Why You’ll Love This Recipe

Grilled Huli Huli Chicken is incredibly flavorful, with the perfect balance of sweetness from the brown sugar and pineapple juice, savory depth from the soy sauce, and a hint of garlic. The marinade doubles as a glaze, which caramelizes on the grill, giving the chicken a wonderful, sticky finish. The chicken itself is tender, juicy, and full of flavor, making it a hit with both adults and kids. This recipe is easy to make, and its tropical flavors will transport you straight to an island paradise.

Ingredients

For the chicken:

  • 4 bone-in, skinless chicken thighs (or breasts, if preferred)

  • 1 tablespoon olive oil (for grilling)

For the marinade/glaze:

  • 1/2 cup soy sauce (low-sodium preferred)

  • 1/2 cup pineapple juice

  • 1/4 cup brown sugar (packed)

  • 2 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon rice vinegar

  • 1 tablespoon ketchup (optional, for a tangy kick)

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon red pepper flakes (optional, for added heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the marinade:

  • In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, rice vinegar, ketchup (if using), black pepper, and red pepper flakes. Stir until the sugar is dissolved, and the marinade is smooth.

2. Marinate the chicken:

  • Place the chicken thighs (or breasts) in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring the chicken is fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to 4 hours for more flavor. If you have more time, marinating overnight will intensify the flavor even more.

3. Prepare the grill:

  • Preheat your grill to medium-high heat (about 375°F or 190°C). If using a charcoal grill, allow the coals to burn down to a medium heat. Lightly oil the grill grates to prevent sticking.

4. Grill the chicken:

  • Remove the chicken from the marinade and discard any leftover marinade. Brush the chicken lightly with olive oil to prevent it from sticking to the grill.

  • Place the chicken on the grill and cook for 6-8 minutes per side, turning the chicken halfway through the grilling time. Use tongs to flip the chicken gently.

  • During the last few minutes of grilling, brush the chicken with some of the leftover marinade to create a glaze. The sugar in the marinade will caramelize, giving the chicken a beautiful, sticky coating.

5. Check for doneness:

  • The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, ensure the juices run clear, and the chicken is no longer pink in the center.

6. Serve and enjoy:

  • Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with fresh cilantro or chopped green onions if desired. Serve with your favorite sides, like rice, grilled vegetables, or a tropical fruit salad.

Servings and Timing

  • Servings: 4 people

  • Prep Time: 10 minutes (plus marinating time)

  • Cook Time: 12-16 minutes (depending on thickness of chicken)

  • Total Time: 22 minutes – 4 hours (including marinating time)

Variations

  • Spicy Huli Huli Chicken: Add extra chili flakes, or even a dash of sriracha to the marinade for more heat.

  • Grilled Vegetables: Add vegetables like bell peppers, onions, or zucchini to the grill alongside the chicken for a complete meal.

  • Huli Huli Chicken with Pineapple: Grill slices of pineapple alongside the chicken, basting with the glaze, for an extra burst of tropical flavor.

Storage/Reheating

Leftover Huli Huli Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat or in the microwave until heated through. If the chicken is too dry after reheating, drizzle it with a little pineapple juice or extra glaze to keep it moist.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used instead of thighs. Keep in mind that breasts will cook faster than thighs, so check them for doneness after about 5-6 minutes per side.

Can I make this dish without a grill?

Yes! You can cook the chicken on a stovetop grill pan or in a regular skillet. Heat the skillet over medium-high heat, add a bit of oil, and cook the chicken for 6-7 minutes per side until cooked through.

Can I make the marinade ahead of time?

Yes, you can prepare the marinade up to 3 days ahead and store it in the refrigerator. It will continue to develop flavor the longer it sits, so it’s a great option for meal prep.

Can I freeze the chicken?

Yes, you can freeze marinated chicken before cooking. Place the chicken and marinade in a freezer-safe bag, remove excess air, and freeze for up to 3 months. When ready to cook, thaw the chicken in the refrigerator overnight and grill as usual.

How can I make the chicken sweeter?

To make the chicken sweeter, add a bit more brown sugar or honey to the marinade, or use a sweeter variety of pineapple juice. You can also brush the chicken with extra honey or agave syrup while grilling.

Conclusion

Grilled Huli Huli Chicken is a flavorful, juicy, and smoky dish that’s perfect for grilling season. The combination of sweet pineapple juice, savory soy sauce, and a little bit of spice creates a delicious glaze that makes every bite of chicken irresistible. Whether you’re hosting a BBQ or looking for a quick weeknight meal with a tropical twist, this recipe is sure to be a favorite in your kitchen. Enjoy the vibrant, sweet, and savory flavors of Huli Huli Chicken with your favorite sides for a complete meal!

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Grilled Huli Huli Chicken

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 22 minutes
  • Yield: Servings: 4
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Hawaiian
  • Diet: Gluten Free
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Description

Grilled Huli Huli Chicken is a Hawaiian-inspired dish that combines sweet, savory, and tangy flavors. Marinated in a delicious blend of soy sauce, pineapple juice, brown sugar, garlic, and ginger, this chicken is grilled to perfection and glazed with a caramelized marinade. It’s smoky, juicy, and full of tropical flavors, making it an ideal choice for BBQs, weeknight dinners, or any occasion. Serve with grilled vegetables or a tropical salad for a complete meal that’s sure to impress.

Ingredients

For the chicken:

  • 4 bone-in, skinless chicken thighs (or breasts, if preferred)

  • 1 tablespoon olive oil (for grilling)

For the marinade/glaze:

  • 1/2 cup soy sauce (low-sodium preferred)

  • 1/2 cup pineapple juice

  • 1/4 cup brown sugar (packed)

  • 2 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon rice vinegar

  • 1 tablespoon ketchup (optional, for a tangy kick)

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon red pepper flakes (optional, for added heat)

Instructions

  • Prepare the marinade:

    • In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, rice vinegar, ketchup (if using), black pepper, and red pepper flakes until smooth and the sugar dissolves.

  • Marinate the chicken:

    • Place the chicken thighs (or breasts) in a large resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours. For best results, marinate overnight.

  • Prepare the grill:

    • Preheat your grill to medium-high heat (about 375°F or 190°C). Lightly oil the grill grates to prevent sticking.

  • Grill the chicken:

    • Remove the chicken from the marinade and discard any leftover marinade. Brush the chicken lightly with olive oil to prevent sticking.

    • Place the chicken on the grill and cook for 6-8 minutes per side, turning halfway through. During the last few minutes, brush the chicken with some of the leftover marinade to create a sticky glaze. The sugar in the marinade will caramelize on the chicken, adding flavor and color.

  • Check for doneness:

    • The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, ensure the juices run clear and the chicken is no longer pink in the center.

  • Serve and enjoy:

    • Let the chicken rest for a few minutes before serving. Garnish with fresh cilantro or chopped green onions, if desired. Serve with rice, grilled vegetables, or a tropical fruit salad.

Notes

Spicy Version: Add extra red pepper flakes or a dash of sriracha to the marinade for a spicier kick.Grilled Vegetables: Add bell peppers, onions, or zucchini to the grill alongside the chicken for a complete meal.Huli Huli with Pineapple: Grill slices of pineapple alongside the chicken and brush them with the marinade for a burst of tropical flavor.

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