Huli Huli Chicken at Home from a Next Level Chef
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Delicious huli huli chicken is an experience! Made with a simple brine and pineapple juice marinade makes this perfect for grilling season!
Why You’ll Love it!
The best Huli Huli chicken recipes were created by the uncles on the side of the Hawaiian highway. In episode 5 of Season 4 of Next Level Chef, I made my version of Huli Huli chicken in 30 minutes. And the rave reviews from Nyesha Arrington, Richard Blais, and even Gordon Ramsay were incredible! It almost beat out the lamb hearts for top dish of the day!
Chef Arrington said she used to live in Hawaii and stop often to get her fix of Huli Huli chicken on the side of the highway, and that’s because the best comes from the uncles parked on the side of the highway.
See the clip of our BBQ dish reviews below!
Huli Huli chicken isn’t meant to be fancy, but it is meant to be full of flavor. The charred flavor from a fire mixed with the pineapple juice marinade gives it all of the best flavors of BBQ with a mild sticky glaze and sweetness.
Of course it can’t be served without a side of Hawaiian macaroni salad (aka mac salad!).
And what does “huli huli” mean? It means “turn turn” which is key to the deep charred nature of this chicken. Constant turning and basting of the chicken adds to the flavor and even cooking.
What’s the difference between teriyaki chicken and Hawaiian Huli Huli chicken?
Huli Huli chicken defers from a teriyaki chicken because it adds in pineapple juice and other herbs and spices into the marinade, where teriyaki doesn’t. Ginger, garlic, soy, and pineapple juice make up the principle components of the marinade.
Huli Huli Chicken Ingredients
The ingredients are quite simple, but my version does require a couple of extra Thai and Island based ingredients that will take it over the top. In the recipe you will see I use a Thai herb paste that is readily available blend of ginger, lemongrass, Thai chiles and garlic. My store doesn’t have lemon grass readily available, so these convenience options bring the flavors I loved in this recipe without having to scour other stores.
Best Chicken Pieces for Huli Huli Chicken
This recipe is perfect for all cuts of chicken, but my preference and recipe calls for chicken thighs or chicken quarters to maximize the moisture over a high heat grill. It really reduces that odds of a dried out chicken.
Chicken Brine
- Low Sodium Soy Sauce
- Water
- Sugar
Pineapple Juice Marinade
- Pineapple Juice
- Chicken Broth
- Ginger Root, grated
- Thai Herb Paste – or Lemongrass, grated
- Garlic, minced or garlic powder
- Salt
- Ground Black Pepper
- Paprika
- Red Pepper Flakes, optional
Directions for Huli Huli Chicken
Chicken Brine
In a large bowl mix 2 cups of water and 1/2 cup low sodium soy sauce. Add in a tablespoon or two of brown or white sugar. MIx until sugar has dissolved. Add in chicken pieces, cover and bring 1 hour. Pour off brine and then add marinade.
Pineapple Juice Marinade
In a medium bowl, whisk together the marinade ingredients. Reserve 1/2 cup marinade for basting chicken during grilling. Pour the remainder of the marinade over drained chicken pieces. Allow to marinade for 1 hour, or better overnight.
If you have access to fresh pineapple juice, feel free to use that. Bottled or canned pineapple juice is also fine. Do not use a pineapple juice blend or cocktail.
Prepare BBQ or Grill
Preheat grill to 425-450 degrees. I prefer to have two burners started at medium for the initial first sear, and then lowered with low direct heat during the major cooking process, and a third medium heat to keep heat circulating and cooking without burning the chicken.
Scrape the grill grates, and using a paper towel with high smoke point oil, brush it over the grates to create a non stick surface.
Place the chicken pieces, skin side down first with the burners over medium heat. Allow to cook 4-5 minutes, or until the skin releases naturally from the grill grates. Do not pull it off. Gently flip the chicken. Lower the heat of the two direct heat burners to a medium low to low (depending on the BTU power of your grill. Maintain a 400 degree temperature of the grill.)
Using the reserved marinade, brush the chicken pieces with the pineapple juice marinade. Allow the chicken to cook, flipping every 5 minutes and brushing with marinade.
Continue grilling until chicken reaches an internal temperature of 165. Bring the chicken off the grill and allow to rest, lightly covered with foil for 10 minutes, then serve.
Huli Huli Chicken Tips
The best part about this grilled chicken is that it isn’t meant to be fancy. It’s just meant to be good!
Use a low sodium soy sauce to ensure that the brine does not create a chicken that overly salty. One hour should be sufficient to brine the chicken.
Using dark meat will be more forgiving for an over the fire grilled chicken. White meat chicken can overcook quickly. Just be more diligent with checking on the chicken if you grill white meat.
