Say hello to your new favorite chicken recipe—Huli Huli Chicken! This Hawaiian-inspired dish is smoky, juicy, and bursting with bold tropical flavors. The marinade is a magical blend of sweet, savory, and just a little tangy, making every bite unforgettable. Whether you’re firing up the grill or cooking indoors, this recipe delivers that backyard BBQ taste with hardly any effort. It’s perfect for busy weeknights, lazy weekends, or any time you’re craving something special without the fuss.

Why You’ll Love This Recipe

Bold, Irresistible Flavor: That sweet-and-savory glaze caramelizes beautifully, giving the chicken a mouthwatering char and flavor you won’t forget.
Perfect for Grilling: If you’ve got a grill (or even a grill pan), this recipe was made for it. The smoky char takes the flavors to the next level.
Family-Friendly and Crowd-Pleasing: Kids love the sweetness, adults love the complexity—this is one of those dishes everyone agrees on.
Prep Ahead Friendly: The longer you marinate, the better it gets. Make it the night before, and you’re halfway to a sensational meal.

Ingredients You’ll Need

No need for a trip to the islands—just a few pantry staples and fresh ingredients come together to create something spectacular.

Chicken thighs or drumsticks: Juicier than breasts and perfect for grilling. Thighs hold onto marinade beautifully.
Soy sauce: Adds deep umami and saltiness to balance the sweetness.
Pineapple juice: This is the heart of Huli Huli flavor—tropical, tangy, and naturally sweet. Don’t skip it!
Brown sugar: Helps caramelize the chicken as it grills and adds a deep molasses sweetness.
Ketchup: Adds body and a touch of acidity to the marinade.
Ginger and garlic: Fresh is best. These add sharpness and aroma to the marinade.
Rice vinegar: Brings a bit of brightness and cuts through the richness.
Sesame oil: Adds a nutty, toasted depth that rounds everything out.
Green onions and sesame seeds: For garnish. These add freshness and a little crunch at serving time.

Variations

Spicy Huli Huli: Add a spoonful of sriracha or a pinch of red pepper flakes to the marinade for a kick.
Oven-Baked Option: No grill? Bake the chicken at 400°F until cooked through, then broil for a minute to get that charred effect.
Vegetarian Twist: Use extra-firm tofu or thick slices of portobello mushroom. Marinate and grill just like you would chicken.
Different Cuts: Boneless chicken thighs or even wings work great—just adjust cooking times accordingly.

How to Make Huli Huli Chicken

Step 1: Marinate the Chicken

Whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, rice vinegar, and sesame oil in a large bowl. Add the chicken and toss to coat thoroughly. Cover and marinate for at least 1 hour, preferably overnight for maximum flavor.

Step 2: Preheat the Grill

Get your grill hot—medium heat is ideal. If you’re using a grill pan or indoor grill, preheat it until it’s nice and hot to get those perfect grill marks.

Step 3: Grill the Chicken

Remove the chicken from the marinade and grill it for about 6-7 minutes per side, basting occasionally with leftover marinade. Cook until the chicken is caramelized and has a deep golden brown color. Internal temperature should reach 165°F.

Step 4: Rest and Garnish

Let the chicken rest for a few minutes before slicing. Garnish with chopped green onions and a sprinkle of sesame seeds just before serving.

Pro Tips for Making the Recipe

Marinate Longer: Overnight marination allows the flavors to deeply infuse the chicken. It’s worth the wait.
Don’t Skip Basting: That extra layer of sauce during grilling helps build flavor and gives you that glossy, caramelized finish.
Use Bone-In Chicken for Flavor: While boneless works fine, bone-in chicken stays juicier and adds more depth.
Keep the Grill Clean: A clean, oiled grill prevents sticking and helps those beautiful grill marks develop.

How to Serve

Huli Huli Chicken is the star of the plate, but it pairs wonderfully with simple, fresh sides:

Rice:

Serve it with steamed jasmine rice or coconut rice to soak up the delicious glaze.

Salad:

A crisp green salad with a sesame or ginger dressing keeps things light and refreshing.

Grilled Pineapple:

Grill some pineapple slices for a smoky-sweet side that echoes the marinade.

Tropical Twist:

Add a side of macaroni salad, just like they do in Hawaiian plate lunches.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken in an airtight container in the fridge for up to 4 days. The flavor gets even better the next day!

Freezing

Freeze the grilled chicken (or even the raw marinated chicken) for up to 3 months. Just thaw overnight in the fridge before reheating or grilling.

Reheating

Reheat gently in the microwave or oven at 325°F until warmed through. A quick flash on the grill or grill pan helps revive that smoky flavor.

FAQs

Can I bake Huli Huli Chicken instead of grilling it?
Yes! Bake it at 400°F for about 35-40 minutes, then broil for 2-3 minutes to get that charred finish. Keep an eye on it so the sugar in the marinade doesn’t burn.

Is it okay to use canned pineapple juice?
Absolutely. Just make sure it’s 100% juice without added sugar. Fresh pineapple juice is wonderful but not essential.

Can I reuse the marinade for basting?
Only if you boil it first for a few minutes to kill any bacteria from raw chicken. Or, set aside a portion before adding the raw meat.

What if I don’t have a grill?
No problem. Use a grill pan, cast-iron skillet, or bake and broil in the oven. You’ll still get tons of flavor and that sticky, glossy glaze.

Final Thoughts

Huli Huli Chicken is one of those recipes that feels like a mini-vacation on your plate—sweet, savory, smoky, and totally satisfying. It’s easy enough for a weeknight and special enough to impress guests. So go ahead, fire up that grill (or oven), and bring a taste of the islands to your dinner table tonight!

Huli Huli Chicken Recipe