Imagine huli huli chicken recipe so juicy, so sticky-sweet, and so packed with flavor that your taste buds throw a luau in your mouth. That’s Huli Huli chicken. Born in Hawaii, this grilled masterpiece gets its name from “huli,” meaning “turn” in Hawaiian—because you’ll flip it.
A lot. Forget dry, boring chicken. This recipe is the MVP of backyard BBQs, and once you try it, you’ll wonder why you ever settled for less.
Ready to level up your grill game? Let’s go.
Why This Huli Huli Chicken Recipe Slaps
Huli Huli chicken isn’t just good—it’s stupidly good. The marinade doubles as a glaze, caramelizing into a sticky, smoky-sweet crust while keeping the meat insanely tender.
It’s like teriyaki’s cooler, more charismatic cousin. The balance of sweet, tangy, and savory is perfection, and the char from the grill adds that chef’s kiss texture. Plus, it’s easy.
No fancy techniques, no obscure ingredients—just pure, unfiltered deliciousness.
Ingredients You’ll Need
- Chicken: 3-4 lbs of thighs or drumsticks (bone-in, skin-on for maximum flavor).
- Soy sauce: 1 cup (low-sodium works too).
- Brown sugar: 1 cup (because we’re here for a good time, not a long time).
- Ketchup: ½ cup (yes, really).
- Fresh ginger: 1 tbsp grated (none of that powdered stuff).
- Garlic: 3 cloves, minced (or 1 tbsp from a jar—we won’t judge).
- Pineapple juice: ½ cup (the secret weapon).
- Rice vinegar: 2 tbsp (for tang).
- Sesame oil: 1 tbsp (optional but highly recommended).
Step-by-Step Instructions
- Marinate the chicken: Whisk all marinade ingredients in a bowl. Reserve ½ cup for basting later. Pour the rest over the chicken in a zip-top bag or dish.
Let it soak for at least 2 hours (overnight = flavor explosion).
- Prep the grill: Heat to medium-high (375°F–400°F). Oil the grates so the chicken doesn’t stick like your last relationship.
- Grill: Place chicken skin-side down first. Grill for 5–6 minutes per side, flipping every few minutes.
Baste with reserved glaze during the last 10 minutes.
- Check for doneness: Chicken should hit 165°F internally. If it’s sticky, caramelized, and smells like heaven, you’re golden.
- Rest: Let it sit for 5 minutes before serving. Patience is a virtue, but barely.
How to Store Leftovers (If You Have Any)
Store cooked chicken in an airtight container in the fridge for up to 3 days.
Reheat in the oven or on the grill to keep it crispy—microwaving turns it into a sad, soggy mess. You can also freeze it for up to 2 months, but let’s be real, it won’t last that long.
Why This Huli Huli Chicken Recipe is a Win
Besides being ridiculously tasty, Huli Huli chicken is versatile (serve it with rice, salad, or straight off the grill). It’s also crowd-pleasing—kids and adults alike will devour it.
The pineapple juice tenderizes the meat, so even if you overcook it slightly, it’s still juicy. And did we mention it’s easy? No sous vide, no brining, just flavor.
Common Mistakes to Avoid
- Skipping the marinade time: 30 minutes won’t cut it.
Give it at least 2 hours.
- Using boneless, skinless chicken: You’ll miss out on flavor and juiciness. Don’t do it.
- Burning the glaze: Baste late in the process—sugar burns fast.
- Overcrowding the grill: Give the chicken space, or you’ll steam it instead of searing it.
Alternatives for the Adventurous
No grill? Use a broiler or air fryer (adjust cooking times).
Vegetarian? Swap chicken for tofu or tempeh—just marinate less time. Hate pineapple?
Substitute orange juice, but expect a flavor shift. Want spice? Add sriracha or red pepper flakes to the marinade.
Go wild.
FAQs
Can I use chicken breasts?
You can, but they’ll dry out faster. Stick with thighs for foolproof juiciness.
How do I prevent flare-ups?
Trim excess fat and keep a spray bottle of water handy. Or embrace the chaos—char adds character.
Can I make this ahead?
Absolutely.
Marinate the chicken up to 24 hours in advance. The flavors get even better.
What’s the best side dish?
Mac salad, rice, or grilled veggies. Or just eat it straight off the cutting board—we won’t tell.
Final Thoughts
Huli Huli Chicken Recipe is the ultimate proof that simple ingredients can create magic.
It’s sweet, sticky, smoky, and downright addictive. Whether you’re feeding a crowd or just treating yourself, this recipe delivers every time. So fire up the grill, grab a cold drink, and get ready for the best chicken of your life.
Huli Huli Chicken Recipe
Description
Huli Huli Chicken is a Hawaiian-style grilled dish with a sweet pineapple-soy marinade—perfect for BBQs, summer dinners, or luau feasts.
Ingredients
- Chicken: 3-4 lbs of thighs or drumsticks (bone-in, skin-on for maximum flavor).
- Soy sauce: 1 cup (low-sodium works too).
- Brown sugar: 1 cup (because we’re here for a good time, not a long time).
- Ketchup: ½ cup (yes, really).
- Fresh ginger: 1 tbsp grated (none of that powdered stuff).
- Garlic: 3 cloves, minced (or 1 tbsp from a jar—we won’t judge).
- Pineapple juice: ½ cup (the secret weapon).
- Rice vinegar: 2 tbsp (for tang).
- Sesame oil: 1 tbsp (optional but highly recommended).
Instructions
Marinate the chicken: Whisk all marinade ingredients in a bowl. Reserve ½ cup for basting later. Pour the rest over the chicken in a zip-top bag or dish.
Let it soak for at least 2 hours (overnight = flavor explosion).
Prep the grill: Heat to medium-high (375°F–400°F). Oil the grates so the chicken doesn’t stick like your last relationship.
Grill: Place chicken skin-side down first. Grill for 5–6 minutes per side, flipping every few minutes.
Baste with reserved glaze during the last 10 minutes.
Check for doneness: Chicken should hit 165°F internally. If it’s sticky, caramelized, and smells like heaven, you’re golden.
Rest: Let it sit for 5 minutes before serving. Patience is a virtue, but barely.
Notes
Skipping the marinade time: 30 minutes won’t cut it.
Give it at least 2 hours.
Using boneless, skinless chicken: You’ll miss out on flavor and juiciness. Don’t do it.
Burning the glaze: Baste late in the process—sugar burns fast.
Overcrowding the grill: Give the chicken space, or you’ll steam it instead of searing it.