Juicy Huli Huli Chicken

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Juicy Huli Huli Chicken

Let me tell you—this Huli Huli Chicken has become one of those “just make it again, Mom” recipes in our house. I originally stumbled across this Hawaiian-inspired dish when I was craving something sweet, smoky, and a little tropical, but still easy enough to get on the table between soccer practice and bath time. And wow, did it deliver.

What I love most is that it uses pantry-friendly ingredients (most of which I already had on hand), and the flavor? It’s like a mini vacation in every bite. The glaze is sticky and rich with just the right kick of ginger and garlic, and the chicken comes out so tender and juicy it practically melts. Served over a bed of fluffy rice and topped with green onions and fresh herbs? Pure comfort.

The kids devoured it. My husband went back for thirds. And I got to feel like a total dinner rockstar without spending hours in the kitchen. That’s a win in my book. I’ve tried a few variations, but this version is the one we always come back to. Whether you’re cooking for a crowd or just want to spice up a weeknight dinner, this Huli Huli Chicken is one of those feel-good meals that makes everyone happy. Trust me—you’ll be coming back to it again and again.

Questions I Often Get Asked About This Recipe

Can I use chicken breasts instead of thighs?
Yes! Thighs are juicier and more forgiving, but breasts will work—just don’t overcook them.

Do I need a grill to make Huli Huli Chicken?
Nope! You can absolutely make this in a skillet or even bake it. A grill gives that classic smoky flavor, but it’s still amazing cooked indoors.

Is this recipe spicy?
Not at all. It’s more sweet and savory. If you like heat, add a pinch of red pepper flakes or a drizzle of sriracha.

Can I make this ahead of time?
Yes! Marinate the chicken the night before or even freeze it in the marinade for a quick meal later.

What should I serve with it?
Steamed white rice is our favorite, but it also pairs great with grilled pineapple, stir-fried veggies, or a simple green salad.

What You Need to Make Huli Huli Chicken

Ingredients:

2 lbs boneless, skinless chicken thighs

1/2 cup pineapple juice

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup brown sugar

2 tbsp rice vinegar

1 tbsp grated fresh ginger (or 1 tsp ground ginger)

2 cloves garlic, minced

1 tbsp sesame oil

1 tbsp cornstarch + 2 tbsp water (for slurry, optional)

Green onions and cilantro for garnish

Cooked white rice, for serving

Special Tools:

Grill or large nonstick skillet

Mixing bowl

Whisk

Basting brush (optional)

How to Make Huli Huli Chicken

Make the Marinade: In a large bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, and sesame oil.

Marinate the Chicken: Add chicken thighs to the marinade and let them soak for at least 30 minutes, ideally 4–8 hours. The longer, the better!

Cook the Chicken:

Grill Method: Preheat grill to medium heat. Grill chicken 6–7 minutes per side, basting with marinade.

Skillet Method: Heat skillet over medium-high. Sear chicken 5–6 minutes per side until golden and cooked through. Pour in some marinade while cooking for extra flavor.

Thicken Sauce (Optional): If you want a sticky glaze, pour remaining marinade into a saucepan. Bring to a boil, add cornstarch slurry, and simmer until thick.

Serve: Plate the chicken over steamed rice. Drizzle with sauce and garnish with chopped green onions and cilantro.

Tips for Making the Best Huli Huli Chicken

Don’t skip the marinade time! Even 30 minutes helps the flavors soak in.

Fresh ginger and garlic give the best taste, but pre-minced works if you’re short on time.

Use thighs for ultimate juiciness, but breast meat is great for a leaner option.

Double the sauce if you love extra glaze or want to drizzle it over veggies and rice.

Want a smoky edge without a grill? Add a dash of smoked paprika or liquid smoke to the marinade.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “I made this last night and my kids cleaned their plates—no small feat! So flavorful and easy to pull together.” – Monica P.

⭐️⭐️⭐️⭐️ “Really good! Next time, I’ll add some chili flakes for heat, but otherwise, it was a huge hit!” – David J.

⭐️⭐️⭐️⭐️⭐️ “Wow, this is going in our weeknight dinner rotation for sure. Tastes like something from a restaurant.” – Jamie R.

⭐️⭐️⭐️⭐️ “Great for busy nights! I prepped the marinade the night before, and dinner came together in under 20 minutes.” – Karen L.

⭐️⭐️⭐️⭐️⭐️ “Loved this recipe! Used my cast iron skillet and the chicken came out perfect. Served with grilled pineapple—yum!” – Sophia T.

Printable Recipe

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