Easy Grilled Huli Huli Chicken (A Taste of Hawaii!)

Introduction & Inspiration

Get ready to bring the tropical flavors of Hawaii right to your backyard grill with this fantastic Huli Huli Chicken recipe! “Huli Huli” means “turn turn” in Hawaiian, referring to the traditional method of cooking chicken on a rotisserie, constantly turned and basted. This version captures that same irresistible flavor – a perfect blend of sweet pineapple juice, savory soy sauce, tangy vinegar, brown sugar, ketchup, garlic, and ginger – adapted easily for your home grill.

My inspiration for sharing this comes from loving that unique sweet, savory, and slightly tangy profile of authentic Huli Huli chicken experienced on trips or at local festivals. I wanted a straightforward recipe that allowed home cooks to easily replicate that signature taste and achieve juicy, flavorful grilled chicken with a beautiful glaze.

This dish is perfect for summer barbecues, family gatherings, or anytime you want to infuse your meal with a taste of the islands. It’s relatively simple to prepare, especially the marinade, and the grilling process fills the air with the most incredible aromas. It is a perfect recipe for grilling season.

Nostalgic Appeal / Comfort Factor

Huli Huli Chicken holds a special nostalgic appeal for anyone who has visited Hawaii or enjoyed Hawaiian-style barbecue. It evokes feelings of sunshine, luaus, roadside stands, and the relaxed aloha spirit. The sweet and savory flavor profile is incredibly comforting and crowd-pleasing.

Even for those unfamiliar with the name, grilled chicken coated in a delicious, slightly sweet and tangy sauce is universally comforting. It taps into the joy of outdoor cooking, shared meals, and satisfyingly flavorful chicken hot off the grill.

This recipe delivers that comforting satisfaction with a distinctively tropical, sweet-and-savory twist. A perfect dish to share with family and friends.

Homemade Focus

This recipe is all about creating that signature Huli Huli flavor from scratch with a simple homemade marinade/basting sauce. You’re whisking together common pantry staples like pineapple juice, soy sauce, brown sugar, and ketchup with fresh aromatics like garlic and ginger to build a complex flavor profile.

The homemade focus extends to the grilling process itself – marinating the chicken, grilling it carefully, and basting it with the reserved sauce to build up layers of flavor and achieve that beautiful caramelized glaze. You control the ingredients and the cooking process for the best possible result.

It celebrates the delicious outcome of combining simple ingredients and applying straightforward grilling techniques to create a flavorful, homemade version of a beloved island classic. The homemade marinade is incredible.

Flavor Goal

The primary flavor goal is tender, juicy grilled chicken coated in a balanced sweet, savory, tangy, and slightly sticky glaze with aromatic undertones. The pineapple juice, brown sugar, and ketchup provide sweetness, balanced by the savory soy sauce and tangy rice vinegar.

Fresh garlic and ginger should provide a vibrant aromatic kick, while the sesame oil adds a subtle nutty finish. The grilling process should impart a light smokiness and create delicious caramelized edges on the chicken thanks to the sugars in the marinade used for basting.

The overall experience should be moist, flavorful chicken with a distinct sweet-and-savory glaze that instantly transports you to a tropical barbecue. A perfect balance between flavour and texture.

Ingredient Insights

• Chicken Thighs or Breasts (Boneless, Skinless): Thighs are highly recommended for grilling as they stay juicier and have more flavor, perfectly suited to Huli Huli. Breasts work but require more careful cooking to avoid drying out. About 2 lbs total.
• Pineapple Juice: Provides the signature tropical sweetness and acidity for the marinade/glaze. Canned 100% pineapple juice works perfectly.
• Soy Sauce: Adds the essential savory umami backbone. Use regular or low-sodium based on preference.
• Brown Sugar (Packed): Adds sweetness with molasses notes, contributing to caramelization during grilling.
• Ketchup: Adds tangy sweetness, color, and body to the marinade/glaze. A common ingredient in many Huli Huli recipes.
• Rice Vinegar: Provides a clean, mild tanginess to balance the sweetness.
• Garlic (Minced) & Fresh Ginger (Grated): Crucial fresh aromatics that provide pungency and warmth. Fresh is much better than powdered here.
• Sesame Oil: Adds a hint of nutty aroma and flavor. Toasted sesame oil has a stronger flavor.
• Black Pepper: Adds a touch of warmth. Salt isn’t explicitly added beyond soy sauce, adjust if needed based on your soy sauce.
• Garnishes (Green Onion, Grilled Pineapple): Chopped green onion adds fresh bite and color. Grilling fresh pineapple slices alongside the chicken makes a fantastic, traditional pairing.
• Serving Base (Cooked White Rice): Classic accompaniment for soaking up extra sauce and juices.

