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Huli Huli Chicken

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Delicious Grilled Huli Huli Chicken marinated in sweet and savory sauce.
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Grilled Huli Huli Chicken

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Grilled Huli Huli Chicken

I can already smell the sweet soy and brown sugar as the marinade warms on the counter. The kitchen hums with a happy kind of busy. Metal tongs clink against the grill pan and the whole house starts to feel like a small island feast.

I’m Lily, and I’ve cooked this Hawaiian-style grilled chicken for my family for years. If you enjoy bold marinades and easy weeknight grilling, my grilled chicken marinade guide will give you more ideas to keep dinner exciting.

Why this works

Grilled Huli Huli Chicken

Huli Huli chicken is all about balance. The sweet brown sugar, salty soy, and bright vinegar work together to create a sticky glaze that caramelizes on the grill. Kids love the sweet glaze, and adults appreciate the layered flavors.

This recipe is great for busy families because the hands-on time is short. You can toss the chicken into a bag to marinate before soccer practice, then cook it when everyone is ready. For another family-friendly grilled recipe that gets everyone to the table fast, try my easy grilled Asian chicken skewers.

Process Overview

“This is where the magic happens—when the aroma fills the kitchen.”

I keep this process simple so dinner feels doable. Marinate early, preheat the grill while you set the table, and watch the sauce caramelize. The steps are easy to follow and reliable, even for first-time grillers.

If you like flavors with a buttery finish, my grilled chicken skewers with cowboy butter show a different way to finish grilled poultry that is family approved.

Ingredients

  • 4 chicken thighs
    Lily’s tip: Use bone-in, skin-on thighs for the juiciest result. If you prefer boneless, add 2 to 3 minutes per side when grilling.

  • 1/2 cup soy sauce
    Lily’s tip: I use low-sodium soy to avoid an overly salty glaze. Taste the marinade before you refrigerate the chicken.

  • 1/2 cup brown sugar
    Lily’s tip: Pack the brown sugar into the measuring cup for accurate sweetness. Dark brown sugar adds a richer molasses note.

  • 1/4 cup ketchup
    Lily’s tip: Ketchup adds body and tang. If you want a smokier flavor, swap half the ketchup for tomato paste and add a pinch of smoked paprika.

  • 1/4 cup apple cider vinegar
    Lily’s tip: This adds brightness and helps balance the sugar. White vinegar is fine in a pinch, but apple cider vinegar has a softer flavor.

  • 2 cloves garlic, minced
    Lily’s tip: Fresh garlic makes a big difference. If you are in a hurry, 1/2 teaspoon garlic powder works.

  • 1 tsp ginger, minced
    Lily’s tip: Fresh ginger adds warmth. If you only have powdered ginger, use 1/4 teaspoon.

  • 1 tsp sesame oil
    Lily’s tip: Use toasted sesame oil for a nutty finish. A little goes a long way, so stick to the measurement.

  • 1/4 tsp black pepper
    Lily’s tip: Fresh cracked pepper adds brightness. Add more if your family likes peppery heat.

  • Green onions for garnish
    Lily’s tip: Slice on the diagonal for a prettier plate. Scatter them just before serving for a fresh pop of color.

For a tangier twist, mix in a tablespoon of pineapple juice. If you want a little heat, add 1/4 tsp crushed red pepper flakes to the marinade.

Directions

  1. In a bowl, mix soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, sesame oil, and black pepper.
    Encouraging note: Stir until the sugar mostly dissolves and the mixture looks glossy. Take a moment to taste the marinade and adjust if needed.

  2. Place the chicken in a resealable bag and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, preferably overnight.
    Encouraging note: Let the chicken sit longer for deeper flavor. If you are short on time, even 30 minutes will help.

  3. Preheat the grill to medium-high heat.
    Encouraging note: Aim for about 375 to 400 °F on a gas grill. A steady heat gives a nice sear without burning the glaze.

  4. Remove chicken from the marinade and discard the marinade.
    Encouraging note: Pat the thighs lightly with paper towels if the marinade is very wet. This helps the skin crisp up.

