Huli Huli Chicken Recipe
The Huli Huli Chicken Recipe brings authentic Hawaiian flavors to your backyard grill.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Whisk
- Gallon-sized ziplock bags
- Grill or grill pan
- Tongs
- Basting brush
- Meat thermometer
- Aluminum foil
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 3 garlic cloves minced
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger grated
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions
- Combine pineapple juice and soy sauce in bowl.
- Add brown sugar and whisk until dissolved.
- Mix in ketchup, garlic, and ginger.
- Add rice vinegar and sesame oil.
- Season with black pepper and mix well.
- Place chicken thighs in ziplock bags.
- Pour marinade over chicken pieces.
- Seal bags and refrigerate for hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade, reserve liquid.
- Grill chicken skin-side down for minutes.
- Flip and baste with reserved marinade.
- Continue grilling, turning every few minutes.
- Cook until internal temperature reaches degrees.
- Let chicken rest for minutes before serving.
Notes
- Marinate the chicken overnight for deeper flavor penetration and better results.
- Reserve some marinade separately before adding raw chicken for safe basting.
- Keep grill temperature consistent to prevent burning the sugary glaze coating.
- Use a meat thermometer to ensure chicken reaches 165°F internal temperature safely.
- Let chicken rest after grilling to redistribute juices for maximum tenderness.