Hawaiian huli huli chicken marinates chicken thighs in a pineapple-soy-brown sugar mixture for at least 4 hours, then grills it while basting with reserved marinade, ready in about 25 minutes of active cooking after marinating. Reserving a portion of the marinade before it touches raw chicken, as the instructions specify, is what makes it safe to use for basting during grilling without needing to boil it first.
Hawaiian Huli Huli Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs (or bone-in if preferred)
- 1/2 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp ketchup
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp Worcestershire sauce
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening marinade into glaze)
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, sesame oil, and Worcestershire sauce.
- Reserve 1/3 cup of the marinade for basting. Pour remaining marinade over chicken in a zip-top bag or shallow dish. Marinate at least 4 hours or overnight.
- Preheat grill to medium heat. Oil grates lightly.
- Grill chicken 6–7 minutes per side, basting with reserved marinade, until cooked through and caramelized.
- (Optional) Simmer reserved marinade with cornstarch slurry until thickened to use as glaze.
- Garnish with green onions and sesame seeds. Serve with rice and grilled pineapple.
Recipe Notes
- Chicken thighs stay juicier, but chicken breasts work if not overcooked.
- You can bake the chicken at 400°F for 25–30 minutes if needed.
- Pairs well with Hawaiian mac salad, coconut rice, or coleslaw.
Nutrition
- Serving Size
- 1 1/2 thighs
- Calories
- 420
- Sugar
- 14g
- Sodium
- 880mg
- Fat
- 22g
- Saturated Fat
- 6g
- Unsaturated Fat
- 14g
- Trans Fat
- 0g
- Carbohydrates
- 16g
- Fiber
- 0g
- Protein
- 36g
- Cholesterol
- 110mg
Why you'll love this
- Combining pineapple juice with soy sauce and brown sugar creates the sweet-savory base classic to huli huli chicken, and basting with it while grilling builds caramelized layers of that glaze onto the chicken's surface.
- Grilling at medium heat while basting repeatedly, rather than a single sauce application, is what produces the deeply caramelized, glossy exterior the dish is known for.
Tips for the best result
- Marinate at least 4 hours, or overnight per the recipe's own notes, since a shorter marinate won't develop the same depth of flavor in the chicken.
- Use chicken thighs rather than breasts, as the recipe's own notes suggest, since they stay juicier through the repeated basting and grilling.
Troubleshooting
The chicken burned before it finished cooking through.
The sugar in the marinade caramelizes quickly over direct heat. Keep the grill at medium rather than high heat, and watch closely once basting begins.
No grill is available.
Bake the chicken at 400°F for 25-30 minutes instead, exactly as the recipe's own notes suggest, basting partway through for a similar glazed effect.
Notice the exterior darkening too quickly.
immediately move the chicken to the cooler side of the grill and lower the heat.
Store covered in the refrigerator; reheat gently since the sugary glaze can burn quickly under high heat.
The recipe's own notes suggest Hawaiian mac salad, coconut rice, or coleslaw alongside, garnished with green onions and sesame seeds.
Frequently asked questions
What does “Huli Huli” mean?
“Huli” means “turn” in Hawaiian. The traditional cooking method involves turning the chicken repeatedly over an open flame, hence “Huli Huli” or “turn turn” chicken.
Can I make Hawaiian Huli Huli Chicken in the oven?
Absolutely! Bake at 375°F for 35-45 minutes, brushing with reserved marinade every 15 minutes until the chicken reaches 165°F internally.
What’s the best cut of chicken to use?
Bone-in, skin-on chicken thighs work best as they stay juicy and absorb the marinade well, but any chicken pieces will work.
Can I make this recipe ahead of time?
Yes! The marinade can be made up to 3 days ahead, and chicken can marinate overnight for maximum flavor development.
How can I tell when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F, and look for clear (not pink) juices when pierced.
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