  5. Grill the chicken for 5-7 minutes on each side, or until fully cooked and juices run clear.
    Encouraging note: Use a meat thermometer for confidence. Thighs are done at 165 °F internal temperature, but benefit from a little higher temperature for tender, pull-apart meat.

  6. Garnish with green onions before serving.
    Encouraging note: Let the chicken rest for 5 minutes after grilling so juices redistribute and the glaze sets.

If you want a slightly more tropical finish, brush a thin layer of pineapple juice mixed with a teaspoon of brown sugar during the last minute of grilling. For another grilled chicken variation with citrus flavors, see my Key West grilled chicken recipe for ideas.

Serving

Grilled Huli Huli Chicken

Serve this chicken family-style on a large platter. Arrange the thighs with a scattering of chopped green onions and place bowls of sides around the platter so everyone can help themselves.

Good side pairings are steamed rice, a simple cabbage slaw, grilled corn, or a plate of sliced cucumbers. For a homey weeknight dinner, add warmed tortillas and let everyone make their own tacos. If you want a zesty side, my grilled salsa verde pepper jack chicken post has ideas that pair well with spicy, citrusy flavors.

Storage

Refrigerate cooked Huli Huli chicken in an airtight container for up to 4 days. Store the chicken and any sides separately to keep textures fresh.

To reheat, preheat your oven to 350 °F. Place the chicken in a baking dish with a splash of chicken broth or water, cover with foil, and heat for 10 to 15 minutes until warmed through. You can also re-crisp the skin under a broiler for 2 to 3 minutes, watching closely.

For faster reheating, use a microwave on medium power and check every 30 seconds, but expect the skin to soften.

Kitchen Notes

  • Marinating time matters: Overnight gives the best flavor, but 2 hours is a good minimum.
  • Use a thermometer: It removes the guesswork and keeps poultry safe.
  • Watch the sugar: Brown sugar caramelizes fast, so move the chicken if flare-ups occur.
  • Try a cast iron grill pan: It creates a lovely sear when outdoor grilling is not an option.
  • Prep ahead: Make the marinade and store it in the fridge 24 hours before you plan to marinate.

These shortcuts save time and help you feel confident at the grill.

Variations

  • For picky eaters: Reduce the ginger and garlic, and use light brown sugar so the glaze is milder. Serve with plain rice and steamed carrots.
  • For low-sodium diets: Use low-sodium soy sauce and reduce to 1/3 cup. Add a tablespoon of low-sodium chicken broth if you need more volume.
  • For gluten-free: Use tamari or a certified gluten-free soy sauce instead of regular soy.
  • For a smoky flavor: Add 1/2 teaspoon smoked paprika to the marinade or use wood chips on your grill.
  • For a sweet-tangy glaze: Replace half the brown sugar with honey and add 1 tablespoon pineapple juice.

These small tweaks help this recipe adapt to different tastes and dietary needs.

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use bone-in breasts for juiciness or boneless for quicker cooking. Reduce grill time and watch closely to avoid drying out.

Q: Do I need to discard the marinade?
A: Yes. Do not use the used marinade as a sauce unless you boil it for several minutes to kill any raw chicken bacteria.

Q: Can I bake this instead of grilling?
A: Absolutely. Bake at 400 °F for 25 to 35 minutes until the internal temperature reaches 165 °F, then broil for a couple of minutes to caramelize the glaze.

Q: How do I prevent flare-ups from the sugar in the marinade?
A: Grill over medium heat and move the chicken to a cooler zone if flames get high. Keep a spray bottle of water nearby for small flare-ups.

Q: Is this recipe kid-friendly for school lunches?
A: Yes. Slice the cooled chicken and pack with rice or in a wrap. Keep dressings separate until lunchtime for best texture.

Conclusion

Thank you for spending time with me in the kitchen. I hope this Grilled Huli Huli Chicken becomes one of your go-to family meals. If you want a classic take from another home cook, I like the clear instructions in Grilled Huli Huli Chicken – The Recipe Critic. For a version with easy prep tips and crowd-pleasing glaze ideas, see Grilled Huli Huli Chicken – Life In The Lofthouse.

Happy grilling, and tell your family I said hello.

