This Huli Huli Chicken recipe features mouthwatering Hawaiian BBQ chicken marinated in a tangy, sweet, savory glaze and then grilled to perfection. Video.
This Huli Huli Chicken recipe is succulent and delicious and comes straight from Hawaii! While living on the island of Kauai for a few years, many versions of this recipe happened a lot! After years of fiddling with and perfecting it, here is our favorite way to prepare it!
We marinate chicken thighs with soy sauce, brown sugar, ginger, and the star ingredient: pineapple juice, creating a synergy of flavors- tangy and sweet with umami depth! Grilling the marinated chicken thighs allows caramelization, creating a beautiful, slightly charred exterior while keeping the inside moist.
But here’s the secret to the best huli huli chicken: it’s in the basting and flipping. ‘Huli’ means ‘turn’ in Hawaiian, and this step guarantees even cooking and deeply imparted flavor.
Why You’ll Love This
- Irresistible, bold flavor! Chicken is marinated in a tangy, sweet, savory Hawaiian BBQ glaze.
- Perfect for summer grilling! An impressive recipe to share with friends and family at your next barbecue.
- Made with simple ingredients. The glaze is made with pantry staples like brown sugar, tomato paste, and soy sauce.
- Great for meal prep! Make the sauce a day or two in advance and marinate the chicken up to 48 hours prior to grilling.
Huli Huli chicken recipe Ingredients
- Chicken thighs: We use boneless skinless chicken thighs, but you can also use bone-in chicken thighs, chicken breasts, or chicken legs. Just keep in mind that cooking time will vary!
- Brown sugar: Or use coconut sugar. Sugar aids in caramelization of the chicken and imparts a delicious sweet balance.
- Tomato paste: We choose tomato paste to cut back on sugar, however you can use ketchup if desired (used in many huli huli sauce recipes).
- Dijon mustard: For acidity and brightness, giving the marinade tangy flavor.
- Rice vinegar: Adds mildly sweet and tangy acidity to balance the sweetness in the glaze.
- Garlic cloves and fresh ginger: Delightful aromatics to add a bit of punchiness to the marinade.
- Soy sauce: For deep umami taste that contributes savory flavor to the sauce.
- Pineapple juice: Canned pineapple juice is important because it has less bromelain, an enzyme in fresh pineapple juice that can make the chicken mushy. Canned pineapple juice tenderizes the meat without over-softening it!
- Sriracha: For that little bit of heat!
How to Make Huli Huli Chicken
Step 1: Make the marinade. Using a blender or immersion blender, blend sugar, tomato paste, dijon mustard, rice vinegar, garlic, ginger, soy sauce, pineapple, salt, pepper, and sriracha. Set aside 3/4 cup of the marinade.
Step 2: Marinate chicken. Place chicken thighs in a medium bowl and mix with the remaining marinade. Marinate for a minimum of 4 hours or up to 48 hours. The longer the better!
Step 3: Grill the chicken. Turn grill to high heat and brush grates with oil if needed. Drain marinade off the chicken thighs and place them on the hot grill. Close the lid and cook 2 minutes, then flip the chicken and baste it with the remaining marinade. Cook with the lid closed for an additional minute. Repeat this process of cooking, flipping, and basting for about 10 minutes until the internal temp is 185F.
Step 4: Garnish. Sprinkle fresh chives or green onions on top. Fresh pineapple slices are a nice touch too!
Serving suggestions
- Serve with a salad like Grilled Potato Salad, Jicama Salad, Avocado Salad, Little Gem Salad, or a Hawaiian macaroni salad.
- Serve over white rice, Coconut Rice or Pineapple Fried Rice.
- Serve with Cabbage Mango Slaw or Creamy Coleslaw in a bun.
- Use in a taco!
- Make kabobs!
Chef’s Tips
- The longer you marinate the better! Marinating the chicken is what gives it full flavor! Marinate for a minimum of 4 hours or up to 48 hours.
