Hawaiian Huli Huli Chicken Recipe
This Hawaiian Huli Huli Chicken recipe delivers sweet, savory, and smoky flavors that transform any cookout. Marinated in pineapple juice, soy sauce, garlic, and ginger, then grilled to juicy perfection—this chicken is tender inside, charred outside, and irresistibly tropical. Your neighbors will follow the smell to your backyard!
Equipment
- Grill (gas or charcoal)
- Mixing bowl
- Ziplock bag or container
- Tongs
- Basting brush
- Meat thermometer
Ingredients
- For the Marinade:
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup rice vinegar
- 4 cloves garlic minced
- 2 tbsp fresh ginger grated
- 2 green onions chopped
- 2 tbsp sesame oil
- For the Chicken:
- 3 –4 pounds chicken pieces preferably thighs, skin-on
- Cooking spray or oil for grill
- Optional garnish: sliced green onions sesame seeds, grilled pineapple slices
Instructions
- Make the Marinade: In a mixing bowl, whisk together all marinade ingredients until sugar is dissolved.
- Marinate the Chicken: Place chicken in a ziplock bag or container. Pour marinade over and refrigerate for 4–24 hours, turning occasionally.
- Prepare the Grill: Preheat to medium (350–375°F). Oil the grates to prevent sticking.
- Reserve Marinade: Remove 1 cup of marinade before grilling to use for basting.
- Start Grilling: Place chicken skin-side up on indirect heat. Close lid and grill for 15 minutes.
- Flip and Baste: Flip chicken and baste with reserved marinade. Cook another 15 minutes.
- Caramelize: Move to direct heat, skin-side down. Baste again and grill until internal temp reaches 165°F and skin is caramelized.
Notes
For a gluten-free version, use tamari instead of soy sauce.
Reduce sugar slightly if needed, but keep enough for caramelization.
Marinate overnight for maximum flavor.
Great served with coconut rice, Hawaiian rolls, or grilled pineapple.
Nutrition
Calories: 395kcalCarbohydrates: 20gProtein: 30gFat: 22g
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