Delicious Grilled Huli Huli Chicken marinated in sweet and savory sauce.
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Grilled Huli Huli Chicken

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 4 servings
Calories 290
A flavorful Hawaiian-style grilled chicken marinated in a sticky glaze of soy sauce, brown sugar, and spices, perfect for weeknight dinners.

Ingredients

For the Marinade

  • 1/2 cup soy sauce (Use low-sodium soy to avoid an overly salty glaze.)
  • 1/2 cup brown sugar (Pack the brown sugar into the measuring cup for accurate sweetness.)
  • 1/4 cup ketchup (For a smokier flavor, swap half the ketchup for tomato paste and add a pinch of smoked paprika.)
  • 1/4 cup apple cider vinegar (This adds brightness; white vinegar is a substitute.)
  • 2 cloves garlic, minced (Fresh garlic makes a big difference.)
  • 1 tsp ginger, minced (Fresh ginger adds warmth; for convenience, use powdered ginger.)
  • 1 tsp sesame oil (Use toasted sesame oil for a nutty finish.)
  • 1/4 tsp black pepper (Fresh cracked pepper adds brightness.)

For the Chicken

  • 4 pieces chicken thighs (Bone-in, skin-on thighs for the juiciest result.)
  • Green onions for garnish (Slice on the diagonal for a prettier plate.)

Instructions 

Marinating the Chicken

  • In a bowl, mix soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, sesame oil, and black pepper.
  • Stir until the sugar mostly dissolves and the mixture looks glossy. Taste the marinade and adjust if needed.
  • Place the chicken in a resealable bag and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, preferably overnight.

Grilling the Chicken

  • Preheat the grill to medium-high heat (about 375 to 400 °F).
  • Remove chicken from the marinade and discard the marinade.
  • Pat the thighs lightly with paper towels if the marinade is very wet.
  • Grill the chicken for 5-7 minutes on each side, or until fully cooked and juices run clear.
  • Garnish with green onions before serving.
  • Let the chicken rest for 5 minutes after grilling.

Notes

For a tangier twist, mix in a tablespoon of pineapple juice. For a smoky flavor, add 1/2 teaspoon smoked paprika to the marinade. If you want a slightly more tropical finish, brush a thin layer of pineapple juice mixed with a teaspoon of brown sugar during the last minute of grilling.
Calories: 290kcal
Course: Dinner, Main Course
Cuisine: Barbecue, Hawaiian
Keyword: Asian Marinade, easy grilling, Family Dinner, Grilled Chicken, Huli Huli Chicken
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Grilled Huli Huli Chicken glazed with a sweet and savory sauce
In 30-Minute Chicken Dinners

Huli Huli Chicken translates to “Turn Turn Chicken” in English.

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Huli Huli Chicken translates to "Turn Turn Chicken" in English.

Nothing quite beats the warmth of a kitchen filled with delightful aromas. The sizzle of chicken on the grill brings a symphony of sounds, mingling with the sweet and savory notes of Huli Huli chicken. As the flavors meld together, anticipation builds in our hearts and stomachs. This dish not only delights the palate but also creates a sense of connection at the dinner table, where family gathered to share a meal truly comes alive.

Why This Works

Huli Huli Chicken translates to "Turn Turn Chicken" in English.

Huli Huli chicken is the epitome of a family-friendly dish. It brings people together, creating cherished moments around the table while keeping your weeknight meal prep simple. The marinade tenderizes the chicken and infuses it with flavor, making it a delicious, time-saving choice for busy families. Once you try your hand at Huli Huli chicken, you’ll see why it’s a regular in our dinner rotation.

Process Overview

“This is where the magic happens—when the aroma fills the kitchen.”

The process of making Huli Huli chicken doesn’t just produce a meal; it creates an experience. Marinating the chicken allows the flavors to deepen and develop. And as you grill it, the delightful aroma fills your home, setting the stage for a wonderful family gathering. Let’s dive into what you’ll need.

