If you crave juicy chicken with a tropical twist, this Crispy Grilled Huli Huli Chicken Recipe is your new go-to. Imagine tender, flavorful chicken kissed by a sweet pineapple brine and caramelized on the grill—pure island magic right in your backyard!
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Why You'll Love This Recipe
I’ve made this grilled huli huli chicken more times than I can count, and each time it delivers that perfect balance of sweet, tangy, and smoky—all with beautifully crisped skin that’s just irresistible.
- Authentic Hawaiian Flavor: The pineapple-based brine and homemade huli huli sauce bring traditional island vibes to your grill.
- Juicy and Tender: Spatchcocking the chicken lets it cook evenly and soak up all that amazing marinade.
- Perfect for Parties: Feeds 4-6 people, making it ideal for family dinners or summer cookouts.
- Easy to Prep Ahead: You can brine the chicken overnight and even make the sauce in advance, so grilling day is stress-free.
Ingredients & Why They Work
Before you start, a quick note on the key ingredients. Using canned pineapple juice (not fresh) in the brine is crucial—it contains the right balance of sweetness and acidity without overpowering the chicken. Also, spatchcocking the chicken helps it cook faster and more evenly, so grab some sharp kitchen shears if you want to try it yourself.
- Whole chicken, spatchcocked and halved: This technique helps the chicken cook evenly and soak up all the flavor.
- Canned pineapple juice: The base for the brine and sauce, packed with sweet tropical flavor and tenderizing acids.
- Dark brown sugar: Adds caramelized sweetness that balances the tang and enhances that gorgeous grilled crust.
- Ketchup (optional for color): Adds a lovely reddish hue and subtle depth in the brine and sauce.
- Kosher salt: Essential for the brine to season and tenderize the meat thoroughly.
- Ground black pepper: For a mild peppery kick that complements the sweet and savory profile.
- Shoyu or soy sauce: Adds a salty umami boost in the huli huli sauce.
- Cornstarch: Helps thicken the sauce to cling perfectly to the chicken.
- Garlic powder and cayenne pepper: Provides subtle warmth and a hint of heat, rounding out the flavor.
Make It Your Way
The beauty of this Crispy Grilled Huli Huli Chicken Recipe is how easy it is to make it your own. Whether you want to keep it classic or mix things up with different cuts or cooking methods, there’s room to tailor it to your taste and schedule.
- Variation: I love using bone-in thighs for a juicier, more indulgent bite. They grill faster and soak up that pineapple brine beautifully, giving each piece a caramelized, crispy skin that's absolutely irresistible.
- Oven Roasting: When the weather isn’t cooperating or I’m short on time, roasting the chicken at 425 degrees F for 1 hour to 1 hour 10 minutes, with regular rotations and basting, gives me that same tangy, tender goodness without firing up the grill.
- Smoking: For a special treat, smoking the chicken at 350 degrees F for 35-40 minutes adds a delicious smoky depth that’s perfect for entertaining or weekend cookouts.
- Meal Prep Friendly: I often make the huli huli sauce and brine the chicken a day or two ahead — it cuts down active prep time when I’m ready to cook and lets those flavors develop even more.
Step-by-Step: How I Make Crispy Grilled Huli Huli Chicken Recipe
Step 1: Spatchcock and Halve the Chicken
Start by patting your whole chicken dry with paper towels. Place it breast-side down on a sturdy cutting board and carefully use sharp kitchen shears to cut along each side of the backbone, removing it completely. Next, flip the chicken and press firmly on the breastbone to crack it open — you’ll hear a satisfying snap. Flip again so it lays flat, breast side up, then slice right through the breast to make two halves. Don’t forget to tuck the wing tips back behind the breasts to keep them from burning while grilling. This step helps the chicken cook more evenly and develop that signature crispy skin.
Step 2: Brine the Chicken Overnight
Mix together 3 cups canned pineapple juice, ⅓ cup dark brown sugar, 1 tablespoon ketchup (if you want that beautiful color), and 2 tablespoons kosher salt in a large bowl. Reserve 1 cup of this brine in a sealed container for basting later. Submerge the chicken halves in the remaining brine, cover tightly, and pop it in the fridge for at least 12 hours — or up to 48 if you’re planning ahead. The pineapple juice tenderizes and infuses a subtle tropical sweetness that makes every bite juicy and flavorful.
Step 3: Get Your Grill Ready and Chicken to Room Temperature
Remove your brined chicken from the fridge about an hour before grilling so it warms up to room temperature. This helps with even cooking. Pat the chicken dry with paper towels and discard any leftover brine. Set up your grill for indirect heat—whether gas or charcoal—creating a hot direct zone and a cooler indirect section. Preheat your gas grill for 15 minutes or your charcoal grill for about 30 minutes. Having those zones ready is key to cooking the chicken slowly without burning it.
