Huli Huli Chicken Marinade: A Delicious Recipe for Perfectly Grilled Chicken

Huli Huli Chicken Marinade is a delightful blend of flavors that transports you straight to the sunny shores of Hawaii with every bite. This iconic dish, which translates to “turn turn” in Hawaiian, is traditionally grilled and basted with a sweet and tangy marinade that perfectly complements the juicy chicken. The origins of Huli Huli Chicken date back to the 1950s, when it was first popularized at local Hawaiian luaus and festivals, quickly becoming a beloved staple in Hawaiian cuisine.

What makes Huli Huli Chicken Marinade so irresistible is its unique combination of ingredients, including soy sauce, ginger, and pineapple juice, which create a mouthwatering balance of sweet and savory flavors. People love this dish not only for its incredible taste and tender texture but also for its convenience; it’s perfect for backyard barbecues or weeknight dinners. Join me as we explore this delicious recipe that will surely become a favorite in your household!

Ingredients:

• 4 pounds of chicken (legs, thighs, or breasts)
• 1 cup soy sauce
• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Preparing the Marinade

1. **Gather all your ingredients**: Before you start, make sure you have everything on hand. This will make the process smoother and more enjoyable. 2. **Mix the marinade**: In a large mixing bowl, combine the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, minced ginger, minced garlic, sesame oil, black pepper, and red pepper flakes (if using). Whisk everything together until the brown sugar is fully dissolved and the mixture is well combined. 3. **Taste the marinade**: This is a crucial step! Dip a spoon into the marinade and taste it. Adjust the flavors if necessary. If you prefer it sweeter, add a bit more brown sugar. If you like it tangier, a splash more rice vinegar will do the trick.

Marinating the Chicken

4. **Prepare the chicken**: If you’re using chicken breasts, consider cutting them into smaller pieces for quicker marination and cooking. For thighs and legs, you can leave them whole. 5. **Marinate the chicken**: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish with plastic wrap. 6. **Refrigerate**: Let the chicken marinate in the refrigerator for at least 2 hours, but for the best flavor, aim for 6 hours or even overnight. The longer it marinates, the more flavorful it will be!

Cooking the Chicken

7. **Preheat your grill or oven**: If you’re grilling, preheat your grill to medium-high heat. If you’re using an oven, preheat it to 375°F (190°C). 8. **Remove the chicken from the marinade**: Take the chicken out of the refrigerator and remove it from the marinade. Let any excess marinade drip off, but don’t rinse the chicken. You want that flavor to stay! 9. **Grill the chicken**: If grilling, place the chicken on the grill and cook for about 6-8 minutes per side, depending on the thickness of the pieces. You want the internal temperature to reach 165°F (75°C). Keep an eye on it to avoid burning, and baste with leftover marinade for extra flavor. 10. **Bake the chicken**: If you’re baking, place the chicken on a lined baking sheet and bake for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C). You can also broil it for the last 5 minutes to get a nice caramelized finish.

Assembling and Serving

11. **Let the chicken rest**: Once cooked, remove the chicken from the grill or oven and let it rest for about 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. 12. **Garnish**: While the chicken is resting, chop the green onions and prepare your sesame seeds. Once the chicken has rested, sprinkle the green onions and sesame seeds over the top for a fresh and crunchy finish. 13. **Serve**: Serve the Huli Huli chicken with your favorite sides. It pairs wonderfully with steamed rice, grilled vegetables, or a fresh salad. You can also serve it with extra pineapple slices for a tropical touch.

Storing Leftovers

14. **Cool down**: If you have any leftovers, allow the chicken to cool to room temperature before storing. 15. **Store properly**: Place the chicken in an airtight container and store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to label the container with the date! 16. **Reheating**: When you’re ready to enjoy the leftovers

Conclusion:

In summary, this Huli Huli Chicken Marinade is an absolute must-try for anyone looking to elevate their grilling game. The perfect balance of sweet and savory flavors, combined with a hint of tanginess, makes this marinade not only delicious but also incredibly versatile. Whether you’re hosting a summer barbecue, preparing a weeknight dinner, or simply craving something flavorful, this recipe will not disappoint. For serving suggestions, I love pairing the grilled chicken with a side of coconut rice and a fresh pineapple salsa to really capture that tropical vibe. You can also serve it alongside grilled vegetables or a crisp green salad for a lighter option. If you’re feeling adventurous, try using the marinade on other proteins like pork or tofu, or even as a flavorful addition to stir-fries! I encourage you to give this Huli Huli Chicken Marinade a try and make it your own. Don’t forget to share your experience and any variations you come up with! I’d love to hear how it turns out for you. Happy cooking, and enjoy the delicious flavors of this Hawaiian-inspired dish! Print