Huli Chicken Loved by Thousands in 3 Steps
This Hawaiian-style Huli Chicken is juicy, caramelized, and packed with tropical flavor. Made with a bold pineapple-ginger marinade, it's grilled to smoky perfection and brushed repeatedly for that signature sticky finish.
Equipment
- Grill or Skillet
- Mixing Bowl
- Basting Brush
Ingredients
For the Marinade
- 3/4 cup pineapple juice canned or bottled, not fresh
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup sherry or Chinese cooking wine
- 1/4 cup brown sugar
- 1 1/2 tbsp fresh ginger grated
- 1 1/2 tbsp garlic grated
- 1 tbsp Sriracha
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
For the Chicken
- 1.5 kg chicken thighs or breast, boneless
- 1 tbsp vegetable oil for grilling
For Garnish
- sliced green onions optional
- grilled pineapple slices optional
Instructions
- In a bowl, whisk together all marinade ingredients. Reserve 3/4 cup for basting and pour the rest over the chicken in a non-metal container. Marinate for 24 to 48 hours in the fridge.
- Preheat grill or skillet over medium-high heat. Lightly oil the surface. Remove chicken from marinade and let excess drip off.
- Grill the chicken 2 to 3 minutes per side. Begin basting with reserved marinade, flipping and basting every minute for a total of 10 minutes or until internal temperature reaches 75°C for thighs or 65°C for breasts.
- Let the chicken rest for 3 minutes, tented with foil. Serve with green onions and grilled pineapple if desired.
Notes
For best results, avoid using fresh pineapple juice due to its strong tenderizing enzymes. Jarred garlic and ginger work, but fresh adds superior flavor. You can substitute mirin for cooking wine if needed.