Juicy, sweet, and deliciously smoky, Huli Huli Chicken is the Hawaiian BBQ classic that will instantly transport your taste buds to a tropical paradise. It’s the perfect dish for summer gatherings or anytime you want to bring a little aloha spirit right to your backyard grill!
Why You’ll Love This Recipe
- A Taste of Hawaii at Home: With its signature sweet and savory glaze, Huli Huli Chicken brings authentic island flavors straight to your table, no plane ticket required!
- Crowd-Pleasing and Family-Friendly: Tender, juicy, and loaded with flavor, this is a dish that everyone will reach for seconds of, from picky kids to the pickiest foodies.
- Easy, Make-Ahead Marinade: The simple, pantry-friendly marinade does all the heavy lifting—just mix, marinate, and grill!
- Super Versatile: Enjoy it fresh off the grill, slice for salads or sandwiches, or serve as the star of your next cookout spread.
Ingredients You’ll Need
This Huli Huli Chicken recipe uses ingredients that might already be in your pantry, but each brings so much depth, color, and that irresistible sweet-savory kick. Here’s why every component is essential to creating island magic.
- Brown Sugar: Adds deep molasses sweetness and helps the marinade caramelize on the grill for that signature glazed finish.
- Ketchup: Provides body, tang, and a gorgeous color—your BBQ sauce shortcut!
- Soy Sauce: Infuses the chicken with umami richness and a satisfying salty backbone.
- Pineapple Juice: The tropical twist that tenderizes the meat and delivers fruity brightness to every bite.
- Apple Cider Vinegar: Balances sweetness with a pop of zesty acidity for a marinade that sings.
- Fresh Minced Ginger: Brings gentle heat and a little spicy zing reminiscent of true Hawaiian BBQ.
- Minced Garlic: Loads the marinade with savory fragrance—don’t skip it!
- Boneless Skinless Chicken Thighs: Extra juicy and flavorful, thighs are perfect for grilling and soak up the marinade like a dream.
Variations
One of the best things about Huli Huli Chicken? You can easily make it your own! Whether you’re cooking for dietary restrictions or just want to play with flavors, there’s plenty of room to experiment without losing the aloha spirit.
- Swap the Protein: Try the marinade with bone-in chicken pieces, chicken breasts, pork chops, or even tofu for a vegetarian spin.
- Make it Spicy: Add a dash of sriracha or some chopped fresh chili to the marinade for a sweet-hot kick.
- Go Lower Sugar: Reduce the brown sugar slightly or use a sugar substitute if you’re watching your sugar intake—still delicious!
- Gluten-Free Option: Use tamari instead of regular soy sauce to make this recipe gluten-free.
How to Make Huli Huli Chicken
Step 1: Whisk Up the Marinade
Start by grabbing a medium bowl and whisking together the brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, minced ginger, and garlic. This gorgeous mixture smells so tempting already, it’ll have you dreaming of dinner before you even start!
Step 2: Marinate the Chicken
If you like, trim any large excess pieces of fat from the chicken thighs. Place your chicken in a large zip-top bag, pour the marinade over it, and squeeze out as much air as possible before sealing. Massage everything gently so each piece is well coated. Chill in the refrigerator and let the flavors work their magic—at least 6 hours is ideal, but up to 8 hours is absolute perfection.
Step 3: Grill to Perfection
Preheat your grill to medium-high, brush or oil the grates, and lay your marinated chicken thighs on, letting them sizzle and sear for about 5 minutes per side. The sugars in the marinade will caramelize, creating irresistible flavor and lovely grill marks—don’t wander off, as sweet marinades can brown fast!
Step 4: Glaze and Rest
If you set some marinade aside earlier, now’s the time to brush it all over the chicken for the final sticky, shiny finish. Let the chicken rest under foil for about 5 minutes before slicing into it—this keeps every morsel nice and juicy.
Pro Tips for Making Huli Huli Chicken
- Marinate for Maximum Flavor: Give your chicken a full overnight soak if you can—deeper flavor and extra juiciness are worth the wait!
