introduction
Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Huli huli chicken brings that same magic to a backyard grill or a weeknight dinner. This Hawaiian-style grilled chicken features a sweet, smoky glaze and simple steps that anyone can follow.
People search for Huli huli chicken to recreate island flavors at home and to find a trustworthy, easy method. In this article you will learn what Huli huli chicken is, how to make the marinade, grilling tips, and serving ideas. If you love bold grilled chicken, you may also enjoy this Greek chicken flatbread recipe for another easy weeknight meal: Greek chicken flatbread.
For more recipes follow me on Facebook and Pinterest.
Huli Huli Chicken
- Total Time: 90 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
Huli huli chicken is a Hawaiian-style grilled chicken featuring a sweet, smoky glaze and simple preparation steps. It’s perfect for backyard grilling or a weeknight dinner.
Ingredients
- 1 cup fresh pineapple juice
- 1/2 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 4 bone-in, skin-on chicken thighs (or breasts)
Instructions
- Mix the pineapple juice, brown sugar, soy sauce, ketchup, garlic, ginger, and rice vinegar in a bowl. Reserve 1 cup for brushing during cooking.
- Marinate the chicken in the marinade for at least 1 hour or overnight in the refrigerator.
- Preheat the grill and oil the grates.
- Sear the chicken over high heat for 2-4 minutes per side to get color.
- Move the chicken to indirect heat and cook until the internal temperature reaches 165°F, about 20-25 minutes.
- Brush glaze on the chicken three times during the final 10 minutes of cooking.
- Rest the chicken for 5 minutes before serving to allow juices to redistribute.
Notes
Pat chicken dry before seasoning for a better crust. Always use a clean brush for applying the glaze to avoid contamination.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Table of Contents
Table of Contents
why make this recipe
Huli huli chicken delivers bright, balanced flavors. The marinade combines soy, brown sugar, pineapple, and ginger. The result is sweet, tangy, and slightly smoky chicken that appeals to most palates. This recipe uses everyday ingredients. You can make it with bone-in thighs, breasts, or even a whole spatchcocked bird. It cooks quickly on a hot grill.
You will get a caramelized glaze and juicy meat when you watch timing and heat. Many people want a hands-off marinade that still tastes restaurant-level. Huli huli chicken takes care of that. It also adapts well: make it in the oven, on a smoker, or on a stovetop grill pan. If you enjoy versatile chicken dishes, check more easy options like this hearty chicken bacon ranch pasta in the same family of comfort meals: chicken bacon ranch pasta.
how to make Huli huli chicken
Start by making the marinade and glaze. Combine pineapple juice, brown sugar, soy sauce, ketchup, garlic, ginger, and a splash of rice vinegar. Reserve a cup for brushing while the chicken cooks. Marinate the chicken at least one hour or overnight for deeper flavor. When you grill, set up two zones: one for direct high heat and one for indirect medium heat. Sear the chicken over direct heat first to get char and color. Move it to the cooler side to finish cooking through without burning the glaze.
Brush the reserved glaze in three layers during the last 10 minutes. This builds a lacquered finish. Use a meat thermometer to check doneness: thighs reach 165°F and remain juicy. Rest the chicken for 5 minutes before slicing to let juices redistribute. Avoid these common mistakes: grilling only on high heat, basting with raw marinade, or skipping rest time. These errors cause flare-ups, sticky raw flavor, and dry meat. For a stovetop option, sear skin-side down until crisp, then finish covered in a 375°F oven until done. If you want more chicken recipe ideas and inspiration, visit the full chicken recipes collection: chicken recipes.
Ingredients
Good ingredients make a big difference for Huli huli chicken. Use fresh pineapple juice for acidity and natural sweetness. Pick a dark brown sugar for depth. Choose a low-sodium soy sauce to control salt. Fresh garlic and ginger add brightness that bottled sauces lack. For chicken, bone-in, skin-on thighs deliver the best texture and flavor. Breasts work if you watch time closely.
You can swap ingredients easily. Substitute honey for brown sugar if you prefer. Use tamari for gluten-free diets. Pineapple chunks in the marinade add texture and ferment slightly for extra tang. For a smoky flavor without a grill, add a dash of liquid smoke to the glaze, but use it sparingly. Always taste the marinade before adding raw chicken to adjust balance.
