Huli Huli Chicken (Hawaiian Grilled Chicken)
Juicy, smoky, and glazed with a sweet-savory pineapple-soy sauce, Huli Huli Chicken is a Hawaiian classic that brings backyard BBQ and island flavors together. Traditionally grilled over mesquite or kiawe wood and basted as it cooks, this dish delivers bold flavor with every “huli” (turn). Perfect for summer cookouts, weeknight dinners, or tropical-themed parties, this recipe includes marinade tips, indoor adaptations, and serving ideas for any level of cook.
Equipment
- Grill (charcoal preferred) or oven/broiler
- Tongs
- Basting brush or mop
- Large bowl or zip-top bag (for marinating)
- Meat thermometer
- Optional: wood chips (mesquite or kiawe), aluminum foil
Ingredients
Chicken
- 4–6 bone-in, skin-on chicken thighs or leg quarters (or boneless if preferred)
Huli Huli Marinade
- 1 cup canned pineapple juice
- ½ cup soy sauce (low-sodium recommended)
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- Optional: 1 tbsp Worcestershire sauce or dry sherry
- Optional: 1 tsp chili flakes or sriracha (for heat)
Instructions
(Optional) Brine Chicken:
- For maximum juiciness, brine chicken in water + salt + sugar for 2–4 hours, then pat dry.
Marinate:
- Mix marinade ingredients. Pour over chicken in a bowl or bag. Marinate 4–6 hours or overnight. Reserve 1 cup marinade (not used with raw chicken) for basting.
Preheat Grill:
- Set grill to medium heat (350–375°F). Soak wood chips and place over coals if using. Clean and oil grates.
Grill Chicken:
- Place chicken skin-side down. Grill 35–45 minutes, flipping every 5–10 minutes and basting frequently. Use indirect heat to avoid burning. Internal temp should reach 165°F.
Rest & Serve:
- Let chicken rest 5–10 minutes. Garnish with green onions, sesame seeds, or pineapple wedges.
Notes
- Avoid fresh pineapple juice for long marinades—it can break down meat texture. Use canned.
- To cook indoors, bake at 425°F for 35 minutes, basting and flipping halfway. Broil last 2–3 minutes for char.
- Store leftovers in fridge for 3–4 days. Reheat in oven or grill to restore glaze.
- Boil any leftover marinade used for raw chicken before using it again.
- Great with coconut rice, mac salad, grilled pineapple, or aloha slaw.