Go Back
Close-up of succulent Huli Huli Chicken breasts with prominent grill marks, glazed pineapple slices, and fresh green onions on a white plate.
Reda

Authentic Grilled Huli Huli Chicken

Transport your taste buds to Hawaii with this Authentic Grilled Huli Huli Chicken! Juicy, tender chicken marinated and basted in a sweet and savory pineapple-ginger glaze, grilled to smoky perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs trimmed of excess fat
For the Huli Huli Marinade & Glaze
  • 1 cup unsweetened pineapple juice
  • 1/2 cup low-sodium soy sauce or tamari for gluten-free
  • 1/2 cup packed brown sugar
  • 1/3 cup ketchup
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp rice vinegar
For the Glaze Thickener
  • 1 tbsp cornstarch
  • 1 tbsp cold water
For Garnish (Optional)
  • 2 tbsp green onions thinly sliced
  • 1 tsp sesame seeds toasted

Equipment

  • Outdoor Grill
  • Large mixing bowl or zip-top bag
  • Small saucepan
  • Whisk
  • Tongs
  • Basting Brush

Method
 

Prepare the Marinade & Marinate Chicken
  1. In a small saucepan, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, and grated ginger.
  2. Bring the mixture to a simmer over medium heat for 5 minutes. Let it cool slightly.
  3. Reserve 1 cup of the marinade for the glaze later; refrigerate it.
  4. Place the chicken thighs in a large zip-top bag and pour the remaining marinade over them. Marinate in the refrigerator for at least 4 hours, or overnight.
Grill the Chicken
  1. Preheat your grill to medium-high heat (around 400°F/200°C) and oil the grates.
  2. Remove the chicken from the marinade, discarding the used marinade.
  3. Place the chicken on the grill and cook for 6-8 minutes per side.
Make the Glaze & Finish
  1. While the chicken cooks, pour the reserved 1 cup of marinade into a saucepan. Make a slurry by whisking the cornstarch and cold water in a small bowl.
  2. Bring the reserved marinade to a simmer, then whisk in the cornstarch slurry. Cook for 1-2 minutes until it thickens.
  3. During the last 5 minutes of grilling, brush the glaze generously over both sides of the chicken. Continue turning (huli huli!) until the glaze is caramelized and the chicken's internal temperature reaches 165°F (74°C).
  4. Remove from grill and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving.

Notes

The 15-minute prep time does not include the essential marinating time. For best results, marinate for at least 4 hours. You can substitute chicken breasts, but reduce grilling time to avoid drying them out. Serve with grilled pineapple slices and steamed rice.