If ever a single bite could transport you straight to a Hawaiian beach party, it would be Huli Huli Grilled Chicken. This irresistible chicken bursts with sweet pineapple, tangy soy, and the gentle warmth of ginger and garlic, all kissed by the smoky grill. Every glossy, caramelized piece is juicy and full of that classic tropical flavor—perfect for a festive gathering or when you just need a sunny escape on your plate. Trust me: this classic brings a little island happiness to any table.
Ingredients You’ll Need
The magic of Huli Huli Grilled Chicken lies in its simple yet vibrant ingredients. Each item works its magic, layering bold flavors and that signature golden color you crave in great grilled chicken. Here’s what you’ll need and why each one deserves its spot in the lineup:
- Chicken (1 whole, cut up, or 3 lbs thighs/drumsticks): Use bone-in, skin-on pieces for juicy, flavorful results and caramelized skin.
- Pineapple juice (1 cup): Brings natural sweetness and subtle acidity for tenderizing and tropical flavor.
- Soy sauce (½ cup): Gives a salty, umami depth and classic savory foundation.
- Brown sugar (½ cup): Provides rich sweetness and helps the glaze caramelize beautifully on the grill.
- Ketchup (⅓ cup): Adds a touch of tang and helps meld the sweet and savory elements together.
- Rice vinegar (¼ cup): Lifts and balances all the flavors with gentle acidity.
- Fresh ginger, grated (2 tablespoons): Infuses zesty, peppery brightness that makes the marinade sing.
- Garlic, minced (4 cloves): Classic, punchy flavor that builds aromatic depth.
- Sesame oil (2 tablespoons): Adds nuttiness and a signature hint of East Asian aroma.
- Black pepper (½ teaspoon): Rounds out the flavors with gentle heat and complexity.
- Sliced green onions & sesame seeds (for garnish): These are a lovely finishing touch that add color and crunch (totally optional, but recommended!).
How to Make Huli Huli Grilled Chicken
Step 1: Mix the Marinade
Whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper in a medium bowl. The smell immediately brings vacation vibes! Don’t forget to reserve a generous half cup of this sweet-savory marinade to use as a basting sauce later on—trust me, that glossy finish is amazing.
Step 2: Marinate the Chicken
Place your quartered chicken or pieces into a large zip-top bag or non-reactive container. Pour the rest of the marinade over the chicken, seal it up, and make sure everything is well-coated. Pop it in the fridge for at least 4 hours—overnight is best for maximum flavor infusion. The marinade will work its magic, tenderizing the meat and packing flavor into every bite.
Step 3: Prep for Grilling
Preheat your grill to a nice medium heat. If you’re looking for that iconic, sticky-sweet Huli Huli glaze, grilling over indirect heat with the lid closed will give you the juiciest results and a subtle smoky backbone. Remove the chicken from the marinade (and toss out the used marinade—food safety first!), letting any excess drip off.
Step 4: Grill and Baste
Start the chicken skin-side down on the grill, letting it sear for mouthwatering color and texture. Grill for about 30 to 40 minutes, turning the pieces occasionally. During the last 15 minutes, generously brush on that reserved marinade every few minutes. The sugars in the marinade caramelize into a shiny, sticky glaze that’s truly crave-worthy. The chicken is ready when it reaches 165°F at the thickest part—don’t be afraid to double-check with a thermometer!
Step 5: Rest and Garnish
Once cooked, let the chicken rest for about 5 minutes to let the juices settle and keep every bite succulent. Transfer to a serving platter and, if you’d like, sprinkle with sliced green onions and sesame seeds for a final blast of color and crunch. That finishing touch really makes your Huli Huli Grilled Chicken pop—both visually and flavor-wise.
How to Serve Huli Huli Grilled Chicken
Garnishes
A shower of sliced green onions and a sprinkle of toasted sesame seeds make every plate look and taste just a little bit fancier. If you want to go all-out, a few thin pineapple rings (fresh or grilled) add an extra tropical flourish.
Side Dishes
Huli Huli Grilled Chicken shines with fluffy steamed rice, Hawaiian mac salad, or even creamy coconut rice. Toss in grilled pineapple or a crisp cucumber salad and you’ve got pure summertime happiness on your table.
Creative Ways to Present
Try piling the chicken onto a festive platter with grilled pineapple, lime wedges, and a scattering of edible flowers for a luau effect. Or slice it up and serve in buns with coleslaw for an irresistible Hawaiian-style sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover Huli Huli Grilled Chicken keeps beautifully in an airtight container in the fridge for up to four days. The flavors develop even more as it sits, making it a fabulous next-day lunch or easy dinner addition.
Freezing
If you have extra, freeze the cooled chicken (without sauce or garnishes) for up to three months. Just wrap the pieces tightly in plastic wrap and store in a freezer bag—thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
To reheat, warm the chicken gently in a 325°F oven until hot, about 15–20 minutes. You can also reheat in the microwave for convenience—just be careful not to dry it out. A little extra reserved marinade or a drizzle of pineapple juice keeps things juicy.
FAQs
Can I use boneless chicken breasts or thighs for Huli Huli Grilled Chicken?
Absolutely! Just opt for boneless thighs for the juiciest results, and keep in mind that cooking time will be a bit shorter. Boneless chicken is fantastic for sandwiches or salads, too.
What does “huli huli” mean?
“Huli” means “turn” in Hawaiian, referencing the classic technique of turning (or rotating) the chicken over the grill while basting with the signature sauce. It’s the secret to evenly caramelized, mouthwatering results.
Can I make Huli Huli Grilled Chicken without a grill?
For sure! Use your oven’s broiler or roast the chicken at high heat on a rack. Just be sure to baste it often during the final minutes of cooking for that glossy glaze and keep a close eye so it doesn’t burn.
Is the marinade safe to use as a sauce?
To keep things safe, always reserve a portion of marinade before adding raw chicken. Only use this untouched marinade for basting or as a side sauce—never reuse what’s been in contact with raw poultry.
Can I use this recipe with different meats or proteins?
Absolutely! This marinade is fantastic on pork chops, tofu, or even shrimp. Adjust your grilling time as needed, and you’ll get that same tropical, savory-sweet finish every time.
Final Thoughts
I can’t say enough about how irresistible Huli Huli Grilled Chicken is—one taste, and you’ll be hooked! Whether it’s a backyard barbecue or a simple family dinner, this recipe guarantees smiles all around. Give it a try soon, and let that island flavor spirit brighten your table!
