The smoky char of the grill combined with the sweet and savory Hawaiian flavors of this Grilled Huli Huli Chicken creates something truly magical.
I first tasted this dish at a backyard luau in Maui, and I knew I had to recreate it at home.
The name “huli huli” actually means “turn turn” in Hawaiian, referring to how the chicken is constantly flipped on the grill to achieve that perfect caramelized glaze.
This recipe brings the islands right to your backyard with its irresistible combination of pineapple juice, soy sauce, brown sugar, and ginger.
What makes this dish special is how the marinade transforms ordinary chicken into something extraordinary.
The natural sugars caramelize beautifully on the grill, creating a glossy coating that’s both sticky and incredibly flavorful.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes (plus 4 hours marinating) |
| Cook Time | 35 minutes |
| Total Time | 50 minutes (plus marinating) |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Grilled Huli Huli Chicken
This recipe delivers restaurant-quality results with minimal effort. The marinade does all the heavy lifting, infusing the chicken with deep, complex flavors while you go about your day.
The balance of sweet pineapple, tangy soy sauce, and aromatic ginger creates layers of flavor that keep you coming back for more.
Each bite offers a perfect combination of savory, sweet, and slightly smoky notes.
Grilling the chicken gives it that irresistible charred exterior while keeping the meat juicy and tender inside. The constant turning ensures even cooking and maximum flavor absorption.
This dish is perfect for feeding a crowd at summer gatherings, weeknight dinners, or any time you’re craving tropical flavors.
Kids and adults alike devour this chicken, making it a guaranteed crowd-pleaser.
- Incredibly flavorful marinade that transforms simple chicken into an island feast
- Easy preparation with ingredients you can find at any grocery store
- Perfectly grilled with a beautiful caramelized glaze
- Versatile serving options from casual weeknight dinners to special occasions
- Meal prep friendly as the chicken tastes even better the next day
If you’re looking for more grilled poultry options, my Grilled Lemon Herb Chicken Skewers are another fantastic choice.
Ingredients
This recipe uses simple, accessible ingredients that come together to create authentic Hawaiian flavor.
The key is using quality soy sauce and fresh ginger root for the best results.
- 3 pounds bone-in, skin-on chicken thighs (about 8-10 pieces)
- 1 cup pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar, packed
- â…“ cup ketchup
- ¼ cup chicken broth
- 3 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- Green onions and sesame seeds for garnish
Kitchen Equipment Needed
Having the right tools makes grilling this chicken much easier and ensures the best results.
A good quality grill and proper utensils are essential for achieving that perfect char.
- Gas or charcoal grill
- Large mixing bowl or ziplock bag for marinating
- Grill tongs
- Basting brush
- Meat thermometer
- Small saucepan for reducing marinade
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
Recommended Products for This Recipe
After making this recipe countless times, I’ve found a few products that really elevate the results and make the cooking process smoother.
1. Weber Spirit II E-310 Gas Grill
This grill maintains consistent heat beautifully, which is crucial for getting that perfect caramelization on the chicken without burning the sugary marinade.
The three burners give you excellent temperature control, and the large cooking surface means you can grill all the chicken at once.
2. Kikoman Naturally Brewed Soy Sauce
I’ve tried many brands, but Kikoman consistently delivers the best flavor for this marinade.
The naturally brewed process creates a depth and complexity that cheaper soy sauces just can’t match, and it balances perfectly with the sweet pineapple juice.
3. ThermoPro Digital Meat Thermometer
Taking the guesswork out of grilling chicken is priceless. This instant-read thermometer ensures your chicken reaches the perfect 165°F internal temperature without overcooking, keeping it juicy every single time.
4. OXO Good Grips Silicone Basting Brush
The silicone bristles on this brush don’t absorb the marinade like traditional brushes, so you get more glaze on your chicken.
It’s also heat-resistant and dishwasher-safe, making cleanup effortless.
Step-by-Step Instructions: How to Make Huli Huli Chicken
Follow these detailed steps for perfectly grilled huli huli chicken every time. The key is patience with the marinating process and attention while grilling.
1. Prepare the Marinade
- In a large mixing bowl, combine the pineapple juice, soy sauce, brown sugar, ketchup, and chicken broth.