Ingredients

To whip up this Huli Huli chicken, gather the following ingredients:

  • 4 chicken thighs or breasts: Choose thighs for a juicier option. Breast is leaner but can dry out if overcooked.
  • 1/2 cup soy sauce: A must for that savory base. Opt for low-sodium soy sauce to control the saltiness.
  • 1/4 cup brown sugar: Adds a lovely sweetness and helps caramelize the chicken on the grill.
  • 2 cloves garlic, minced: Fresh garlic infuses the marinade with a robust flavor.
  • 1 tablespoon fresh ginger, grated: This brightens the dish and adds a warming spice.
  • 1 tablespoon sesame oil: Provides a nutty flavor. Add a drizzle over the finished chicken for extra depth.
  • Cooked rice, for serving: A perfect, comforting base for the chicken.
  • Grilled vegetables, for serving: Seasonal veggies like bell peppers or zucchini add color and nutrition.

Directions

  1. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil to make the marinade. Be sure to mix it well so the sugar dissolves completely.

  2. Add the chicken to the marinade and let it soak for at least 1 hour in the refrigerator. Longer marinating times will produce even tastier results, so don’t hesitate to let it sit for up to 24 hours if time allows.

  3. Preheat the grill to medium-high heat. Ensuring the grill is hot enough will help achieve those beautiful grill marks and sear.

  4. Remove chicken from the marinade and place it on the grill. Discard the used marinade to avoid contamination.

  5. Grill the chicken for about 6-8 minutes on each side, turning once, until fully cooked and caramelized. Keep an eye on it; grilling times may vary depending on your grill and the thickness of your chicken.

  6. Serve the Huli Huli Chicken over cooked rice with grilled vegetables on the side. This creates a colorful, inviting plate that your family will love!

Serving

Huli Huli Chicken translates to "Turn Turn Chicken" in English.

When serving Huli Huli chicken, think family-style. Place the chicken, rice, and grilled vegetables in the center of the table and let everyone serve themselves. This approach not only fosters conversation but also builds a sense of togetherness as you enjoy a delicious meal.

Storage

Once you’ve had your fill, store any leftovers in an airtight container in the fridge. Huli Huli chicken stays fresh for up to three days. When you’re ready to enjoy it again, simply reheat it in the microwave or a frying pan over low heat. If you notice it’s a bit dry, add a splash of chicken broth to keep it juicy.

Kitchen Notes

Here are some helpful shortcuts to streamline your cooking:

  • Marinate a double batch and freeze half for later. Just remember to thaw it in the fridge overnight before grilling.
  • Use a grill pan or broiler if you can’t grill outside. It’ll still yield great flavor.
  • Prep your marinade in advance and store it in the fridge. You’ll cut down on time when it’s time to marinate your chicken.
  • If using skewers for small pieces of chicken, soak them in water for 30 minutes before grilling to prevent burning.
  • Grill extra vegetables while cooking; they make a great addition to salads or sandwiches later in the week.

Variations

Not everyone has the same taste preferences, and that’s okay! Here are some tweaks you can try:

  • For picky eaters: Use less garlic or ginger or skip those ingredients entirely. Serve the marinade on the side for dipping.
  • For a different protein: Substitute chicken with pork tenderloin or shrimp for a delightful change.
  • To keep it plant-based: Swap chicken for firm tofu or tempeh, marinating and grilling just as you would the chicken.
  • For a gluten-free option: Look for gluten-free soy sauce, which is available in most stores.
  • For a spicy kick: Add crushed red pepper flakes or a dash of sriracha to the marinade for heat.

FAQ

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Make sure to thaw it completely before marinating and cooking.

2. What can I serve with Huli Huli chicken?
In addition to rice and grilled veggies, you can serve it with a light salad or coleslaw for extra crunch.

3. How do I know when the chicken is done?
The chicken is done when its internal temperature reaches 165°F. Use a meat thermometer for accuracy.

4. Can I make this recipe in the oven?
Absolutely! Bake the marinated chicken on a lined baking sheet at 375°F for about 25-30 minutes, flipping halfway through.

5. How spicy is Huli Huli chicken?
The recipe as written is not spicy, but you can adjust the heat by adding more ginger or incorporating chili flakes.

Conclusion

As you gather around the table to enjoy your Huli Huli chicken, take a moment to appreciate the flavors and the connections that food can forge. Each bite of this savory dish tells a story—one of warmth, togetherness, and love. Savor the memory-making and the deliciousness of this meal as you create even more fond moments with your family. Happy cooking!

