Huli Huli Chicken Grilled

This juicy Huli Huli Chicken captures the sweet and tangy flavors of Hawaiian barbecue right in your backyard The marinade infuses every bite with hints of pineapple garlic and ginger and grilling brings out that irresistible caramelized glaze I love how quickly it comes together for a weeknight meal and how festive it feels for a summer gathering

I first tried this at a neighborhood luau and it instantly became our Fourth of July tradition My family especially loves the juicy charred pineapple rings alongside the caramelized chicken

Ingredients

• Boneless skinless chicken thighs: offer juicy tenderness and grill well choose fresh pieces with minimal fat
• Light brown sugar: gives sweetness and helps create a sticky glaze look for soft packed sugar
• Ketchup: adds umami tang and rich color select a brand with few additives
• Light soy sauce: brings saltiness without overpowering lighter sodium keeps flavors balanced
• Pineapple juice: provides classic tropical flavor and natural tenderizing always use 100 percent juice
• Ginger paste or minced ginger: wakes up the marinade with a warm bite fresh ginger root is most flavorful
• Garlic paste or minced garlic: deepens the sauce with robust aroma use firm plump cloves if mincing by hand
• Apple cider vinegar: supplies tang that balances the sweet and smoky notes raw unfiltered is preferred for depth
• Cumin: rounds out the background with earthiness ground fresh if possible
• Coarse black pepper: sharpens and spices up the flavor freshly cracked is best
• Paprika smoked or sweet: gives gentle heat and color choose smoked for a richer flavor or sweet for mildness
• Pineapple rings: either from a ripe fresh pineapple or quality canned slices brightens and caramelizes on the grill
• Sliced green onions for garnish: add crunch and a pop of color look for bright green and crisp stalks

Step-by-Step Instructions

Prep the Chicken:

Rinse the chicken thighs under cool water and pat them completely dry with paper towels Drying helps the marinade cling and ensures even grilling

Make the Marinade:

In a large bowl whisk together brown sugar ketchup soy sauce pineapple juice ginger garlic apple cider vinegar cumin black pepper and paprika Be sure the sugars dissolve for a silky consistency

Reserve Sauce for Finishing:

Scoop out half a cup of the marinade and set it aside for later finishing This prevents raw chicken from contaminating the basting sauce

Marinate the Chicken:

Add chicken to the remaining marinade and coat each piece Let it soak covered in the fridge for at least four hours or up to overnight The flavors will penetrate deeply

Prep the Grill:

Preheat your grill to medium high around four hundred degrees Fahrenheit and brush the grates with oil Clean grates keep the chicken from sticking and burning

Grill the Chicken:

Lay the marinated chicken on the grill and let it cook without moving for ten minutes This builds a caramelized crust Flip and grill another ten minutes until the internal temperature reads one hundred sixty five degrees Fahrenheit Discard the used marinade

Grill the Pineapple Rings:

When you flip the chicken add pineapple rings to the grill Grill until golden and caramelized on each side Usually about two to three minutes per side

Finish with Glaze:

Transfer the chicken to a platter and brush it generously with the reserved marinade For a stickier glaze heat the reserved sauce on the stovetop until thickened or broil the chicken with sauce briefly if you like

Serve and Garnish:

Top everything with fresh sliced green onions for a bright finish Serve hot with the grilled pineapple

Save This

I always look forward to adding a little extra pineapple to the grill because it reminds me of childhood summers trying to snag the crispiest golden edges straight off the fire This recipe makes me think of sunset backyard dinners and the smoky scent that lingers on your hands afterward

Storage Tips

Keep leftover Huli Huli Chicken in an airtight container in the refrigerator for up to two days The flavor deepens as it sits and the sauce thickens For longer storage wrap portions tightly and freeze for up to one month If possible freeze only when you started with fresh not previously frozen raw chicken

Ingredient Substitutions

If you do not have fresh pineapple juice canned juice works just as well For a gluten free version use tamari instead of soy sauce Bone in chicken pieces can be substituted but adjust cooking time for thickness If you like more heat a pinch of cayenne or chili flakes blends well without overpowering the sweet tropical profile

Serving Suggestions

Serve this chicken over steamy white rice or coconut rice Spoon extra glaze over the top For a fresh crunch add slaw or cucumber salad The vibrant colors and sweetness pair perfectly with grilled corn or even as sliders tucked into sweet Hawaiian rolls

Cultural Context

Huli Huli means turn turn in Hawaiian This dish has its roots in roadside Hawaiian barbecue and was traditionally cooked on open rotisseries The signature pineapple soy marinade gives a nod to Pacific flavors and every bite carries a sense of aloha and gathering

Common Queries

→ Can I use another cut of chicken?

Absolutely. Bone-in thighs or breast work well; just adjust cooking time to ensure thorough doneness.

→ How long should I marinate the chicken?

For best flavor, marinate at least 4 hours or overnight in the refrigerator, letting the chicken fully absorb the sauce.

→ What if I don't have a grill?

You can prepare this in the oven by broiling or roasting; finish under the broiler for caramelization.

→ Can the sauce be thickened?

Yes, simmer the reserved marinade on the stove or briefly broil chicken after brushing for a glossy, thicker glaze.

→ What are good side dishes?

Try serving alongside steamed rice, grilled vegetables, or a fresh pineapple salad for a complete meal.

→ How should leftovers be stored?

Cover and refrigerate for up to 2 days, or freeze for up to 1 month if the chicken was not previously frozen.