (direct heat to sear, then indirect heat to cook through) to avoid burning the outside while ensuring the inside is cooked through.
• Baste the chicken: During grilling, you can baste the chicken with the leftover marinade (boiled for safety) to enhance the flavor and keep the meat juicy.

Presentation Ideas

For a more festive look, serve the chicken on a platter with slices of fresh pineapple and grilled vegetables like bell peppers, onions, and zucchini. Garnish with fresh cilantro or green onions to add a pop of color and freshness.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it a great option for meal prepping. You can slice the chicken for easy use in sandwiches, salads, or wraps.

Freezing Grilled Chicken

To freeze the grilled chicken, place it in a single layer on a baking sheet and freeze until solid. Transfer the chicken to a freezer-safe bag or container and store for up to 3 months. To reheat, defrost the chicken in the refrigerator overnight and reheat in the oven or on the grill for a few minutes.

Reheating Tips

Reheat grilled chicken in the oven at 350°F (175°C) for 10-12 minutes or until heated through. Alternatively, reheat on a grill or in a skillet for a few minutes to bring back the charred flavor.

Dietary Adaptations and Substitutions

Low-Sugar Version

For a lower-sugar version, reduce the amount of brown sugar or substitute with a natural sweetener like stevia or monk fruit sweetener. You can also use sugar-free ketchup and adjust the flavor with a little extra pineapple juice.

Gluten-Free Option

This recipe is naturally gluten-free, as long as you use gluten-free soy sauce or tamari in place of regular soy sauce. Be sure to check that the ketchup and any other condiments used are also gluten-free.

Low-Sodium Version

For a low-sodium version, opt for low-sodium soy sauce and reduce or eliminate the amount of added salt in the recipe. You can also cut back on the soy sauce slightly and enhance the flavor with fresh herbs or spices.

Frequently Asked Questions (FAQs) About The Recipe

Can I use bone-in chicken?

Yes, you can use bone-in chicken for this recipe, but you may need to adjust the cooking time. Bone-in pieces typically take longer to cook, so ensure the internal temperature reaches 165°F (75°C) before removing from the grill.

Can I bake the chicken instead of grilling it?

If you don’t have access to a grill, you can bake the chicken at 375°F (190°C) for 25-30 minutes or until fully cooked. To get a similar caramelized effect, broil the chicken for the last 2-3 minutes of cooking.

Can I marinate the chicken overnight?

Yes, you can marinate the chicken overnight for deeper flavor. Just make sure to refrigerate it during the marination process to keep the chicken safe.

Conclusion & Final Thoughts

Grilled Huli Huli Chicken brings the tropical flavors of Hawaii to your grill with minimal effort and maximum flavor. The combination of pineapple juice, soy sauce, and ginger creates a marinade that infuses the chicken with sweetness and savory depth. Whether you’re grilling for a weekend cookout or preparing a weeknight dinner, this dish is sure to impress. Serve it with your favorite sides, and enjoy the bold flavors of this delicious grilled chicken!