Chicken options
- Bone-in Chicken Thighs
- Boneless Skinless chicken thighs
- Chicken leg quarters
- Skin On Chicken Breast
- Skin on chicken breast with rib meat
You can cook this over a gas grill or charcoal. I prefer the adjustability of gas, but use whatever you have available!
What goes with it?
Simple is best when it comes to the side dishes for grilled huli huli chicken. My favorite is a Hawaiian macaroni salad, or “mac salad”. Coleslaw helps cut any heaviness from the chicken as well. And white rice is always a solid choice!
Frequently Asked Questions
Do I need to brine the chicken?
No, it’s not required, but it will continue to help the moisture retention and flavor profile of the recipe with a high heat grilling. Soy and water provides salinity and umami to the meat. Marinating the chicken with the pineapple juice marinade will impart the remaining flavors.
Can I use another kind of fruit juice in the marinade for huli huli chicken?
Pineapple is most common, since it is a Hawaiian style grilled chicken. Other tropical juices, like a guava nectar would be a fun twist.
Can I made huli huli chicken in the oven?
No, because this requires frequent turning, and the charred notes on the chicken, baking this is not the preferred option.
More Inspired Homemade Recipes To Try
Grilled Poblano and Corn Guacamole
Grilled Asian Flanken Short Ribs
Grilled Romaine with Blackberry and Prosciutto Salad
Tools To Make This Recipe
Huli Huli Chicken at Home from a Next Level Chef
- Prep Time: 2 Hours 15 MInutes
- Cook Time: 30 Minutes
- Total Time: 2 hours 45 minutes
- Yield: 4–6 Pieces 1x
- Category: Grilling
- Method: Grill
- Cuisine: Hawaiian
Description
Huli Huli Chicken at Home by a Next Level Chef
Ingredients
Soy Sauce Brine
-
- 1/2 cup Low Sodium Soy Sauce
-
- 2 cups Water
-
- 2 Tbsp Sugar or Brown Sugar
Pineapple Juice Marinade
-
- 12 oz. Pineapple Juice
-
- 12 oz Chicken Broth
-
- 2 Tbsp Ginger Root, grated
-
- 2 Tbsp Thai Herb Paste – or Lemongrass, grated
-
- 3 Cloves Garlic, minced or garlic powder
-
- 1 tsp Kosher Salt
-
- 1/2 tsp Ground Black Pepper
-
- 1/2 tsp Paprika
-
- 1/2 tsp Red Pepper Flakes, optional
Chicken Pieces
- 3 1/2 pounds Dark Meat Chicken Pieces
- Chicken Thighs – bone-in skin-on
- Leg Quarters
- Drumsticks
- or Bone-In Chicken Breast
Instructions
Bringing Chicken
- In a large bowl, whisk together brine ingredients until sugar has dissolved. Submerge chicken, and brine for one hour, but no more than 4.
- Discard brine. Keep the chicken in the same large bowl. You will use this for the marinade.
Marinating Chicken
- In a medium bowl, whisk together the marinade ingredients. Reserve 1/2 cup of the marinade for basting the chicken while grilling.
- Pour remaining marinade over the chicken pieces. Cover with plastic wrap and marinade for at least 1 hour, no more than 4.
- If the marinade does not submerge the chicken, flip chicken pieces halfway through to ensure it is evenly brined.
Grilling Chicken
- Preheat grill to 425-450 degrees. I prefer to have two burners started at medium for the initial first sear, and then lowered with low direct heat during the major cooking process, and a third medium heat to keep heat circulating and cooking without burning the chicken.
- Scrape the grill grates, and using a paper towel with high smoke point oil, brush it over the grates to create a non stick surface.
- Place the chicken pieces, skin side down first with the burners over medium heat. Allow to cook 4-5 minutes, or until the skin releases naturally from the grill grates. Do not pull it off. Gently flip the chicken. Lower the heat of the two direct heat burners to a medium low to low (depending on the BTU power of your grill. Maintain a 400 degree temperature of the grill.)
- Using the reserved marinade, brush the chicken pieces with the pineapple juice marinade. Allow the chicken to cook, flipping every 5 minutes and brushing with marinade.
- Continue grilling until chicken reaches an internal temperature of 165
- Bring the chicken off the grill and allow to rest, lightly covered with foil for 10 minutes, then serve.
Megan!!! After watching you make these on Next Level Chef with cornish hens – and talking you about the recipe and you said thighs were actually better. I beg to differ. Both are amazing. I bought some cornish hens at H Mart, spatchcocked them, brined, marinated and grilled turning often, since huli means “to flip” in Hawaiian and can I just tell you how FIRE your recipe is?? Sooo so so good. Only thing missing was the kiawe wood for that unique smoke flavor from the roadside huli chicken in Hawaii only because I used my gas grill. And I am all out of wood chips. Oh and missing a trade wind breeze while eating it ha ha ha! I will be making this recipe again and again! 10 out of 5!!