This juicy, Hawaiian-inspired Huli Huli Chicken recipe needs to make an appearance at your next cookout! A sweet and tangy marinade packed with pineapple juice, soy sauce, ginger, garlic, brown sugar, and a few other ingredients infuses so much flavor into these chicken thighs. Just throw them on the grill for a few minutes and you’ll have tasty Huli chicken ready to go!
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What’s in this Huli Huli Chicken Recipe?
A tangy, sweet, and sticky marinade coats tender grilled chicken thighs, creating an irresistible flavor that’ll have you coming back for seconds.
- Pineapple Juice: Adds a sweet and tangy flavor to the marinade, and the citric acid helps tenderize the chicken.
- Soy Sauce: Adds a savory and umami flavor to the marinade.
- Brown Sugar: Adds sweetness, and helps caramelize the chicken as it cooks.
- Ketchup: Adds a touch of acidity, sweetness, and tomato flavor to the marinade.
- Chicken Broth: Adds moisture to the marinade, and helps infuse the chicken with flavor.
- Apple Cider: Adds acidity and tanginess to the marinade. It also helps tenderize the chicken and adds a subtle fruity flavor.
- Ginger + Garlic: Add depth and complexity to the marinade.
- Chicken: I like to use boneless, skinless chicken thighs because they turn out extra juicy, but chicken breasts will also work.
- Cooked Rice: The perfect accompaniment to this rich and flavorful chicken.
Pro Tip: Baste the chicken often while grilling to keep it moist and flavorful!
Variations on Huli Chicken
This Huli Huli chicken is so succulent and delicious as it is, but you can take it to the next level by adding chili flakes or diced jalapeños to the marinade. For a creamy take, add some coconut milk to the marinade. And for a smoky version, incorporate some smoked paprika, chipotle peppers, or liquid smoke into the marinade. Yum!
Not feeling chicken? Try my Grilled Huli Huli Turkey Breast.
Huli Huli chicken is a traditional Hawaiian dish consisting of grilled chicken basted in a sweet and tangy sauce.
In Hawaiian, “huli” means to turn, reverse, or curl over. The name huli huli chicken comes from the fact that the chicken is turned over many times while it is cooked.
Both marinades make use of soy sauce, brown sugar, and ginger. However, teriyaki sauce includes rice wine, while huli huli sauce includes pineapple juice, ketchup, apple cider vinegar, and garlic.
Yes! Fresh pineapple juice contains an enzyme called bromelain that breaks down and tenderizes proteins. If it is left on for too long, it can cause the chicken to become mushy. I recommend using canned or bottled pineapple juice to reduce this risk.
How to Store and Reheat
Store leftover huli huli chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze huli huli chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this sweet and sticky chicken with white rice and sliced green onions for an easy weeknight meal. I absolutely love it with thick rings of grilled pinepple and assorted grilled vegetables.
More Grilled Chicken Recipes We Love
- Marinated Grilled Chicken Breast
- Grilled Teriyaki Chicken Breast
- BBQ Grilled Chicken
- Grilled Chicken Wings
- Grilled Chicken Tacos
- More Grilled Chicken Recipes
Huli Huli Chicken Recipe
Ingredients
- ½ cup canned pineapple juice
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup ketchup
- ¼ cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 2 pounds boneless, skinless chicken thighs
- 4 cups cooked rice for serving
- Sliced green onions for serving
Instructions
- In a large bowl, whisk the pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, and garlic. Reserve ½ cup for basting.½ cup canned pineapple juice, ⅓ cup low-sodium soy sauce, ¼ cup brown sugar, ¼ cup ketchup, ¼ cup low-sodium chicken broth, 1 tablespoon apple cider vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic
- Add the chicken thighs to the bowl, cover and refrigerate for at least 3 hours and up to overnight.2 pounds boneless, skinless chicken thighs
- Preheat your grill to medium-high heat. Grease the grates with oil.
- Place the chicken on the grill, cover and cook for 5 minutes. Turn and then baste the chicken with the reserved sauce. Cover and cook for another 3 minutes. Continue flipping and basting every 2-3 minutes until the chicken is cooked through.
- Serve with rice and garnish with green onions.4 cups cooked rice, Sliced green onions
Video
Becky’s Tips
- For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.
- Make sure to reserve some of the marinade before adding the chicken to avoid cross-contamination.
- Really short on time? A quick marinade for 30 minutes will still help infuse the chicken with flavor. Be sure to baste often when grilling!
- Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
- Properly cooked chicken is 165°F internally.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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Omigosh! I have to try this recipe, but I do not have an outdoor or indoor grill, which makes such a cleanup mess! So I am wondering if these could be broiled in the oven?
Hi Barbara, we haven’t tried that, but it could work. You’d have to watch carefully, though, as the sauce could splatter and catch!