Tropical Huli Huli Chicken

$To make Huli Huli Chicken, you need these key items: - 4 chicken thighs (bone-in, skin-on for best flavor) - 1/4 cup soy sauce - 1/4 cup brown sugar - 1/4 cup pineapple juice - 2 tablespoons apple cider vinegar - 2 tablespoons ketchup - 1 tablespoon garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - 1/4 teaspoon black pepper - 1/4 teaspoon red chili flakes These ingredients work together to create a sweet and savory marinade. The chicken absorbs all those great flavors. You can add more taste with these extras: - Fresh cilantro for garnish - Pineapple wedges for serving - Green onions for garnish - Sesame seeds for garnish These items add a pop of color and an extra layer of taste. They help make your dish feel festive and fresh. You will need some tools to get started: - Mixing bowl for the marinade - Whisk for blending - Resealable plastic bag or shallow dish for marinating - Grill for cooking the chicken - Meat thermometer to check doneness - Platter for serving Having the right tools makes cooking easier. You will enjoy the process more when you're well-prepared. {{ingredient_image_1}} To start, gather your ingredients. You need: - 1/4 cup soy sauce - 1/4 cup brown sugar - 1/4 cup pineapple juice - 2 tablespoons apple cider vinegar - 2 tablespoons ketchup - 1 tablespoon garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - 1/4 teaspoon black pepper - 1/4 teaspoon red chili flakes In a mixing bowl, combine the soy sauce, brown sugar, pineapple juice, apple cider vinegar, and ketchup. Add the minced garlic, grated ginger, sesame oil, black pepper, and red chili flakes. Whisk everything together until the sugar dissolves. This marinade will give your chicken a sweet and savory flavor. Next, take your chicken thighs. You can use bone-in, skin-on thighs for the best taste. Place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken. Make sure each piece is well coated. Seal the bag or cover the dish, then put it in the fridge. Marinate for at least 2 hours, but overnight is better. This step is key for deep flavor. When you are ready to cook, preheat your grill to medium-high heat. Take the chicken out of the marinade. Let any excess marinade drip off and discard the leftover marinade. Place the chicken on the grill, skin-side down. Grill for about 6-7 minutes until the skin is crispy and charred. Flip the chicken and grill for another 6-7 minutes. Make sure the internal temperature reaches 165°F (75°C) for safe eating. Once done, remove the chicken from the grill. Let it rest for a few minutes before slicing. Serve it on a platter, garnished with green onions and sesame seeds. Enjoy this juicy, flavorful dish! To get those stunning grill marks, preheat your grill to medium-high. This heat helps create a nice sear on the chicken. Place the chicken on the grill skin-side down. Don't move it for about 6-7 minutes. This time allows the skin to crisp up. After that, flip the chicken using tongs. You can repeat this step on the other side. Marinating is key for great flavor. I suggest using a resealable bag for easy coating. Pour the marinade over the chicken thighs. Ensure each piece is well coated. Seal the bag tight and let it sit in the fridge. Two hours is good, but overnight gives the best taste. This extra time allows the flavors to soak in deep. To ensure your chicken is safe to eat, check the internal temperature. Use a meat thermometer to check the thickest part. It should read 165°F or 75°C. If you don’t have a thermometer, cut into the chicken. The juices should run clear, and the meat should no longer be pink. After grilling, let the chicken rest for a few minutes. This helps keep it juicy and flavorful. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken overnight. This allows the flavors to penetrate deeply into the meat. Grill Temperature Matters: Ensure your grill is preheated to medium-high. This helps in achieving a crispy skin while cooking the chicken evenly. Rest Your Chicken: After grilling, let the chicken rest for a few minutes before slicing. This helps retain its juices, making it more tender and flavorful. Garnish Creatively: Enhance presentation by serving the chicken on a banana leaf with pineapple wedges and fresh cilantro for an authentic tropical feel. {{image_2}} You can use other chicken cuts for Huli Huli Chicken. Chicken breasts work well if you want less fat. They will cook faster, so keep an eye on them. Drumsticks or wings also add great flavor. Bone-in pieces give more taste, while skin-on helps with crispiness. You should adjust cooking times based on the cut you choose. You can make a tasty vegetarian or vegan version. Try using tofu or tempeh instead of chicken. Both soak up flavor well. Use the same marinade for these substitutes. Grilling gives them a nice char and texture. You can also use portobello mushrooms for a hearty option. They add a rich taste and meaty texture. You can boost the flavor of your Huli Huli Chicken. Add fresh herbs like cilantro or basil for a pop of freshness. Lime juice gives a nice tang. For heat, try adding more red chili flakes or hot sauce. Pineapple chunks on the grill add a sweet touch. You can even mix in a bit of coconut milk for a creamy twist. Feel free to get creative with your flavors! To store your Huli Huli chicken, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal the container well to keep it fresh. When you’re ready to eat, reheat the chicken gently. The best way is in the oven at 350°F. Cover it with foil to keep it from drying out. Heat for about 15 minutes or until it’s warm. You can also use a microwave. Just heat in short bursts to avoid overcooking. If you want to save some for later, freezing is a great option. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. You can freeze it for up to three months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating. Huli Huli Chicken is a Hawaiian dish made with marinated chicken thighs. The chicken gets its sweet and savory flavor from a mix of soy sauce, brown sugar, and pineapple juice. The name "Huli Huli" means "turn, turn" in Hawaiian, referring to how you flip the chicken on the grill. This dish is juicy, flavorful, and perfect for summer cookouts. Yes, you can! If you want to cook Huli Huli Chicken in the oven, preheat it to 400°F (200°C). Place the marinated chicken on a baking sheet. Bake for about 30-35 minutes. Make sure the chicken reaches 165°F (75°C) inside. The skin may not get as crispy, but it will still be tasty. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, cut into the thickest part of the chicken. The juices should run clear, not pink. Huli Huli Chicken pairs well with many sides. Here are some ideas: - Coconut rice - Grilled vegetables - Fresh pineapple slices - Coleslaw - Mixed green salad These sides add freshness and balance to the meal. Enjoy your delicious Huli Huli Chicken! This blog covers Huli Huli chicken from start to finish. You learned about key ingredients, the best marinating methods, and tips for grilling. I shared ideas for variations and how to store your leftovers. Remember, the right tools and practices make a big difference. This dish can impress your friends and family easily. Enjoy trying new flavors, cooking styles, and sharing meals. You can turn a simple recipe into a memorable feast. Happy cooking!$

