Grilled Huli Huli Chicken

We make grilled chicken a lot in the summer. You can often find this Grilled Huli Huli Chicken, Grilled Chicken Thighs with Greek Marinade and this Shish Tawook. I love how juicy and tender grilled chicken is and I can get my whole family to eat it which is always a plus. We especially love this Grilled Huli Huli Chicken because of that teriyaki style sauce. It adds so much flavor to the chicken. 

I will often pair it with coconut rice, cilantro and chopped pineapple. If you have traveled to Hawaii before you have probably had Huli Huli Chicken. It is a dish you will find in the restaurants there. Mike and I went to Maui and Kauai on our honeymoon and fell in love with this chicken! If you like chicken you might also like my Greek Chicken, Greek Lemon Chicken, Baked Chicken Tenders or these Easy Chicken Sliders.

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Chicken: I like to use chicken thighs and chicken legs for this recipe but any cut of chicken works great. The marinade is perfect for all types of chicken. 
• Brown Sugar
• Ketchup
• Rice Vinegar
• Soy Sauce: For a less salty flavor try using low-sodium soy sauce. 
• Worcestershire Sauce
• Ginger : The ginger helps infuse that zesty, teriyaki flavor we all love. 
• Garlic: Fresh, minced garlic is the best to use in this recipe. 

How do you Make Huli Huli Chicken

Step 1: Create Marinade: Place the chicken in a large zip lock bag.

In a small mixing bowl, combine the remaining ingredients and stir well. Reserve ½ cup of the marinade in a separate bowl for basting the meat.

Step 2: Add Marinade to the Chicken: Pour the remaining marinade over the chicken and shake to coat. Seal the bag, then place in the refrigerator to marinate for at least 3 hours or overnight.

Step 3: Grill Chicken: Turn the grill on medium heat. Allow to preheat for 5 minutes.

Use olive oil to rub on the grill so the chicken doesn’t stick to the grill.

Place the chicken on the grill and cover. Allow the meat to get some nice grill marks, then turn them over.

Step 4: Serve: Cook for 25 to 35 minutes, turning every 5 minutes. Baste the chicken with the sauce each time you turn.

Use a meat thermometer to check for doneness. Test the thickest part of the meat. Chicken is cooked when it reaches 165° to 175° internal temerpature.

Serve immediately with coconut rice and pineapple.

Recipe Tips

• Marinade: Reserve ½ cup of the marinade for basting the chicken as it grills. Make sure not to use the marinade that the chicken was in as that can have bacteria in it. You should always throw away marinade that was used for the chicken. 
• Cook Time: Heat the grill to medium heat before placing the chicken on the grill, then cover.  Let the chicken get some nice grill marks before turning.  Then turn the chicken every 5 minutes so it doesn’t burn. You will want to the chicken to reach an internal temperature of 165° to 175°.
• Cut of Chicken: You can use any cut of chicken you like but I find that chicken thighs and chicken legs retain the most moisture and create a juicier piece of chicken because of the warmer meat.