Huli Huli Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Soy sauce: Adds a salty, umami depth to the marinade.

Brown sugar: Provides sweetness and helps with caramelization.

Ketchup: Adds tanginess and a rich tomato flavor.

Pineapple juice: Brings a tropical sweetness and tenderizes the meat.

Garlic: Minced to infuse the marinade with a robust flavor.

Ginger: Freshly grated to add a zesty, aromatic kick.

When preparing chicken thighs for this Huli Huli Chicken recipe, make sure to score the skin lightly with a sharp knife. This allows the marinade to penetrate deeper into the meat, enhancing the flavor. Additionally, when grilling the chicken, keep a close eye on the heat to avoid burning the sugar in the marinade, which can char quickly. Adjust the grill temperature as needed to maintain a steady medium-high heat.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be less flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• soy sauce - Substitute with tamari: It provides a similar salty and umami flavor but is gluten-free.

• soy sauce - Substitute with coconut aminos: It is a soy-free alternative with a slightly sweeter taste.

• brown sugar - Substitute with honey: It adds sweetness and a bit of moisture, though it will slightly alter the flavor.

• brown sugar - Substitute with maple syrup: It provides a similar sweetness with a unique flavor twist.

• ketchup - Substitute with tomato paste and vinegar: Mix tomato paste with a bit of vinegar and sugar to mimic the tangy sweetness of ketchup.

• ketchup - Substitute with BBQ sauce: It adds a smoky flavor that complements the dish well.

• pineapple juice - Substitute with orange juice: It provides a similar acidity and sweetness, though the flavor will be slightly different.

• pineapple juice - Substitute with apple juice: It offers a similar sweetness and acidity, though it will change the flavor profile slightly.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: They provide a milder garlic flavor and add a bit of sweetness.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each tablespoon of fresh ginger.

• grated ginger - Substitute with galangal: It offers a similar spicy and aromatic flavor, though it is slightly more citrusy.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container. Store it in the refrigerator for up to 3-4 days.

• If you plan to store the chicken for a longer period, freezing is the best option. Wrap each piece of chicken individually in plastic wrap or aluminum foil to prevent freezer burn.

• Place the wrapped chicken pieces in a freezer-safe bag or container. Label the bag with the date to keep track of its freshness. The chicken can be frozen for up to 3 months.

• When ready to eat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the chicken.

• Reheat the chicken in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is heated through without drying out.

• For a quicker option, you can reheat the chicken in the microwave. Place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat in 30-second intervals until warmed through.

• To retain the chicken's moisture and flavor, you can also reheat it on the stovetop. Place the chicken in a skillet with a splash of pineapple juice or chicken broth, cover, and heat over medium-low until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Huli Huli chicken in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the chicken remains juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the Huli Huli chicken in the skillet and cover it with a lid. Heat for about 5-7 minutes on each side, or until warmed through. This method helps to maintain the crispy skin while reheating.

• Microwave Method: Place the Huli Huli chicken on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in less crispy skin.

• Grill Method: Preheat your grill to medium heat. Wrap the Huli Huli chicken in aluminum foil to prevent it from drying out. Grill for about 5-10 minutes, turning occasionally, until heated through. This method helps to revive the smoky, charred flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Huli Huli chicken in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the internal temperature reaches 165°F (74°C). This method is great for maintaining a crispy exterior.

• Mixing bowl: Use this to combine the soy sauce, brown sugar, ketchup, pineapple juice, minced garlic, and grated ginger.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the soy sauce, brown sugar, ketchup, and pineapple juice.

• Measuring spoons: Use these to measure out the minced garlic and grated ginger.

• Grater: Necessary for grating the ginger.

• Garlic press: Handy for mincing the garlic cloves.

• Tongs: Useful for turning the chicken thighs on the grill.

• Grill: Preheat this to medium-high heat for cooking the chicken.

• Basting brush: Use this to apply the reserved marinade to the chicken while grilling.

• Meat thermometer: Ensures the chicken is fully cooked by checking the internal temperature.

• Serving platter: For presenting the grilled chicken once it's done.

Marinate in advance: Prepare the marinade the night before and let the chicken sit in it overnight for deeper flavor.

Use a ziplock bag: Marinate the chicken in a ziplock bag to ensure even coating and easy cleanup.

Preheat the grill: Start preheating the grill while you prepare the chicken to save time.

Batch cook: Grill extra chicken and store leftovers for quick meals throughout the week.

Prep ingredients: Mince garlic and grate ginger in bulk to save time for future recipes.