If you’re dreaming of sun-drenched picnics and the irresistible aroma of backyard barbecues, this Huli Huli Grilled Chicken is about to transport your taste buds straight to the Hawaiian islands. Tender chicken thighs soak up a tangy, sweet, and slightly smoky pineapple-soy marinade, then get charred to perfection on the grill, basting in flavor with every flip. Whether it’s a family feast or a casual get-together, this is one of those crowd-pleasing dishes you’ll want to share over and over again—trust me, Huli Huli Grilled Chicken earns its place as an instant classic!
Ingredients You’ll Need
What makes Huli Huli Grilled Chicken so memorable? Simple, pantry-friendly ingredients come together to build layers of tropical, umami-packed flavor. Each one is essential, giving the chicken its signature glossy caramelization and juicy tenderness.
- Chicken Thighs: Opt for boneless, skinless thighs for extra juiciness and a perfect size for grilling.
- Pineapple Juice: The star of the marinade—it brings sweetness, acidity, and classic Hawaiian flair.
- Soy Sauce: Delivers a deep umami note; use reduced sodium if you’d like to keep things lighter.
- Brown Sugar: Adds rich sweetness and helps the chicken caramelize beautifully on the grill.
- Ketchup: For a subtle tang and bright red color that glazes the chicken when grilled.
- Rice Vinegar or Apple Cider Vinegar: Gives the marinade just enough tang to balance the sweet.
- Fresh Ginger: Don’t skip this! It offers an aromatic zest that brightens every bite.
- Minced Garlic: Adds pungent depth and rounds out the marinade nicely.
- Sesame Oil (Optional): For a hint of nutty richness, it’s a wonderful flavor boost if you have it on hand.
- Crushed Red Pepper Flakes (Optional): Just a pinch brings gentle heat—perfect for those who like a little kick.
How to Make Huli Huli Grilled Chicken
Step 1: Whisk Up the Marinade
The magic starts with the marinade! In a medium-sized bowl, simply whisk together your pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and red pepper flakes. The result is a glossy, fragrant mix you’ll want to dip your finger in—go ahead, it’s too tempting not to taste!
Step 2: Marinate the Chicken
Set aside about half a cup of marinade for basting later (this is the secret to extra-glossy, flavor-packed chicken). Place the chicken thighs in a large resealable bag or a shallow dish, pour over the remaining marinade, seal, and pop it into the fridge. Let those flavors mingle for at least 4 hours, but overnight is even better—the chicken will soak up every bit of sweet-savory goodness.
Step 3: Prep the Grill
Once your chicken is marinated and ready to go, heat your grill to medium. Lightly oil the grates to help prevent sticking. The grill should be hot enough to give the chicken those signature caramelized marks but not so fierce that the sugars burn.
Step 4: Grill and Baste
Remove the chicken from the marinade, letting any excess drip off (make sure to discard the used marinade for food safety). Grill each thigh for 6 to 8 minutes per side, turning frequently—remember, “huli” means “turn” for a reason! In the last few minutes, brush the reserved marinade on the chicken several times for a golden, glossy finish. Grill until the juices run clear and a thermometer reads 165°F at the thickest part.
Step 5: Rest and Serve
Once your Huli Huli Grilled Chicken is beautifully charred and aromatic, let it rest for about 5 minutes. This keeps every bite juicy and ensures the flavors are locked in before serving.
How to Serve Huli Huli Grilled Chicken
Garnishes
For the perfect finishing touch, sprinkle over chopped scallions, fresh cilantro, or toasted sesame seeds. A few grilled pineapple slices alongside make for a truly tropical plate and highlight the beautiful pineapple notes in the marinade.
Side Dishes
This chicken practically begs to be served with classic Hawaiian sides! Try fluffy steamed rice, a tangy Hawaiian macaroni salad, or simple grilled veggies. These sides soak up the saucy drippings and keep the meal fresh and colorful.
Creative Ways to Present
Don’t be afraid to get playful! Pile slices of Huli Huli Grilled Chicken into sandwiches, rice bowls, or even lettuce wraps for a lighter take. Chopped leftovers are also incredible tossed into salads or layered in a Hawaiian-style taco night.
Make Ahead and Storage
Storing Leftovers
Store any leftover Huli Huli Grilled Chicken in an airtight container in the refrigerator for up to four days. Let the chicken cool fully before sealing to keep it as juicy as possible.
Freezing
To freeze, arrange cooled chicken thighs in a single layer on a baking sheet and freeze until firm. Transfer to a zip-top bag or freezer-safe container for up to two months. This method preserves both moisture and flavor—simply thaw overnight in the fridge before reheating.
Reheating
When you’re ready to enjoy the chicken again, gently reheat it in a covered skillet over low heat, adding a splash of pineapple juice or water to prevent drying. You can also use a microwave, but be sure to cover the chicken with a damp paper towel for extra moisture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Huli Huli Grilled Chicken works well with boneless, skinless chicken breasts too, though the cooking time will be a bit shorter. Keep an eye out so they don’t dry—marinating overnight helps!
Is it okay to marinate the chicken longer than overnight?
Chicken thighs are forgiving, so a few extra hours won’t hurt, but I wouldn’t go beyond 24 hours. Anything much longer, and the pineapple juice can start to affect the texture of the meat.
Can I cook Huli Huli Grilled Chicken indoors?
If the weather’s not cooperating, this dish is still fantastic cooked on a grill pan or under the broiler. Just be sure to turn the chicken often for an even glaze and that signature caramelization.
What’s the best way to tell if the chicken is done?
Always use an instant-read thermometer to check for doneness with poultry. The internal temperature should reach 165°F at the thickest part of the thigh.
Can I double or halve the recipe?
Definitely—just scale the marinade ingredients up or down according to your needs. Huli Huli Grilled Chicken is easily adaptable for parties or an intimate weekday dinner.
Final Thoughts
There’s nothing quite like the sweet and savory, gently smoky flavor of Huli Huli Grilled Chicken. It’s festive, effortless, and guaranteed to get everyone at the table asking for seconds. Give this recipe a try, and don’t be surprised if it becomes your new go-to for sharing a taste of aloha with family and friends!
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Huli Huli Grilled Chicken Recipe
- Total Time: 4 hours 26 minutes (including marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with this mouthwatering Huli Huli Grilled Chicken recipe that brings the flavors of Hawaii to your backyard barbecue. Tender chicken thighs marinated in a sweet and savory blend of pineapple juice, soy sauce, and spices, then grilled to perfection. Serve with grilled pineapple slices for a tropical twist!
Ingredients
Marinade:
- 1 cup unsweetened pineapple juice
- 3/4 cup soy sauce (use reduced sodium if preferred)
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- 1 tablespoon sesame oil (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Chicken:
- 4 pounds boneless skinless chicken thighs
Instructions
- Prepare Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and red pepper flakes. Reserve 1/2 cup for basting.
- Marinate Chicken: Place chicken in a bag, pour in marinade, refrigerate for 4 hours or overnight.
- Preheat Grill: Oil grates, grill chicken 6–8 min per side, basting with reserved marinade.
- Rest and Serve: Let chicken rest for 5 min before serving.
Notes
- “Huli” means “turn” in Hawaiian—rotate chicken for even cooking and glaze.
- Works well with bone-in chicken too, but adjust cooking time.
- Serve with grilled pineapple, steamed rice, or Hawaiian macaroni salad.
- Prep Time: 10 minutes (plus 4–12 hours marinating)
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: ~6 ounces chicken thigh
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 80 mg
