Grilled Huli Huli Chicken With Coconut Lime Glaze

Transport your taste buds to the sun-kissed shores of Hawaii with this incredible Grilled Huli Huli Chicken! “Huli Huli” means “turn turn” in Hawaiian, referring to the traditional method of constantly rotating the chicken while grilling, ensuring even cooking and maximum flavor. This recipe delivers that authentic taste with a vibrant coconut lime glaze that caramelizes beautifully on the grill. Perfect for a backyard barbecue, a summer gathering, or simply a delicious weeknight meal, this Huli Huli Chicken is guaranteed to be a crowd-pleaser. Get ready for juicy, tender chicken with a sweet, savory, and slightly tangy glaze that will have everyone asking for seconds!

What You’ll Need: The Ingredient List

• Bone-in, Skin-on Chicken Thighs (1.2 kg / 2.6 lb): We’re using 8 chicken thighs because the bone and skin contribute incredible flavor and keep the chicken moist during grilling. Thighs are more forgiving than breasts, making them ideal for this longer cooking method.
• Pineapple Juice (120 ml / ½ cup): Pineapple juice adds a tropical sweetness and contains enzymes that help tenderize the chicken. Look for 100% pineapple juice, not juice cocktail, for the best flavor.
• Coconut Milk (60 ml / ¼ cup): Full-fat coconut milk provides richness and a creamy texture to the glaze. The fat content also helps with browning on the grill.
• Low-Sodium Soy Sauce (60 ml / ¼ cup): Soy sauce delivers a savory umami flavor that balances the sweetness of the pineapple and honey. Using low-sodium allows you to control the overall saltiness.
• Honey (2 Tbsp / 30 ml): Honey adds another layer of sweetness and helps the glaze caramelize beautifully. A mild-flavored honey like clover or wildflower works best.
• Brown Sugar (1 Tbsp / 15 g): Brown sugar contributes a molasses-like depth of flavor and helps create a sticky, glossy glaze. Light or dark brown sugar can be used.
• Toasted Sesame Oil (2 tsp / 10 ml): A small amount of toasted sesame oil adds a nutty aroma and enhances the overall flavor profile. Be careful not to use too much, as it can be overpowering.
• Garlic (2 cloves, minced): Freshly minced garlic provides a pungent aroma and savory flavor.
• Fresh Ginger (1 tsp / 5 g, grated): Grated ginger adds a warm, spicy note that complements the other flavors.
• Lime Zest (from 1 lime): Lime zest adds a bright, citrusy aroma and flavor. Be sure to zest only the green part of the peel, avoiding the white pith which can be bitter.
• Lime Juice (1 Tbsp / 15 ml): Freshly squeezed lime juice provides acidity that balances the sweetness and enhances the other flavors.
• Smoked Paprika (½ tsp / 2.5 g): Smoked paprika adds a subtle smoky flavor that mimics the grill and adds depth to the glaze.
• Toasted Coconut Flakes (2 Tbsp / 30 g, plus extra for garnish): Toasted coconut flakes add texture and a tropical flavor. Toasting the flakes enhances their flavor and adds a delightful crunch.
• Lime-Infused Chili Oil (1 tsp / 5 ml, optional): For a touch of heat, add a teaspoon of lime-infused chili oil. This is optional and can be omitted if you prefer a milder flavor. Ensure it’s halal if needed.
• Fresh Cilantro Leaves (for garnish): Fresh cilantro adds a bright, herbaceous flavor and a pop of color.
• Lime Wedges (for serving): Lime wedges provide an extra burst of acidity and allow guests to customize the flavor to their liking.

