I still remember the first time I tasted Huli Huli Chicken at a beachside BBQ in Oahu – that magical moment when sticky, sweet-tangy sauce caramelized on juicy chicken thighs straight off the grill. The local cook winked as he flipped the sizzling pieces (“That’s why we call it ‘huli huli,'” he said, “it means ‘turn turn’ in Hawaiian!”). Back home, I became obsessed with recreating that perfect balance of brown sugar sweetness, soy sauce depth, and pineapple brightness. After testing dozens of versions, I’ve landed on this foolproof marinade that turns basic chicken into a tropical masterpiece with just 10 minutes of prep. Trust me, once that addictive aroma hits your grill, you’ll understand why this is Hawaii’s most famous backyard dish.
Why You’ll Love This Huli Huli Chicken
This recipe isn’t just good—it’s the kind of dish that makes people beg for your secret. Here’s why:
- The marinade whips up in minutes (just dump and stir!) but tastes like you spent hours
- That perfect sweet-tangy punch from pineapple juice and brown sugar? Absolute magic
- Crispy, caramelized edges with juicy interiors – every backyard chef’s dream
- My kids go nuts for it, but it’s fancy enough for dinner parties
- Smells like vacation while it grills (bonus: your neighbors will be jealous)
Seriously, this chicken disappears faster than sunscreen at a beach party.
Huli Huli Chicken Ingredients
Gather these simple ingredients—most might already be in your pantry—to create that signature Hawaiian flavor:
- 4-5 pounds boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts on the grill)
- ½ cup packed light brown sugar (pack it tight like you’re building a sandcastle!)
- ½ cup ketchup (the secret tangy base)
- ½ cup light soy sauce (I use Aloha brand for authenticity)
- ½ cup pineapple juice (canned works great, but fresh is even better if you’ve got it)
- 1 tablespoon ginger paste (or minced ginger—no powdered stuff!)
- 1 tablespoon garlic paste (fresh minced garlic works too)
- 3 tablespoons apple cider vinegar (that little acid kick makes all the difference)
- ½ teaspoon each of cumin, coarse black pepper, and smoked paprika
- Pineapple rings for grilling (fresh or canned—just pat ’em dry)
- Sliced green onions for that perfect finishing touch
Ingredient Substitutions & Notes
No stress if you’re missing something—here’s how to adapt:
- Brown sugar: Honey or maple syrup work in a pinch (but reduce by 1 tbsp—they’re sweeter)
- Soy sauce: Tamari for gluten-free, or coconut aminos for lower sodium
- Pineapple juice: Orange juice adds a different but delicious twist
- Fresh ginger/garlic paste saves time, but minced works just as well
- Chicken breasts? Sure—just grill 2-3 minutes less per side
Pro tip: Double the marinade and freeze half for your next BBQ emergency!
How to Make Huli Huli Chicken
Okay, let’s turn those ingredients into magic! Here’s my step-by-step process—honed through many happy (and a few slightly charred) batches:
- Prep the chicken: Rinse those thighs and pat them bone-dry with paper towels (wet chicken won’t soak up marinade properly).
- Whisk the sauce: In a big bowl or gallon ziplock, mix everything except the chicken and pineapple rings. Taste it—that sweet-salty-tangy combo should make you do a little happy dance.
- Reserve some sauce: Scoop out ½ cup for later basting (trust me, you’ll want this!). Pour the rest over the chicken, squishing it around so every piece gets coated like it’s sunscreen at the beach.
- Marinate: Seal it up and refrigerate at least 4 hours (overnight is golden—the flavors deepen like a Hawaiian sunset). Flip the bag occasionally if you remember.
- Grill time! Heat your grill to medium-high (400°F). Oil those grates well—sugar in the marinade makes things sticky.
- First flip: Grill chicken 10 minutes undisturbed (resist poking!). You want those gorgeous grill marks.
- Huli huli action: Flip and cook another 8-10 minutes until internal temp hits 165°F. Toss pineapple rings on for the last 5 minutes—just until they get those sexy caramelized stripes.
- Glaze & serve: Brush reserved sauce over hot chicken (or broil 2 minutes to caramelize). Scatter with green onions and devour!
Grilling Tips for Perfect Huli Huli Chicken
Watch out for these pro moves:
- Oil alert: Really coat those grates—the sugar makes this chicken stickier than sunscreen!
- Flare-ups: Keep a spray bottle handy—just mist any flames, don’t douse them.
- Temp check: My thermometer never lies—165°F in the thickest part means juicy perfection.
- Pineapple timing: Throw rings on when you flip the chicken—they just need 5 minutes per side to get those gorgeous grill marks.
