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huli huli chicken thighs on a platter garnished with a bit of parsley.
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5 from 2 votes

Huli Huli Chicken

Unleash a wave of tropical flavors on your palate with this Huli Huli Chicken! Enveloped in a marinade bursting with the vibrant notes of pineapple juice, fresh ginger, and a beautiful meld of soy sauce and brown sugar, each bite promises a sweet, savory, and umami-rich escape to the Hawaiian shores.
Prep Time10 minutes
Cook Time25 minutes
Marinating Time2 hours
Total Time2 hours 35 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 6
Calories: 559kcal
Author: Joanna Cismaru

Ingredients

Marinade

  • ½ cup soy sauce
  • ½ cup ketchup
  • ½ cup brown sugar
  • ½ cup pineapple juice
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon sesame oil

Chicken

  • 3 pounds chicken thighs or a mix of thighs, drumsticks or breasts
US Customary - Metric

Instructions

  • In a medium bowl, whisk together all the marinade ingredients. Reserve about ⅓ cup of the marinade for basting later.
    process shots showing how to make huli huli chicken.
  • Place the chicken in a large resealable plastic bag or a large bowl. Pour the remaining marinade over the chicken. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or up to 24 hours.
    process shots showing how to make huli huli chicken.
  • Preheat your grill to medium heat. If you're using a charcoal grill, set it up for indirect heat.
  • Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade.
  • Grill the chicken, turning and basting frequently with the reserved marinade, for about 20-25 minutes, or until the chicken is cooked through and the juices run clear.
    process shots showing how to make huli huli chicken.
  • Allow the chicken to rest for a few minutes before serving. Serve with steamed white rice and macaroni salad for a complete Hawaiian plate lunch.

Notes

  1. Choosing Chicken: Opt for skin-on pieces to preserve juiciness. If you use chicken breasts, monitor closely to prevent drying out.
  2. Marinating Matters: For best results, allow the chicken to marinate overnight. The longer marination, the deeper the flavors penetrate into the chicken.
  3. Grilling Tips: To prevent flare-ups and excessive charring on the grill due to the sugar in the marinade, ensure to allow excess marinade to drip off before placing chicken on the grill. If using a charcoal grill, employing a drip pan could be useful.
  4. Reserved Marinade: Always remember to reserve some marinade before adding it to the raw chicken to ensure it’s safe for basting during grilling. Alternatively, you could boil the marinade to eliminate any bacteria and make it safe for use.
  5. Accompaniments: Traditional Huli Huli Chicken is often served with steamed rice and macaroni salad, but feel free to pair it with a vibrant, fresh salad or grilled vegetables to cut through the rich, savory flavors of the chicken.
  6. Adjust Heat: Be mindful of the sugar content in the marinade which can burn easily. Manage your grill heat and relocate chicken pieces to cooler areas of the grill if they start to darken too quickly.

Nutrition

Serving: 1serving | Calories: 559kcal | Carbohydrates: 29g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1101mg | Potassium: 589mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg