Huli Huli Chicken

Simple Huli Huli Chicken Recipe, a wonderfully tropical dish that is bold and satisfying. The chicken simply melts in the mouth, while the glaze has a lovely sweet-savory Hawaiian flavor. A big favorite for dinner, this easy grilled chicken is better than any restaurant.

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This is definitely a dish after my own heart. I’m quite a big fan of grilled chicken, although I do go for the sticky glazed ones rather than plain recipes which are usually a bit too boring for my own taste.

So my marinades tend to be exactly that: my own version of classic recipes, but equally delicious. You can, of course, add some chili flakes if you don’t mind the heat.

Unlike oven-baked chicken, which would be ready without much attention, this Huli Huli Chicken takes a bit more love at the grill. If you want your chicken super caramelized with that shiny glaze, this can only be achieved by basting it regularly as it cooks.

But just because it requires a little more hands-on time, it does not mean that it’s not dead easy to make it. It’s all a matter of whisking together the marinade, letting the chicken soak it up, and brushing on more glaze as it grills. Pretty simple, isn’t it?

Why You’ll Love This Recipe

Huli Huli Chicken brings big flavor with very simple effort, which makes it hard not to love.

Deep sweet savory taste: Brown sugar, soy sauce, and pineapple juice balance each other beautifully.

Juicy texture: Chicken thighs stay moist even after grilling.

Crowd friendly: This recipe feeds a group without stress.

Easy prep: The marinade comes together in minutes.

Versatile cooking: Works on grill, oven, or stovetop.

Bold finish: That sticky glaze clings to every bite.

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Ingredients

For the Chicken and Marinade:

• 4 to 5 pounds boneless skinless chicken thighs
• ½ cup packed light brown sugar
• ½ cup ketchup
• ½ cup light soy sauce
• ½ cup pineapple juice
• 3 tablespoons apple cider vinegar
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon coarse black pepper

For Serving:

• ½ cup sliced green onions
• 1 fresh pineapple sliced or one can pineapple slices drained

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Step by Step Instructions

1. Mix the Marinade

Start by adding brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger paste, garlic paste, cumin, paprika, and black pepper to a large bowl. Whisk until the sugar dissolves and the mixture looks smooth and glossy. The marinade should taste sweet first with a gentle tang behind it.

2. Marinate the Chicken

Place chicken thighs into a large dish or zip bag. Pour the marinade over the chicken and massage it in well. Make sure every piece gets coated fully. Cover and refrigerate for at least four hours. Overnight gives the deepest flavor and the juiciest result.

3. Prepare the Grill

Heat your grill to medium heat and lightly oil the grates. This step helps prevent sticking and keeps the glaze intact. If grilling indoors, heat a grill pan and brush it lightly with oil before cooking.

4. Grill the Chicken

Lay the marinated chicken on the grill and cook for about six to seven minutes per side. Turn the chicken carefully and brush with extra marinade as it cooks. The surface should turn deep golden with slight char marks while staying juicy inside.

5. Grill the Pineapple

Place pineapple slices on the grill during the last few minutes. Cook until warm with light grill marks. The natural sugars deepen and pair perfectly with the chicken.

6. Rest and Garnish

Remove chicken from the grill and let it rest for five minutes. Sprinkle sliced green onions on top before serving. This short rest keeps the juices locked in.

Tips and Variations

• For extra smoky flavor, add a small pinch of smoked paprika.
• Bake the chicken at 400°F for forty minutes if grilling feels inconvenient.
• Broil for a few minutes at the end to deepen the glaze.
• Cut the chicken into chunks and skewer for party friendly portions.
• Reserve a small amount of marinade before adding chicken if you want extra sauce for brushing.

Serving Suggestions

Huli Huli Chicken tastes incredible with steamed rice that soaks up the extra glaze. Grilled pineapple on the side adds sweetness and freshness. A simple cucumber salad brings balance to the plate.

When I serve this at gatherings, I set everything family style. Big bowls of rice, sliced chicken, pineapple, and green onions let everyone build their own plate. It always feels fun and relaxed.

Frequently Asked Questions

Can I cook this in the oven?

Yes. Bake at 400°F and flip halfway through cooking. Brush with sauce near the end.

Does this recipe taste very sweet?

The sweetness stays balanced by vinegar and soy sauce. It never feels overpowering.

Can I use chicken breast?

Yes, though thighs stay juicier and more forgiving.

How long does it keep?

Store leftovers in the fridge for up to three days in an airtight container.

Can I freeze it?

Freeze cooked chicken for up to two months. Thaw overnight and reheat gently.

Final Thoughts

Huli Huli Chicken feels like a celebration meal without complicated steps. The sticky glaze, juicy chicken, and grilled pineapple create a plate that feels sunny and comforting at the same time.

I love how this recipe works for quiet dinners and loud gatherings alike. Once you taste that caramelized sauce fresh off the grill, it becomes one of those dishes you crave again and again.