Huli Huli Chicken is a simple and flavorful grilled chicken dish with Hawaiian-style seasoning. The chicken is marinated in a sweet and savory sauce, then grilled until juicy and slightly caramelized. It’s easy to make at home using basic ingredients you probably already have.
Why We Love This Huli Huli Chicken Recipe
This dish has the perfect combination of simple prep, bold flavor, and tropical flair. You don’t need fancy ingredients or complicated cooking techniques—just a few common items and a bit of time to let the marinade do its magic. You’re going to love how juicy and tender the chicken turns out, and how well it pairs with all your favorite side dishes.
Huli Huli Chicken brings that grill-side joy right to your table. You get smoky, crispy edges with a moist interior. The pineapple juice gives it a mild sweetness, while soy sauce and ginger add a deep savory tone. It’s incredibly satisfying yet fresh, making it ideal for warmer months or when you just want something different.
Another great reason to love this recipe? It’s totally make-ahead friendly. You can whip up the marinade in the morning, toss the chicken in the fridge, and it’s ready to hit the grill when you are.
Ingredients for Huli Huli Chicken
When you’re making Huli Huli Chicken, it’s all about the marinade. These ingredients come together quickly and give the chicken its signature flavor.
- 1 cup brown sugar
- ¾ cup ketchup
- ¾ cup soy sauce
- ⅓ cup pineapple juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
- 4–5 pounds boneless, skinless chicken thighs
How to Make Huli Huli Chicken Directions
You won’t need to be a grill master to pull off this dish. The marinade does most of the heavy lifting, infusing the chicken with deep flavor and keeping it moist during cooking. Here’s exactly how to make it.
Start by mixing the marinade. In a large bowl, whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, minced ginger, and garlic. This mixture will become your flavor base. If you want to take the flavor one step further, set aside about ⅓ cup of this marinade in a small airtight container and place it in the fridge. You’ll use it later to baste the chicken during grilling.
Next, prep your chicken. If your chicken thighs have large pieces of fat hanging off them, you can trim them a little using kitchen shears. You don’t need to be too precise—some fat helps keep the meat juicy and will melt off while cooking. Just remove any bits that look like they’ll fall off during grilling.
Place the trimmed chicken in a large zip-top bag or a sealable container. Pour the marinade over the chicken, making sure it coats everything evenly. Seal the bag or cover the container tightly, then place it in the refrigerator for 6 to 8 hours. This marinating time is key—it allows the chicken to absorb all those sweet and savory flavors.
When you’re ready to cook, preheat your grill to medium-high. Once hot, reduce the heat slightly and lightly oil the grill grates. This step prevents sticking and helps create nice grill marks. Place the marinated chicken on the hot grates and close the lid.
Cook the chicken for about 5 minutes on each side, depending on the thickness of your pieces. You’re aiming for a golden brown outside with a juicy center. The internal temperature should reach 165°F when measured with an instant-read thermometer.
If you saved some marinade earlier, now’s the time to use it. Turn the heat to low and brush both sides of the cooked chicken with the reserved glaze. Let it cook for one more minute per side to lock in that final layer of flavor.
Once done, remove the chicken from the grill and place it on a platter. Tent it loosely with foil and let it rest for about 5 minutes before serving. This helps the juices settle so the chicken stays moist when sliced.
How to Serve Huli Huli Chicken
Serving this dish is just as easy as making it. You can go as casual or as dressed-up as you like.
You might want to serve your Huli Huli Chicken over a bed of steamed white rice or coconut rice to soak up all the extra juices. The sweet and savory flavor of the chicken pairs beautifully with simple sides. You could also throw some grilled pineapple on the side to tie the meal together.
Another idea is to turn it into a rice bowl. Slice the grilled chicken and pile it onto a bowl of rice along with cooked veggies like snap peas, shredded carrots, or sautéed bell peppers. Add a drizzle of soy sauce or even the leftover marinade (boiled first for safety), and you’ve got a complete, balanced meal.
