Sizzling Huli Huli Chicken BBQ

This backyard Hawaiian Huli Huli Chicken packs a punch with its sweet-smoky-tangy flavors. When pineapple juice meets soy sauce and brown sugar, you get a mouthwatering teriyaki-like glaze that turns golden brown on the grill, giving you that amazing island taste in every bite.

I whipped up Huli Huli Chicken one summer when I couldn't get away but wanted vacation feels at home. The smell alone while it cooked on the grill made my family feel like we'd been whisked off to Hawaii, and now we make it whenever we need a quick mental getaway.

Ingredients

• Boneless skinless chicken thighs: They stay super moist and have enough fat to stand up to the bold marinade and hot grill.
• Light brown sugar: Gets all caramelized and sweet, balancing out the tangy stuff in the sauce.
• Ketchup: Makes the sauce stick to your chicken better and adds a sweet tomato kick.
• Light soy sauce: Brings that can't-resist savory depth that makes you go back for seconds.
• Pineapple juice: The key tropical flavor that makes this chicken scream Hawaiian goodness.
• Ginger paste: Gives a warm zingy kick that cuts through all that sweetness.
• Garlic paste: Adds a backbone of flavor that makes everything else taste even better.
• Apple cider vinegar: Adds tang and helps break down the meat so it gets super tender.
• Cumin, black pepper, and paprika: These spices work together to make things interesting with a touch of smokiness.
• Fresh pineapple rings: Put these on the grill too for sweet charred fruit that looks amazing on the plate.
• Green onions: Sprinkle these on top for a fresh pop of color and mild onion flavor.

Step-by-Step Instructions

Prepare the chicken:

Wash those chicken thighs under cold water and dry them completely with paper towels. This helps the marinade stick better and lets the chicken get that nice brown color when grilled.

Mix the marinade:

Grab a big bowl and throw in brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika. Stir it all up until the sugar's gone and everything looks shiny and smooth. This mix gives you that perfect sweet-savory combo.

Reserve sauce for serving:

Take out half a cup of your fresh marinade and put it aside in the fridge in a covered container. You'll use this later as a finishing sauce for an extra flavor boost.

Marinate the chicken:

Toss the chicken thighs in the remaining marinade, making sure each piece gets fully coated. Cover the bowl tight or put everything in a ziplock bag with the air squeezed out. Let it sit in the fridge at least 4 hours, but overnight works even better to really let those flavors sink in.

Prepare the grill:

Get your grill going at medium-high, around 400°F. Once it's hot, brush some oil on the grates so nothing sticks. Let that oil heat up for about a minute before you start cooking.

Grill the chicken:

Take the chicken out of the marinade, letting the extra drip off. Put the pieces on your hot grill and don't touch them for a full 10 minutes. This lets them get those pretty grill marks and start caramelizing. Then flip once and cook another 10 minutes or so until they hit 165°F inside.

Grill the pineapple:

When your chicken's about halfway done, throw those pineapple rings on the grill too. Cook until you see nice golden marks on both sides, about 2-3 minutes per side. The sugars will get all caramelized and delicious.

Finish with reserved sauce:

Brush that saved marinade over your grilled chicken for a flavor boost. Want it even more intense? You can quickly put the sauced chicken under the broiler, or heat the reserved sauce in a small pot until it thickens a bit before brushing it on.

Save Pin

I swear by pineapple juice in this recipe. It doesn't just add that tropical sweetness - it's got this thing called bromelain that naturally softens meat. My family loves watching ordinary chicken turn into something amazing as those sweet and savory flavors work their magic.

Save Pin

Serving Suggestions

For the full Hawaiian experience, serve your Huli Huli Chicken as part of a traditional plate lunch. Put the grilled chicken and pineapple on a big scoop of steamed white rice with some macaroni salad on the side. The sweet-tangy chicken tastes amazing next to creamy pasta salad, giving you a taste combo that'll make you feel like you're sitting on a Hawaiian beach.

Make Ahead Tips

This chicken is perfect for planning ahead or feeding a crowd. You can let it marinate up to 24 hours, which actually makes it taste even better. If you're cooking for lots of people, grill the chicken until it's almost done - about 5 degrees under your target temp. Then just give it a quick reheat and add the sauce right before everyone eats. Your chicken stays juicy and you won't be stressed at the last minute.

Flavor Variations

The classic Huli Huli flavor is awesome, but you can switch things up too. Want some heat? Throw a spoonful of sriracha or sambal oelek into your marinade. If you like different kinds of sweetness, swap some brown sugar for honey or maple syrup. Need more smoky flavor? Add extra smoked paprika or a few drops of liquid smoke to your mix.

Origins of Huli Huli Chicken

Huli Huli chicken got its start in Hawaii back in the 1950s. A guy named Ernest Morgado, who worked in naval intelligence, came up with it for a farm fundraiser. The name comes from the Hawaiian word huli, which means turn, since they used to cook the chicken between two grills that got flipped during cooking. Folks would yell out huli huli whenever it was time to flip the chicken. These days, you'll find it at roadside stands and backyard parties all over the islands as a beloved Hawaiian favorite.

Common Questions

→ What makes Huli Huli Chicken unique?

Huli Huli Chicken gets its special character from its island-inspired sauce that blends sweet, tangy and smoky elements, plus those grilled pineapple slices that add a true taste of Hawaii.

→ Can I use other cuts of chicken?

Absolutely! Any chicken parts work well. Just cook bone-in pieces or bigger cuts a bit longer to make sure they're done all the way through.

→ How can I avoid flare-ups on the grill?

To dodge those pesky flames, shake off extra marinade before the chicken hits the grill and make sure you've scraped the space under your grates beforehand.

→ Can I make this dish without a grill?

For sure! Try cooking your Huli Huli Chicken in a stovetop grill pan or pop it in the oven, then finish under the broiler to get that nice grilled touch.

→ What sides pair well with Huli Huli Chicken?

This chicken tastes great with a scoop of rice, some crunchy coleslaw, or a simple green salad for a full, tasty meal.