When the sun starts to mellow and the grill fires up, there’s nothing quite like the joy of cooking Huli Huli Grilled Chicken. This Hawaiian-inspired dish takes simple ingredients—soy sauce, pineapple juice, honey, ginger—and transforms them into a sticky-sweet, tangy glaze that latches onto crispy-skinned chicken thighs. With each turn (that’s what “huli” means—turn in Hawaiian), the marinade caramelizes, creating those coveted charred edges that taste of island breezes and backyard barbecues. You’ll find the scent of garlic and ginger melting into brown sugar, the gentle hiss of caramelizing honey, and the bold punch of sesame oil coming together in a symphony of tropical flavor.
This recipe isn’t just about following steps; it’s about surrendering to the ritual of basting, of waiting for that sizzling moment when the glaze bubbles up against the heat. There’s a thrill in hearing the chicken crackle on the grates, knowing that in minutes you’ll slice into juicy meat coated in a glossy, amber-hued sauce. Intermediate home cooks will relish the manageable prep time—just 15 minutes to mix and marinate—followed by 15 minutes of attentive grilling, plus a quick 5-minute rest to let the juices redistribute. At around 450 kcal per serving, this dish balances indulgence and ease. Serve it fresh off the grill with a scattering of cilantro and optional grilled pineapple slices, and you’ve got a dinner or lunch that brings a burst of tropical sunshine to your plate.
KEY INGREDIENTS IN HULI HULI GRILLED CHICKEN
To nail that authentic Hawaiian barbecued taste, each ingredient plays a starring role. From the foundation of juicy chicken thighs to the nuanced layers of flavor in the glaze, here’s what you need and why it matters:
- Chicken Thighs (or Breasts)
Bone-in, skin-on thighs provide extra flavor and moisture, ensuring every bite stays succulent. Breasts can be used for a leaner option but may cook faster and dry out if overcooked.
- Soy Sauce
Delivers a salty, savory backbone and deep umami notes, balancing the sweet elements of the marinade.
- Ketchup
Adds tangy sweetness and body to the glaze, helping it cling to the chicken and caramelize into a glossy finish.
- Honey
Provides natural sweetness and a smooth texture, contributing to that signature sticky coating.
- Brown Sugar
Deepens the sweetness with caramel undertones, intensifying the glaze’s rich flavor.
- Rice Vinegar
Offers a mild acidity that brightens the marinade and cuts through the dish’s sweetness.
- Pineapple Juice
Brings tropical fruitiness and tenderizing enzymes, helping the chicken stay extra juicy.
- Garlic, Minced
Imparts a sharp, aromatic punch that complements the sweetness of honey and brown sugar.
- Fresh Ginger, Grated
Lends a warm, zesty kick and a hint of spice that wakes up the palate.
- Sesame Oil
Contributes a nutty, toasted aroma that rounds out the flavor profile.
- Worcestershire Sauce
Enhances depth with tangy, savory complexity and subtle Worcestershire-style spice.
- Ground Black Pepper
Adds mild heat and earthy warmth for balance.
- Crushed Red Pepper Flakes (Optional)
Introduces a flicker of heat, perfect for those who like a little kick.
- Vegetable Oil (for Grilling)
Prevents sticking and encourages even, golden-brown searing on the grates.
- Fresh Cilantro, Chopped
Brightens and freshens each bite with herby notes and vibrant color.
- Pineapple Slices (Optional)
Caramelize beautifully on the grill, offering a sweet counterpoint to the savory chicken.
HOW TO MAKE HULI HULI GRILLED CHICKEN
Before firing up your grill, this recipe guides you through creating a balanced marinade and perfecting the art of basting for that irresistible caramelized finish. Follow these steps carefully to achieve tender, juicy chicken with a glossy, charred glaze:
1. In a large bowl, whisk together soy sauce, ketchup, honey, brown sugar, rice vinegar, pineapple juice, minced garlic, grated ginger, sesame oil, Worcestershire sauce, ground black pepper, and crushed red pepper flakes (if using). This mixture is your marinade and glaze, combining sweet, savory, and tangy flavors in one harmonious blend.
2. Reserve about 1/3 cup of the marinade in a separate bowl for glazing later. Cover this bowl and place it in the refrigerator—this will be your glaze to brush on the chicken during grilling.
3. Add the chicken thighs (or breasts) to the remaining marinade. Toss gently to coat every piece evenly, ensuring each is fully submerged. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to deeply mingle.
4. Preheat your grill to medium-high heat (around 375°F or 190°C). While it heats, lightly brush the grill grates with vegetable oil to prevent sticking and promote perfect sear marks.
5. Remove the chicken from its marinade and place it directly on the hot grill. Discard the used marinade—never reuse it to avoid cross-contamination.
6. Grill the chicken for 5–7 minutes on each side, until the internal temperature reaches 165°F (74°C) and the skin develops crispy, caramelized edges. Occasionally baste with the reserved marinade to build layers of flavor and sheen.
7. If you like, place pineapple slices on the grill alongside the chicken. Grill for a few minutes until they show charred grill marks and become fragrant and caramelized.
8. Once cooked through, transfer the chicken to a plate and let it rest for a few minutes. This brief pause helps the juices redistribute for perfectly moist meat.
