Grilled Huli Huli Chicken Recipe | Yummly

Grilled Huli Huli Chicken

David Mooney: "juicy and tender! excellent flavors and greatly e…" Read More
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  • 6 chicken leg quarters (cut up)
  • 1 quart water (or to cover)
  • 2 tablespoons kosher salt
  • 1/4 cup apple cider vinegar
  • cracked black pepper
  • cajun seasoning
  • garlic powder
  • 1 cup pineapple juice
  • 8 ounces tomato sauce (or ketchup)
  • 1/3 cup low sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 1/4 cup light brown sugar (packed)
  • 1/2 teaspoon ground ginger
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 teaspoon hot sauce
  • 1 lemon
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    NutritionView More

    Sodium168% DV4030mg
    Fat83% DV54g
    Protein151% DV77g
    Carbs16% DV47g
    Fiber12% DV3g
    Calories1000Calories from Fat490
    Total Fat54g83%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat490
    Total Carbohydrate47g16%
    Dietary Fiber3g12%
    Vitamin A20%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    David Mooney 22 days ago
    juicy and tender! excellent flavors and greatly enjoyed this recipe. because of COVID19, I was not able to find chicken legs/thighs and purchased chicken breast but was still amazing. Hopefully next time we will be able to make this meal with dark meat.
    robby dunkin 10 months ago
    Fabulous but I always tweak it a little to suit my taste
    Jason Pineda 2 years ago
    Made this with boneless, skinless thighs. You have to be careful with the time on the grill, but if done well, turns out great. Came out as good as I’ve had in a Hawaiian restaurant! Next time I’ll add a bit more hot sauce to kick up the heat.
    saul 2 years ago
    The spice mix for the sauce did not blend well from a flavor perspective. Perhaps there is too much pineapple juice. If I make it again, I’d use half of the prescribed amount.
    Tom 2 years ago
    This came out really well, but was a bit labor intensive. I made the sauce a day ahead of time to let the flavors marry and brined the chicken overnight. Both may have been overkill on my part but the chicken was incredibly moist and the sauce was amazing. Not sure I got much out of the dry rub—not sure how critical that was. I doubled the sauce for two whole parted birds which proved to be unnecessary. I used about half for the basting and put out bowls with extra sauce for those that wanted it—and boy did they want it! Cooked for six small appetites and just 1 breast, 1 thigh and the wings remain. Have a ton of leftover sauce for next time. Served with rice and grilled pineapple.
    Dolores Trask 2 years ago
    Delicious and moist! Everyone loves this recipe. Will make often a real crowd pleaser.
    Eric A. 2 years ago
    Fantastic recipe. Looking forward to making this again and again.
    Kelly C. 2 years ago
    great. used skinless breasts as that is what we had ready to chicken Caesar salad until seeing this recipe in my email from yummly. browned in cast iron skillet about 2-3 minutes per side with olive oil medium high then finished on grill, direct heat, on big green egg at 400 turning once about 8 minutes per side. took off at 158 degrees and let rest uncovered for about 5 minutes. served over rice with veggies. looking forward to trying with chicken quarters for a little crispiness but really liked the juicyness and tenderness of the breasts.
    . 2 years ago
    I made this for dinner this evening and wow. Thanks for sharing.