Directions
Follow these steps to get consistent results. Mix the marinade and set aside a cup for glazing. Marinate the chicken at least one hour in the fridge. Preheat the grill and oil the grates. Sear the chicken over high heat for 2–4 minutes per side to get color. Move the pieces to indirect heat and cook until the internal temperature reaches 165°F. Brush glaze three times during the final 10 minutes. Let the chicken rest for 5 minutes before serving.
Best practices include patting the chicken dry before searing to get a better crust. Use a clean brush when you apply the glaze so you do not contaminate the sauce with raw juices. Monitor flare-ups and move pieces as needed. These habits ensure caramelized, safe, and juicy Huli huli chicken.
how to serve Huli huli chicken
Serve Huli huli chicken with simple sides that match its sweet and smoky profile. Steamed white rice or coconut rice pairs perfectly. Grilled pineapple rings or a cabbage slaw add fresh acidity. A small side of pickled vegetables cuts through the glaze. For sauces, serve extra warmed glaze or a tangy pineapple salsa on the side.
Texture and flavor balance matter. The skin should be crisp and sticky. The interior should stay moist. Add crunchy greens or mac salad for contrast. Huli huli chicken works well at summer cookouts, weeknight dinners, or potlucks. It also adapts to bento boxes and sandwiches for next-day lunches.
how to store Huli huli chicken
Store cooled Huli huli chicken in the refrigerator in an airtight container. Keep it for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat gently to preserve moisture. Warm in a 325°F oven until just hot, or use a skillet with a splash of water and a lid to steam through. Avoid microwaving at high power for long periods. That method dries the meat. Always reheat to 165°F for safety. Discard any chicken left at room temperature for more than two hours.
tips to make Huli huli chicken
Trim excess fat to prevent flare-ups. Pat the chicken dry before seasoning to help the skin crisp. Marinate overnight for deeper flavor. When grilling, keep a spray bottle of water ready for small flare-ups. Baste with reserved glaze only during the last 10 minutes to avoid burning. Use a digital thermometer for precise cooking. If you want a thicker glaze, simmer the reserved marinade in a small pan until it reduces by half, then cool before brushing. For smoky depth, add a few soaked wood chips to the grill or use a charcoal fire.
variation (if any)
Offer several variations to suit different tastes:
- Spicy Huli huli chicken: add sriracha or sambal to the marinade and a pinch of cayenne to the glaze.
- Citrus Huli huli chicken: swap half the pineapple juice for fresh orange juice and add lemon zest for brightness.
- Teriyaki-style Huli huli chicken: increase soy sauce and add mirin for a richer, less sweet finish.
- Oven-roasted Huli huli chicken: roast at 400°F after searing on the stovetop for a hands-off indoor version.
- Hawaiian BBQ Huli huli chicken: finish with a sprinkle of toasted sesame seeds and chopped green onions for garnish.
These variations keep the base technique. They allow you to tailor heat, sweetness, and acidity.
FAQs
What is Huli huli chicken?
Huli huli chicken is a Hawaiian grilled chicken marinated in a sweet and savory glaze. The name “huli huli” means “turn, turn” in Hawaiian, referring to turning the chicken on the grill.
Can I make Huli huli chicken without a grill?
Yes. Sear the chicken in a hot skillet, then finish in a 375°F oven until the internal temperature reaches 165°F. Brush with the glaze during the last 10 minutes.
How long should I marinate Huli huli chicken?
Marinate at least one hour for noticeable flavor. For best results, marinate overnight. Do not marinate more than 24 hours for delicate cuts like breasts.
Is Huli huli chicken healthy?
Huli huli chicken can fit a balanced diet. Use lean cuts, reduce sugar, or swap honey for brown sugar. Pair it with vegetables and whole grains for a nutritious meal.
Can I use frozen pineapple juice?
Yes, but use fresh if possible for brighter flavor. Thaw frozen juice before mixing into the marinade.
Conclusion
Huli huli chicken offers an easy route to big, tropical flavor. Try the recipe with bone-in thighs for juicier results. Use the tips in this guide to avoid common grilling problems and to build a sticky, caramelized glaze. For a bit of culinary reading about recipe traditions, you might enjoy Her recipe box | Orangette. For context on vintage restaurant culture and food history, see this overview of classic Los Angeles eateries: Offbeat L.A.: The Oldest Surviving Los Angeles Restaurants… A …. For a broader look at travel and food topics, check this keyword index resource: Keyword Index – Your AAA Network.