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Grilled Huli Huli Chicken garnished with green onions and served on a plate
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Huli Huli Chicken

Huli Huli Chicken is a mouthwatering dish that captures the essence of summer with its tantalizing flavors and vibrant visuals. This juicy, marinated chicken, grilled to perfection, showcases the best of Hawaiian cuisine.
Course Dinner, Main Course
Cuisine Grilled, Hawaiian
Keyword grilled chicken, Hawaiian Recipe, Huli Huli Chicken, Marinated Chicken, Summer BBQ
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 300kcal

Ingredients

Main Ingredients

  • 4-5 pounds boneless skinless chicken thighs Tender and juicy, perfect for marinating.
  • 1/2 cup packed light brown sugar Adds sweetness to the marinade.
  • 1/2 cup ketchup Brings a rich flavor.
  • 1/2 cup light soy sauce Enhances umami and depth.
  • 1/2 cup canned pineapple juice Introduces tropical sweetness.
  • 1 tablespoon ginger paste Fresh ginger flavor for depth.
  • 1 tablespoon garlic paste Adds aromatic flavor.
  • 3 tablespoons apple cider vinegar Balances the sweetness.
  • 1/2 teaspoon cumin For earthy flavor.
  • 1/2 teaspoon coarse black pepper Adds a hint of spice.
  • 1/2 teaspoon smoked or sweet paprika Enhances color and flavor.
  • Pineapple rings (1 pineapple or 1 can of slices, drained) Grilled for garnish.
  • 1/2 cup sliced green onions Fresh garnish option.

Instructions

Preparation

  • Begin by rinsing the chicken thighs under cold water and patting them dry with a paper towel.
  • In a large bowl or gallon-size zip-top bag, combine the brown sugar, ketchup, soy sauce, pineapple juice, ginger paste, garlic paste, apple cider vinegar, cumin, black pepper, and paprika. Mix well to create a fragrant marinade.
  • Once mixed, remove 1/2 cup of the marinade and set it aside for serving later.
  • Add the chicken thighs to the bowl or bag with the remaining marinade, ensuring every piece is well-coated.
  • Cover the bowl or seal the bag, then refrigerate the chicken. Allow it to marinate for at least 4 hours, preferably overnight.
  • Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.

Grilling

  • Grill the chicken for approximately 10 minutes per side, until the internal temperature reaches 165°F.
  • Discard the used marinade. Grill the pineapple rings alongside the chicken until golden and slightly charred.
  • Remove the chicken and pineapple from the grill, reheat the reserved marinade, and brush it over the grilled chicken before serving.

Notes

For extra flavor, you can use fresh ginger and garlic instead of paste. Adding chili flakes to the marinade gives an exciting twist. Serve with coconut rice, grilled vegetables, or a fresh salad.