Huli Huli Chicken Recipe
Make juicy Huli Huli Chicken Recipe at home with chicken, pineapple juice, soy sauce, ginger, and a sticky caramelized glaze.
Equipment
- Grill or grill pan (outdoor grill is ideal)
- Tongs
- Medium saucepan
- Mixing bowl
- Measuring cups and spoons.
- Knife and cutting board
- Basting brush
Ingredients
- 2½ pounds chicken thighs or drumsticks bone-in, skin-on preferred
- 1 cup pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons fresh ginger grated
- 4 cloves garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch optional, for thickening glaze
- 2 tablespoons water optional
- Green onions and sesame seeds for garnish
Instructions
- Start by making the marinade. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil. Stir until the sugar dissolves and everything looks smooth and glossy.
- Place the chicken in a large bowl or zip-top bag and pour most of the marinade over it. Reserve about ¾ cup of the marinade for basting later. Cover and refrigerate the chicken for at least 4 hours, but overnight is even better. This is where the flavor really sinks in.
- When you’re ready to cook, preheat your grill to medium heat and lightly oil the grates. Remove the chicken from the marinade and let any excess drip off.
- Place the chicken on the grill and cook for about 6–8 minutes per side. Turn it often — huli style — brushing with the reserved marinade each time you flip. This layering is what creates that beautiful sticky glaze.
- If you want a thicker glaze, simmer the reserved marinade in a saucepan with cornstarch and water for a few minutes until thickened, then brush it on during the final minutes of cooking.
- Cook until the chicken reaches an internal temperature of 165°F and has a deep golden-brown char. Let it rest for a few minutes before serving. Garnish with green onions and sesame seeds.