Juicy Hawaiian Grilled Chicken

This Huli Huli Chicken recipe brings authentic Hawaiian flavors right to your backyard grill. The sweet, savory, and slightly spicy marinade caramelizes beautifully on juicy chicken thighs, creating a dish that's impossible to resist. Each bite delivers a perfect balance of pineapple sweetness and umami depth that will transport you straight to the islands.

I first made this Huli Huli Chicken for a summer cookout with friends who had just returned from Hawaii. They claimed it was even better than what they had on the islands, and now it's become my signature dish whenever we have outdoor gatherings.

Ingredients

• Pineapple juice: Delivers natural sweetness and tenderizes the meat. Use bottled juice for consistency rather than fresh
• Light brown sugar: Creates that signature caramelization when grilled. It balances perfectly with the savory components
• Soy sauce: Provides the umami backbone of the marinade. Use regular rather than low sodium for authentic flavor
• Rice vinegar: Adds necessary acidity to balance the sweetness. Make sure to use unseasoned variety for the right flavor profile
• Sesame oil: Contributes a nutty undertone that elevates the entire dish. Regular sesame oil works better than toasted in this recipe
• Sriracha: Brings customizable heat that makes this dish memorable. Adjust according to your spice preference
• Fresh ginger and garlic: Form the aromatic foundation. Always use fresh rather than powdered versions for the best flavor
• Boneless skinless chicken thighs: Stay juicy and tender on the grill. They're more forgiving than breast meat if slightly overcooked

Step-by-Step Instructions

Mix the marinade:

Combine pineapple juice, ketchup, brown sugar, soy sauce, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger in a large bowl. Whisk thoroughly until the sugar is completely dissolved and all ingredients are fully incorporated. This creates the signature Huli Huli flavor profile.

Marinate the chicken:

Pour half of the marinade over the chicken thighs, reserving the other half for basting later. Ensure each thigh is fully coated by turning them several times in the marinade. Allow to sit in the refrigerator for at least 30 minutes, though overnight marination will develop much deeper flavor.

Prepare the grill:

Preheat your grill to medium high heat, around 375°F to 400°F. Clean the grates thoroughly and oil them to prevent sticking. A properly prepared grill ensures beautiful grill marks and easy flipping.

Begin grilling:

Remove chicken from the marinade and place on the hot grill. Let cook undisturbed for exactly 3 minutes to develop nice grill marks, then flip and cook for 2 more minutes to set the exterior.

Baste and flip:

Brush the chicken with reserved marinade, cook for one minute to let the sauce begin caramelizing, then flip and baste the other side. This builds layers of flavor and creates a beautiful glazed exterior. Repeat this process twice more, building up that signature sticky, caramelized coating.

Rest and serve:

Once chicken reaches 165°F internal temperature, remove from grill and allow to rest for 5 minutes. This crucial step lets the juices redistribute throughout the meat. Garnish with green onions and serve with grilled pineapple for an authentic Hawaiian experience.

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You Must Know

The History Behind Huli Huli Chicken

Huli Huli Chicken was created in 1955 by Ernest Morgado, who cooked teriyaki chicken for a farmers' meeting in Hawaii. The chicken was placed between two mesh grates and flipped over hot coals while being basted with his special sauce. His delicious creation became known as "Huli Huli Chicken" based on the Hawaiian word "huli" meaning to turn. The dish became so popular that Morgado eventually trademarked the name and bottled his sauce commercially. Today, Huli Huli Chicken is a beloved staple at Hawaiian roadside stands and fundraisers throughout the islands.

Make It A Complete Meal

Transform this Huli Huli Chicken into a complete Hawaiian feast by serving it with traditional sides. Pair it with coconut rice, which absorbs any extra sauce beautifully. Add quick pickled cucumbers for acidity and freshness that balances the rich chicken. A simple macaroni salad made with mayonnaise, shredded carrots and a touch of sugar provides authentic Hawaiian plate lunch vibes. Finish with grilled pineapple slices brushed with a little of the reserved marinade for a sweet, caramelized dessert that complements the meal perfectly.

Troubleshooting Sticky Grills

Grilling marinated chicken can sometimes lead to sticking issues that tear the meat and lose that beautiful caramelization. First ensure your grill is properly preheated before adding the chicken. Clean the grates thoroughly then lightly oil them using a folded paper towel dipped in vegetable oil and held with tongs. When placing the chicken on the grill, let it cook undisturbed until it naturally releases before attempting to flip. If using a gas grill keep the lid closed as much as possible to maintain consistent temperature. For charcoal grills establish clear direct and indirect heat zones so you can move chicken away from flare ups caused by dripping marinade.

Recipe FAQs

→ How long should I marinate Huli Huli Chicken?

For best results, marinate the chicken for at least 30 minutes, but preferably longer - up to 24 hours in the refrigerator. The longer marinating time allows the flavors to deeply penetrate the meat, resulting in more flavorful chicken.

→ Why do I need to split the marinade in half?

Splitting the marinade is crucial for food safety. One half is used for marinating the raw chicken and should be discarded after use. The reserved untouched half is used for basting during grilling, preventing cross-contamination while still adding those delicious flavors.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be aware they cook differently than thighs. Chicken breasts are leaner and cook faster, so reduce the grilling time and watch carefully to prevent them from drying out. For best results, pound them to even thickness before marinating.

→ What sides pair well with Huli Huli Chicken?

Traditional Hawaiian sides work beautifully - grilled pineapple slices, coconut rice, macaroni salad, or a fresh pineapple salsa. For a complete Hawaiian-inspired meal, add some quick-pickled vegetables or a simple green salad with a sesame dressing.

→ Can I make Huli Huli Chicken without a grill?

Absolutely! While grilling gives the traditional smoky flavor, you can also make this in the oven. Bake at 425°F (220°C) for about 25-30 minutes, basting several times during cooking. For a closer approximation to grilled flavor, finish under the broiler to caramelize the sauce.

→ What makes Huli Huli Chicken authentic?

Authentic Huli Huli Chicken gets its name from the Hawaiian word "huli" meaning "turn." The key technique is frequent turning and basting, creating layers of caramelized glaze. The combination of pineapple juice, soy sauce, brown sugar, and ginger reflects traditional Hawaiian flavor profiles that blend Asian and Polynesian culinary influences.