Step 4: Whip Up Mom’s Huli Huli Sauce
In a small saucepan over medium-high heat, whisk together 1 cup pineapple juice, ¼ cup dark brown sugar, 2 teaspoons shoyu or soy sauce, 1 tablespoon ketchup, ½ teaspoon cornstarch, ½ teaspoon garlic powder, a pinch of cayenne, ½ teaspoon kosher salt, and ground black pepper. Bring the sauce to a boil, then lower the heat and simmer gently for 20 minutes, stirring occasionally to thicken and develop those rich flavors. Set it aside and get ready to drizzle this magic over your grilled chicken.
Step 5: Grill with Patience and Care
Place the chicken halves breast side up on the indirect heat side of the grill, as close to the fire as you dare without direct flames licking the skin. Close the lid and let the grill work its magic. Every 15 minutes, rotate the chicken 180 degrees for even cooking and baste generously with the reserved pineapple brine using a pastry brush—this keeps the chicken moist and boosts caramelization. Grill until the thickest part of the breast reads 160 degrees F on an instant-read thermometer. Depending on your grill and chicken size, this could take between 30 minutes up to a full hour.
Step 6: Rest and Serve
Once off the grill, let your chicken rest on a platter for 5 to 10 minutes. This step is vital—it lets the juices redistribute and the internal temperature to rise to a safe 165 degrees F. Carve your chicken however you like, then drizzle with that luscious, homemade huli huli sauce. Serve alongside fluffy rice and Hawaiian mac salad for the ultimate island-style meal. Mahalo and enjoy!
Top Tip
Creating the perfect Crispy Grilled Huli Huli Chicken is all about layering flavor and managing your grill carefully. These tips come from hands-on kitchen and grill time, helping you nail that juicy, caramelized, island-inspired bird every time.
- The Brining Magic: I’ve learned that brining the spatchcocked chicken for at least 12 hours in canned pineapple juice and brown sugar is the secret to tender, juicy meat that’s bursting with tropical flavor.
- Pat Dry for Crispness: After brining, don’t skip patting the chicken dry before it hits the grill. Moisture is the enemy of crispy skin, so getting it as dry as possible really makes a difference for that beautiful, crackly crust.
- Manage Your Grill Zones: Setting your grill for indirect cooking with a hot direct heat zone lets you slowly cook the chicken through while getting those gorgeous grill marks. Rotating the chicken every 15 minutes ensures even cooking and caramelization.
- Baste with Reserved Brine: It might sound odd, but basting with the reserved pineapple brine adds moisture and enhances sweetness throughout the grilling process, preventing the chicken from drying out.
How to Serve Crispy Grilled Huli Huli Chicken Recipe
Garnishes
A sprinkle of chopped fresh scallions or thinly sliced green onions adds a fresh pop of color and mild sharpness that complements the sweet and smoky notes of the chicken. Adding a few pineapple chunks or a wedge on the side deepens that tropical vibe. For a little extra brightness, a light drizzle of chopped fresh cilantro or a squeeze of lime juice over the top before serving works wonders.
Side Dishes
The classic Hawaiian plate lunch calls for simple, soul-satisfying sides like steamed white rice and creamy Hawaiian mac salad — a perfect duo that balances the smoky, tangy huli huli chicken. For a lighter contrast, serve with grilled pineapple rings or a crisp green salad tossed with a citrus vinaigrette. If you want to mix it up, coconut rice or a fresh Asian-style slaw also pairs beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Crispy Grilled Huli Huli Chicken in an airtight container and refrigerate. It will keep fresh for up to 4 days. Keeping the chicken well covered ensures it stays juicy and flavorful for your next meal.
Freezing
If you want to make this recipe even more convenient, you can freeze cooked huli huli chicken pieces. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container. They’re best used within 2 months for optimal flavor and texture. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat leftovers, microwave the chicken until warmed through, about 1-2 minutes depending on the portion size. For a crisper skin, you can also reheat in a 350°F oven for 10-15 minutes, uncovered. Just be careful not to overheat to keep the chicken juicy and tender.
Frequently Asked Questions:
For this Crispy Grilled Huli Huli Chicken Recipe, canned pineapple juice is recommended because it offers a consistent sweetness and acidity that helps tenderize the chicken properly. Fresh pineapple juice can vary in sweetness and acidity, which may affect the brining and flavor balance.
Absolutely! You can roast the spatchcocked and brined chicken in the oven at 425 degrees F for 1 hour to 1 hour and 10 minutes, rotating and basting every 20 minutes with the reserved pineapple brine to get that lovely caramelization and flavor inside your kitchen.
