Huli Huli Chicken

I’ve recreated this mouthwatering Huli Huli Chicken recipe that blends Hawaiian-inspired flavors with a smoky, grilled finish. It’s sweet, savory, and incredibly juicy thanks to a bold marinade and flame-kissed skin-on chicken thighs.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor from the very first bite. The combination of soy sauce, pineapple juice, brown sugar, and ginger creates a perfectly balanced marinade that tenderizes and caramelizes beautifully on the grill. The charred skin, sweet glaze, and juicy meat make this dish a guaranteed crowd-pleaser—ideal for summer cookouts or weekend family dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 pounds bone-in, skin-on chicken thighs
½ cup brown sugar
½ cup ketchup
1 cup canned pineapple juice
½ cup light soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon minced fresh ginger
4 cloves garlic, minced
½ teaspoon ground black pepper
1 teaspoon sesame oil (optional)
Red pepper flakes, to taste (optional)
Sliced green onions and sesame seeds, for garnish (optional)

directions

I start by whisking together brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, black pepper, sesame oil, and red pepper flakes (if using) in a large bowl. I reserve ½ cup of the marinade for basting, then submerge the chicken thighs in the rest, making sure they’re well coated. I refrigerate and marinate them for at least 4–6 hours, though overnight yields the best flavor.

When ready to cook, I preheat my grill to medium-high heat, around 375°F to 400°F. I place the chicken skin-side down and grill for 6–8 minutes per side, basting with the reserved marinade throughout. I continue cooking until the internal temperature reaches 165°F and the skin is caramelized.

After grilling, I let the chicken rest for about 5–10 minutes before garnishing with sliced green onions and sesame seeds. Then it’s ready to serve.

Servings and timing

This recipe makes about 8 servings, depending on portion sizes. Total time includes 15 minutes of prep, 4–12 hours marinating, and 20–25 minutes of grilling, so plan for a full cycle of 4.5 to 12.5 hours with most of the time hands-off.

Variations

• I sometimes swap out the chicken thighs for bone-in drumsticks or even boneless chicken breasts—just adjust grilling time accordingly.

• For a spicier version, I add more red pepper flakes or a bit of sriracha to the marinade.

• I’ve tried substituting teriyaki sauce for part of the soy sauce and brown sugar for a deeper flavor twist.

• For an oven-baked version, I bake the marinated chicken at 400°F for 35–40 minutes, basting occasionally.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for 10–15 minutes, or I microwave in short bursts with a splash of water to keep the meat moist. If I’ve made extra marinade, I reheat and drizzle it over the top to revive the flavor.

FAQs

How long should I marinate Huli Huli Chicken?

I marinate it for a minimum of 4 hours, but overnight is ideal to allow the chicken to absorb maximum flavor.

Can I use boneless chicken instead?

Yes, I’ve used boneless thighs or breasts, but I reduce grilling time to avoid drying them out.

Is canned or fresh pineapple juice better?

I always use canned. Fresh juice contains enzymes that can over-tenderize the meat and affect the texture.

Can I bake this instead of grilling?

Yes, I’ve baked it at 400°F for 35–40 minutes with great results. I still baste it with reserved marinade halfway through.

What can I serve with Huli Huli Chicken?

I like to pair it with steamed white rice, grilled pineapple, or a simple cabbage slaw.

How do I prevent the chicken from burning on the grill?

I keep the heat medium-high and watch closely. The sugar in the marinade can burn quickly, so I turn and baste frequently.

Can I freeze the marinated chicken?

Yes, I freeze it raw in the marinade, then thaw overnight in the fridge before grilling. It still tastes amazing.

Should I boil the leftover marinade before basting?

I always set aside marinade before adding chicken, so it’s safe to use. If using post-marinated sauce, I boil it first to kill bacteria.

Can I make this in a slow cooker?

Yes, I’ve adapted it by cooking on low for 5–6 hours, but I finish under the broiler to get that caramelized glaze.

How spicy is it with red pepper flakes?

It’s mildly spicy. I add more if I want a kick or leave it out for a sweeter, milder flavor.

Conclusion

This Huli Huli Chicken recipe delivers tender, juicy meat with a sweet and savory glaze that’s truly irresistible. I love the bold, tropical flavors and how simple it is to prepare. Whether grilled outdoors or baked inside, it’s always a hit and never fails to impress. I’m confident this one will earn a permanent spot in your dinner rotation—just as it has in mine.

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