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If you’re looking for a juicy, flavor-packed grilled chicken recipe for summer cookouts, this Huli Huli Chicken is exactly what you want. Chicken thighs soak in a sweet and tangy Hawaiian-inspired marinade made with pineapple juice, soy sauce, brown sugar, ginger, and garlic, then cook on the grill in about 15 minutes until caramelized and sticky. The chicken stays tender and incredibly flavorful with just the right balance of smoky, savory, and sweet. It’s an easy dinner recipe that feels perfect for backyard BBQs, weekend grilling, or casual summer nights.
I make grilled chicken thighs all summer long, but this recipe adds so much more flavor than your average grilled chicken. The pineapple juice, soy sauce, ginger, garlic, and brown sugar marinade gives the chicken that signature sweet-savory Hawaiian flavor while creating a sticky, caramelized glaze on the grill. As the chicken cooks, the edges get lightly charred and glossy while the inside stays incredibly juicy and tender.
After testing a few versions, I found chicken thighs worked best because they stay flavorful and forgiving over the high heat of the grill without drying out. I also learned the sauce works best brushed on toward the end of cooking since the sugars in the marinade can burn quickly over direct flames. If you already love the flavors in my sheet pan Hawaiian chicken, this grilled version brings that same flavor profile with even more smoky, caramelized flavor.
Tips for Beginners
- Use chicken thighs for the juiciest results. I tested this recipe with both chicken breasts and thighs, and thighs stayed much juicier and more flavorful on the grill. The sugary marinade needs enough time to caramelize, and chicken breasts often dry out before the glaze fully develops. Chicken thighs stay tender, juicy, and much more forgiving over high heat.
- Don’t baste too early. I tested brushing the sauce on throughout the entire cook time, and it burned quickly every time. Because the marinade contains pineapple juice and brown sugar, it caramelizes fast over direct heat. The best results came from grilling the chicken most of the way first, then brushing on the sauce during the last few minutes so it turns sticky and glossy without scorching.
- Use 2 heat zones if possible. The sugary marinade can cause flare-ups and fast browning, so having a cooler side of the grill gives you more control. I like to sear the chicken over direct heat first, then move it to indirect heat if the glaze starts darkening too quickly. You want lightly charred edges, not burnt spots.
- Marinate long enough. A quick 30-minute marinade tastes good, but the flavor gets much deeper after several hours. Overnight gave me the best results during testing because the chicken absorbed more of the sweet, savory marinade while staying extra tender and juicy.
- Lower the heat if needed. Because the marinade contains sugar, the chicken can darken quickly over direct heat. If the outside starts browning before the inside finishes cooking, move the chicken to indirect heat to prevent the glaze from burning.
- Let the chicken release naturally before flipping. If the chicken sticks to the grill, it usually just needs more time. Once a good crust forms, the chicken will release much more easily from the grates.
- Simmer extra sauce for a thicker glaze. If you want a thicker, stickier sauce for serving, simmer the reserved marinade for a few minutes until slightly reduced and glossy.
- Cook chicken thighs to 175°F. Chicken thighs taste best when cooked slightly past 165°F. I aim for around 175°F because the extra time helps break down the connective tissue so the chicken stays tender and juicy instead of chewy.
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 tbsp apple cider vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic minced
- 2 lbs. boneless, skinless chicken thighs
- 4 cups cooked rice for serving
- sliced green onions for serving
Video
Instructions
- In a large bowl, whisk the pineapple juice, soy sauce, chicken broth, 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 tbsp apple cider vinegar, 1 tsp 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 lbs. 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
Equipment
- Grill or Indoor Grill Pan
Becky’s Tips
- Let chicken rest before serving.
- Chicken thighs work best for juicy grilled chicken.
- Reserve marinade before adding raw chicken if using for basting.
- Add sauce during the last few minutes to avoid burning.
- Slight char is good, but avoid black scorching.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Huli Huli Chicken Step by Step
Gather all the ingredients together.
Make the marinade: In a large bowl, whisk together 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 tbsp apple cider vinegar, 1 tsp grated fresh ginger, and 2 minced garlic cloves until the brown sugar dissolves and the marinade looks smooth and glossy. Reserve ½ cup of the marinade for basting later.
Marinate the chicken: Add 2 lbs boneless, skinless chicken thighs to the remaining marinade and toss until fully coated. Cover and refrigerate for at least 3 hours or up to overnight for the best flavor. The longer marinade time gives the chicken a deeper sweet-savory flavor and helps keep it extra juicy on the grill.
Grill the chicken: Preheat your grill to medium-high heat and lightly grease the grates with oil to help prevent sticking. Place the chicken thighs on the grill in a single layer, cover, and cook for 5 minutes.
Flip and baste: Flip the chicken once the underside has good grill marks and releases easily from the grates. Baste with some of the reserved sauce, cover again, and cook for another 3 minutes. Continue flipping and basting every 2–3 minutes until the chicken is cooked through and reaches 175°F internally. The glaze should look sticky and caramelized with lightly charred edges, but not burnt.
Serve and enjoy: Serve the Huli Huli chicken over 4 cups of cooked rice and garnish with sliced green onions.
Serving Suggestions
I love serving huli huli chicken during the summer when we’re grilling constantly, but honestly, it works year-round too. The sweet and savory glaze pairs perfectly with coconut rice or Hawaiian macaroni salad. For cookouts, I usually add grilled corn, fresh fruit, or grilled pineapple. Leftovers are also great sliced into wraps, rice bowls, or salads the next day. If you want a full Hawaiian-inspired dinner, serve it with grilled pineapple skewers or a tri-color pasta salad for an easy backyard meal.
Storage Instructions
Store leftover Huli Huli chicken in an airtight container in the refrigerator for up to 4 days. I like to keep a little extra sauce with the chicken so it stays juicy and flavorful when reheating.
Freeze cooled chicken in a freezer-safe container or zip-top bag for up to 2 months. I usually freeze extra sauce separately so it’s easier to reheat and spoon over the chicken later.
Warm the chicken gently in a skillet over medium-low heat or in the microwave with a splash of water to help loosen the glaze and keep the chicken from drying out.
More Sweet and Savory Chicken Recipes
- Crockpot Hawaiian Ribs: The slow cooker makes the ribs incredibly tender and fall-apart juicy with a sticky glaze that’s perfect for cookouts, game days, or easy family dinners.
- Korean BBQ Chicken: If you love sticky, flavor-packed grilled chicken recipes, this Korean inspired chicken is another great option. The sweet and savory marinade caramelizes beautifully on the grill and gives the chicken a bold, smoky flavor with a little heat.
- Teriyaki Chicken: This easy teriyaki chicken has the same sweet-savory flavor profile as Huli Huli Chicken with a glossy homemade sauce that’s perfect over rice. It’s a great weeknight alternative when you want those tropical-inspired flavors without firing up the grill.
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!