Huli Huli Chicken
Sticky, smoky, and sweet grilled chicken with a gorgeous mahogany glaze. This Hawaiian classic gets its signature flavor from pineapple juice, soy sauce, ginger, and brown sugar, basted and turned repeatedly over an open flame until caramelized and juicy. Perfect for a backyard luau or summer barbecue.
For 8 servings
- prep · ~20 min
Make the huli huli sauce.
1.In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, and sesame oil.2.Add grated ginger and minced garlic. Whisk until the sugar dissolves.3.Place over medium-high heat and bring to a boil, then reduce heat to a gentle simmer.4.Cook until the sauce reduces by half and coats the back of a spoon, about 15 to 20 minutes. Stir occasionally.TIPThe sauce should be slightly syrupy — it will thicken more as it cools. Don't rush the reduction. - prep · ~15 min
Prepare the grill and season the chicken.
1.Preheat a charcoal or gas grill for medium indirect heat (about 350°F).2.Pat the chicken thighs dry with paper towels.3.Season both sides lightly with salt and pepper.4.Reserve 1 cup of the huli huli sauce for basting and set the rest aside for serving.TIPKeeping a cup of sauce separate prevents cross-contamination from the raw chicken basting brush. - grill · ~40 min
Grill the chicken, basting and turning often.
1.Place the chicken thighs skin-side down on the cooler side of the grill.2.Cover and cook for 8 minutes, then flip. Baste the cooked side with sauce.3.Cook another 8 minutes, flip again, and baste the other side.4.Move the chicken over direct medium heat and continue grilling, turning and basting every 2 minutes, until the internal temperature reaches 165°F and the glaze is sticky and charred at the edges, about 15 to 20 more minutes.TIPHuli means 'turn' in Hawaiian — keep that chicken moving to build lacquered layers without burning. - rest · ~5 min
Rest the chicken.
Transfer the grilled chicken to a platter and let it rest for 5 minutes. This allows the juices to settle back into the meat.
- garnish
Garnish and serve.
Drizzle with the reserved fresh sauce, scatter sliced spring onions over the top, and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken thighs dry before seasoning to ensure the glaze adheres properly.
- 2For best char, move chicken to direct heat only after the internal temp reaches 150°F.
- 3Reserve a separate cup of sauce for serving to avoid raw chicken contamination.
- 4Let the sauce reduce until syrupy — it thickens further as it cools on the grill.
- 5Taste the sauce before grilling and adjust sweetness or tang with extra pineapple juice or vinegar.
- 6Use tongs, not a fork, to turn the chicken so juices stay locked in.
- 7Let the chicken rest 5 minutes after grilling so the juices redistribute evenly.
Adapt it for your goals.
Spicy
Add 1-2 minced Thai bird chilies or 1 teaspoon red pepper flakes to the sauce for a sweet-heat kick that cuts through the richness.
Low SugarLow-Sugar
Replace brown sugar with 1/3 cup honey or maple syrup and use low-sodium soy sauce to reduce overall sugar while keeping the glaze sticky.
Oven BakedOven-Baked
Bake thighs at 400°F on a wire rack over a baking sheet, basting every 10 minutes, until internal temp hits 165°F — ideal when grills aren't available.
Pineapple FreePineapple-Free
Substitute pineapple juice with orange juice and add 1 tablespoon lime juice for a citrusy, still-sweet marinade that works with the ginger.
Gluten FreeGluten-Free
Use tamari or coconut aminos instead of soy sauce, and ensure ketchup is labeled gluten-free to keep the dish celiac-safe.
Why this is on our healthy list.
Rich in Lean Protein
Chicken thighs provide high-quality animal protein essential for muscle repair and satiety.
Contains Anti-Inflammatory Ginger
Fresh ginger adds a zesty warmth and offers compounds that may help reduce inflammation.
Source of Immune-Boosting Garlic
Garlic contributes allicin and other sulfur compounds that support immune function.
Low in Saturated Fat
When skin is removed before eating, chicken thighs are a moderate-fat protein option when grilled rather than fried.
Frequently asked questions
The sugar in the sauce can char quickly over high heat. Start on indirect heat (350°F) and only move to direct heat for the final caramelization stage, basting every 2 minutes.
