Introduction

Huli Huli Chicken is a Hawaiian barbecue favorite, bursting with sweet, tangy, and smoky flavors. This grilled chicken slathered in a tropical teriyaki-like sauce is perfect for cookouts and any cut of chicken can be used. It’s a delicious twist that will become a new staple in your meal rotation.

Ingredients

4-5 pounds boneless skinless chicken thighs
½ cup packed light brown sugar
½ cup ketchup
½ cup light soy sauce
½ cup canned pineapple juice
1 tablespoon ginger paste or minced ginger
1 tablespoon garlic paste or minced garlic
3 tablespoons apple cider vinegar
½ teaspoon cumin
½ teaspoon coarse black pepper
½ teaspoon paprika (smoked or sweet)
1 pineapple or 1 can of pineapple rings, drained
½ cup sliced green onions for garnish

Instructions

Step 1: Rinse the chicken thighs and pat them dry.
Step 2: In a large bowl or gallon-size Ziploc bag, combine light brown sugar, ketchup, light soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Mix well.
Step 3: Remove ½ cup of the sauce mixture and set aside for serving.
Step 4: Add the chicken thighs to the remaining marinade, ensuring they are fully submerged. Cover or seal and refrigerate for at least 4 hours or overnight for best flavor.
Step 5: Preheat your grill to medium-high heat (about 400°F). Brush the grill grates lightly with vegetable oil.
Step 6: Place the marinated chicken on the grill. Cook without moving for about 10 minutes, then flip and continue cooking until the chicken reaches an internal temperature of 165°F, about 10 minutes more. Discard any leftover marinade that contacted raw chicken.
Step 7: When the chicken is halfway done, grill the pineapple rings until golden on both sides.
Step 8: Remove chicken and pineapple from the grill. Brush the reserved marinade over the chicken. For a thicker sauce, briefly broil the chicken or heat the marinade on the stovetop until slightly reduced before brushing.
Step 9: Garnish with sliced green onions and serve.

Tips & Variations

Use bone-in chicken or chicken breasts if preferred, but increase cooking time for larger or bone-in pieces.
For an oven-baked version, bake marinated chicken at 375°F on a parchment-lined sheet for 30-45 minutes, then broil to thicken sauce.
Add red pepper flakes or cayenne to the marinade for a spicy kick.
Try skewering diced chicken breast with pineapple and veggies for a fun variation.
Use the sauce for grilling shrimp for a delicious seafood option.
Allow excess marinade to drip off chicken before grilling to avoid flare-ups and burning.

Storage

Store leftover Huli Huli Chicken covered in the refrigerator for 1-2 days. You can freeze leftovers for up to 1 month unless the chicken was previously frozen. Reheat gently in the oven or microwave. Note that reheated chicken may dry out slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I store grilled Huli Huli Chicken?

Keep leftovers covered in the refrigerator for up to two days or freeze for one month. Avoid refreezing chicken that was already frozen before cooking.

Is Huli Huli Chicken the same as teriyaki?

Huli Huli sauce is similar to teriyaki but has a distinctive tropical sweetness from pineapple juice and a tangy kick from apple cider vinegar, making it unique.

Why is it called Huli Huli Chicken?

“Huli” means “turn” in Hawaiian, referring to the traditional method of turning the chicken over an open grill while basting it with the sauce.