Picture juicy, caramelized chicken thighs glazed in a sweet‑savory Hawaiian‑style sauce, kissed by smoke or grill marks, and loaded with flavor that feels like a vacation on a plate. That’s what Huli Huli Chicken Thighs are all about.

Behind the Recipe

I first encountered Huli Huli chicken while reading about roadside grills in Hawaii, where whole chickens on spits are basted repeatedly in a sauce and turned over glowing coals. Wikipedia+1 I decided to adapt that vibe to chicken thighs—more manageable than a whole bird, quicker to cook, but still packing that bold glaze and smoky, sticky finish. The result? Big flavor, minimal fuss.

Recipe Origin or Trivia

The term huli means “turn” in Hawaiian—because the chickens were turned over open‑fire grills while being basted. Wikipedia+1 The dish originated in the mid‑1950s, credited to Ernest Morgado and farmer Mike Asagi in Hawaii. Morgado began cooking his mother’s teriyaki‑style chicken for fundraisers, and eventually trademarked “Huli‑Huli”. Wikipedia+1
Over time the dish became a Hawaiian classic—grilled chicken with a unique sweet‑savory glaze, often made with pineapple juice, soy sauce, ginger, garlic, and brown sugar. She’s Almost Always Hungry+1

Why You’ll Love Huli Huli Chicken Thighs

Rich, sticky glaze that clings to the thighs and gives every bite a balanced sweet and savory note.
The thigh meat stays tender, juicy and flavorful—ideal for grilling or oven.
A dish that feels special and festive yet is totally doable.

Great for weeknight dinners, BBQs, gatherings or when you want something more than plain grilled chicken.
Easy to scale up, make ahead, or serve with simple sides like rice or salad.

Chef’s Pro Tips for Perfect Results

Marinate overnight if you can—this helps the flavor penetrate the meat and the glaze cling.

Use skin‑on, bone‑in thighs if possible — more flavor and better texture; but boneless works too.
Preheat your grill, oven or broiler so you get nice sear or char without drying the chicken.
Reserve a bit of the marinade or glaze to brush on during final cooking—this gives that authentic Huli glaze layer.

Turn (huli!) the thighs during cooking so all sides caramelize evenly and no side burns.
Let the chicken rest briefly after cooking—this keeps juices locked in before slicing.

Kitchen Tools You’ll Need

Large bowl or resealable bag for marinating
Grill or oven (or even broiler)
Tongs for turning
Basting brush (if you want to glaze during cooking)
Meat thermometer (optional but helpful)
Serving platter and garnish materials

Ingredients for Huli Huli Chicken Thighs (for about 4 servings)

4 lb (≈1.8 kg) chicken thighs (bone‑in, skin‑on preferred)
¾ cup pineapple juice
½ cup soy sauce
⅓ cup brown sugar (packed)
¼ cup ketchup
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp sesame oil
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
1‑2 tsp sriracha or chili garlic sauce (optional for heat)
Salt & pepper, to taste
Optional garnish: chopped green onions, sesame seeds, lime wedges

Ingredient Substitutions & Notes

If pineapple juice isn’t available, use orange juice or pineapple chunks blended and strained.

Use low‑sodium soy sauce if you’re watching salt.
For a gluten‑free version: use tamari instead of soy sauce.
If you don’t have a grill, you can bake or broil the thighs—just ensure you finish under high heat to get caramelization.

Instructions: How to Make Huli Huli Chicken Thighs

In a bowl or large resealable bag, combine pineapple juice, soy sauce, brown sugar, ketchup, vinegar, sesame oil, garlic, ginger, and sriracha. Stir or shake to combine. Add chicken thighs, coat well, cover or seal and refrigerate for at least 2 hours (ideally overnight).

Preheat your grill (medium‑high heat) or oven to 425 °F (220 °C) with broiler option ready. If using grill, prep wood chips for smoky flavor (mesquite or “kiawe” if available) for authenticity. Chez Grenier
Remove chicken from marinade and pat lightly dry; reserve about ¼ cup of the marinade/glaze for brushing later. Season lightly with salt and pepper.
Place chicken on grill skin‑side down (or on a baking sheet if using oven). Cook for about 8‑10 minutes per side (grill) turning occasionally and basting with reserved glaze in the last few minutes to caramelize. If oven/broiler, cook on one side until golden, then flip and finish under broiler until skin is crisp and internal temp reaches 165 °F (74 °C).