- Whisk together until the brown sugar is completely dissolved and the mixture is smooth.
- Add the grated ginger, minced garlic, rice vinegar, sesame oil, and black pepper to the bowl.
- Whisk everything together thoroughly, ensuring all the aromatics are evenly distributed throughout the marinade.
- Reserve ¾ cup of the marinade in a separate container and refrigerate it for basting later.
2. Marinate the Chicken
- Pat the chicken thighs dry with paper towels to help the marinade adhere better.
- Place the chicken in a large ziplock bag or shallow dish.
- Pour the remaining marinade over the chicken, making sure each piece is well coated.
- Seal the bag or cover the dish tightly with plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight, turning the bag occasionally to ensure even marinating.
- For best results, marinate for 8-12 hours to allow the flavors to fully penetrate the meat.
3. Prepare the Grill
- Remove the chicken from the refrigerator 30 minutes before grilling to bring it to room temperature.
- Preheat your grill to medium heat, around 350-375°F.
- Clean the grill grates thoroughly with a grill brush.
- Lightly oil the grates using a paper towel dipped in vegetable oil held with tongs.
- Set up a two-zone cooking area by turning one side to high heat and keeping the other at medium-low for indirect cooking.
Another fantastic grilled option is my Honey Balsamic Grilled Chicken that uses a similar sweet glaze technique.
4. Reduce the Reserved Marinade
- Pour the reserved ¾ cup of marinade into a small saucepan.
- Bring it to a boil over medium-high heat.
- Reduce the heat to medium and simmer for 8-10 minutes until the marinade thickens and reduces by about half.
- The sauce should coat the back of a spoon when done.
- Set aside for basting during grilling.
5. Grill the Chicken
- Remove the chicken from the marinade and let excess drip off, but don’t pat dry.
- Place the chicken pieces skin-side down on the preheated grill over direct heat.
- Close the grill lid and cook for 5-7 minutes without moving the chicken.
- Flip the chicken using tongs and cook for another 5-7 minutes on the other side.
- Continue flipping the chicken every 5 minutes, basting with the reduced marinade after each turn.
- Move any pieces that are browning too quickly to the cooler side of the grill.
- The chicken is done when it reaches an internal temperature of 165°F and the skin is deeply caramelized and crispy.
6. Rest and Serve
- Transfer the grilled chicken to a clean platter and tent loosely with aluminum foil.
- Let the chicken rest for 5-10 minutes to allow the juices to redistribute throughout the meat.
- During this time, the internal temperature will rise slightly, ensuring perfectly cooked chicken.
- Garnish with sliced green onions and sesame seeds before serving.
- Serve any remaining reduced marinade on the side as a dipping sauce.
Tips for The Best Huli Huli Chicken
These tips will help you achieve the most flavorful, perfectly grilled chicken every time. Small details make a big difference in the final result.
- Use bone-in, skin-on chicken thighs for the juiciest, most flavorful results, as the bones add richness and the skin protects the meat from drying out
- Don’t skip the marinating time as the longer the chicken marinates, the more flavor it absorbs
- Keep a spray bottle of water nearby to tame any flare-ups caused by the sugary marinade dripping onto the coals
- Flip frequently to prevent burning and ensure even caramelization of the glaze
- Use a meat thermometer to avoid overcooking, as perfectly cooked chicken is juicy and tender
- Let the chicken rest before cutting to keep all those delicious juices inside the meat
- Reserve some marinade before adding raw chicken to use for safe basting later
Serving Suggestions
This Hawaiian-style chicken pairs beautifully with a variety of sides that complement its sweet and savory profile.
The tropical flavors work well with both traditional and Asian-inspired accompaniments.
Serve the huli huli chicken over steamed white or brown rice to soak up all that delicious glaze. The rice provides a neutral base that balances the bold flavors of the chicken perfectly.
Grilled pineapple slices make an excellent side dish, echoing the pineapple flavor in the marinade while adding a smoky sweetness.
Simply grill pineapple rings alongside the chicken during the last few minutes of cooking.
A fresh cabbage slaw with a sesame ginger dressing adds crunch and brightness to the plate. The cool, crisp vegetables provide a refreshing contrast to the rich, glazed chicken.
