Grilled Huli Huli Chicken Recipe
Get ready to fire up the grill and transport your taste buds straight to the islands with this Grilled Huli Huli Chicken! This Hawaiian-inspired classic is all about big, bold flavors: sweet pineapple, tangy soy, and a hint of smokiness all come together in the most irresistible way. The chicken turns out juicy and gorgeously caramelized, perfect for summer cookouts or simply when you’re craving a tropical escape at home. With a handful of pantry staples and a little marinating magic, you’ll be amazed how easy it is to create authentic Grilled Huli Huli Chicken that will have everyone reaching for seconds.
Ingredients You’ll Need
You’ll be surprised by how a simple lineup of ingredients can transform ordinary chicken into something truly spectacular. Each component in this recipe not only adds its own unique flavor but also helps create that signature glossy glaze and mouthwatering aroma you’ll associate with Grilled Huli Huli Chicken.
- Chicken thighs or drumsticks: Bone-in, skin-on pieces yield the juiciest, most flavorful results and stand up well to the bold marinade.
- Soy sauce: This brings savory depth and saltiness that perfectly balances out the sweet and tangy elements.
- Brown sugar: Adds caramel notes and helps the chicken achieve that signature sticky, golden exterior on the grill.
- Ketchup: Offers a tangy, tomato-rich base that rounds out the marinade and gives the glaze body.
- Pineapple juice: The secret to a subtle tropical sweetness and a touch of acidity that tenderizes the chicken.
- Rice vinegar: Provides just enough zip to brighten up the flavors and cut through the richness.
- Fresh ginger: Grated ginger infuses the marinade with a gentle heat and unmistakable island flavor.
- Garlic: Minced garlic adds an aromatic punch that makes the marinade utterly crave-worthy.
- Sesame oil: A drizzle brings nutty fragrance and extra depth to the final result.
- Chopped green onions and sesame seeds: Optional garnishes that add color, freshness, and a little crunch just before serving.
How to Make Grilled Huli Huli Chicken
Step 1: Mix Up the Marinade
In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, grated fresh ginger, minced garlic, and sesame oil until well combined. This marinade is the heart and soul of Grilled Huli Huli Chicken, so don’t be afraid to taste it and adjust if you like a bit more sweetness or tang!
Step 2: Marinate the Chicken
Set aside about half a cup of the marinade for basting later. Place your chicken thighs or drumsticks in a large zip-top bag or glass bowl, then pour the rest of the marinade over the chicken. Seal it up, making sure every piece is coated, and refrigerate for at least 4 hours (overnight is even better for max flavor!). The longer you marinate, the more those beautiful flavors will soak in.
Step 3: Get the Grill Ready
Preheat your grill to medium heat. If you’re craving extra smokiness, grilling over charcoal is the way to go! Remove the chicken from the marinade, letting any excess drip off (so you get a nice sear without flare-ups). Discard the used marinade—the reserved portion will be your secret weapon for basting.
Step 4: Grill and Baste
Place the chicken on the grill, cover, and cook for 30 to 35 minutes, turning occasionally. Baste generously with the reserved marinade every time you flip, building up that irresistible sticky-sweet glaze. The chicken is ready when the skin is caramelized and the internal temperature reaches 165°F (74°C).
Step 5: Rest and Garnish
Let the chicken rest for a few minutes before serving—this keeps it juicy and lets the flavors settle. If you like, sprinkle with chopped green onions and sesame seeds for a fresh finish that makes your Grilled Huli Huli Chicken look as good as it tastes!
How to Serve Grilled Huli Huli Chicken
Garnishes
A handful of chopped green onions and a scattering of toasted sesame seeds give this dish a vibrant pop of color and a hint of crunch. For a tropical touch, try adding thin slices of fresh pineapple or even a squeeze of lime right before serving. These little extras make your Grilled Huli Huli Chicken feel restaurant-worthy!
Side Dishes
The sweet and savory flavors pair beautifully with simple steamed jasmine rice, coconut rice, or even a bright green salad. For a real Hawaiian-inspired spread, add grilled pineapple rings, macaroni salad, or a crisp cabbage slaw tossed with a citrusy dressing. These sides balance the richness of the chicken and create a complete meal everyone will love.
