2 pounds chicken thighs or breasts, boneless and skinless Recipe

If you are craving a tropical explosion of flavor with a rich, savory-sweet glaze, then this recipe featuring 2 pounds chicken thighs or breasts, boneless and skinless is exactly what you need. This Huli Huli Chicken brings the sunny vibe of Hawaiian barbecue right to your kitchen with tender, juicy chicken bathed in a luscious marinade of pineapple juice, soy, brown sugar, and garlic. Whether you’re hosting a backyard cookout or simply want to brighten up your weeknight dinner, this dish promises a perfect harmony of tangy, sweet, and smoky notes that will have everyone asking for seconds.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe is all about simplicity fused with vibrant flavors from just a handful of essential ingredients. Each one contributes to the final dish’s texture, aroma, or balance, ensuring every bite is packed with that signature Hawaiian charm.

• 2 pounds chicken thighs or breasts, boneless and skinless: The star of the show, these provide tender, juicy meat that soaks up the marinade beautifully.
• 1 cup pineapple juice: Adds a tropical sweetness and slight acidity to tenderize the chicken.
• 1/2 cup soy sauce: Brings a deep umami savoriness that pairs perfectly with the sweet elements.
• 1/2 cup brown sugar: Balances out the soy sauce with rich caramel notes and helps create a sticky glaze.
• 1/4 cup ketchup: Offers tangy depth and helps thicken the marinade for basting.
• 1/4 cup rice vinegar: Provides a subtle tartness to brighten the whole dish.
• 4 cloves garlic, minced: A punch of aromatic sharpness that complements the sweetness.
• 1 tablespoon fresh ginger, grated: Gives the chicken a fresh, slightly spicy zing.
• 1 teaspoon sesame oil: Adds a nutty, toasty nuance that rounds out the flavors.
• 1/2 teaspoon black pepper: Just enough heat to enhance but not overpower.
• 1 green onion, chopped (for garnish): Fresh color and a mild onion flavor that finishes the dish beautifully.
• Cooked white rice (for serving): The perfect neutral base to soak up the delicious juices.
• Grilled pineapple slices (optional): Adds smoky sweetness and a fun, fruity touch.

How to Make 2 pounds chicken thighs or breasts, boneless and skinless

Step 1: Prepare the marinade

Start by whisking together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper in a bowl until everything blends into a smooth, flavorful mixture. This marinade is the magic that infuses the 2 pounds chicken thighs or breasts, boneless and skinless with that irresistible Hawaiian flair.

Step 2: Marinate the chicken

Place the chicken in a resealable plastic bag or shallow dish and pour half of the marinade over it. Seal tightly and refrigerate for at least one hour, although leaving it overnight will let those wonderful flavors seep deep into the meat, making every bite tender and juicy.

Step 3: Preheat your grill

When you’re ready to cook, fire up your grill to medium-high heat. This will give the chicken a gorgeous sear and that smoky char crucial to authentic Huli Huli flavor.

Step 4: Grill the chicken

Remove the chicken from the marinade, discarding the used liquid, then grill for 6 to 7 minutes per side. While cooking, use the reserved marinade to baste frequently; this keeps the chicken moist and builds layers of sticky glaze. Cook until the internal temperature reaches 165°F (75°C) to ensure safety and optimal juiciness.

Step 5: Rest and slice

Let the grilled chicken rest for 3 to 5 minutes after it comes off the grill. Resting lets the juices redistribute within the meat, making it tender and flavorful when you slice it for serving.

How to Serve 2 pounds chicken thighs or breasts, boneless and skinless

Garnishes

Sprinkle freshly chopped green onions over the sliced chicken for a pop of color and fresh flavor that complements the richness. If you want to amp up the tropical feel, add grilled pineapple slices alongside for a sweet, smoky touch that pairs beautifully.

Side Dishes

Serving this chicken over fluffy white rice is a classic choice that absorbs the delicious marinade juices perfectly. For a more vibrant plate, toss together a crisp green salad or roasted veggies, like snap peas or carrots, to balance the sweetness with some fresh crunch.

Creative Ways to Present

Try stacking the sliced chicken over coconut rice with a sprinkle of toasted sesame seeds for a fancy twist. You can also skewer the chicken pieces with pineapple chunks for a festive kebab that’s perfect for parties or outdoor gatherings. No matter how you present it, this dish’s vibrant look and aroma will win hearts instantly.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover cooked chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, giving you tasty ready-made meals or snacks throughout the week.

Freezing

You can freeze cooked or marinated raw 2 pounds chicken thighs or breasts, boneless and skinless in freezer-safe containers or bags. For raw marinated chicken, freeze immediately and use within 2 months. When freezing cooked chicken, wrap tightly to prevent freezer burn and consume within 3 months for the best flavor.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or leftover marinade to keep the chicken moist. Avoid microwaving if possible to maintain that grilled texture and flavor, but if you do, cover and heat in short bursts to prevent drying out.

FAQs

Can I use bone-in chicken thighs instead of boneless?

Absolutely! Bone-in thighs will add extra flavor and juiciness but will require longer grilling time. Just adjust your cooking duration and ensure the internal temperature reaches 165°F (75°C).

How long should I marinate the chicken for best flavor?

While one hour is the minimum, marinating overnight allows the flavors to deeply penetrate the chicken, resulting in a more tender and flavorful dish.

Can I make this recipe indoors without a grill?

Definitely! You can broil the chicken in your oven or cook it in a grill pan on the stovetop. Just keep an eye on it to avoid burning the marinade.

Is the marinade safe to use after the chicken has been marinating?

It’s best to discard the marinade that has been in contact with raw chicken. Use a separate portion reserved before marinating for basting during cooking to keep everything safe.

What kind of rice pairs best with Huli Huli Chicken?

Simple steamed white rice is classic and perfect for soaking up the savory and sweet sauce, but you can also try jasmine or sticky rice for extra fragrance and texture.

Final Thoughts

This recipe for 2 pounds chicken thighs or breasts, boneless and skinless is a real crowd-pleaser that brings island sunshine to your table. The combination of sweet pineapple, savory soy, and fragrant spices creates a chicken dish that’s juicy, tender, and bursting with flavor. Give it a try—you’ll quickly see why this has become one of my all-time favorite recipes to share with friends and family. Get ready to impress everyone and savor every bite!

Print