Consider pairing with my Garlic Parmesan Roasted Potatoes for a heartier meal.
- Coconut rice for an extra tropical touch
- Macaroni salad for a traditional Hawaiian plate lunch experience
- Corn Casserole for a comforting side
- Stir-fried vegetables with garlic and soy sauce
- Sweet Potato Salad for added sweetness
Variations of Huli Huli Chicken
This versatile recipe can be adapted to suit different tastes and dietary needs. Experiment with these variations to make the dish your own.
- Spicy Huli Huli: Add 2-3 teaspoons of sriracha or red pepper flakes to the marinade for a kick of heat that balances the sweetness
- Citrus Huli Huli: Replace half the pineapple juice with orange juice and add the zest of one orange for a bright, tangy twist
- Grilled Huli Huli Pork: Use pork chops or tenderloin instead of chicken, adjusting cooking time as needed
- Huli Huli Shrimp: Marinate large shrimp for just 30 minutes and grill for 2-3 minutes per side for a quick weeknight dinner
- Oven-Baked Version: Bake at 375°F for 40-45 minutes, broiling the last 3-5 minutes for caramelization if you don’t have a grill
- Boneless Thighs: Use boneless, skinless thighs for easier eating, reducing cooking time to 10-12 minutes total
You might also enjoy my Cider Braised Chicken for another sweet and savory poultry dish.
Storage and Reheating
Proper storage ensures your leftover huli huli chicken stays delicious for days. The flavors actually intensify overnight, making leftovers even more tasty.
- Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 4 days
- Freezer: Freeze cooked chicken in freezer-safe containers or bags for up to 3 months, removing as much air as possible
- Reheating in the oven: Warm at 350°F for 15-20 minutes until heated through, covering with foil to prevent drying
- Reheating on the grill: Quickly reheat on a medium grill for 3-4 minutes per side to refresh the char
- Microwave: Heat individual portions for 1-2 minutes, though this method won’t maintain the crispy skin
- From frozen: Thaw overnight in the refrigerator before reheating for best results
Nutritional Facts
Per serving (based on 6 servings):
- Calories: 420
- Protein: 35g
- Carbohydrates: 28g
- Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 165mg
- Sodium: 980mg
- Fiber: 0g
- Sugar: 24g
Health Benefits of Key Ingredients
The ingredients in this recipe offer more than just great flavor. They provide nutritional benefits that make this dish a wholesome choice for your family.
Chicken thighs are rich in protein, which supports muscle growth and repair. They also contain essential vitamins and minerals like B vitamins, iron, and zinc that support overall health and energy levels.
Ginger has powerful anti-inflammatory properties and aids in digestion. It’s been used for centuries in traditional medicine to soothe upset stomachs and reduce nausea.
Garlic contains compounds that may boost immune function and support heart health. Regular garlic consumption has been linked to reduced blood pressure and improved cholesterol levels.
- Pineapple juice provides vitamin C and bromelain, an enzyme that aids protein digestion
- Soy sauce contains antioxidants and may support gut health when consumed in moderation
- Sesame oil offers healthy fats and vitamin E for skin and heart health
- Brown sugar provides quick energy and contains trace minerals from molasses
FAQs About Huli Huli Chicken
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, though they tend to dry out more easily than thighs.
Reduce the cooking time to 20-25 minutes total and monitor the internal temperature closely to avoid overcooking.
2. How do I prevent the chicken from burning on the grill?
Keep your grill temperature at medium heat rather than high, and flip the chicken frequently every 5 minutes.
Move pieces to the cooler side of the grill if they’re browning too quickly, and keep a spray bottle handy for flare-ups.
3. Can I make this recipe without a grill?
Absolutely! Bake the chicken in a 375°F oven for 40-45 minutes, basting every 15 minutes with the reduced marinade.
For a charred finish, broil for 3-5 minutes at the end, watching carefully to prevent burning.
4. How long should I marinate the chicken?
For best results, marinate for at least 4 hours, though overnight (8-12 hours) is ideal for maximum flavor penetration.
Don’t marinate for more than 24 hours, as the acidity can start to break down the meat texture too much.
5. What does “huli huli” mean?
“Huli huli” is a Hawaiian term that means “turn turn,” referring to the traditional method of constantly turning the chicken on the grill.
