Hawaiian Huli Huli Chicken

Longer days, warmer evenings, and the scent of char in the air—weeknight dinners are headed back to the grill. When the breeze calls for something vibrant and full of flavor, Hawaiian Huli Huli Chicken delivers a smoky, island-inspired twist that feels like a getaway to the islands in your own backyard. Originally made famous at roadside stands in Hawaii, this dish brings together fire, sweetness, and just the right hint of tang.

Marinated in a soy and pineapple blend that balances savory and bright, the chicken becomes deeply flavorful before it even hits the grates. Once on the grill, the sugars caramelize to form a gorgeous golden char that tastes as good as it looks. Every flip of the chicken builds more depth, creating that crave-worthy glaze that defines Huli Huli.

Perfect for casual evenings or spontaneous gatherings, this recipe rewards a little planning with bold results. It's easy to prep the night before and even easier to enjoy after a quick turn on the heat. Pair it with grilled pineapple, rice, or a fresh green salad, and you've got a dinner that feels anything but ordinary.

Whether you’re cooking for two or feeding a full patio, Hawaiian Huli Huli Chicken is the kind of recipe that draws everyone closer. Fire up your grill, let the scent fill the yard, and enjoy a taste of island tradition crafted for your Summerset.

Serves 4-6

Hawaiian Huli Huli Chicken Ingredients

  • 3 pounds boneless chicken thighs or 4-5 lbs bone-in chicken thighs, skin removed
  • ⅓ cup olive oil

Marinade/Glaze

  • 1 cup canned pineapple juice
  • 1/3 cup ketchup
  • 1/3 cup reduced-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Sriracha Sauce (optional for spicy)
  • 1 1/2 teaspoons paprika
  • 1 tsp EACH of ground ginger, onion powder, garlic powder
  • 1/2 tsp EACH of chili powder, ground cumin, and salt
  • 1/4 tsp EACH of pepper and cayenne pepper

Hawaiian Huli Huli Chicken Directions

Marinate Chicken

  1. Whisk the Marinade/Glaze ingredients together in a large bowl. It will seem like a lot, but some will be reduced and used as the Glaze.
  2. Remove ¾ cup of Marinade/Glaze to a large freezer bag along with ⅓ cup olive oil. Add the chicken to the freezer bag, remove excess air, seal it, and turn it to coat. 
  3. Marinate for 4-24 hours for chicken thighs and up to 12 hours if using chicken breasts (the longer, the better). Refrigerate the remaining glaze separately.
  4. When ready to cook, remove the chicken from the fridge and rest at room temperature for 20-30 minutes.

Glaze

  1. Meanwhile, remove ¼ cup of glaze to baste the chicken while grilling.
  2. Simmer the remaining sauce for approximately 5-7 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.

Grill Directions

  1. Preheat the grill to 375 degrees F with the lid closed.
  2. Clean and generously grease the grill with vegetable oil.
  3. Grill the chicken for 5-7 minutes per side or until cooked through. (An inserted thermometer should read 170 degrees F for thighs and 160 degrees F for breasts.)
  4. Baste the chicken with the reserved ¼ cup of glaze during the last 5 minutes.
  5. Slather the cooked chicken with the thickened glaze and garnish it with green onions, if desired. 
  6. Serve with the remaining glaze.

 

Taken from carlsbadcravings.com  https://carlsbadcravings.com/huli-huli-chicken-recipe/