Huli Huli Chicken (Hawaiian Grilled Chicken)
Huli Huli Chicken is a classic Hawaiian grilled chicken dish featuring a sweet, tangy, and smoky glaze made from pineapple juice, soy sauce, ginger, garlic, and brown sugar. This recipe delivers juicy, tender chicken with a caramelized crust, perfect for backyard barbecues and family dinners.
Equipment
- Grill
- Medium Bowl
- Whisk
- Resealable Plastic Bag
- Meat Thermometer
Ingredients
- 4 lbs chicken thighs bone-in, skin-on for best flavor and juiciness
- 1 cup pineapple juice fresh or canned, unsweetened
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar light or dark
- 1/4 cup ketchup
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1-2 teaspoons sriracha or chili garlic sauce optional, for a spicy kick
- green onions for garnish
- sesame seeds for garnish
Instructions
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper. Add sriracha or chili garlic sauce if desired. Whisk until sugar is dissolved and mixture is well combined.
- Place chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over chicken, coating each piece thoroughly. Seal bag or cover dish and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high heat (about 375-400°F / 190-205°C). Lightly oil grill grates to prevent sticking.
- Remove chicken from marinade, reserving the marinade for basting. Place chicken skin-side down on the grill. Grill for 6-8 minutes per side, turning once or twice and basting frequently with reserved marinade, until internal temperature reaches 165°F (74°C) and skin is nicely charred.
- Transfer grilled chicken to a plate and let rest for 5 minutes. Garnish with chopped green onions and toasted sesame seeds. Serve with steamed rice, grilled pineapple slices, or tropical salad.
Notes
Use bone-in, skin-on chicken thighs for best juiciness and flavor. Marinate for at least 4 hours or overnight. Baste frequently to build a glossy, caramelized glaze. Control grill flare-ups by moving chicken to cooler spots as needed. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Let chicken rest after grilling to keep it tender. Variations include using chicken breasts, oven-baking, adding more chili for spice, or making gluten-free with tamari.