Essential Equipment

• Mixing Bowl: For whisking together the marinade.
• Large Resealable Plastic Bag or Shallow Dish: For marinating the chicken.
• Whisk:
• Grill (Outdoor Gas/Charcoal or Indoor Grill Pan): Essential for cooking the chicken and getting char marks.
• Tongs: For handling chicken on the grill.
• Pastry Brush: For basting the chicken with reserved marinade during grilling.
• Meat Thermometer (Recommended): Ensures chicken is cooked perfectly to 165°F (74°C) without overcooking.
• Cutting Board & Knife: For prepping aromatics, slicing chicken/pineapple/green onion.

Ingredients

(Based on 1x column)

For the Chicken and Marinade:

• ▢ 2 pounds chicken thighs or breasts, boneless and skinless
• ▢ 1 cup pineapple juice
• ▢ 1/2 cup soy sauce (low-sodium optional)
• ▢ 1/2 cup brown sugar, packed
• ▢ 1/4 cup ketchup
• ▢ 1/4 cup rice vinegar
• ▢ 4 cloves garlic, minced
• ▢ 1 tablespoon fresh ginger, grated
• ▢ 1 teaspoon sesame oil
• ▢ 1/2 teaspoon black pepper

For Serving:

• ▢ 1 green onion, chopped (for garnish)
• ▢ Cooked white rice
• ▢ Grilled pineapple slices (optional)

Step-by-Step Instructions

1. Prepare the Marinade:

• In a medium mixing bowl, combine the pineapple juice, soy sauce, packed brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper.
• Whisk everything together until the sugar is mostly dissolved and the marinade is well combined.

2. Marinate the Chicken:

• Place the boneless, skinless chicken pieces into a large resealable plastic bag or a shallow dish.
• Pour half of the prepared marinade over the chicken. Turn the chicken pieces to ensure they are well coated.
• Reserve the other half of the marinade in a separate container in the refrigerator – this will be used for basting later. Crucially, do not mix raw chicken marinade with basting marinade.
• Seal the bag (removing excess air) or cover the dish containing the chicken. Refrigerate and let the chicken marinate for at least 1 hour. For even more flavor, marinate for 4 hours or ideally overnight.

3. Preheat the Grill:

• When ready to cook, preheat your grill (outdoor or grill pan) to medium-high heat (about 400°F or 200°C). Clean and lightly oil the grill grates to prevent sticking.

4. Grill and Baste the Chicken:

• Remove the chicken from the refrigerator. Discard the marinade that the chicken was sitting in.
• Place the marinated chicken pieces onto the preheated grill grates.
• Grill for approximately 6-7 minutes on the first side.
• Flip the chicken pieces over. Now, start basting the cooked side generously with the reserved (unused) marinade using a pastry brush.
• Continue grilling for another 6-8 minutes on the second side, basting occasionally with the reserved marinade, until the chicken is cooked through, juices run clear, and the internal temperature reaches 165°F (74°C). Watch carefully as the sugars in the marinade can cause flare-ups or burning – adjust heat or move chicken if needed.
• (Optional: Grill fresh pineapple slices alongside the chicken during the last few minutes).

5. Rest, Slice, and Serve:

• Once fully cooked, remove the chicken from the grill and transfer it to a clean cutting board.
• Let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.
• Slice the rested chicken against the grain into strips or serve whole pieces.
• Serve the Huli Huli Chicken hot over cooked white rice. Drizzle any remaining basting sauce (that hasn’t touched raw chicken) over the top if desired.
• Garnish with freshly chopped green onions and serve with grilled pineapple slices on the side, if using. Enjoy your taste of Hawaii!