Grilled Huli Huli Chicken glazed with a sweet and savory sauce
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Huli Huli Chicken

Prep Time 1 hour
Cook Time 16 minutes
Total Time 1 hour 16 minutes
Servings 4 servings
Calories 350
Huli Huli chicken is a family-friendly dish that combines savory and sweet flavors, perfect for gatherings around the dinner table.

Ingredients

Chicken and Marinade

  • 4 pieces chicken thighs or breasts (Choose thighs for a juicier option.)
  • 1/2 cup soy sauce (Opt for low-sodium soy sauce to control saltiness.)
  • 1/4 cup brown sugar (Adds sweetness and helps caramelize the chicken.)
  • 2 cloves garlic, minced (Fresh garlic infuses robust flavor.)
  • 1 tablespoon fresh ginger, grated (Brightens the dish and adds warming spice.)
  • 1 tablespoon sesame oil (Provides a nutty flavor.)

Serving Suggestions

  • Cooked rice (A comforting base for the chicken.)
  • Grilled vegetables (Seasonal veggies like bell peppers or zucchini.)

Instructions 

Preparation

  • In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil to make the marinade.
  • Add the chicken to the marinade and let it soak for at least 1 hour in the refrigerator, or up to 24 hours for best results.

Grilling

  • Preheat the grill to medium-high heat.
  • Remove chicken from the marinade and place it on the grill. Discard the used marinade.
  • Grill the chicken for about 6-8 minutes on each side, turning once, until fully cooked and caramelized.

Serving

  • Serve the Huli Huli Chicken over cooked rice with grilled vegetables on the side.

Notes

Store any leftovers in an airtight container in the fridge. Huli Huli chicken stays fresh for up to three days. Reheat in the microwave or frying pan; add chicken broth if dry.
Calories: 350kcal
Course: Dinner, Main Course
Cuisine: Hawaiian
Keyword: BBQ Chicken, Family Dinner, Grilled Chicken, Huli Huli Chicken, Marinade
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Delicious Huli Huli Chicken grilled to perfection with a tropical glaze.
In 30-Minute Chicken Dinners

Huli Huli Chicken

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Huli Huli Chicken

Imagine stepping into a kitchen filled with the enticing aroma of sweet and savory grilled chicken. The sizzle of chicken on the grill creates an inviting sound that draws family and friends. As the warmth of the grill sends out delicious scents, it’s hard not to feel excitement for the meal ahead.

Why This Works

Huli Huli Chicken

Huli Huli Chicken is more than just a meal; it’s a family experience. The blend of flavors in the marinade brings a taste of Hawaii to your dinner table. With just a few ingredients, you can have this flavorful dish ready in no time.

The best part? It’s an excellent way to bond with loved ones. You can prep the marinade together, letting kids help mix, or set them up to be the taste-testers. Moreover, this recipe is great for busy schedules. You can marinate the chicken in the morning and throw it on the grill in the evening. It saves time without sacrificing flavor, leaving you free to enjoy quality time with those you love.

Process Overview

“This is where the magic happens—when the aroma fills the kitchen.”

When the marinade combines, flavors meld together, creating a deliciously vibrant dish. You can almost taste the sweetness of the brown sugar against the saltiness of the soy sauce. Add in the zing of ginger and garlic, and you’ve got a hit on your hands.

Ingredients

To make Huli Huli Chicken, you’ll need:

  • 4 chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 tablespoons ginger, grated
  • 1 tablespoon garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper
  • 2 green onions, chopped (for garnish)

Lily’s Tips:

  • Chicken thighs: Opt for bone-in, skin-on thighs for the juiciest results. They won’t dry out as quickly as chicken breast.
  • Soy sauce: Use low-sodium soy sauce to control the saltiness without sacrificing flavor.
  • Brown sugar: Dark brown sugar gives a deeper flavor profile. Feel free to use light brown if you prefer a milder taste.
  • Pineapple juice: Fresh pressed juice adds an extra fruity kick, but bottled works too for convenience.
  • Ginger and garlic: Use fresh if possible. These two ingredients really elevate the dish and add a homemade touch.

Directions

  1. In a bowl, mix soy sauce, brown sugar, pineapple juice, ginger, garlic, sesame oil, and black pepper to create the marinade. This is a fun step—let the kids help stir!

