Grilled Hawaiian Huli Huli Chicken
Grilled Hawaiian Huli Huli Chicken is a sweet-and-savory island classic known for its sticky glaze and smoky char.
Ingredients
- 2 lbs bone-in or boneless chicken thighs
- ¾ cup pineapple juice
- ½ cup soy sauce (low sodium preferred)
- ⅓ cup brown sugar
- ¼ cup ketchup
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Green onions, sliced (for garnish)
Instructions
- Whisk pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, vinegar, and sesame oil.
- Reserve ½ cup marinade for basting. Marinate chicken in remaining sauce 2–8 hours.
- Preheat grill to medium heat and oil grates.
- Grill chicken 5–7 minutes per side, basting with reserved marinade and turning occasionally.
- Cook until caramelized and internal temp reaches 165°F. Rest 5 minutes before serving. Garnish with green onions.
Notes
- Traditionally “huli” means to turn—flip often for best glaze.
Grilled Hawaiian Huli Huli Chicken is a sweet-and-savory island classic known for its sticky glaze and smoky char. The marinade blends pineapple juice, soy sauce, brown sugar, ginger, and garlic, creating a perfect balance of tangy, salty, and caramelized flavor. As the chicken grills, the sugars slowly glaze the surface, forming glossy, slightly crisp edges while keeping the meat juicy and tender inside.
Turning the chicken often—true to the name “huli,” meaning turn—builds layers of flavor and prevents burning. This dish is ideal for summer cookouts, casual family dinners, or anytime you want a taste of the tropics. Serve it with rice, mac salad, or grilled vegetables for a complete plate. Leftovers are fantastic sliced into sandwiches or rice bowls. Simple ingredients, bold flavor, and irresistible aroma make this recipe a guaranteed crowd favorite that disappears fast once it hits the grill.