Troubleshooting

• Chicken Burning on Grill: Marinade has sugar (pineapple juice, brown sugar, ketchup) which caramelizes and can burn easily over high heat. Ensure grill temp is medium-high, not scorching. Move chicken to a cooler part of the grill if flare-ups occur. Baste more heavily towards the end of cooking.
• Chicken Dry: Overcooked. Use a meat thermometer (165°F/74°C). Chicken thighs are more forgiving than breasts. Don’t skip the resting step.
• Chicken Undercooked: Didn’t cook long enough. Verify internal temperature. Thicker pieces need more time.
• Marinade Bland: Didn’t marinate long enough (overnight is best). Ensure fresh garlic/ginger were used. May need a pinch of salt depending on soy sauce brand.

Tips and Variations

• Marinate Overnight: Highly recommended for the deepest flavor infusion.
• Reserve Marinade Safely: Keep the reserved half of the marinade strictly separate from the raw chicken marinade to use safely for basting cooked chicken. If preferred, boil the reserved marinade for a few minutes before using it as a finishing sauce for extra safety, though basting cooked chicken is generally considered safe.
• Control Grill Heat: Medium-high is ideal. Too high burns the sugars; too low doesn’t give good char/caramelization.
• Chicken Thighs Recommended: They handle grilling and the sweet marinade exceptionally well, staying juicy.
• Add Sesame Seeds: Add a tablespoon of toasted sesame seeds to the marinade or sprinkle on top with green onions.
• Make it Spicier: Add 1/4-1/2 teaspoon of red pepper flakes or a dash of sriracha to the marinade.
• Oven Method: Bake marinated chicken at 400°F (200°C) for 20-25 minutes, basting during the last 10 minutes, until cooked through. You won’t get the same char effect.

Serving and Pairing Suggestions

• Serve Hot off the Grill: Best enjoyed immediately.
• Over Rice: Classic pairing. White or jasmine rice is traditional.
• With Grilled Pineapple: The sweet, caramelized pineapple is a perfect accompaniment.
• Hawaiian Plate Lunch Style: Serve with rice and a scoop of macaroni salad.
• Side Salad: A simple green salad or a tropical slaw would be nice.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings using chicken thighs. Variable based on sugar/sodium in sauce ingredients, chicken size.)

• Calories: 400-550+
• Fat: 15-25g+ (higher with thighs)
• Saturated Fat: 4-8g+
• Cholesterol: 130-180mg+
• Sodium: 1000-1500mg+ (Soy sauce is high; depends on brand/type)
• Total Carbohydrates: 30-45g+ (from sugars, juice)
• Dietary Fiber: <1-2g
• Sugars: 25-40g+ (from juice, brown sugar, ketchup)
• Protein: 35-45g+

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Recipe Summary and Q&A

Summary: This Easy Grilled Huli Huli Chicken features boneless chicken (thighs recommended) marinated in a homemade Hawaiian-style sauce containing pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil. Half the marinade is reserved for basting during grilling over medium-high heat until cooked through and caramelized. The chicken is rested, sliced, and served typically over white rice, garnished with green onions and optional grilled pineapple.

Q&A:

• Q: What does “Huli Huli” mean?
  • A: It means “turn turn” in Hawaiian, referring to the traditional method of cooking the chicken on a rotisserie or spit, constantly turning it while basting.
• Q: Can I use bottled Huli Huli sauce?
  • A: Yes, if you can find it, using a bottled sauce would be a shortcut for the marinade/basting liquid, though the homemade version allows control over ingredients.
• Q: Is it safe to baste with the reserved marinade?
  • A: Yes, provided the reserved marinade never came into contact with the raw chicken. Discard the marinade the chicken actually sat in. Basting the chicken while it cooks on the grill ensures the sauce reaches a safe temperature. If using leftover basting sauce as a finishing sauce off the grill, it’s safest to bring it to a boil for a few minutes first.
• Q: Can I use chicken breasts?
  • A: Yes, but they are leaner and more prone to drying out on the grill, especially with the sugars in the marinade potentially causing flare-ups. Pound them to an even thickness and watch cooking time very carefully, using a meat thermometer to pull them off at 165°F (74°C). Thighs are generally preferred for Huli Huli chicken.