Detailed Instructions for Perfect Grilled Huli Huli Chicken

1. Prepare the Chicken: Begin by patting the chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin. Excess moisture will steam the chicken instead of allowing it to grill and char properly. Set the dried chicken thighs aside while you prepare the marinade.
2. Make the Huli Huli Glaze: In a medium-sized bowl, whisk together the pineapple juice, coconut milk, low-sodium soy sauce, honey, brown sugar, toasted sesame oil, minced garlic, grated ginger, lime zest, lime juice, and smoked paprika. Whisk vigorously until all ingredients are fully combined and the sugar is dissolved. Taste and adjust seasonings if desired – a pinch more ginger or a squeeze more lime can brighten the flavors.
3. Marinate the Chicken: Place the chicken thighs into a large, resealable zip-top bag. Pour the Huli Huli glaze over the chicken, ensuring each piece is well coated. Seal the bag, removing as much air as possible, and gently massage the marinade into the chicken. Refrigerate for at least 2 hours, but preferably overnight. The longer marinating time allows the flavors to deeply penetrate the chicken, resulting in a more tender and flavorful final product. Turn the bag occasionally to ensure even marination.
4. Preheat the Grill: Preheat your grill to medium-high heat (approximately 200°C / 400°F). A clean and lightly oiled grill grate is essential to prevent the chicken skin from sticking. If using a charcoal grill, ensure the coals are evenly distributed.
5. Grill the Chicken – First Side: Remove the chicken thighs from the marinade, allowing any excess glaze to drip off. Reserve the remaining marinade in a small saucepan – this will be used to create the final glaze. Place the chicken thighs skin-side down on the preheated grill. Grill for 5-6 minutes, or until the skin is beautifully charred and crispy. Avoid moving the chicken around during this time to allow for proper searing.
6. Grill the Chicken – Second Side & Basting: Flip the chicken thighs and brush generously with some of the reserved marinade. Continue grilling for another 5-6 minutes, brushing with marinade every few minutes. Continue turning and basting every few minutes until the internal temperature reaches 75°C (165°F), about 20 minutes total. Use a meat thermometer inserted into the thickest part of the thigh to ensure the chicken is cooked through.
7. Make the Coconut-Lime Glaze: While the chicken is grilling, bring the reserved marinade to a gentle simmer in the small saucepan. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and takes on a glossy sheen. Stir in the 2 tablespoons of toasted coconut flakes. Taste and adjust the glaze – add a pinch of salt if needed, or a touch more honey for sweetness.
8. Serve: Transfer the grilled chicken thighs to a serving platter. Drizzle generously with the thickened coconut-lime glaze and sprinkle with the remaining toasted coconut flakes. Garnish with fresh cilantro leaves and serve immediately with lime wedges for squeezing. Steamed rice or grilled pineapple make excellent accompaniments.

The Secret to Crispy Chicken Skin

Achieving perfectly crispy chicken skin is all about proper preparation and technique. Patting the chicken completely dry before marinating is the first step. The dry skin will render fat more effectively during grilling, leading to a beautiful, golden-brown crust. Grilling skin-side down first allows the skin to crisp up without drying out the meat. Avoid overcrowding the grill, as this can lower the temperature and result in steamed, rather than grilled, skin. Finally, basting with the glaze during the final stages of grilling adds flavor and helps the skin caramelize.

Why Huli Huli Chicken is So Special

Huli Huli chicken originates from Hawaii and translates to “turn turn” chicken, referencing the traditional method of roasting the chicken over an open flame, constantly turning it to ensure even cooking and glazing. The combination of sweet, savory, and tangy flavors in the Huli Huli glaze is what makes this chicken so irresistible. The pineapple juice tenderizes the chicken, while the coconut milk adds richness and a subtle sweetness. The soy sauce provides umami, and the lime juice brightens the flavors. This recipe captures the essence of authentic Huli Huli chicken, bringing a taste of the islands to your backyard.

Coconut Flake Toasting Guide

Toasting the coconut flakes before adding them to the glaze and as a garnish enhances their flavor and texture. You can toast coconut flakes in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Alternatively, spread the coconut flakes on a baking sheet and bake at 175°C (350°F) for 5-7 minutes, watching carefully to prevent burning. Allow the toasted coconut flakes to cool completely before using.

Serving Suggestions & Side Dishes

Grilled Huli Huli Chicken pairs beautifully with a variety of side dishes. Steamed jasmine rice is a classic accompaniment, providing a neutral base to soak up the flavorful glaze. Grilled pineapple adds a tropical sweetness that complements the chicken perfectly. Other excellent options include a fresh mango salsa, a vibrant Asian slaw, or roasted vegetables like broccoli or sweet potatoes. For a complete Hawaiian-inspired meal, consider serving with mac salad.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

While chicken thighs are recommended for their flavor and juiciness, you can use boneless, skinless chicken breasts. However, be careful not to overcook them, as they tend to dry out more easily. Reduce the grilling time accordingly.

Can I make the marinade ahead of time?

Yes, the marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Is this recipe gluten-free?

This recipe is not naturally gluten-free due to the soy sauce. Use tamari or a gluten-free soy sauce alternative to make it gluten-free.

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