Huli Huli Chicken Recipe

Let me tell you, Huli Huli Chicken is the backyard barbecue hero you never knew you needed! Juicy, aromatic, and brimming with a lip-smacking, sweet-savory marinade, this Hawaiian-inspired dish is a complete crowd-pleaser. Imagine tender pieces of chicken caramelized on the grill, with smoky edges and that gorgeous burst of pineapple and ginger with every bite. Whether you’re livening up a weeknight dinner or delighting friends at a cookout, Huli Huli Chicken brings a taste of the islands straight to your table in the most irresistible way possible.

Ingredients You’ll Need

Every ingredient in this recipe pulls its weight, creating those tropical flavors and golden glaze that’s signature to Huli Huli Chicken. Don’t skip or swap, if you can help it—each item has a role, and together, they’re utterly magical.

• Chicken thighs or breasts: For juicy, flavorful results, boneless and skinless pieces work best—they soak up the marinade beautifully!
• Pineapple juice: This is the core of Huli Huli Chicken’s tangy-sweet flavor and helps tenderize the meat.
• Soy sauce: Adds deep umami undertones and a touch of saltiness that balances the sweetness.
• Brown sugar: The secret to that caramelized, glossy finish on your chicken, without overpowering the other flavors.
• Ketchup: Delivers body and a subtle tang, ensuring the marinade hugs every corner of the chicken.
• Rice vinegar: Adds brightness, rounding out the sweetness with gentle acidity.
• Garlic (minced): For robust depth and aromatic punch—fresh is miles better than pre-minced!
• Fresh ginger (grated): This is what lends Huli Huli Chicken its unmistakable warmth and zip.
• Sesame oil: Just a splash brings toasted, nutty notes to the mix, elevating the marinade.
• Black pepper: For a gentle bit of heat and essential balance.
• Green onion (chopped): Sprinkle on top for freshness, color, and little zings of flavor at the finish.
• Cooked white rice: The classic base—perfect for soaking up every last drip of delicious sauce.
• Grilled pineapple slices (optional): Sweet, caramelized, and beautifully tropical, these are highly recommended!

How to Make Huli Huli Chicken

Step 1: Whisk Together the Marinade

Start by grabbing a big mixing bowl—trust me, you’ll want space to really get everything incorporated. Whisk the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper together. That sweet fruitiness, savory richness, and sharp bite come together instantly, and you’ll be able to smell just how flavorful this Huli Huli Chicken will be.

Step 2: Marinate the Chicken

Place your chicken pieces in a large resealable bag or shallow dish. Pour half the marinade all over the chicken. Remember, the other half is going to be your basting superstar, so set it aside in the fridge. Seal everything up and tuck the chicken away in the fridge for at least an hour, though overnight is pure magic—the flavors get cozy and soak deep into every bite.

Step 3: Fire Up the Grill

Preheat your grill to medium-high. If it’s a lovely day, take a moment to enjoy that sizzle and the anticipation of great things ahead. Pull the chicken from the marinade (and be sure to discard this used portion), then get ready for some grilling action!

Step 4: Grill and Baste

Place the chicken on the grill and let it cook for 6 to 7 minutes per side. As it cooks, baste generously with the reserved clean marinade every time you turn it. This layering process lets the sugars and aromatics caramelize, giving Huli Huli Chicken its trademark gloss and flavor-packed crust. The chicken’s ready when an instant-read thermometer hits 165°F (75°C).

Step 5: Rest, Slice, and Serve

Let the chicken rest for a few minutes off the heat—this makes every bite juicier. Slice, then serve over fluffy white rice, garnished with chopped green onions. Add grilled pineapple slices for a touch of sunshine on your plate. Don’t forget an extra drizzle of the marinade for the ultimate finish!

How to Serve Huli Huli Chicken

Garnishes

A final flourish can make all the difference. Scatter freshly chopped green onions and maybe a little extra grilled pineapple on top for that signature Huli Huli Chicken look and taste. If you’re feeling fancy, a sprinkle of toasted sesame seeds or a few bright cilantro leaves will catch everyone’s eye and add even more dimension.

Side Dishes

Traditional Hawaiian plate lunches often pair Huli Huli Chicken with steamed white rice and punchy macaroni salad. You could also go with coconut rice, grilled sweet corn, or a zippy cucumber salad for contrast. The sweet and savory flavors play exceptionally well with anything crisp, cool, or creamy.

Creative Ways to Present

Don’t be shy about making this meal pop! Try threading chicken pieces onto skewers for a fun, party-friendly presentation. Arrange slices over a platter of greens for a vibrant salad, or tuck into bao buns for a playful fusion twist. No matter how you serve it, Huli Huli Chicken steals the show.

Make Ahead and Storage

Storing Leftovers

Got extra chicken? Pop leftovers into an airtight container and store them in the fridge for up to four days. The flavors actually deepen overnight, making your next-day Huli Huli Chicken wraps or salads even more delicious.

Freezing

Huli Huli Chicken is a dream for batch cooking. Simply let cooked chicken cool completely, then freeze individual portions in bags or containers for up to three months. Thaw in the fridge overnight before you plan to reheat for best results.

Reheating

When you’re ready to enjoy your leftovers, reheat covered in the microwave or in a 300°F oven until just warmed through. If it seems a little dry, add a splash of leftover marinade or pineapple juice to bring back that bold, saucy goodness.

FAQs

Can I make Huli Huli Chicken without a grill?

Absolutely! If the weather isn’t cooperating, cook the marinated chicken on a stovetop grill pan or bake it on a foil-lined baking sheet at 425°F until cooked through, basting a few times to still get that beautiful glaze.

Is it okay to use chicken breast instead of thighs?

Yes! While thighs are juicier and more forgiving, boneless skinless chicken breasts work perfectly and soak up the marinade just as well—just be careful not to overcook them so they stay moist.

What does “Huli Huli” mean?

In Hawaiian, “huli” means “to turn.” Traditional Huli Huli Chicken is cooked on a spit or grill and turned repeatedly for a juicy, flavorful finish—that’s where the name comes from!

Can I double the marinade to use as an extra sauce?

Absolutely, just be sure to only use fresh marinade (not the part in contact with raw chicken) as a sauce. Simmer it for a few minutes to thicken before drizzling over the finished chicken and rice.

What’s the best way to add extra heat?

For a spicy kick, stir some sriracha, chili garlic sauce, or red pepper flakes into your marinade. You can also serve the finished Huli Huli Chicken with extra hot sauce on the side for heat lovers.

Final Thoughts

Once you try Huli Huli Chicken, I promise it’ll become a year-round favorite at your house. The flavors are bright, satisfying, and straight-up addictive—and so easy to pull off. Don’t wait for a special occasion; fire up your grill, call over your favorite people, and let the island magic begin!

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