Huli Huli Chicken
This Hawaiian-style grilled chicken is sweet, savory, and a little tangy, with pineapple, soy sauce, ginger, and garlic in the marinade. Turn it often on the grill for glossy edges and juicy meat.
Total
45 min
Servings
4 to 6 servings
Level
Easy
Huli huli chicken is a Hawaiian grilled chicken dish known for its shiny, sweet-savory glaze. “Huli” means “turn” in Hawaiian, which is the key move here: turn the chicken often as it cooks so the sauce builds flavor without burning.
The marinade is simple pantry cooking. Pineapple juice brings fruitiness, soy sauce adds salt and depth, brown sugar helps the chicken caramelize, and fresh ginger and garlic make it bright.
Plan for at least 4 hours of marinating, or overnight if you can. The active work is short, and the payoff is tender chicken with crisp, sticky edges.
01What you'll need
Ingredients
15 items · 4 to 6 servings
- 3 pounds bone-in, skin-on chicken thighs and drumsticks, or all thighs
- 1 cup unsweetened pineapple juice
- 1/2 cup soy sauce, preferably low-sodium
- 1/3 cup ketchup
- 1/3 cup packed light brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 2 tablespoons neutral oil, such as canola or avocado oil
- 1 tablespoon finely grated fresh ginger
- 4 garlic cloves, finely grated or minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon toasted sesame oil, optional
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons sriracha or chili-garlic sauce, optional
- Sliced scallions, for serving
- Cooked white rice, for serving
02How to make it
Step-by-step
1. Mix the marinade
In a medium bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, vinegar, neutral oil, ginger, garlic, Worcestershire sauce, sesame oil if using, black pepper, and sriracha if using. Whisk until the sugar mostly dissolves.
2. Reserve sauce for basting
Measure out 3/4 cup of the marinade and place it in a covered container in the refrigerator. This reserved portion has not touched raw chicken, so it is safe to use later for basting and serving.
3. Marinate the chicken
Place the chicken in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, turning the pieces to coat them well. Cover and refrigerate for at least 4 hours, or up to 24 hours. Turn the chicken once or twice if you remember.
4. Prepare the grill
Heat a gas or charcoal grill for two-zone cooking: one side medium heat and one side with little or no direct heat. Two-zone cooking gives you a hot side for browning and a cooler side for finishing the chicken without burning the sugar in the marinade.
5. Start the chicken skin-side down
Remove the chicken from the marinade and let the excess drip off. Discard the used marinade. Place the chicken skin-side down over medium direct heat. Cook for 4 to 5 minutes, until the skin starts to brown and releases from the grates.
6. Turn and cook gently
Turn the chicken and cook for another 4 to 5 minutes. Move pieces to the cooler side if they darken too quickly. Continue turning every few minutes, closing the grill between turns, until the chicken is mostly cooked through, about 18 to 22 minutes total depending on size.
7. Baste in thin layers
Brush the chicken with the reserved marinade during the last 8 to 10 minutes of cooking. Turn often and brush lightly each time. Thin layers glaze better than one heavy coat, and they are less likely to scorch.
8. Check the temperature
Cook until an instant-read thermometer inserted into the thickest part of the chicken, away from the bone, reads at least 165°F. For thighs and drumsticks, 175°F to 185°F is also fine and often more tender.
9. Rest and serve
Transfer the chicken to a platter and let it rest for 5 to 10 minutes. Resting lets the juices settle back into the meat. Sprinkle with sliced scallions and serve with rice.
03From our kitchen
Cook's tips
- Make-ahead: Mix the marinade up to 3 days ahead and keep it covered in the refrigerator. You can marinate the chicken the night before cooking, but do not marinate it longer than 24 hours or the texture can become too soft.
- Storage: Refrigerate leftover cooked chicken in an airtight container for up to 4 days. Reheat gently in a 325°F oven, covered with foil, or microwave at medium power so the glaze does not burn.
- Freezer tip: Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating. The skin will be softer after freezing, but the flavor will still be good.
- Chicken swaps: Boneless thighs work well and cook faster, usually 10 to 14 minutes total on the grill. Chicken breasts can be used, but pull them at 165°F so they do not dry out.
- No grill: Bake the marinated chicken on a foil-lined sheet pan at 425°F for 30 to 40 minutes, basting during the last 10 minutes. Broil for 1 to 3 minutes at the end if you want more color, watching closely.
- Keep it from burning: The sauce has sugar, so use medium heat, not high heat. If the chicken is getting dark before it is cooked through, move it to the cooler side of the grill and close the lid.
Cook's note
If you want extra sauce for the table, make a second half batch of marinade in a small saucepan and simmer it for 5 minutes. Do not serve marinade that has touched raw chicken unless it has been boiled thoroughly.
04Frequently asked
Questions & answers
What does huli huli mean?
“Huli” means “turn” in Hawaiian. The name refers to turning the chicken as it cooks, often while brushing it with sauce.
Can I use canned pineapple juice?
Yes. Canned unsweetened pineapple juice is the easiest choice and works well. Avoid pineapple syrup from canned fruit packed in heavy syrup because it can make the marinade too sweet.
How long should I marinate huli huli chicken?
Marinate it for at least 4 hours for good flavor. Overnight is even better. Try not to go past 24 hours, because the pineapple juice and vinegar can start to change the texture of the chicken.
Can I reuse the marinade as a sauce?
Only if you boil it first. Marinade that has touched raw chicken is not safe to brush on cooked food or serve at the table unless it comes to a full boil. The easiest safe method is to reserve some clean marinade before adding the chicken.
What should I serve with huli huli chicken?
Steamed white rice is classic and soaks up the juices. Macaroni salad, grilled pineapple, cucumber salad, corn, or a simple cabbage slaw also work well.
05Keep cooking
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