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Our family loves Grilled Huli Huli Chicken at our backyard gatherings. The marinade, combining sweetness with the zing of ginger and garlic forms a glaze that coats the chicken as it cooks on the grill. This recipe uses ketchup and soy sauce rather than pineapple juice, since too much pineapple can lead to a mushy texture.
It’s the kind of meal that beckons everyone to come enjoy with their hands and relish each bite. Believe me, once you taste this Huli Huli Chicken you’ll find yourself making it over and again – just like I did when I made it twice in one week!
Quick Breakdown
Why You’ll Love This Grilled Huli Huli Chicken
- Ready in Under 30 Minutes. With just 10 minutes of prep and 15 minutes on the grill, this recipe cooks up quickly once the chicken has finished marinating.
- Sweet and Savory Glaze. The marinade of brown sugar, ketchup, soy sauce, ginger and garlic caramelizes on the grill for a glaze that coats every piece of chicken.
- Easy to Adapt. You can use chicken thighs, chicken breasts or chicken tenders, so this recipe works with whatever cut you have on hand.
- Great for Gatherings. This recipe serves 6, making it a good fit for picnics, barbecues and other gatherings.
- Simple Marinate-and-Grill Method. Mix the marinade, let the chicken marinate overnight, then grill and baste for a straightforward process from start to finish.
How to Serve Grilled Huli Huli Chicken
- Pair your huli chicken with coconut rice, grilled fresh pineapple slices, and some steamed vegetables, on the side.
- Consider serving the dish alongside a Hawaiian-style macaroni salad or a simple green salad.
Recipe for Huli Huli Sauce
- You can turn the marinade into a sauce by heating it on the stovetop or in the microwave until it thickens.
- Drizzle the sauce over the grilled chicken and pineapple.
Why Grill Temperature Matters for Huli Huli Chicken
It’s crucial to preheat your grill pan or grill grates before cooking to ensure that the chicken cooks evenly and develops a char on the outside while remaining juicy inside. If you’re using a charcoal grill wait until the coals turn white hot for the grilling results. No grill at all? A ridged cast iron grill pan gets you the same char marks on the stovetop.
Use a Meat Thermometer: To guarantee that your Huli Huli Chicken is perfectly cooked use a meat thermometer to check the temperature. It should reach 165°F before taking it off the grill.
Rest the Chicken: Allow the grilled chicken to rest for a few minutes before serving. This resting period allows the juices to spread evenly throughout the meat making each bite moist and flavorful.
Ingredient Notes
- Brown sugar. This gives the marinade its sweetness and helps the chicken caramelize nicely on the grill.
- Ketchup. A pantry staple that adds tang and depth, rounding out the sweet and savory balance of the glaze.
- Soy sauce. Low sodium soy sauce brings the umami kick while keeping the saltiness in check against the sugar and ketchup.
- Sherry or chicken broth. Either one adds a bit of acidity and complexity to the mix. Sherry gives a slightly deeper flavor, but chicken broth works fine as a stand in.
- Ground ginger. Adds warmth and a gentle spiciness throughout. Fresh ginger can be used instead if you want a bolder kick.
- Minced garlic. Rounds out the marinade and pairs naturally with the sweetness of the sugar and ketchup.
- Chicken thighs. Boneless skinless thighs are the main ingredient here for their flavor, though chicken breasts or tenders work as well if that is what you have on hand.
How To Make Grilled Huli Huli Chicken
STEP 1 – Mix the brown sugar, ketchup, soy sauce, sherry (or chicken broth), ground ginger and minced garlic in a bowl until smooth and well combined. Set aside half a cup of the marinade for basting later.
STEP 2 – Place the chicken thighs in a ziplock bag or shallow dish and pour the remaining marinade over them, making sure each piece is coated evenly. Seal and refrigerate for at least eight hours or overnight, though a couple of hours will work if time is limited.
STEP 3 – When you are ready to cook, preheat the grill to high heat. For a charcoal grill, wait until the coals turn white hot before grilling, and for a gas grill, oil the grates well so the chicken does not stick.
