Why You’ll Love This Recipe
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Authentic Hawaiian Flavor: Sweet, tangy, and smoky marinade.
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Juicy and Tender: Marinated chicken stays moist on the grill.
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Easy to Prepare: Simple ingredients with easy marinade steps.
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Perfect for Grilling: Great for outdoor cooking or broiling.
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Family-Friendly: Loved by kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 pounds bone-in, skin-on chicken thighs or drumsticks
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1 cup pineapple juice
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¼ cup soy sauce
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¼ cup brown sugar
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2 tablespoons ketchup
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1 tablespoon grated fresh ginger
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2 cloves garlic, minced
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1 tablespoon rice vinegar or apple cider vinegar
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1 teaspoon sesame oil
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Optional garnish: sliced green onions and sesame seeds
Directions
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Make Marinade: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, garlic, vinegar, and sesame oil until sugar is dissolved.
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Marinate Chicken: Place chicken in a large resealable plastic bag or dish. Pour marinade over chicken, reserving ½ cup for basting. Seal and refrigerate for at least 2 hours or overnight.
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Preheat Grill: Heat grill to medium-high heat. Oil grates to prevent sticking.
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Grill Chicken: Remove chicken from marinade (discard used marinade). Grill chicken for 25-30 minutes, turning and basting with reserved marinade every 5-7 minutes until cooked through and caramelized.
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Check Doneness: Chicken should reach an internal temperature of 165°F (74°C).
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Serve: Garnish with sliced green onions and sesame seeds if desired. Serve with rice or grilled vegetables.
Servings and Timing
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Servings: 6
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Prep Time: 10 minutes (plus marinating time)
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Cook Time: 25-30 minutes
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Total Time: About 3 hours (including marinating)
Variations
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Boneless Chicken: Use boneless thighs or breasts; reduce cooking time accordingly.
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Spicy Kick: Add crushed red pepper flakes or sriracha to the marinade.
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Oven-Baked: Bake chicken at 400°F (200°C) for 25-30 minutes, basting with marinade.
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Gluten-Free: Use tamari or gluten-free soy sauce.
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Extra Sweet: Add a splash of pineapple syrup or honey.
Storage/Reheating
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Reheating: Reheat gently in the oven or on the grill.
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Freezing: Freeze cooked chicken wrapped tightly for up to 2 months.
FAQs
Can I use other cuts of chicken?
Yes, thighs, drumsticks, or breasts all work well.
How long should I marinate the chicken?
At least 2 hours; overnight for best flavor.
Can I make the sauce ahead?
Yes, prepare the marinade ahead and store in the refrigerator.
Is this recipe spicy?
No, but you can add heat with chili flakes if desired.
Can I grill indoors?
Yes, use a grill pan or broiler with careful attention.
What sides go well?
Serve with rice, pineapple salsa, or grilled vegetables.
Can I double the recipe?
Yes, just double ingredients and adjust marinade accordingly.
How do I prevent burning?
Baste often and cook over medium heat.
Can I use canned pineapple juice?
Yes, canned or fresh juice works.
Is this dish kid-friendly?
Yes, mild and sweet flavors appeal to all ages.
Conclusion
Grilled Huli Huli Chicken is a flavorful, juicy, and easy-to-make dish that brings the taste of Hawaii to your grill. Its perfect balance of sweet, savory, and tangy flavors makes it a standout for family dinners, parties, or any time you want a tropical twist on grilled chicken.
Grilled Huli Huli Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: Servings: 6
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
Grilled Huli Huli Chicken is a classic Hawaiian dish featuring tender, juicy chicken marinated in a sweet and savory blend of pineapple juice, soy sauce, brown sugar, and ginger. Grilled to perfection with a smoky caramelized glaze, this flavorful chicken is perfect for summer cookouts or any tropical-inspired meal.
Ingredients
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3 pounds bone-in, skin-on chicken thighs or drumsticks
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1 cup pineapple juice
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¼ cup soy sauce
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¼ cup brown sugar
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2 tablespoons ketchup
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1 tablespoon grated fresh ginger
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2 cloves garlic, minced
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1 tablespoon rice vinegar or apple cider vinegar
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1 teaspoon sesame oil
- Optional garnish: sliced green onions and sesame seeds
Instructions
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Whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, vinegar, and sesame oil until sugar dissolves.
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Place chicken in a large resealable bag or dish, pour marinade over chicken, reserving ½ cup for basting. Seal and refrigerate at least 2 hours or overnight.
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Preheat grill to medium-high heat and oil grates.
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Remove chicken from marinade (discard used marinade). Grill chicken for 25-30 minutes, turning and basting with reserved marinade every 5-7 minutes, until cooked through and caramelized.
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Check that chicken reaches an internal temperature of 165°F (74°C).
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Garnish with sliced green onions and sesame seeds if desired. Serve with rice or grilled vegetables.
Notes
Boneless thighs or breasts can be used; adjust cooking time accordingly.Add crushed red pepper flakes or sriracha for heat.Oven bake at 400°F for 25-30 minutes, basting with marinade.Use tamari or gluten-free soy sauce for gluten-free version.Add pineapple syrup or honey for extra sweetness.
