Go Back
–+ servings
Grilled OR BAKED! Huli Huli Chicken is bursting with sweet and savory Hawaiian teriyaki flavor that is out of this world!  The marinade doubles as the incredible glaze and the spice rub takes this chicken to a whole new level of amazing!!
Print Pin

Hawaiian Huli Huli Chicken

Transport you and your loved ones to Hawaii with Grilled or Baked Huli Huli Chicken! Its bursting with sweet and savory Hawaiian teriyaki deliciousness from a dynamite pineapple, soy, brown sugar marinade that doubles as your sweet and sticky glaze (no double work!) and a spice rub that elevates this chicken to a whole new level of jaw dropping delicious. With the marinade, spice rub and glaze, this might just be the best Huli Huli Chicken ever. But I'll let you decide.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 -10

Ingredients

  • 4-5 pounds bone-in skinless chicken thighs
  • 1/3 cup olive oil

Spice Mix

  • 1 1/2 teaspoons paprika
  • 1 tsp EACH ground ginger, onion pwdr, garlic pwdr, chili pwdr
  • 1/2 tsp EACH ground cumin, salt
  • 1/4 tsp EACH EACH pepper, cayenne pepper

Huli Huli Sauce

Instructions

Marinate

  • Mix the Spice Mix seasonings together in a medium bowl. Remove one tablespoon Spice Mix and add to a large bowl. Reserve remaining spices for your Spice Rub later.
  • Add all Huli Huli Sauce ingredients to the 1 tablespoon spice mix. Whisk to combine. Remove 1/2 cup of this Sauce and add to a large freezer bag along with 1/3 cup olive oil.
  • Add chicken to freezer bag, remove excess air, seal and turn to coat. Marinate 4 hours up to overnight. Refrigerate remaining sauce separately and reserved spices in an airtight container.

Spice Rub

  • When ready to grill, remove chicken and dab off excess marinade and place on a baking sheet. Discard marinade. Mix reserved spices with 2 tablespoons olive oil and rub evenly over both sides of chicken. Let sit 15-20 minutes.

Glaze

  • Meanwhile, remove 1/4 cup Huli Huli Sauce to baste chicken while grilling. Simmer the remaining sauce for approximately 10 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.

GRILL

  • Grease and heat grill to medium heat. Add chicken, cover, and cook 6-8 minutes per side, or until no longer pink and an inside thermometer registers 165 degrees F. Baste chicken with reserved 1/4 cup Sauce the last 5 minutes.
  • Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.

STOVETOP/OVEN

  • Preheat oven to 350 degrees F. Heat one tablespoon olive oil over medium high heat. Add chicken (you will need to work in batches), and sear 2-3 minutes per side.
  • Add chicken to a foil lined, greased 9x13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Remove foil cover, baste with 1/4 cup reserved marinade and continue to cook, uncovered an additional 15-20 minutes OR until an inside thermometer registers 165 degrees F at the thickest part of the chicken.
  • Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.

Video

Notes

Don't miss the "how to make" recipe video at the top of the post!
***DO NOT USE fresh pineapple juice as it contains the enzyme bromelain which will leave your chicken mushy.  In CANNED pineapple, however, the bromelain is extracted so the juice will infuse your chicken with flavor without becoming mushy.