  2. Add the chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight for better flavor. Overnight is best, but even two hours will allow the flavors to infuse.

  3. Preheat the grill to medium-high heat. This keeps your chicken cooking evenly, giving it that nice char without burning.

  4. Remove chicken from marinade and grill for 6-8 minutes on each side, or until fully cooked and charred. Listen for that sizzling sound—it’s music to your ears!

  5. Transfer to a plate, garnish with chopped green onions, and serve. Everyone will love the beautiful presentation and fantastic flavor.

Serving

Huli Huli Chicken

When serving Huli Huli Chicken, think family-style. Place the whole platter in the center of the table, allowing everyone to serve themselves. This not only encourages sharing but also turns dinner into a communal experience.

Consider serving it with coconut rice for a tropical touch or a simple side salad to balance the flavors. Fresh fruit salad or grilled veggies also pair beautifully.

Storage

If you happen to have leftovers, no problem! Store the chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes. You can also reheat it on the grill for a nice char and preserve that smoky flavor.

Kitchen Notes

  • Use a zip-top bag for marinating. It allows for easy mixing and takes up less space in the fridge.
  • If you’re short on time, a quick 30-minute marinate will still offer great flavor.
  • Utilize your grill’s indirect heat for more even cooking.
  • Don’t discard the marinade. You can simmer it for a few minutes to make a tasty sauce to drizzle over the chicken.
  • Clean the grill before starting to avoid any sticking.

Variations

Not everyone has the same tastes. Here are a few ideas to tweak this recipe:

  • Picky eaters: Substitute chicken thighs for chicken breasts. The result is equally delicious but leaner.
  • Gluten-free: Swap the soy sauce for gluten-free tamari.
  • Spicy kick: Add red pepper flakes or a bit of sriracha to the marinade.
  • Pineapple chunks: Grill some pineapple alongside the chicken for a fun and fruity side.
  • Vegan option: Replace chicken with firm tofu. Marinate and grill until nicely charred.

FAQ

Q1: Can I use boneless chicken?
A1: Yes, boneless chicken will work! Reduce grilling time to about 4-6 minutes on each side.

Q2: How can I make this dish in the oven?
A2: Preheat your oven to 375°F. Place marinated chicken thighs in a baking dish and bake for 35-40 minutes, basting with marinade halfway.

Q3: Can I grill frozen chicken?
A3: It’s best to thaw chicken before grilling for even cooking.

Q4: What can I serve with Huli Huli chicken?
A4: Coconut rice, grilled vegetables, or a fresh salad are great accompaniments.

Q5: How do I know when the chicken is cooked?
A5: Chicken is fully cooked when it reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.

In conclusion, Huli Huli Chicken isn’t just a recipe; it’s an invitation to create wonderful memories with family. Whether it’s the joyous sound of laughter filling the air as you grill or the heartening smiles around the dinner table, this dish brings people together. Take a moment to enjoy the experience, and let the flavors transport you to a tropical paradise. Happy cooking!

Delicious Huli Huli Chicken grilled to perfection with a tropical glaze.
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Huli Huli Chicken

Prep Time 2 hours
Cook Time 16 minutes
Total Time 2 hours 16 minutes
Servings 4 servings
Calories 300
A delightful Hawaiian dish featuring sweet and savory marinated grilled chicken, perfect for family gatherings and busy schedules.

Ingredients

Marinade

  • 1/2 cup soy sauce (Use low-sodium for less saltiness.)
  • 1/4 cup brown sugar (Dark brown sugar offers a richer flavor.)
  • 1/4 cup pineapple juice (Fresh pressed juice adds extra flavor.)
  • 2 tablespoons ginger, grated (Use fresh ginger for best flavor.)
  • 1 tablespoon garlic, minced (Fresh garlic enhances taste.)
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper

Chicken

  • 4 pieces chicken thighs (Bone-in, skin-on thighs are recommended.)

Garnish

  • 2 tablespoons green onions, chopped (For garnish.)

Instructions 

Preparation

  • In a bowl, mix soy sauce, brown sugar, pineapple juice, ginger, garlic, sesame oil, and black pepper to create the marinade.
  • Add the chicken thighs to the marinade, cover, and refrigerate for at least 2 hours or overnight for better flavor.

