Grilled Huli Huli Chicken
The smoky char of the grill combined with sweet and savory Hawaiian flavors makes this Grilled Huli Huli Chicken truly magical. Named after the Hawaiian word for "turn turn," this recipe features chicken thighs marinated in a bold blend of pineapple juice, soy sauce, brown sugar, and fresh ginger, then grilled to caramelized perfection. The result is a gloriously sticky, glossy glaze with layers of savory, sweet, and smoky flavor that will transport your backyard straight to the islands.
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
Ingredients
- 3 lbs bone-in skin-on chicken thighs about 1.4kg, 8–10 pieces
Marinade
- 1 cup pineapple juice 240ml
- ½ cup soy sauce 120ml; naturally brewed recommended
- ½ cup brown sugar 100g, packed
- ⅓ 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
For Garnish
- green onions sliced, to taste
- sesame seeds to taste
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 28gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 980mgPotassium: 480mgSugar: 24gVitamin A: 6IUVitamin C: 8mgCalcium: 4mgIron: 12mg
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