Huli
Skillet Chicken
A marinade that doubles as the sauce, thirty minutes from pan to plate, and flavor complex enough to make pizza delivery feel like a bad idea.
Huli means “turn” in Hawaiian — a nod to the grill crews who rotated whole birds over kiawe wood coals to keep the glaze even. This skillet version skips the fire and the whole bird but keeps everything that matters: a marinade that doubles as the sauce, thirty minutes from pan to plate, and enough flavor complexity to make you look like you tried a lot harder than you did.
Read the full story — Even a Culinary Snob Needs a Weeknight WinChicken
- 4 butterflied chicken thighs
Marinade & Sauce
- 1 cup pineapple juice
- ¼ cup soy sauce (low sodium)
- ¼ cup ketchup
- ¼ cup brown sugar
- 4–5 cloves fresh garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
Whisk this once, then split it between two containers — one to marinate the chicken in, one reserved untouched for the sauce.
Stir-Ins & Thickener
- 1–2 tbsp cornstarch (optional, for thickening)
- 1 red bell pepper, sliced (optional)
- 1 cup pineapple chunks, fresh or canned (optional)
Go easy on the pineapple — too much sweetness overpowers everything else in the pan.
Make the Marinade
Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, garlic, ginger, rice vinegar, and sesame oil until the sugar fully dissolves. Can be made a few days ahead and kept in the fridge — just re-whisk before using. Divide into two non-reactive containers: one to marinate the chicken, one reserved for the sauce.
Marinate the Chicken 2–3 hrs ideal
Submerge the chicken in one container of marinade and refrigerate 30 minutes to overnight — 2–3 hours is the sweet spot before the meat starts over-tenderizing. Refrigerate the reserved sauce alongside it.
Sear the Chicken 3–4 min per side
Heat a splash of avocado oil in a skillet or Dutch oven over high heat. Remove the chicken from its marinade and sear on both sides until browned, about 3–4 minutes per side. Remove and set aside.*
Add the Pepper & Pineapple
Stir the red bell pepper slices and pineapple chunks into the hot pan, if using. Let them warm through for a minute or two.
Build the Sauce 2–3 min boil
Pour the reserved marinade into the pan and bring to a boil. Boil 2–3 minutes, then reduce heat to medium-low.
Simmer the Chicken 10–15 min
Return the chicken to the pan and stir. Let the sauce settle to a simmer, cover, and cook 10–15 minutes until the chicken reaches an internal temperature of 170–175°F.
Thicken the Sauce optional
Remove the chicken. Mix the cornstarch with a tablespoon or two of water to make a slurry, then stir it into the pan until the sauce turns glossy. Return the chicken to reheat for a few minutes.
Plate
Serve the chicken over rice or noodles, sauce spooned over both, with a green vegetable alongside.
Dutch Oven Variation one-pot option
Cooking in the Dutch oven instead of a skillet? Stir the cooked noodles and veggies directly into the pot with the chicken and sauce at the end so they soak up the glaze, then plate as one pile with a chicken thigh resting on top.