A flavorful grilled chicken dish marinated in a tropical blend of soy sauce, pineapple juice, and spices.

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Prep Time 10

Cook Time 20

Total Time 2 20

Course Main Course

Cuisine Hawaiian

Servings 4

Ingredients

4 thighs chicken (bone-in, skin-on for best flavor)
0.25 cup soy sauce
0.25 cup brown sugar
0.25 cup pineapple juice
2 tablespoons apple cider vinegar
2 tablespoons ketchup
1 tablespoon garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon sesame oil
0.25 teaspoon black pepper
0.25 teaspoon red chili flakes
to taste green onions (for garnish)
to taste sesame seeds (for garnish)

Instructions

In a mixing bowl, combine soy sauce, brown sugar, pineapple juice, apple cider vinegar, ketchup, minced garlic, grated ginger, sesame oil, black pepper, and red chili flakes. Whisk until the sugar dissolves and the marinade is well blended.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and discard the remaining marinade.
Place the chicken on the grill skin-side down, cooking for about 6-7 minutes until the skin is crispy and nicely charred. Flip and grill for another 6-7 minutes on the other side until the chicken is cooked through (internal temperature should reach 165°F/75°C).
Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Slice the chicken and serve it on a platter, garnished with sliced green onions and a sprinkle of sesame seeds.

Notes

Serve the chicken on a banana leaf with pineapple wedges and fresh cilantro for a tropical touch. Consider adding a side of coconut rice and grilled vegetables for a complete meal!

Keyword chicken, grilled, Huli Huli, tropical