During final minute of cooking, brush additional glaze on the thighs and let it set up. Be careful, sugar in glaze can burn—watch closely.
Remove chicken from heat and let rest 5 minutes. Serve with chopped green onions, sesame seeds and lime wedges for a fresh finish.

Texture & Flavor Secrets

The skin (if skin‑on) becomes crisp and sticky; the thigh meat underneath stays moist and juicy. The marinade/glaze is sweet with pineapple brightness, savory soy depth, and a hint of ginger‑garlic sharpness. The slight char or caramelization from grilling provides smoky, rich contrast. The final brush of glaze gives a lacquered finish that keeps each bite flavorful.

What to Avoid

Don’t skip reserving glaze‑marinade before cooking; if you use raw marinade directly as glaze you risk contamination.
Avoid placing chicken too far from heat or turning too rarely—this can lead to uneven cooking or under‑cooked spots.
Avoid letting the sugar in the glaze burn—once it darkens too quickly flip or reduce heat.

Don’t skip resting—cutting immediately can cause juices to run out.

Nutrition Facts (Approximate)

Servings: 4
Calories per serving: ~ 450‑550 (depending on skin‑on or skin‑off, portion size)
Protein: ~ 35‑45 g
Fat: ~ 25‑30 g (higher if skin‑on)
Carbohydrates: ~ 15‑20 g (mostly from glaze)
Note: Values are estimated and vary depending on exact portions and glaze usage.

Preparation Time

Prep (including marinating): ~ 2–12 hours
Active Cook Time: ~ 20‑30 minutes
Total Time: ~ 2½ hours (including marinating)

Make‑Ahead & Storage Tips

You can marinate the chicken up to 8 hours ahead (but no more than 24 hours if skinless to avoid mushiness). Leftovers can be refrigerated in airtight container for up to 3 days. Reheat gently in oven or on grill to preserve glaze and texture.

How to Serve Huli Huli Chicken Thighs

Serve with:

Steamed or coconut rice
Grilled pineapple slices or mango salsa for tropical contrast
Tropical slaw or simple green salad
Lime wedges for brightness
Side of grilled vegetables or corn

Creative Leftover Transformations

Slice the leftover thighs and turn into tacos or wraps with mango salsa and slaw.
Chop and mix into fried rice or stir‑fry using remaining glaze for extra flavor.
Turn into a sandwich with grilled bread, lettuce, pickled onions and glaze drizzle.

Variations to Try

Spicy version: Add more sriracha or chili flakes to the glaze.
Smoky version: Use liquid smoke or wood chips with heavier mesquite flavor.
Oven‑only version: For rainy days or indoor cooking—just finish under high broiler to achieve caramelization.

Skinless option: Use boneless, skinless thighs for quicker cook time and lighter texture.
Glazed wings or drumsticks: Same marinade/glaze works great for other cuts too.

FAQ’s

Q1. Can I use boneless, skinless thighs instead of skin‑on?
Yes—but cook time will be shorter and you’ll miss the crisp skin finish. Monitor closely.
Q2. What if I don’t have a grill?
Use oven set at 425 °F and finish under the broiler. You’ll still get strong flavor.
Q3. Can I make the glaze ahead?
Absolutely. You can blend and refrigerate the marinade/glaze up to 3 days ahead. PBS SoCal
Q4. Is kiawe wood necessary?
No—but it adds authentic Hawaiian smoky flavor. Mesquite or other hardwood chips work too. ✮ The Food Dictator ✮
Q5. How long can I store leftovers?
Refrigerate up to 3 days; reheat gently to maintain texture.

Conclusion

Huli Huli Chicken Thighs bring the smoky grill, Hawaiian sunshine and sticky‑sweet savour all into one plate. With juicy thighs, a flavorful glaze and tropical accents, it’s the kind of dish that stands out but stays approachable. Whether for dinner, a weekend BBQ or a flavor‑packed meal, you’ll be turning “huli” and craving “huli” again.