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Huli Huli Chicken

Experience the vibrant flavors of Hawaii with this delicious Huli Huli Chicken, featuring a perfect blend of sweetness and tanginess with a crispy exterior and juicy meat.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup soy sauce Ensure that the soy sauce is halal certified.
  • 1 cup brown sugar
  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup pineapple juice
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon black pepper
For the Chicken
  • 4 lbs chicken pieces (legs, thighs, or a mix)
  • Green onions, for garnish

Method
 

Preparation and Marination
  1. In a mixing bowl, whisk together the soy sauce, brown sugar, ketchup, rice vinegar, pineapple juice, garlic, ginger, and black pepper until fully combined.
  2. Place the chicken pieces in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Grilling
  1. Preheat your grill to medium heat.
  2. Remove the chicken from the marinade, allowing any excess liquid to drain off. Place the chicken on the hot grill.
  3. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring it’s cooked thoroughly. Turn occasionally to achieve that signature char.
Serving
  1. Once done, remove the chicken from the grill and let it rest for a few minutes. Serve it warm, garnished with freshly chopped green onions.

Notes

Consider using halal-certified soy sauce and non-alcoholic alternatives for marinades. Marinate overnight for best flavor, but 1 hour can work in a pinch. Don't skip the resting time after grilling for juicier meat. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.