The best way is to use an instant-read thermometer. Insert it into the thickest part of the breast without touching the bone — the chicken is safe and juicy when it reaches 165 degrees F. During grilling, it’s common to pull it off at 160 degrees F and let it rest to reach 165 degrees F through carryover heat.
Yes! Bone-in thighs, drumsticks, or wings also work well with this recipe. Just adjust the grill time accordingly, as smaller cuts will cook faster. Just watch your internal temperature and baste regularly for best results.
Final Thoughts
Bringing the flavors of Hawaii into your backyard with this Crispy Grilled Huli Huli Chicken Recipe is such a joy. It’s not just a meal; it’s a celebration of sweet and smoky, tender and tangy—all captured in one beautifully caramelized chicken. With a bit of patience for the brine and attention to grilling technique, you’re rewarded with something truly special. Whether it’s a family dinner or a summer cookout, this recipe never fails to impress and transport you to the islands with every bite.
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Crispy Grilled Huli Huli Chicken Recipe
- Prep Time: 25 minutes
- Overnight Brine: 12 hours
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
Experience the tropical flavors of Hawaii at home with this recipe for Grilled Huli Huli Chicken. This dish features a juicy, spatchcocked whole chicken marinated in a sweet and tangy pineapple brine, then grilled to perfection and finished with a homemade huli huli sauce. Perfect for serving with rice and Hawaiian mac salad, this recipe delivers authentic island taste and beautiful grill marks every time.
Ingredients
Chicken and Brine
- 1 whole chicken, 4-5 pounds, spatchcocked and halved
- 3 cups canned pineapple juice (not fresh)
- ⅓ cup dark brown sugar
- 1 tablespoon ketchup (optional, for color)
- 2 tablespoons kosher salt
- Ground black pepper, to season
Mom’s Huli Huli Sauce
- 1 cup pineapple juice
- ¼ cup dark brown sugar
- 2 teaspoons shoyu or soy sauce
- 1 tablespoon ketchup
- ½ teaspoon cornstarch
- ½ teaspoon garlic powder
- Pinch of cayenne pepper
- ½ teaspoon kosher salt
- Ground black pepper, to season
Instructions
- Spatchcock and halve the chicken: Pat the chicken dry with paper towels. Place it breast-side down on a cutting board and use sharp kitchen shears to cut along each side of the backbone and remove it. Flip the chicken breast side down and press down firmly on the breastbone to crack it open, then flip the chicken so it lays flat breast side up. Cut through the breast to create two halves. Tuck wing tips behind breasts to prevent burning.
- Brine the chicken: In a large bowl, whisk together pineapple juice, brown sugar, ketchup (if using), and kosher salt. Reserve 1 cup of this brine in a separate airtight container for basting. Submerge the halved chicken pieces in the remaining brine, cover or seal the container, and refrigerate for at least 12 hours or up to 48 hours.
- Prepare the grill: Remove chicken from the fridge at least 60 minutes before grilling to reach room temperature. Pat the chicken dry, discard leftover brine. Set up your grill for indirect cooking with zones of direct high heat and indirect heat. Preheat gas grill for 15 minutes or charcoal grill for 30 minutes.
- Make the huli huli sauce: Combine all sauce ingredients in a small saucepan over medium-high heat. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally until sauce thickens. Remove from heat and set aside.
- Grill the chicken: Place chicken breast side up on the indirect heat side of the grill, close the lid. Grill for up to 1 hour, rotating the chicken 180 degrees every 15 minutes. With each rotation, baste the chicken generously with the reserved pineapple brine. Cook until an instant-read thermometer reads 160 degrees F in the thickest part of the breast without touching the bone.
- Rest the chicken: Remove chicken from grill and transfer to a plate. Let it rest for 5-10 minutes so the internal temperature rises to 165 degrees F and juices redistribute.
- Serve: Carve the chicken as desired and serve immediately, drizzled with huli huli sauce. Serve alongside rice and Hawaiian mac salad for an authentic plate lunch experience.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
- Save the grilled chicken carcass to make homemade chicken stock or broth.
- Try other chicken cuts like bone-in thighs, drumsticks, or wings with adjusted grill times.
- For oven roasting, cook at 425 degrees F for 1 to 1 hour 10 minutes, rotating and basting every 20 minutes.
- Smoked huli huli chicken can be made by smoking at 350 degrees F for 35-40 minutes, basting every 15 minutes.
- To save time, prep huli huli sauce and brine chicken ahead (up to 2 days in advance).
Nutrition
- Serving Size: 1 serving (approx. 6 ounces cooked chicken with sauce)
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 110 mg
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