Ever tried to grill but everything turns out kinda… blah? Happens to me more often than I’d like to admit. So last summer, desperate to save face at a backyard BBQ, I leveled up with this super-easy Hawaiian Huli Huli Chicken Grill Recipe for Summer BBQs! Now folks ask for it before they even arrive (I mean, c’mon, pressure much?). If you want a BBQ chicken that’s sticky, smoky, and a total crowd-pleaser—this is it. Actually, if you’re into sweet-savory chicken, you should also check out these bacon brown sugar chicken tenders that are out-of-this-world finger food.
What You Need for Grilled Huli Huli Chicken
Alright, here’s the heartbeat of the recipe. All you’ll need is a handful of basic ingredients, and I’m not talking about fancy stuff nobody stocks. For this beauty, you grab some boneless chicken thighs (seriously, thighs work best—so juicy). You’ll need fresh ginger, garlic, soy sauce, pineapple juice, brown sugar, ketchup, and vinegar (I use apple cider but hey, use what you got). If your spice rack is sad and empty, don’t sweat it. The real magic is in that pineapple-soy combo.
Marinate it all together in a big bowl or a gallon freezer bag. And look, if you toss in a splash of sriracha or chili garlic sauce… I will not judge. Sometimes I do it just to keep my siblings guessing. The result? Tender, sticky, golden chicken everyone hovers around for “just one more piece.”
If you absolutely, positively must sub in chicken breasts, it’ll work, but watch ‘em so they don’t dry out. I swear, thighs are so much more forgiving.
Step-by-Step Tutorial
First thing—pat your chicken dry. (Yes, this matters, don’t ask me why, but it does.) Dunk the chicken into the bowl of marinade you whisked up. Cover and park it in the fridge.
When you’re ready to grill, fire up to medium-high and oil those grates so you don’t end up scraping chicken bits off later. Stack the marinated chicken directly on the hot grill and cook about 6-8 minutes per side. No need to fuss. Save a little marinade to brush on during the last couple minutes, just for that sticky finish.
Don’t overcook! Trust your nose and eyes. Chicken should get those irresistible caramelized grill lines and look a little charred in some spots. Let it rest for a hot second before devouring. To be honest, the hardest part? Not burning your own fingers trying to pull off a piece too soon.
“This Huli Huli chicken is literally the only way my kids will eat grilled meat now. The flavor is wild—I had to print the recipe twice for neighbors!” – T. Nguyen, Oklahoma
How Long to Marinate the Chicken
Let’s be real, sometimes you forget to marinate until the last minute (guilty). For epic results, give it at least 4 hours. If you can swing overnight, you’ll get maximum flavor. The pineapple juice needs time to work magic on the chicken. But hey, if you’re in a rush, one hour still gives you a pretty decent meal—promise.
Personally, I dump everything in a bag after lunch, toss it a couple times during the day, and boom—it’s dinner-ready by the time everyone’s hungry. Did it once for 24 hours by accident (don’t ask), and it was, like, five-star restaurant good.
Pairing and Serving Ideas
Alright, here’s where you get to show off. You don’t need to go fancy—keep it chill and summery.
- Serve Huli Huli chicken with fluffy jasmine rice or classic Hawaiian macaroni salad.
- Fresh pineapple chunks or even grilled slices are killer on the side.
- Add a quick cucumber salad for crunch. Or skip it and serve with chips, no judgment.
Can’t believe I’m saying this but, sometimes I even reheat leftovers wrapped in a tortilla and it rocks. Honestly, the fried rice trick: toss leftovers into day-old rice with some extra soy sauce and—bam—your next meal is ready.
Wanna wash it down with something? Check out this bug juice camp drink recipe great summer style, especially if there’s kids buzzing around.
Tips for Success
One thing I’ve learned after burning (slightly) too many pieces over the years—keep watch as the sugar in the marinade can scorch quickly. Don’t walk away. A quick peek every couple minutes is all it takes.
Also, don’t forget that final brush with marinade. It makes the glaze pop and adds stickiness that’ll have everybody licking their fingers. If you can, grill over actual charcoal. Adds another level of smokiness you just can’t fake. For leftovers, slice up the chicken, toss in a cold noodle salad or even slap it between bread for the world’s easiest sandwich.
If you want more chicken inspiration, maybe not Hawaiian but totally worth trying, I swear by this chicken bacon ranch wrap recipe for a quick lunch fix.
Common Questions
Q: Can I bake Huli Huli chicken instead of grilling?
A: Yep! Bake at 400°F for about 25-30 minutes. Finish under the broiler to make it golden, though it won’t have quite that backyard grill smokiness.
Q: Is it okay to use store-bought teriyaki sauce for the marinade?
A: Sure, in a pinch, but add some pineapple juice and brown sugar—it’s not the same otherwise.
Q: Can I prep this ahead for a big gathering?
A: Absolutely. Marinate the chicken the day before, and grill it off just before everyone arrives. It reheats well too.
Q: Does it need to be thighs or can I use drumsticks or breasts?
A: Thighs win, but drumsticks work. Breasts dry fast, so watch ‘em carefully and don’t overcook!
Q: What if I don’t like pineapple?
A: Uh, well, it’s a flavor cornerstone—but you can try mango juice or a bit of apple juice, though taste will be a little different.
Why This Chicken Will Steal Your Summer
If you’re looking for something to wow the neighbors, truly, nothing beats the tangy-sweet-just-a-bit-charred flavor of homemade grilled Huli Huli chicken. It’s easy, takes way less time than you’d think, and is a straight-up showstopper at any BBQ. I know it sounds dramatic, but this recipe has saved more than one party for me. If you want even more ideas, check out the official Grilled Huli Huli Chicken | The Recipe Critic or get wild with this fun easy BBQ chicken crockpot recipe. Trust me, dive in and let this chicken claim your summer—it’ll become that recipe everyone texts you for!
Grilled Huli Huli Chicken
A delicious and sticky grilled chicken recipe with a sweet and savory Hawaiian marinade, perfect for summer BBQs.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs boneless chicken thighs
- 1/4 cup fresh ginger, grated
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp apple cider vinegar
- Sriracha or chili garlic sauce (optional)
Instructions
- Pat the chicken dry and place it in a bowl or large freezer bag.
- In a separate bowl, mix together the ginger, garlic, soy sauce, pineapple juice, brown sugar, ketchup, and vinegar to create the marinade.
- Pour the marinade over the chicken and seal the bag or cover the bowl; refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat and oil the grates.
- Remove the chicken from the marinade and place it on the grill.
- Cook the chicken for 6-8 minutes on each side, brushing with reserved marinade during the last minutes of cooking.
- Cook until the chicken is caramelized and has grill lines; let it rest before serving.
Notes
Watch the chicken closely to avoid burning due to the sugar in the marinade. For extra smokiness, use charcoal when grilling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Huli Huli chicken, BBQ chicken, grilled chicken, Hawaiian recipes, summer BBQ