- Reserved Marinade Makes a Killer Glaze: Reserve a portion of marinade before adding raw chicken to it, so you have a safe, untainted batch to brush on during the final minutes on the grill.
- Oil the Grill Grates: Because the marinade is a bit sticky and sugary, oil the grates well to prevent sticking and to get gorgeous grill marks every time.
- Use a Meat Thermometer: Always check for doneness—the perfect Huli Huli Chicken is safely cooked at 165°F but still outrageously juicy.
How to Serve Huli Huli Chicken
Garnishes
A classic touch is a generous sprinkle of sliced green onions and a scattering of toasted sesame seeds for crunch. For a true island look, add wedges of grilled pineapple—bright, sweet, and visually striking on the platter!
Side Dishes
Nothing says Hawaiian BBQ like serving your Huli Huli Chicken over a fluffy scoop of steamed rice, with a side of vibrant macaroni salad or fresh pineapple salsa. Grilled corn, leafy greens, or crisp cucumbers all make perfect partners, balancing the rich flavors of the chicken beautifully.
Creative Ways to Present
For a playful twist, slice up the chicken and serve in lettuce wraps, slider buns, or over a big rainbow-hued salad. Arrange the chicken platter family-style, pile it high with tropical fruit, and let everyone serve themselves for a laid-back, festive feel!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making next-day lunches just as exciting!
Freezing
Freeze leftover Huli Huli Chicken in a freezer-safe container or bag (try to press out as much air as possible) for up to 2 months. Thaw overnight in the fridge for best results, then gently reheat.
Reheating
For best texture, reheat the chicken gently on the stovetop or in the oven, loosely covered with foil to keep it moist. A splash of pineapple juice or extra reserved marinade helps restore that glossy glaze!
FAQs
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Can I bake Huli Huli Chicken instead of grilling?
Absolutely! Place marinated chicken on a baking sheet lined with foil, bake at 400°F for about 20-25 minutes, then baste with reserved marinade and broil for a minute or two to caramelize the glaze. You’ll still get great sticky, flavorful results.
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What if I don’t have pineapple juice?
No problem! Substitute with orange juice or even apple juice in a pinch—it won’t be quite the same, but you’ll still get a tasty, fruity base that works for Huli Huli Chicken.
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Can I use chicken breasts instead of thighs?
Chicken breasts work well too, but watch them closely on the grill so they don’t dry out. Shorten the marinating time to 4-6 hours, and check for doneness after the first 4-5 minutes on each side.
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Do I have to marinate the chicken overnight?
While overnight marination brings the deepest flavor, even a couple of hours will do in a pinch. If you’re in a hurry, poke a few holes in the chicken with a fork to help the marinade penetrate faster!
Final Thoughts
If you’re looking for a no-fuss grilled dinner that always impresses, Huli Huli Chicken is your answer. It’s easy, outrageously tasty, and guaranteed to put big smiles on everyone’s faces—give it a try and let your kitchen be filled with island joy!
Print
Huli Huli Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
Huli Huli Chicken is a Hawaiian-inspired dish featuring succulent grilled chicken thighs marinated in a sweet and savory sauce. Perfect for a backyard barbecue or a tropical-themed dinner party.
Ingredients
Marinade:
- 1 cup brown sugar
- 3/4 cup ketchup
- 3/4 cup soy sauce
- 1/3 cup pineapple juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
Chicken:
- 4–5 pounds boneless skinless chicken thighs
Instructions
- Marinade: Whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. Reserve ⅓ cup for basting. Marinate chicken for 6-8 hours.
- Grilling: Preheat grill to medium-high. Grill chicken for about 5 minutes per side, until internal temperature reaches 165℉. Baste with reserved marinade and let rest before serving.
Notes
- For added flavor, grill pineapple slices alongside the chicken.
- Adjust soy sauce for a less salty marinade if desired.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: Approx. 350
- Sugar: Approx. 25g
- Sodium: Approx. 1200mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 25g
- Cholesterol: Approx. 100mg
