Huli Huli Chicken Recipe

Slathered in a teriyaki-like sauce, Huli Huli Chicken, also known as Hawaiian BBQ chicken, is incredibly flavorful, offering the perfect balance of tart and sweet. This recipe is smoky, tangy, and sweet, making it ideal for cookouts and a delightful twist on traditional grilled chicken. It works with any cut of chicken and is sure to become a favorite if you love teriyaki sauce!

The pineapple juice in the marinade gives this dish a tropical flair, setting it apart from classic teriyaki. We fell in love with Huli Huli Chicken the first time we made it, and it’s now a go-to for warm-weather grilling. Pair it with refreshing sides and a cool drink for the ultimate experience.

Ingredients

• Chicken: Boneless, skinless chicken thighs are recommended for their juicy, tender texture due to higher fat content. Bone-in thighs require longer grilling. Any cut, including a whole spatchcocked chicken, can be used.
• Light Brown Sugar: Measure carefully for the marinade.
• Ketchup: Adds depth to the sauce.
• Soy Sauce: Regular soy sauce is preferred over light for richer flavor.
• Pineapple Juice: Use canned juice to avoid breaking down the chicken texture (fresh juice can make it mushy).
• Ginger: Ginger paste is convenient and blends easily, but minced fresh ginger works too.
• Garlic: Use store-bought minced garlic, fresh cloves, or garlic paste for ease.
• Vinegar: Apple cider vinegar adds tang, but rice vinegar can be substituted.
• Spices: Paprika (sweet or smoked), cumin, and coarse black pepper.
• Pineapple Rings: Use a whole fresh pineapple or canned slices.
• Green Onions: For garnish.

Garnish Option

Enhance your Hawaiian chicken thighs with extra sauce and chopped green onions.

Variations and Substitutions

• Chicken Cut: Use chicken breasts or other cuts, adjusting cooking time for larger or bone-in pieces.
• Oven-Baked Option: Preheat oven to 375°F. Place marinated chicken on a parchment-lined baking sheet and bake for 30–45 minutes until the internal temperature reaches 165°F. Brush with reserved marinade and broil briefly to thicken the sauce.
• Spicy Kick: Add cayenne pepper or red pepper flakes to the marinade.
• Skewers: Dice chicken breast and skewer with peppers, pineapple, and onions.
• Alternative Protein: Use the sauce on shrimp.

Directions

1. Rinse and pat dry the chicken thighs.
2. Combine all marinade ingredients in a bowl or gallon-sized Ziploc bag. Mix thoroughly.
3. Reserve ½ cup of the marinade for serving. Add chicken to the remaining marinade, ensuring it’s fully coated.
4. Marinate in a sealed bag or covered bowl for at least 4 hours, preferably overnight.
5. Preheat the grill to 400°F (medium-high heat) and oil the grates.
6. Place chicken on the grill and cook for 10 minutes without moving. Flip and continue cooking until the internal temperature reaches 165°F.
7. Grill pineapple slices until golden, starting when the chicken is halfway done.
8. Remove chicken and pineapple from the grill.
9. Brush chicken with reserved marinade. Optionally, heat the reserved sauce in a saucepan until thickened, or broil the chicken briefly to caramelize the sauce.

Serving Suggestions

Serve with chopped green onions as a garnish, alongside fresh vegetables and white rice for a simple weeknight meal, or with tropical sides for a full Hawaiian experience.

Interesting Fact

Huli Huli Chicken was created by Ernest Morgado in 1955. He served this family recipe to a large gathering of locals in Hawaii, and it became an instant hit, cementing its place as a beloved Hawaiian dish.