This technique ensures even cooking and allows the sweet marinade to caramelize perfectly on all sides without burning.
Grilled Huli Huli Chicken
Ingredients
- 3 lbs bone-in skin-on chicken thighs about 1.4kg, 8–10 pieces
- 1 cup pineapple juice 240ml
- ½ cup soy sauce 120ml; naturally brewed recommended
- ½ cup brown sugar 100g, packed
- â…“ cup ketchup 80ml
- ¼ cup chicken broth 60ml
- 3 tbsp fresh ginger grated; about a 2-inch/5cm knob
- 4 garlic cloves minced
- 2 tbsp rice vinegar 30ml
- 1 tbsp sesame oil 15ml
- ½ tsp black pepper freshly ground
- green onions sliced, to taste
- sesame seeds to taste
Equipment
- Gas or charcoal grill
- Large mixing bowl Or ziplock bag for marinating
- Grill tongs
- Basting brush Silicone recommended
- Meat thermometer Instant-read digital preferred
- Small saucepan For reducing reserved marinade
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
Method
- Whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, rice vinegar, sesame oil, and black pepper until the sugar is fully dissolved. Reserve ¾ cup (180ml) in a separate container and refrigerate for basting.
- Pat chicken thighs dry, place in a large ziplock bag or shallow dish, and pour the remaining marinade over them. Seal and refrigerate for at least 4 hours, or ideally 8–12 hours, turning occasionally.
- Remove chicken from the fridge 30 minutes before grilling. Preheat grill to medium heat (350–375°F / 175–190°C), clean the grates, lightly oil them, and set up a two-zone cooking area.
- Pour the reserved ¾ cup marinade into a small saucepan, bring to a boil, then simmer over medium heat for 8–10 minutes until thickened and reduced by half. Set aside for basting.
- Place chicken skin-side down over direct heat, cover, and cook 5–7 minutes per side, flipping every 5 minutes and basting with the reduced marinade each turn. Move pieces that brown too quickly to the cooler side, and cook until the internal temperature reaches 165°F (74°C) and the skin is deeply caramelized.
- Transfer chicken to a clean platter, tent loosely with foil, and rest for 5–10 minutes. Garnish with sliced green onions and sesame seeds, and serve any remaining glaze as a dipping sauce.
Nutrition
Notes
- Use bone-in, skin-on chicken thighs for the juiciest results — the bones add richness and the skin protects the meat from drying out on the grill.
- Marinate overnight (8–12 hours) for maximum flavor. Do not exceed 24 hours or the acidity may break down the meat texture.
- Always reserve marinade BEFORE adding raw chicken. Never use leftover marinade from the bag for basting — use only the pre-reserved portion that has been boiled down.
- Keep a spray bottle of water nearby to tame flare-ups caused by the sugary marinade dripping onto the coals or burners.
- Flip the chicken every 5 minutes to prevent burning and ensure even caramelization of the glaze on all sides.
- No grill? Bake at 375°F (190°C) for 40–45 minutes, basting every 15 minutes, then broil 3–5 minutes at the end for caramelization.
- For a spicy version, add 2–3 teaspoons of sriracha or red pepper flakes to the marinade.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The flavors deepen overnight, making leftovers especially delicious.
- Reheat in a 350°F (175°C) oven for 15–20 minutes covered with foil, or quickly on a medium grill for 3–4 minutes per side to refresh the char.
- Serve over steamed rice with grilled pineapple slices and a sesame-ginger slaw for a full Hawaiian plate experience.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Grilled Huli Huli Chicken brings the taste of Hawaii right to your backyard with minimal effort and maximum flavor.
The sweet and savory marinade creates a beautiful caramelized glaze that makes every bite irresistible.
The combination of simple ingredients and straightforward grilling technique means you can recreate this restaurant-quality dish any night of the week. Your family and friends will be asking for this recipe after the first bite.
Fire up your grill and give this tropical masterpiece a try! I’d love to hear how your huli huli chicken turns out, so drop a comment below with your results or any creative variations you’ve tried.
Recommended:
- Grilled Whole Chicken
- Maple Pecan Crusted Chicken
- Chicken Pesto Meatballs
- Parmesan Crusted Chicken
- Garlic Butter Roasted Chicken