Bonus: The reserved sauce thickens beautifully if you simmer it for 3 minutes—I call it “Hawaiian gold”!
Serving Suggestions for Huli Huli Chicken
Oh, the fun part—let’s make this a tropical feast! My absolute must-have side is sticky coconut rice (that sweet coconut hugs the chicken’s tangy flavors like a beach sunset). Throw some grilled zucchini or bell peppers on while your grill’s hot—their smokiness balances the sweetness perfectly. And if you’re feeling fancy, top everything with toasted sesame seeds and extra green onions for crunch. Pro tip: Serve leftovers chopped over pineapple fried rice the next day!
Storing and Reheating Huli Huli Chicken
Leftovers? (As if!) But if you somehow have extra, here’s how to keep that tropical magic alive:
- Fridge: Stash in airtight containers for 3-4 days—the flavors actually get better!
- Freezer: Wrap individual pieces tightly—they’ll stay delicious for 2 months
- Reheating: Crisp it back up on a hot grill or 375°F oven for 5-7 minutes (microwave = soggy sadness)
Pro tip: Chop cold leftovers for killer Hawaiian chicken salads or quesadillas!
Huli Huli Chicken FAQs
Got questions? I’ve grilled enough of this chicken to answer them all!
- Can I bake instead of grill? Absolutely! Bake at 375°F for 25-30 minutes—just broil the last 2 minutes for that caramelized magic.
- How long should it marinate? Minimum 4 hours, but overnight makes the flavors pop like fireworks at a luau.
- Will chicken breasts work? Sure—just grill 2-3 minutes less per side so they don’t dry out. Thighs are juicier though!
- Can I freeze the marinated chicken? You bet—freeze right in the marinade for up to 2 months (thaw in fridge overnight).
- Why reserve some marinade? That untouched sauce is gold for basting—raw chicken cooties in the used marinade are no joke.
Still curious? Just ask—I could talk Huli Huli all day!
Nutritional Information
Here’s the scoop—while this isn’t diet food (hello, tropical indulgence!), one thigh with sauce comes to about 320 calories packing 30g protein to keep you full. The 18g sugar mostly comes from pineapple and brown sugar—nature’s candy! Sodium hits 850mg (thanks, soy sauce), so go lighter on salty sides. Pro tip: Skim some marinade off before basting if you’re watching sugar. Remember, brands vary—my numbers use Aloha soy sauce and Dole pineapple juice.
Final Thoughts
Go fire up that grill—your taste buds are about to take a vacation to Hawaii! When you make this Huli Huli Chicken (and you totally should), tag me so I can see your masterpiece. Nothing makes me happier than hearing “This tastes just like the islands!” from friends who try it. Now get flipping—your luau starts now!
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Huli Huli Chicken
- Total Time: 4 hours 30 minutes (including marinating time)
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Huli Huli Chicken is a sweet and tangy grilled dish with Hawaiian roots, featuring chicken marinated in a flavorful sauce of brown sugar, soy sauce, pineapple juice, and spices.
Ingredients
- 4–5 pounds boneless skinless chicken thighs
- ½ cup packed light brown sugar
- ½ cup ketchup
- ½ cup light soy sauce
- ½ cup pineapple juice canned
- 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
- Pineapple rings – 1 pineapple or 1 can of slices drained
- ½ cup sliced green onions for garnish
Instructions
- Rinse chicken leg quarters and pat dry.
- In a large bowl or gallon size ziploc bag, combine all ingredients except for the chicken. Mix well.
- Remove ½ cup of the sauce mixture and set aside for serving the chicken.
- To the remaining sauce, add the chicken thighs, mixing well so that all of the chicken is submerged in the marinade.
- Cover or seal and place in the refrigerator to marinate for at least 4 hours and up to overnight.
- Heat grill to medium high heat (400°F).
- Lightly brush the grates with oil.
- Place the chicken on the heated grill. Cook about 10 minutes without turning or moving.
- Flip and continue cooking until the internal temperature of the chicken reaches 165°F (about 10 minutes more). Discard the marinade that the chicken was in.
- When the chicken is about halfway done cooking, add the pineapple rings to the grill and cook until golden on each side.
- Remove everything from the grill.
- Brush the reserved marinade over the chicken. You can place the chicken under the broiler for just a few minutes to thicken the sauce or heat the reserved sauce in a small saucepan on the stovetop to thicken it slightly and then brush that over the chicken.
Notes
- For best flavor, marinate the chicken overnight.
- Use fresh pineapple for maximum sweetness.
- Adjust the grilling time based on the thickness of the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 320
- Sugar: 18g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Huli Huli Chicken, Hawaiian Chicken, Grilled Chicken, Pineapple Chicken