You can also use the chicken for sandwiches, wraps, or even tacos. Just slice the meat and tuck it into a bun with a bit of slaw or wrap it in a tortilla with lettuce and sauce. It’s a great way to enjoy the leftovers, too.
Expert Tips: Huli Huli Chicken
- Watch the heat. The marinade contains sugar, which caramelizes quickly and can burn. Grill over medium heat and avoid flare-ups by keeping a spray bottle of water nearby.
- Don’t skip the rest time. Giving the chicken 5 minutes to rest after grilling keeps it juicy. It’s a small step that makes a big difference.
- Use a thermometer. Always check for doneness with a meat thermometer. The safe temperature for chicken is 165°F.
- Reserve marinade separately. If you plan to baste during or after grilling, always save a portion of the marinade before it touches raw chicken to avoid contamination.
- Trim but don’t over-trim. Leaving a little fat on the chicken helps it stay juicy and flavorful on the grill.
These little tweaks and techniques can help you avoid common mistakes and make sure every bite turns out just right.
How to Store Huli Huli Chicken
Got leftovers? You’re in luck—Huli Huli Chicken stores beautifully.
Once the chicken has cooled, place it in an airtight container and store it in the fridge. It will stay good for up to 4 days. Make sure to keep it in a sealed container to prevent it from drying out.
When you’re ready to reheat, place the chicken in a skillet with a splash of water or pineapple juice to keep it moist. Heat over medium until warmed through. You can also microwave it in short bursts, but be careful not to overcook it.
If you want to store it longer, this chicken freezes well. Wrap it tightly in foil or freezer-safe bags, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as usual.
Variations of Huli Huli Chicken
Huli Huli Chicken is delicious on its own, but you can make a few changes to mix things up.
- Use chicken breasts. If you prefer leaner cuts, boneless skinless chicken breasts work too. Just be careful not to overcook them.
- Bake it. No grill? No problem. Bake the marinated chicken in the oven at 400°F for 25–30 minutes or until fully cooked. Finish under the broiler for crispy edges.
- Add spice. Want a kick? Stir in a bit of chili sauce or red pepper flakes to the marinade.
- Try skewers. Cut the chicken into chunks and thread onto skewers for a fun, portable version.
- Swap the sweetener. If you’re cutting back on sugar, try using honey or maple syrup in place of brown sugar—just expect a slightly different flavor.
These small tweaks can help you tailor the recipe to fit your taste and needs.
FAQ About Huli Huli Chicken
What is Huli Huli Chicken?
Huli Huli Chicken is a Hawaiian-inspired grilled chicken dish known for its sweet and savory marinade made with soy sauce, pineapple juice, and brown sugar.
Can I make Huli Huli Chicken without a grill?
Yes, you can bake it in the oven or use a stovetop grill pan. You’ll still get a delicious flavor, though the charred edges might be a bit less pronounced.
Do I have to marinate it for 8 hours?
Marinating for 6–8 hours gives the best results, but if you’re in a hurry, even 2 hours will give the chicken some flavor. Just know the taste may not be as deep.
Can I freeze Huli Huli Chicken?
Yes, you can freeze the cooked chicken or freeze it raw in the marinade. Either way, it keeps well for up to 2 months in a sealed container.
What sides go best with Huli Huli Chicken?
Rice, grilled vegetables, coleslaw, or even macaroni salad are perfect. You can keep it simple or go full Hawaiian barbecue style.
Huli Huli Chicken
Ingredients
- 1 cup brown sugar
- ¾ cup ketchup
- ¾ cup soy sauce
- ⅓ cup pineapple juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
- 4-5 pounds boneless skinless chicken thighs
Instructions
- In a large bowl, whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic to create the marinade.
- Set aside ⅓ cup of the marinade in a small container for basting later.
- Trim excess fat from the chicken thighs and place them in a zip-top bag or sealable container. Pour the marinade over the chicken, seal, and refrigerate for 6 to 8 hours.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Grill the chicken for about 5 minutes on each side, or until it reaches an internal temperature of 165°F.
- Use the reserved marinade to baste the chicken during the last minute of cooking.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
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