STEP 4 – Remove the chicken from the marinade, letting any excess drip off, and place the thighs on the grill. Cook for 6 to 7 minutes per side, turning occasionally, and brush with the reserved marinade during the last 5 minutes of grilling until the chicken reaches 165°F. An instant-read thermometer takes the guesswork out of that, and one that reads in a second or two means less time standing over an open grill.
STEP 5 – Let the chicken rest for a few minutes before serving so it stays juicy and tender. Pro Tip: If time is limited even marinating for 2 to 3 hours can make a difference.
If you cook over charcoal, a charcoal chimney starter gets the coals white hot quickly and evenly without any lighter fluid.
A pair of long 16 inch grilling tongs keeps your hands well back from the heat while you turn and baste the thighs.
Tips for the Best Grilled Huli Huli Chicken
Keep these tips in mind as you prep and grill your Grilled Huli Huli Chicken for the best results.
- Choose the Right Marinating Container. A ziplock bag or a shallow dish both work for marinating, just make sure the chicken is covered evenly and the container is sealed or covered tightly in the refrigerator.
- Plan Your Marinating Time. Refrigerate the chicken for at least eight hours or overnight for the best flavor, though a couple of hours will work if time is limited.
- Watch Your Grill Temperature. Preheat the grill to hot before cooking; for charcoal grills wait until the coals are white hot, and for gas grills oil the grates first to prevent sticking.
- Use a Meat Thermometer. Check that the chicken reaches 165°F before taking it off the grill, so you know it is cooked through without overcooking it.
- Baste During the Last Few Minutes. Brush the chicken with the reserved marinade during the final minutes of grilling for a glaze that caramelizes on the surface.
- Let the Chicken Rest. Allow the chicken to rest for a few minutes after grilling so it stays juicy and tender when you slice or serve it.
Common Grilled Huli Huli Chicken Mistakes to Avoid
- Reusing the Raw Marinade. Never spoon the marinade the raw chicken soaked in over the cooked thighs or use it as a finishing sauce.
- Not Setting Marinade Aside Early. Reserve a portion of the marinade for basting before the raw chicken ever goes into it. This is a hygiene step, since once the rest of the marinade touches the raw chicken it becomes tainted and is no longer safe to use as a sauce.
- Skipping the Meat Thermometer. Do not guess when the chicken is done based on grill time alone. Check with a meat thermometer and pull the thighs once they reach 165°F.
- Serving It Straight Off the Grill. Skipping the rest period after cooking can leave the chicken less juicy and tender than it should be.
How To Tell When Grilled Huli Huli Chicken Is Done
A meat thermometer is the most reliable way to check your chicken.
Once the chicken reaches that temperature, take it off the heat and let it rest for a few minutes before serving. The rest gives the juices time to settle back into the meat instead of running out as soon as you slice it.
Make It Ahead
If you are planning ahead for a barbecue or a busy weeknight, you can mix the marinade a day or two before you need it and keep it covered in the refrigerator until you are ready to use it. This saves time on the day you actually want to grill, since everything to coat the chicken is already measured and combined.
You can also go ahead and place the chicken thighs in the marinade early, right in the ziplock bag or shallow dish, and let them sit in the refrigerator the full eight hours or overnight before grilling. Marinating this far ahead means the chicken is ready to go straight onto the grill whenever you want to cook, with no extra prep needed at the last minute.
Storing Leftovers
- Refrigerate Promptly. Store leftovers tightly covered in the fridge for up to 4 days, according to ucanr.edu.
- Cover Everything Well. Whether in the fridge or freezer, make sure the chicken is tightly covered or sealed.
Variations and Substitutions
Grilled Huli Huli Chicken, sometimes spelled hui hui chicken, hula chicken or hulu chicken, is easy to adjust depending on what you have on hand or how you like to grill it.
- Swap the Chicken Cut. Chicken breasts or tenders can stand in for the thighs if that is what you have, just watch the grill time since these cuts cook a bit differently.
- Try Chicken Drumsticks. Drumsticks are another option for the marinade, giving you a bone-in piece with the same sweet and savory glaze.