- Use a thermometer. This will help you know when the chicken is done. The internal temp should be 185 degrees F.
- Enjoy leftovers cold or reheated. Slice leftover huli huli chicken and place on top of a salad for a flavorful lunch!
FAQs
The sauce is equally sweet, tangy, and savory with salty notes. It is a Hawaiian variation of teriyaki sauce.
Huli means “turn” in Hawaiian, referring to the process of turning the chicken frequently while cooking.
It is believed that huli huli chicken originated in 1955 when Honolulu-based businessman Ernest Morgado prepared a teriyaki-inspired sauce inspired by a recipe handed down from his mother.
Storage
Huli Huli Chicken leftovers will keep in an airtight container in the refrigerator for up to 4 days.
You can freeze the chicken in the marinade for up to 2 months. Let thaw fully overnight before grilling.
Enjoy this Huli Huli Chicken recipe and please let us know what you think of it! Looking for more? Check out our Easy Weeknight Dinner Ideas and our Best Chicken Thigh Recipes!
More favorite Grilled chicken recipes
Watch How to Make Huli Huli Chicken!
Huli Huli Chicken Recipe
- Prep Time: 10 minutes + 4 hours to marinate
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 4-6 servings
- Category: Grilled Chicken
- Method: Grilled
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
This Huli Huli Chicken recipe features mouthwatering Hawaiian BBQ chicken marinated in a tangy, sweet, savory glaze and then grilled to perfection.
Ingredients
- 2 pounds chicken thighs, boneless *see notes
Huli Huli Chicken Marinade
- 1/4 cup brown sugar (or use 1/3 cup coconut sugar)
- 2 tablespoons tomato paste *see notes
- 1 tablespoon dijon mustard
- 1/4 cup rice vinegar
- 4 large garlic cloves, pressed or minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/2 cup pineapple juice * see notes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sriracha
Instructions
- In a blender or with an immersion blender, mix together sugar, tomato paste, dijon mustard, rice vinegar, garlic, ginger, soy sauce, pineapple, salt, pepper, and sriracha. Set aside 3/4 cup of the marinade.
- Put the chicken thighs in a medium bowl and mix with the remaining marinade. Marinate for at least 4 hours and up to 48 hours.
- Heat the grill to high and brush grill grates with oil if needed. Drain the marinade off the chicken thighs and place them on the hot grill. Close the lid and cook for 2 minutes. Flip the chicken, baste it with the reserved marinade and cook with the lid closed for another minute. Continue cooking, flipping, and basting this way for about 10 minutes until the internal temperature registers 185F degrees.
Garnish with chives or green onions. Fresh pineapple slices are nice too!
Serve with a salad or over coconut rice, try with lemony coleslaw in a bun for a yummy sandwich, use in a taco, or make kabobs!
Notes
Marinating the chicken is the key to tender full-flavored chicken! 4 hours minimum. The longer the better- up to 48 hours.
We opt for tomato paste to cut back on sugar. Feel free to substitute with ketchup.
Canned pineapple juice is preferred for huli huli chicken marinade because it has less bromelain, an enzyme in fresh pineapple juice, that can make the chicken mushy. Using canned juice helps tenderize the meat without over-softening it, ensuring a better texture in the final dish.
Store leftovers in an airtight container in the fridge for 4 days.
Freeze chicken in the marinade for up to 2 months. Let thaw fully over night before grilling.
Substitutes for chicken thighs: bone-in chicken thighs, chicken breast or chicken legs- cooking times will vary!
Nutrition
- Serving Size: 1 large chicken thigh
- Calories: 279
- Sugar: 18.4 g
- Sodium: 667.7 mg
- Fat: 2.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 49.4 g
- Fiber: 2.4 g
- Protein: 16.9 g
- Cholesterol: 46.7 mg
OMG !! Absolutely delicious. Tried it for the first time. Sooo easy. It’s a keeper.
So glad to hear you enjoyed Marcia!