Creative Ways to Present
For a fun twist, slice the chicken off the bone and serve it in lettuce wraps or over a colorful grain bowl. Skewer the pieces for party-ready kebabs, or arrange the chicken on a platter surrounded by grilled veggies and pineapple for a festive, family-style dinner. No matter how you serve it, Grilled Huli Huli Chicken always steals the show!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the cooked chicken cool to room temperature, then store it in an airtight container in the refrigerator. It will stay juicy and flavorful for up to 3 days, making it perfect for quick lunches or a second round of tropical-inspired dinners.
Freezing
Grilled Huli Huli Chicken freezes beautifully! Place cooled chicken pieces in a freezer-safe bag or container, separating layers with parchment paper if needed. It keeps well in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge.
Reheating
To keep the chicken moist, reheat gently in a covered skillet over low heat, or in a 350°F oven until warmed through. A splash of water or extra reserved marinade (if you have any left) helps restore that mouthwatering glaze. Avoid microwaving if possible, as it can dry out the skin.
FAQs
Can I use boneless chicken for Grilled Huli Huli Chicken?
Absolutely! Boneless, skinless chicken thighs or breasts work great, especially if you’re short on time. Just remember to reduce the grilling time to about 15–20 minutes, and keep an eye out to prevent overcooking.
What if I don’t have a grill?
No worries—Grilled Huli Huli Chicken can be made indoors! Use a grill pan or even your oven’s broiler. Arrange the marinated chicken on a wire rack set over a baking sheet, broil until caramelized, and baste with the reserved marinade for that signature sticky finish.
Is there a substitute for pineapple juice?
If you’re out of pineapple juice, try apple juice or even orange juice as a substitute. While the flavor will change a bit, it will still give your Grilled Huli Huli Chicken a sweet-tart kick that pairs well with the other ingredients.
How can I make it spicier?
Love a little heat? Add a teaspoon of sriracha, chili garlic sauce, or a pinch of red pepper flakes to the marinade. It’s an easy way to give your Grilled Huli Huli Chicken a fiery twist without overpowering the classic island flavors.
Can I marinate the chicken too long?
Over-marinating isn’t usually an issue with this recipe, but after about 24 hours, the texture of the chicken can start to change and the flavors may become too intense. For best results, aim for 4 to 12 hours of marinating time.
Final Thoughts
Once you try Grilled Huli Huli Chicken, you’ll understand why it’s a beloved favorite for backyard BBQs and family dinners alike. The irresistible blend of sweet, savory, and smoky flavors is pure sunshine on a plate. Don’t be surprised if this recipe becomes a regular request—so grab your grill and get ready to taste the tropics tonight!
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Grilled Huli Huli Chicken Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Grilled Huli Huli Chicken is a classic Hawaiian BBQ dish featuring juicy, marinated chicken thighs or drumsticks grilled to perfection with a sweet and tangy sauce made from soy sauce, brown sugar, pineapple juice, and a touch of ginger and garlic. This recipe delivers tender, flavorful chicken with a beautifully charred exterior, perfect for summer grilling or a tropical-inspired meal.
Ingredients
Chicken
- 2 1/2 to 3 pounds bone-in, skin-on chicken thighs or drumsticks
Marinade
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup pineapple juice
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.
- Marinate the Chicken: Set aside 1/2 cup of the marinade for basting later. Place the chicken pieces in a large zip-top bag or bowl, pour the remaining marinade over the chicken, seal the bag or cover the bowl, and refrigerate for at least 4 hours or overnight to let the flavors fully develop.
- Preheat the Grill: Heat your grill to medium heat, ensuring it’s hot enough for cooking the chicken through while allowing the sauce to glaze the chicken without burning.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook covered. Turn the pieces occasionally and baste them with the reserved marinade every few minutes. Grill for 30 to 35 minutes or until the internal temperature reaches 165°F (74°C) and the skin is nicely charred and caramelized.
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to retain its juices. Garnish with chopped green onions and sesame seeds if desired, then serve hot with your preferred sides.
Notes
- For a smoky flavor, cook over charcoal instead of gas.
- If using boneless chicken pieces, reduce grilling time to 15–20 minutes to avoid drying out the meat.
- This dish pairs wonderfully with steamed rice, grilled pineapple slices, or a crisp green salad for a complete meal.
- Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Prep Time: 10 minutes (plus at least 4 hours marinating)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 15g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 110mg