- Add Pineapple Juice to the Marinade. Stir in pineapple juice for extra tropical flavor, but choose canned over fresh, since fresh pineapple juice can overly tenderize the chicken and make it mushy.
- Turn Up the Heat. Add red pepper flakes to the marinade for a spicier version of this dish.
- Grill Pineapple Rings Alongside. Grilled pineapple rings cook well next to the chicken and make a sweet side that pairs naturally with the glaze.
- Cook the Chicken in an Air Fryer. If you are not grilling, Air Fryer Chicken Breast or Air Fryer Chicken Thighs are good guides for timing these same cuts indoors.
What to Serve with It
Grilled huli huli chicken is a main dish suited for picnics, barbecues and gatherings, so round out the plate with sides that balance the sweet and savory glaze. Rice is a simple pairing that catches any sauce left on the plate, and a crisp green salad gives a fresh contrast to the caramelized coating.
If you want more chicken on the table for a barbecue spread, try our Greek marinated grilled chicken drumsticks or our grilled chicken wings alongside it.
Frequently Asked Questions
I’m not sure. Fresh pineapple juice contains enzymes that can overly tenderize the grilled chicken and make it mushy. It might be better to use canned pineapple juice than ones.
If you’re using chicken breasts you may need to adjust the cooking time. Alternatively opt, for chicken drumsticks.
Certainly! Grilled pineapple rings can be used.
Absolutely! It is a choice, for this marinade. Just remember to adjust the cooking time as bone in pieces might require a bit time to cook thoroughly.
For flavor its recommended to marinate the chicken with the spices for a minimum of 8 hours or overnight. If you’re pressed for time marinating for 2 3 hours can still add some taste.
Absolutely! If you don’t have access to a hot grill, you can bake the chicken in an oven at 375°F for around 25 30 minutes. Don’t forget to brush it with the reserved marinade through baking.
To make huli chicken sauce combine pineapple juice and brown sugar in a saucepan and simmer for 20 minutes until it thickens slightly
While Teriyaki typically consists of Soy Sauce, Sugar and mirin with a sweet salty profile huli sauce incorporates pineapple juice, soy sauce, sesame oil, garlic and ginger which provide fruity notes along, with sweetness.
Ingredients
Equipment
- Charcoal Chimney Starter
- Grilling Tongs
- Cast Iron Grill Pan
- Meat Thermometer
Ingredients
- ½ cup of Packed Sugar / Brown sugar
- 6 tablespoons of ketchup
- 6 tablespoons of low sodium soy sauce
- 2.5 tablespoons of sherry or chicken broth
- ½ teaspoon of ground Fresh ginger
- 1½ teaspoons of minced garlic
- 12 boneless skinless chicken breasts / thighs approximately 2.5 pounds
Instructions
Prepare the Marinade:
- Mix together the sugar, ketchup, soy sauce, sherry (or chicken broth) ginger and garlic in a bowl until well combined and smooth. Set aside half a cup, for basting to add flavor while grilling.
Marinate the Chicken:
- Place the raw chicken thighs in a ziplock bag or shallow dish. Pour the remaining marinade over them ensuring each piece is coated evenly. Seal the bag. Cover the dish and refrigerate for least eight hours to overnight for optimal flavor. If time is limited marinating for a couple of hours will suffice.
Get the Grill Ready:
- When you’re set to cook preheat your hot grill to heat. For charcoal grills wait until the coals are white hot, before grilling. When using a gas grill make sure to oil the grates before cooking the chicken to prevent it from sticking.
Grill the Huli Chicken:
- To prepare the Huli Chicken take the chicken out of the marinade. Remove any excess. Place the chicken thighs on the grill and cook for 6 7 minutes, on each side turning occasionally. During the 5 minutes of grilling brush the chicken with some reserved marinade for a glaze. The chicken is ready when it reaches a temperature of 165°F.
Rest and Serve:
- After cooking let the grilled chicken rest for a minutes before serving. This helps retain its juiciness and tenderness.
