I’ve adopted this Hawaiian huli huli chicken thigh recipe (which is traditionally done on a rotisserie) to eliminate the need for a fancy spinner, and it’s delicious!
I grew to love the savory and sweet taste of this chicken when in Hawaii as a U.S. Marine. I’d pull over at nearly every roadside chicken joint to feast on Huli Huli chicken till I was ready to burst at the seams.
Make this at your next backyard BBQ and wait for your guests to marvel over the unique flavors. Serve with or without grass skirts and coconut bras.
Jump to RecipeWhat Is Huli Huli Chicken?
Huli Huli chicken is a traditional chicken dish from the Hawaiian islands that’s known for its distinctive flavor. The name “Huli Huli” translates to “turn, turn,” which refers to the method of cooking the chicken on a rotisserie.
The chicken is marinated to infuse it with a delicious, savory taste as it spins over a fire. This constant spinning creates a crispy, caramelized skin while keeping the meat juicy and tender.
Huli Huli chicken is often served with a side of rice or a fresh salad, making it a popular choice for outdoor gatherings and barbecues. The dish embodies the essence of Hawaiian cuisine, offering a simple and flavorful experience that captures the spirit of the islands.
How To Make Huli Huli Chicken Without A Rotisserie
While I absolutely LOVE cooking with my rotisserie, you shouldn’t have to go without huli huli chicken just because you don’t have one. I’ve adapted this huli huli chicken recipe to create the traditional Hawaiian BBQ pit taste without the spit and forks of a rotisserie.
First, instead of cooking an entire chicken, we’re only using the thighs. Thighs are super juicy anyway, and they are way easier (and faster) to cook than larger pieces of bone in chicken.
Next, by turning the chicken on the grill every two minutes, we’re simulating as closely as possible the rotisserie effect. Getting that perfect char and caramelization on the meat.
Why Use Canned Pineapple Juice?
Canning pineapple juice destroys the enzyme bromelain, found in fresh pineapple juice. That enzyme found in fresh pineapple will absolutely make mush out of meat if it’s marinated in it.
So this is one of the rare occasions that fresh isn’t better. Plus, the canned stuff is just so much easier to use!
What Internal Temperature Should I Cook Chicken Thighs?
Per the USDA, chicken thighs are done at 165°F. That said, I find that temperature to be a bit less than what’s desirable, resulting in chewy meat.
Chicken thighs are fatty and won’t dry out like chicken breasts will, so I find taking them to 175-180°F internal temperature provides the most tender and juicy bite.
How To Make Huli Huli Chicken Thighs
Prep Time: 10 mins | Cook Time: 15 mins | Serves 6
Ingredients
3 lbs boneless skinless chicken breast, cut in half
4 green onions, chopped
1 pineapple
Huli Huli Sauce
1 cup packed brown sugar
1 cup ketchup
½ cup reduced-sodium soy sauce
1 cup canned pineapple juice
1 tbsp fresh ginger, minced
2 tsp smoked paprika
2 tsp mustard powder
4 cloves garlic, minced
Step 1: Combine all huli huli chicken sauce ingredients in a large mixing bowl and whisk together thoroughly. Set aside one cup of sauce in the refrigerator for glazing. Then, slice pineapple into ¼” slices.
Step 2: Cut chicken filets in half, separating the thick and thin portions, and place them in a sealable plastic bag. Pour sauce over chicken and place in the refrigerator for 4-6 hours.
Step 3: Light grill and set up for two zone heat. Take reserved marinade out of the refrigerator and allow it to come up to room temperature as your grill heats up.
Step 4: Remove chicken from plastic bag, and discard remaining marinade. Place the chicken and pineapple slices on the grill over direct heat. Flip them every two minutes until the pineapple is charred and the internal temperature of the chicken reaches 155°F as indicated by a reliable quick read thermometer. Remove the chicken as the individual pieces reach target temperature, and when pineapple is charred.
Step 5: Return the chicken to the indirect heat side of the grill and glaze with sauce that was set aside. Close lid and allow to roast for five minutes or until temperature reaches 170°F.
Step 6: Plate, garnish with sliced green onions and serve immediately.
Ingredients
- 3 lbs boneless skinless chicken thighs
- 4 green onions chopped
- 1 pineapple
Huli Huli Sauce
- 1 cup light brown sugar
- 1 cup ketchup
- ½ cup reduced sodium soy sauce
- 1 cup canned pineapple juice
- 1 tbsp fresh ginger minced
- 2 tsp smoked paprika
- 2 tsp mustard powder
- 4 cloves garlic minced
Instructions
- Combine all huli huli sauce ingredients in a large mixing bowl and whisk together thoroughly. Set aside one cup of sauce in the refrigerator for glazing. Then, slice pineapple into ¼” slices.
- Cut chicken filets in half, separating the thick and thin portions, and place them in a sealable plastic bag. Pour sauce over chicken and place in the refrigerator for 4-6 hours.
- Light grill and set up for two zone heat. Take reserved marinade out of the refrigerator and allow it to come up to room temperature as your grill heats up.
- Remove chicken from plastic bag, and discard remaining marinade. Place the chicken and pineapple slices on the grill over direct heat. Flip them every two minutes until the pineapple is charred and the internal temperature of the chicken reaches 155°F as indicated by a reliable quick read thermometer. Remove the chicken as the individual pieces reach target temperature, and when pineapple is charred.
- Return the chicken to the indirect heat side of the grill and glaze with sauce that was set aside. Close lid and allow to roast for five minutes or until temperature reaches 170°F.
- Plate, garnish with sliced green onions and serve immediately.