Cooking

  • Preheat the grill to medium-high heat.
  • Remove chicken from marinade and grill for 6-8 minutes on each side, or until fully cooked and charred.
  • Transfer to a plate, garnish with chopped green onions, and serve.

Notes

When serving, place the platter in the center of the table for family-style dining. Pair with coconut rice or a fresh salad. Store leftovers in an airtight container for up to three days.
Calories: 300kcal
Course: Dinner, Main Course
Cuisine: Hawaiian
Keyword: Family Meal, Grilled Chicken, Hawaiian Recipe, Huli Huli Chicken, Marinated Chicken
by
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Grilled Huli Huli Chicken served with tropical sides
In 30-Minute Chicken Dinners

Huli Huli Chicken translates to “Turn Turn Chicken” in English.

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Huli Huli Chicken translates to "Turn Turn Chicken" in English.

The kitchen is alive with the sizzle of chicken on the grill. The sweetness of pineapple mingles with the salty aroma of soy sauce, filling the air with a delightful scent. As the chicken cooks, you can hear the gentle crackle and pop, a sound that promises a delicious family meal. When making Huli Huli Chicken, or "Turn Turn Chicken," your home becomes the heart of flavor and warmth. This dish is not only a culinary delight but also a wonderful opportunity to bond with family over a meal that is sure to become a favorite.

Why This Works

Huli Huli Chicken translates to "Turn Turn Chicken" in English.

Huli Huli Chicken works for so many reasons. First, it brings family together. Preparing and sharing this dish allows everyone to partake in the cooking process. From marinating the chicken to grilling it, there are plenty of opportunities for little hands to help out.

Not to mention, this recipe is a time-saver. The marinade does most of the legwork. You can prepare it ahead of time, even the night before, making dinner on a busy day a breeze. Just fire up the grill, and you’ll have a wonderfully infused meal ready to serve in no time.

Process Overview

“This is where the magic happens—when the aroma fills the kitchen.”

As the chicken marinates, the flavors meld beautifully. The combination of soy sauce and pineapple juice creates a perfect balance of sweet and salty, while the garlic and ginger add depth. Just imagine the anticipation building in your kitchen as the smell wafts through your home.

Ingredients

To make Huli Huli Chicken, you will need:

  • 4 pounds chicken (legs or thighs)
  • 1 cup soy sauce
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper
  • Green onions for garnish

Here are a few personal tips to elevate your dish:

  • Chicken Parts: I prefer using thighs for their juiciness, but legs are equally tasty. Choose what suits your family best.
  • Pineapple Juice: Fresh juice is always the best, but store-bought works just fine.
  • Brown Sugar: Dark brown sugar gives a richer flavor, so consider using that for extra depth.
  • Garlic & Ginger: Fresh ingredients always yield the best results. A little bit of mincing and grating goes a long way in enhancing flavor.
  • Garnish: Chopped green onions not only add flavor but also a nice pop of color.

Directions

Follow these steps to create your family’s new favorite recipe:

  1. In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, ginger, and black pepper.

    • Tip: Make this marinade in advance to let the flavors develop even further.

  2. Marinate chicken in the mixture for at least an hour (or overnight for best flavor).

    • Encouragement: Overnight marinating allows the flavors to penetrate the chicken, making each bite unforgettable.

  3. Preheat your grill to medium heat.

    • Encouragement: Getting your grill ready takes only a few minutes, and the pay-off is well worth it.

  4. Remove chicken from marinade and grill for 6-8 minutes on each side until cooked through.

    • Tip: Make sure to check the internal temperature; it should reach 165°F for safety.

  5. Baste with marinade while grilling for extra flavor, if desired.

    • Encouragement: This step is optional, but it adds an irresistible glaze that everyone will love.

  6. Garnish with chopped green onions and serve hot.

    • Encouragement: Present your dish beautifully. Great food deserves a lovely setting.

Serving

Huli Huli Chicken translates to "Turn Turn Chicken" in English.

