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Huli Huli Chicken (Grilled Hawaiian Chicken & Sauce Recipe) Recipe

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3.9 from 13 reviews

Enjoy a taste of Hawaii with this authentic Huli Huli Chicken recipe featuring tender grilled chicken thighs marinated in a sweet and savory pineapple sauce, then basted and caramelized on the grill for a juicy, flavorful meal perfect for summer gatherings or any time you crave tropical flavors.

  • Total Time: 6 hours 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2.5-3 lbs Boneless Skinless Chicken Thighs

Marinade & Sauce

  • 2 6 oz cans Pineapple Juice (or 1.5 cups)
  • 1/2 cup Brown Sugar
  • 1/4 cup Soy Sauce
  • 1/4 cup Ketchup
  • 2 tsp Fresh Ginger (minced)
  • 2 tsp Fresh Garlic (minced)
  • 1 tsp Sriracha
  • 2 tsp Sesame Oil
  • 1/4 cup Sherry (optional)
  • 1/2 tsp Kosher Salt

Instructions

  1. Prepare Marinade: In a large bowl, combine pineapple juice, brown sugar, soy sauce, ketchup, minced ginger, minced garlic, sriracha, sesame oil, sherry (if using), and kosher salt. Stir well until fully combined. Remove 1.5 cups of this marinade and set it aside for later use as a basting and finishing sauce.
  2. Marinate Chicken: Add the boneless skinless chicken thighs to the remaining marinade in the bowl, ensuring all pieces are well coated. Cover and refrigerate for at least 6 hours or overnight to allow the flavors to deeply penetrate the meat.
  3. Preheat Grill: About 15 minutes before cooking, preheat your grill to medium-high heat to ensure it’s hot enough for caramelizing the chicken.
  4. Grill Chicken: Place the marinated chicken directly on the hot grill grates. Baste frequently with the reserved marinade. Flip the chicken once the outside starts to caramelize and develop grill marks. If the chicken is browned on the outside but undercooked inside, move it to indirect heat and continue cooking until fully done.
  5. Check Temperature & Remove: Grill the chicken until the internal temperature reaches 175-190°F for dark meat or 165°F for white meat. Remove the chicken from the grill and let it rest briefly to retain juices.
  6. Reduce Sauce: While the chicken rests, pour the reserved marinade into a small saucepan. Simmer over medium-low heat for 15-20 minutes until thickened and syrupy, stirring occasionally to prevent burning.
  7. Serve: Pour the thickened sauce over the grilled chicken or toss the chicken in the sauce to evenly coat before serving your delicious Huli Huli Chicken.

Notes

  • For best results, marinate the chicken overnight to maximize flavor infusion.
  • If you don’t have a grill, you can cook the chicken under a broiler, but keep a close eye to avoid burning the sugars in the sauce.
  • Sherry is optional but adds a nice depth to the marinade; you can substitute with dry white wine or omit.
  • Adjust sriracha quantity based on your preferred spice level.
  • Ensure chicken is cooked to proper internal temperature for safety and juiciness.
  • The reserved sauce is raw before cooking; always simmer before using as a glaze or serving sauce.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Hawaiian

Find it online: https://yourdailycook.com/huli-huli-chicken-grilled-hawaiian-chicken-and-sauce-recipe-recipe/