Huli Huli Chicken: The Ultimate Hawaiian Grilled Skewers with Sticky Glaze Recipe
Introduction
Huli Huli Chicken is a beloved Hawaiian dish featuring tender grilled chicken skewers coated in a sweet and tangy glaze. This recipe captures the vibrant flavors of the islands, perfect for summer cookouts or a flavorful weeknight dinner.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
- 1 cup unsweetened pineapple juice (240ml)
- 1/2 cup brown sugar, packed (100g)
- 1/2 cup soy sauce (120ml)
- 1/4 cup ketchup (60g)
- 2 tbsp fresh ginger, grated (30g)
- 2 tbsp fresh garlic, minced (30g)
- 1 tbsp sesame oil (15ml)
- 2 cups steamed white rice (long-grain)
- 3 stalks green onions, sliced
- 1 tbsp white sesame seeds, toasted
Instructions
- Prepare the marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, and sesame oil. Reserve 1 cup (240ml) of this mixture for later basting.
- Marinate the chicken: Place the chicken chunks in a resealable bag or container with the remaining marinade. Refrigerate for at least 2 hours or overnight for best flavor.
- Reduce the glaze: Pour the reserved 1 cup of marinade into a saucepan and simmer over medium heat until it thickens and becomes glossy, about 8 to 10 minutes. Set aside.
- Prepare the skewers and grill: Thread the marinated chicken pieces onto skewers. Grill over medium-high heat for 12 to 15 minutes, turning every 3 minutes and basting generously with the reduced glaze until the chicken is cooked through and slightly charred.
- Serve: Arrange the grilled skewers over steamed white rice. Garnish with sliced green onions and toasted sesame seeds before serving.
Tips & Variations
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- For a smoky flavor, use a charcoal grill or add wood chips to your gas grill.
- Substitute chicken thighs with chicken breasts for a leaner option, adjusting cooking time accordingly.
- Add a splash of rice vinegar or a pinch of chili flakes to the marinade for a slight tang or heat.
Storage
Store cooked chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to maintain juiciness. Leftover marinade should not be reused unless boiled thoroughly as a glaze.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Huli Huli Chicken without skewers?
Yes, you can grill the chicken pieces directly on the grill or in a grill pan if you don’t have skewers. Just cook carefully to avoid losing pieces through the grates.
Is there a vegetarian alternative to Huli Huli Chicken?
To make a vegetarian version, try marinating and grilling firm tofu or large mushroom pieces using the same marinade and glaze technique for a similar sweet and savory flavor.
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Huli Huli Chicken: The Ultimate Hawaiian Grilled Skewers with Sticky Glaze Recipe
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish featuring tender, juicy chicken thighs marinated in a sweet and tangy pineapple-soy glaze, then grilled to perfection on skewers. Served over steamed rice and garnished with green onions and toasted sesame seeds, this recipe delivers a perfect balance of smoky, sweet, and savory flavors, making it a delicious and easy-to-make tropical favorite.
Ingredients
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs, cut into 1.5-inch chunks
- 1 cup unsweetened pineapple juice (240ml)
- 1/2 cup brown sugar, packed (100g)
- 1/2 cup soy sauce (120ml)
- 1/4 cup ketchup (60g)
- 2 tbsp fresh ginger, grated (30g)
- 2 tbsp fresh garlic, minced (30g)
- 1 tbsp sesame oil (15ml)
For Serving and Garnish
- 2 cups steamed white rice (long-grain)
- 3 stalks green onions, sliced
- 1 tbsp white sesame seeds, toasted
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, and sesame oil until fully combined and smooth. Set aside 1 cup (240ml) of this marinade to use later for basting.
- Marinate the Chicken: Place the chicken chunks into a resealable plastic bag or a covered dish and pour in the remaining marinade. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the chicken.
- Reduce the Glaze: Pour the reserved 1 cup of marinade into a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce thickens and becomes glossy, about 8 to 10 minutes. Remove from heat and keep warm.
- Prepare the Skewers: Thread the marinated chicken pieces onto skewers, ensuring they are evenly spaced for even cooking. Discard any leftover marinade in the bag.
- Grill the Skewers: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 12 to 15 minutes total, turning every 3 minutes. During each turn, baste the chicken generously with the reduced glaze to build a sticky, flavorful coating. Grill until the chicken is charred on the edges and cooked through (internal temperature 165°F / 74°C).
- Serve: Arrange the grilled skewers over warm steamed white rice. Garnish with sliced green onions and toasted sesame seeds for a fresh and nutty finish. Serve immediately and enjoy your authentic Hawaiian Huli Huli Chicken!
Notes
- Soaking wooden skewers in water for at least 30 minutes before grilling helps prevent them from burning.
- For added smoky flavor, use charcoal or wood chips when grilling.
- Chicken thighs are recommended for juiciness, but you can substitute boneless chicken breast if preferred, adjusting cook time accordingly.
- Marinate chicken overnight for deeper flavor infusion.
- Leftover glaze must be simmered to eliminate raw chicken juice and ensure safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Keywords: Huli Huli Chicken, Hawaiian grilled chicken, pineapple chicken skewers, sweet soy marinade, grilled chicken recipe
