Description
Huli Huli Chicken is a delicious Hawaiian-style grilled chicken recipe featuring a sweet and tangy glaze made from soy sauce, pineapple juice, brown sugar, and more. This recipe offers an irresistible combination of smoky, caramelized flavors with tender, juicy chicken thighs or drumsticks. Perfect for grilling or baking, it’s garnished with sesame seeds, green onions, and pineapple wedges for a tropical touch.
Ingredients
Scale
For the Chicken
- 2–3 lbs chicken thighs or drumsticks (bone-in, skin-on preferred)
- Salt and pepper, to taste
Huli Huli Sauce
- ½ cup ketchup
- ½ cup soy sauce (or tamari for gluten-free)
- ½ cup brown sugar or honey
- ¼ cup pineapple juice (fresh or canned)
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated (optional but recommended)
- 1 tsp sesame oil (optional)
For Garnish
- Sliced green onions
- Sesame seeds
- Pineapple wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together all the Huli Huli sauce ingredients until well combined. Place the chicken in a large resealable bag or shallow dish and pour half of the sauce over the chicken. Reserve the other half of the sauce for basting and serving. Seal and marinate the chicken for at least 2 hours, but preferably overnight in the refrigerator for maximum flavor infusion.
- Grill or Bake: If grilling, preheat the grill to medium-high heat and oil the grates to prevent sticking. Grill the chicken for 20–25 minutes, turning and basting with the reserved sauce every 5 minutes. Cook until the internal temperature reaches 165°F (74°C) and the chicken develops a beautiful charred glaze. Alternatively, preheat the oven to 400°F (200°C) and line a baking sheet with foil. Bake the chicken for 35–45 minutes, basting with the reserved sauce halfway through, until golden brown and thoroughly cooked.
- Serve: Drizzle any remaining sauce over the cooked chicken. Garnish with sliced green onions, sesame seeds, and pineapple wedges for a refreshing tropical finish. This dish pairs wonderfully with steamed rice, grilled vegetables, or a fresh salad for a complete meal.
Notes
- For a less sweet glaze, balance the sauce with a splash of soy sauce or a squeeze of lime juice.
- Grill over indirect heat to achieve a smoky, caramelized exterior.
- For an extra sticky and flavorful glaze, brush the sauce onto the chicken multiple times towards the end of cooking.
- Use boneless chicken thighs if you prefer a quicker cooking time; grill for 15–20 minutes.
- Substitute tamari for soy sauce to make this recipe gluten-free.