9. Serve hot with grilled pineapple slices and a generous sprinkle of chopped cilantro for a fresh, herbal contrast.
SERVING SUGGESTIONS FOR HULI HULI GRILLED CHICKEN
With your Huli Huli chicken sizzling and smelling heavenly, it’s time to think about the perfect accompaniments. Whether you’re hosting a backyard gathering or a casual weeknight dinner, these serving ideas will elevate your meal from delicious to unforgettable:
- Coconut Rice
Fluffy and aromatic, coconut rice absorbs the extra marinade beautifully. Cook jasmine rice with coconut milk and a pinch of salt for a creamy, tropical base that complements the glazed chicken perfectly.
- Grilled Vegetables
Toss zucchini, bell peppers, and red onions in olive oil, salt, and pepper, then grill until tender-crisp. The smoky veggies provide a colorful, healthy contrast to the sweet-savoury chicken.
- Fresh Mango Salsa
Combine diced mango, red onion, jalapeño, cilantro, lime juice, and a dash of salt. The bright, tangy salsa adds pops of freshness and a touch of heat for a balanced plate.
- Mixed Green Salad
A crisp salad of arugula, cucumber, and cherry tomatoes dressed in a light vinaigrette offers a refreshing bite that cuts through the richness of the Huli Huli glaze.
HOW TO STORE HULI HULI GRILLED CHICKEN
Ensuring your Huli Huli chicken maintains its tropical flair even after cooking is all about proper storage. Whether you’ve meal-prepped for the week or have leftovers to enjoy, follow these tips to keep your chicken juicy and flavorful:
- Refrigeration in Airtight Containers
Place cooled chicken in an airtight container to lock in moisture. Store in the fridge for up to 3–4 days, reheating gently to preserve its tender texture.
- Freezing for Longer Shelf Life
For extended storage, freeze portions in freezer-safe bags or containers. Remove as much air as possible, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Separate Glaze Storage
Store any leftover reserved glaze in a small jar or container. Keep in the refrigerator for up to 1 week, then brush on reheated chicken for an extra flavor boost.
- Proper Reheating Techniques
To reheat without drying out, use a covered baking dish in a 325°F (160°C) oven for 10–12 minutes, or microwave on medium power with a damp paper towel over the chicken to retain moisture.
CONCLUSION
Huli Huli Grilled Chicken is more than just a meal—it’s a celebration of flavors, a ritual of turning and basting, and a taste of Hawaiian sunshine right in your own backyard. From whisking together that vibrant marinade to savoring the final, crispy bite, you’ve journeyed through every juicy detail of creating this sweet-savory delight. The balance of soy sauce, pineapple juice, honey, and ginger transforms simple chicken into something extraordinary, whether you’re firing up the grill for a family dinner or gathering friends for an al fresco feast. Remember, this intermediate-level recipe takes just 15 minutes to prepare, 15 minutes to grill, and a brief 5-minute rest to seal in the juices—perfect for weeknight entertaining or weekend barbecues.
Feel free to print out this article and save it for later reference, and keep an eye out for the FAQ section below to answer any lingering questions. If you give this recipe a try, I’d love to hear your stories, comments, or feedback—did you adjust the spice level? Did you pair it with a new side dish? Let me know how your Huli Huli adventure unfolds. Your thoughts and experiences help make our cooking community brighter, one delicious turn at a time.
Huli Huli Grilled Chicken
Description
This Hawaiian-style grilled chicken features tender, juicy thighs kissed by char, bathed in a sweet-savory mix of pineapple juice, soy, honey, and ginger. Serve fresh off the grill with cilantro for a burst of tropical flavor.
Ingredients
Instructions
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In a large bowl, whisk together soy sauce, ketchup, honey, brown sugar, rice vinegar, pineapple juice, garlic, ginger, sesame oil, Worcestershire sauce, black pepper, and crushed red pepper flakes (if using). This will be your marinade and glaze.
-
Reserve about 1/3 cup of the marinade in a separate bowl for glazing the chicken later. Cover and refrigerate this reserved portion.
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Add the chicken thighs (or breasts) to the remaining marinade. Toss to coat well, ensuring each piece is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
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Preheat your grill to medium-high heat (about 375°F or 190°C). Lightly oil the grill grates with vegetable oil to prevent sticking.
-
Remove the chicken from the marinade and place it on the hot grill. Discard the marinade that the chicken was soaking in (do not reuse it).
-
Grill the chicken for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized, occasionally basting with the reserved marinade.
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If desired, grill pineapple slices alongside the chicken for a few minutes, until grill marks appear and the pineapple becomes slightly caramelized.
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Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes.
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Serve the grilled chicken with grilled pineapple slices and garnish with fresh cilantro.
Note
- The name "Huli Huli" refers to the Hawaiian term for "turn-turn," which is a reference to the process of turning the chicken on the grill to achieve even cooking and caramelization.
- You can use chicken breasts if you prefer a leaner cut, but thighs offer more flavor and juiciness.
- For extra flavor, marinate the chicken overnight to enhance the depth of the sauce.
- Pair with a side of coconut rice or grilled vegetables for a complete tropical-inspired meal.
- For a more traditional presentation, serve with a drizzle of extra marinade over the chicken before serving.
