Grilled Huli Huli Chicken
Juicy. Smoky. Utterly addictive.
This Grilled Huli Huli Chicken is your new BBQ obsession!
The secret? A killer marinade packed with pineapple, soy, and brown sugar that caramelizes beautifully on the grill.
It’s ridiculously easy, bursting with bold Hawaiian flavors, and guaranteed to impress.
Bonus: It works with chicken thighs, breasts, or even pork!
Fire up the grill and let’s get cooking!
Why You’ll Love This Recipe
- Big flavor from simple ingredients: Pineapple juice, soy sauce, brown sugar, ginger, and garlic come together to create a marinade that is sweet, savory, tangy, and aromatic.
- Juicy and tender chicken: The pineapple juice helps tenderize the chicken while the marinade keeps every bite flavorful.
- That irresistible grilled char: The brown sugar in the marinade caramelizes beautifully on the grill, giving the chicken deliciously sticky, browned edges.
- Easy to prepare ahead: Marinate the chicken in advance, then grill when you’re ready to eat.
- Perfect for summer gatherings: This recipe makes plenty for a crowd and pairs easily with rice, grilled pineapple, or a fresh salad.
- Flexible chicken options: The recipe works with boneless, skinless chicken thighs or chicken breasts.
For Huli Huli Chicken
- Chicken – Boneless, skinless chicken thighs work best, but chicken breasts are also a great option.
- Pineapple Juice – Adds a natural sweetness and helps tenderize the chicken.
- Soy Sauce – Gives the marinade a rich, savory depth. Use low-sodium if preferred.
- Brown Sugar – Balances the flavors with a deep caramel-like sweetness.
- Ketchup – Adds a tangy touch and enhances the sauce’s thickness.
- Chicken Broth – Provides extra moisture and umami flavor to the marinade.
- Fresh Ginger – Grated ginger brings warmth and a slight spice to the dish.
- Garlic – Minced garlic adds a robust, aromatic kick.
- Green Onions – A fresh and colorful garnish to finish the dish.
For Grilling & Serving
- Reserved Marinade – Used for basting the chicken during grilling to lock in flavor.
- Grill or Skillet – To achieve the signature smoky, caramelized char.
Step-by-Step Instructions
1. Prepare the Marinade
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Set aside 1 cup of the mixture for basting.
2. Marinate the Chicken
Place the chicken in a large resealable bag or container. Pour in the marinade, seal, and refrigerate for at least 3 hours or overnight for the best flavor.
3. Grill the Chicken
Preheat the grill to medium heat. Cook the chicken for 6–8 minutes per side, or until fully cooked and no longer pink inside. During the last 5 minutes, baste occasionally with the reserved marinade for extra flavor.
4. Garnish and Serve
Transfer the grilled chicken to a serving platter, garnish with sliced green onions, and serve hot. The result is juicy, flavorful chicken with a beautifully caramelized exterior.
Expert Tips
- Marinate overnight when possible. Three hours will give the chicken plenty of flavor, but an overnight marinade gives the seasonings more time to penetrate the meat.
- Keep the grill at medium heat. Because the marinade contains brown sugar, very high heat can cause the exterior to brown too quickly.
- Baste toward the end. Saving the reserved marinade for the final 5 minutes helps build that glossy, caramelized coating without letting the sauce burn.
- Use a meat thermometer for the most reliable result. Chicken should reach an internal temperature of 165°F (75°C).
- For chicken breasts, aim for even thickness. If using breasts, gently pound thicker portions so the chicken cooks more evenly and is less likely to dry out.
- Want more char? Follow the recipe note and give the chicken a couple of minutes over direct heat at the end for extra smoky, browned edges.
Recipe Variations
Chicken Breast Huli Huli
Swap the chicken thighs for boneless, skinless chicken breasts. For the juiciest results, pound them to an even thickness and avoid overcooking.
Huli Huli Pork
The same sweet-and-savory flavor profile works beautifully with pork. Use the marinade as a flavorful base for pork chops or other suitable cuts.
Indoor Huli Huli Chicken
No outdoor grill? You can cook the marinated chicken indoors using the method provided in the recipe’s FAQ: roast it at 400°F (200°C) until cooked through, or pan-sear it over medium-high heat until caramelized.
Tropical Huli Huli Plate
Turn dinner into a tropical-inspired spread by serving the chicken with grilled pineapple, rice, and a crisp tropical salad.
Storage & Reheating
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
For the best texture when reheating, warm the chicken gently until heated through rather than cooking it for longer than necessary. A covered skillet or oven can help prevent the chicken from drying out.
If you prepare the marinade ahead of time, it can be mixed and refrigerated for up to 3 days, as noted in the recipe’s FAQ. Keep the marinade separate from raw chicken until you’re ready to marinate.
Important: If marinade has been in contact with raw chicken, don’t reuse it as a sauce or glaze unless it is thoroughly cooked.
Serving Suggestions
This chicken is especially good with sides that complement its sweet, tropical flavor.
- Steamed or coconut-style rice for soaking up the flavorful juices
- Grilled pineapple for an extra burst of tropical sweetness
- Fresh tropical salad for a crisp contrast to the smoky chicken
- Grilled vegetables for an easy BBQ-style dinner
- Green onions sprinkled over the finished chicken for a fresh, colorful finish
For a complete Hawaiian-inspired meal, serve the chicken hot alongside rice and grilled pineapple.
Grilled Huli Huli Chicken
Ingredients
- 4 lbs boneless, skinless chicken thighs (or chicken breasts)
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup chicken broth
- 2 tsp fresh ginger, grated
- 1½ tsp minced garlic
- Green onions, sliced (for garnish)
Instructions
Prepare the Marinade:
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Set aside 1 cup of this mixture for basting.
Marinate the Chicken:
- Place the chicken in a large resealable bag or container. Pour in the marinade, seal, and refrigerate for at least 3 hours or overnight for best flavor.
Grill to Perfection:
- Preheat the grill to medium heat. Cook the chicken for 6-8 minutes per side, or until fully cooked and no longer pink inside. During the last 5 minutes, baste occasionally with the reserved marinade for extra flavor.
Serve & Enjoy:
- Garnish with sliced green onions and serve hot. Enjoy this flavorful Hawaiian-inspired dish!
Notes
- For extra charred flavor, grill over direct heat for the last couple of minutes.
- Serve with grilled pineapple, rice, or a fresh tropical salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Can I use chicken breasts instead of thighs?
Yep! You can totally swap thighs for chicken breasts. Just keep in mind, breasts can dry out faster. My tip? Pound them to an even thickness and don’t overcook—165°F (75°C) is the magic number!
How long should I marinate the chicken?
At least 3 hours, but overnight? Chef’s kiss! The longer, the better—the flavors soak right in, making every bite juicy and delicious.
No grill? No problem! How do I cook this indoors?
Easy fix! Just pop the marinated chicken on a baking tray and roast at 400°F (200°C) for 25-30 minutes, or until cooked through. Or, pan-sear on medium-high heat, flipping until beautifully caramelized.
Won’t the marinade burn on the grill?
Ah, the sugar factor! Grill over medium heat, and only baste with the reserved marinade in the last 5 minutes. That way, you get gorgeous caramelization—not burnt bits.
Can I make the marinade ahead of time?
Absolutely! Mix it up and store it in the fridge for up to 3 days. When ready, just add the chicken, marinate, and boom—dinner’s practically done.
Bonus Tip: Double the marinade and use it as a glaze for veggies, shrimp, or even pork chops. You’ll thank me later!