When it’s time to serve, lay out the Huli Huli Chicken family-style, allowing everyone to dig in. I suggest pairing it with steamed rice to soak up the tasty juices. Fresh grilled vegetables or a simple green salad would complement the dish well.

Consider making extra marinade for dipping or drizzling. Families love the opportunity to customize their plates, and you can spark interesting conversations about favorite flavors and toppings while everyone fills their plates.

Storage

Leftovers can be a blessing. Store any uneaten chicken in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the oven at 350°F for 15-20 minutes or until heated through.

If you want to freeze it, wrap individual portions tightly in foil or freezer bags. It will keep well for up to three months. Thaw the chicken overnight in the fridge before reheating.

Kitchen Notes

Here are a few shortcuts to make the process even smoother:

  • Use a zip-top bag for marinating the chicken. It makes for easy cleanup.
  • If you’re short on time, try using chicken breasts, as they cook faster.
  • Use frozen pineapple juice to save time on juicing fresh fruit.
  • Double the recipe for leftovers; this dish tastes even better the next day!
  • Grill extra chicken to use in salads or sandwiches throughout the week.

Variations

Not everyone has the same preferences. Here are some tweaks for picky eaters and specific diets:

  • Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
  • Pineapple Alternatives: If you’re not a fan of pineapple, try mango juice or even orange juice for a citrus twist.
  • Spicier Kick: Add sriracha or red pepper flakes to the marinade for heat.
  • Vegetarian Version: Swap chicken for firm tofu or tempeh. Marinate and grill it the same way.
  • Sugar-Free: Use a sugar substitute in place of brown sugar to make it low-carb.

FAQ

  1. Can I use chicken breasts instead of thighs or legs?
    Yes, chicken breasts work great too. Just adjust the grilling time, as they cook faster.

  2. How long should I marinate the chicken?
    At least an hour, but overnight is the best option for maximum flavor.

  3. Can I cook this in the oven?
    Absolutely! Place the marinated chicken in a baking dish and cook in the oven at 375°F for 30-40 minutes, basting occasionally.

  4. What should I serve with Huli Huli Chicken?
    Steamed rice, grilled vegetables, and a fresh salad are excellent sides.

  5. Can I use other proteins?
    Yes, this marinade works well with pork, beef, or even shrimp. Just adjust the cooking time as needed.

Conclusion

Huli Huli Chicken is not only a recipe; it is an experience that embraces family ties and shared moments. As you gather around the table, remember that cooking is about love, care, and the joy of togetherness. So, fire up that grill and get ready to create memories as delicious as the meals you serve. Your family will look forward to this dish time and time again. Enjoy every moment!

Grilled Huli Huli Chicken served with tropical sides
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Huli Huli Chicken

Prep Time 1 hour
Cook Time 16 minutes
Total Time 1 hour 16 minutes
Servings 6 servings
Calories 350
A delightful family meal featuring grilled chicken marinated in a sweet and savory blend of soy sauce and pineapple juice, perfect for bonding over delicious flavors.

Ingredients

For the Marinade

  • 1 cup soy sauce
  • 1 cup pineapple juice (Fresh juice is preferred.)
  • 1/2 cup brown sugar (Dark brown sugar gives richer flavor.)
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 1 tablespoon minced garlic (Fresh ingredients yield the best results.)
  • 1 tablespoon grated ginger (Fresh ingredients yield the best results.)
  • 1 teaspoon black pepper

For the Chicken and Garnish

  • 4 pounds chicken (legs or thighs) (Thighs are juicier, but legs are tasty too.)
  • Green onions (For garnish, adds a nice pop of color.)

Instructions 

Preparation

  • In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, ginger, and black pepper.
  • Marinate chicken in the mixture for at least an hour (or overnight for best flavor).

Cooking

  • Preheat your grill to medium heat.
  • Remove chicken from marinade and grill for 6-8 minutes on each side until cooked through.
  • Baste with marinade while grilling for extra flavor, if desired.
  • Garnish with chopped green onions and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, bake at 350°F for 15-20 minutes. Freeze individual portions for up to three months.
Calories: 350kcal
Course: Dinner, Main Course
Cuisine: Hawaiian
Keyword: BBQ Chicken, Family Meal, Grilled Chicken, Huli Huli Chicken, Marinade
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