Smoked Huli Huli Chicken is sweet, savory, smoky, and packed with Hawaiian-inspired flavor. Bone-in chicken thighs are marinated in pineapple juice, soy sauce, garlic, and ginger, then smoked on a pellet grill until juicy with a sticky caramelized glaze.
If you enjoy this recipe, I also have smoked chicken thighs with peach glaze.
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One of my favorite vacations ever was a family trip to Hawaii. We drove the Road to Hana, explored the beautiful bamboo forest on the Pipiwai Trail, and enjoyed fresh fruit and coffee from the Laulima Fruit Stand.
On our way back to West Maui, we stopped at the famous Huli Huli Chicken Stand on Koki Beach. This recipe is my attempt to recreate that delicious chicken the best I could without a Kiawe wood grill.
You can make this on any pellet grill, including a Traeger or Pit Boss.
Recipe at a Glance
- Method: Pellet grill / smoker
- Cook Time: 1½ to 2 hours
- Temperature: 250°F
- Best Chicken: Bone-in, skin-on thighs
- Flavor: Sweet, savory, smoky, and lightly tangy
- Texture: Juicy chicken with sticky caramelized glaze
- Best For: Summer dinners, BBQs, weekend smoking
Jump to:
- Recipe at a Glance
- What is Huli Huli Chicken?
- Why You'll Love This Recipe
- Ingredients for Smoked Huli Huli Chicken Thighs
- Video
- How to Make Smoked Huli Huli Chicken
- Serving Suggestions
- Variations
- Substitutions
- How to Use Indirect Heat or Two-Zone Cooking
- Frequently Asked Questions
- More Delicious Recipes to Try
- Printable Recipe
- Comments
What is Huli Huli Chicken?
Huli-Huli chicken is a popular Hawaiian dish known for its sweet and savory flavor and the way it's traditionally turned as it cooks. "Huli" is a Hawaiian word that means "turn." In this smoked version, I kept those classic flavors of soy sauce, pineapple, garlic, and ginger, but adapted the method for juicy chicken thighs on a pellet grill.
Why You'll Love This Recipe
- Authentic Hawaiian Flavor: Sweet pineapple, savory soy sauce, garlic, ginger, and smoky chicken all in one bite.
- Chicken thighs stay juicy on the smoker: Bone-in, skin-on thighs hold up well during the longer cook time.
- The glaze adds big flavor: The reserved sauce thickens into a sticky, glossy finish for basting and serving.
- Great for weekend cooks and summer dinners: Most of the flavor comes from the marinade, so the smoker does the rest.
Ingredients for Smoked Huli Huli Chicken Thighs
*A complete list of ingredients and amounts can be found in the printable recipe card at the bottom of this post.*
- Chicken thighs
- Soy sauce
- Brown sugar
- Ketchup
- Pineapple juice
- Ginger
- Garlic
Video
Watch the quick video below to see the marinade, basting, and final glaze in action.
How to Make Smoked Huli Huli Chicken
For step-by-step instructions with detailed measurements, jump to the recipe card.
Step 1
Prepare the Huli Huli Chicken Marinade: In a large mixing bowl, whisk soy sauce, brown sugar, ketchup, pineapple juice, ginger, and garlic together until the sugar is dissolved.
Step 2
Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour 1½ cups of the marinade over the chicken, reserving the remaining for basting. Seal the bag or cover the dish and refrigerate for at least 4 hours or up to overnight. Tip: Place the bag in a container so it will catch any leaks if there are any.
Step 3
Smoke the Chicken: Preheat your smoker to 250 degrees F. Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Arrange the chicken thighs directly on the grill grate, skin side up. Smoke chicken for 1½ to 2 hours, flipping and basting with the reserved marinade every 30 minutes, until the internal temperature of the chicken reaches 175°F. Tip: Use an instant-read thermometer to check the internal temperature. My favorite is the Thermapen ONE (paid link).
Tip: While the chicken is smoking, bring the remaining ½ cup of the reserved marinade to a simmer in a small saucepan. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, then gradually add it to the simmering marinade, whisking constantly until thickened. This will be your serving sauce. Remove from heat and cover to keep warm.
Step 4
Serve: Remove the chicken from the smoker and let it rest for a few minutes before serving. Garnish with sesame seeds and fresh herbs, if desired. Serve the juicy chicken thighs with extra sauce and enjoy!
Serving Suggestions
These smoked Hawaiian Huli Huli chicken thighs pair perfectly with:
Variations
- Add 1 tablespoon of Sriracha or chili flakes to the marinade.
- Add a teaspoon of sesame oil to the marinade.
- Add orange zest for a citrus note.
- Add a tablespoon of honey for extra sweetness.
- Add a splash of rice vinegar or apple cider vinegar to the marinade.
Substitutions
- Chicken: You can use other cuts if you prefer, but bone-in thighs are my favorite because they stay juicy and take on the glaze really well. Adjust the cooking time if you use smoked chicken breasts, smoked chicken legs, smoked chicken quarters, a smoked whole chicken, or even a smoked spatchcocked chicken.
- Pineapple Juice: I do not recommend using fresh pineapple juice for marinating. It contains an enzyme called bromelain, which breaks down muscle fibers. If you marinate the chicken for too long, it will turn to mush. Canning kills this enzyme, so use canned pineapple juice instead.
- Soy Sauce: Use regular or low-sodium soy sauce.
- Ginger and Garlic. Fresh is best, but powdered works in a pinch.
How to Use Indirect Heat or Two-Zone Cooking
Indirect Heat Method on a Gas Grill
- Preheat your gas grill to medium heat (around 350°F). Turn on only one side of the burners to create two cooking zones.
- Follow the recipe to marinate the chicken.
- When ready to cook, place the chicken skin side up on the cooler side of the grill (the indirect heat zone). Close the lid and cook for 1½ to 2 hours, or until the internal temperature reaches 175°F, basting with half of the reserved marinade every 30 minutes.
- For the last 5-10 minutes, move the chicken to the direct heat zone to crisp up the skin and achieve nice grill marks.
Frequently Asked Questions
Yes. They cook faster, so start checking them around 45 minutes.
Yes. You can bake the chicken at 350°F until it reaches 175°F, or cook it on a gas grill over indirect heat, basting as it cooks.
Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
More Delicious Recipes to Try
Printable Recipe
Smoked Huli Huli Chicken
Ingredients
For the Marinade:
- ¾ cup soy sauce
- 1 cup brown sugar
- ½ cup ketchup
- 1 cup pineapple juice
- 1 tablespoon fresh ginger grated
- 4 cloves fresh garlic minced
For the Chicken:
- 2 pounds chicken thighs, bone-in and skin-on
- sesame seeds for garnish optional
- fresh parsley, chives, or green onion for garnish optional
For the Slurry:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk soy sauce, brown sugar, ketchup, pineapple juice, ginger, and garlic. Whisk until the sugar is completely dissolved.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour 1½ cups of the marinade over the chicken, reserving the remaining for basting. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to overnight.
- Preheat: Preheat your smoker to 250°F and add wood pellets if needed. I used cherry wood pellets.
- Smoke the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Arrange the chicken thighs on the smoker grates, skin side up. Smoke for 1½ to 2 hours, flipping and basting with the reserved marinade every 30 minutes, until the internal temperature reaches 175°F.
- Thicken the Reserved Marinade: While the chicken is smoking, take the remaining ½ cup of the reserved marinade and bring it to a simmer in a small saucepan. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl to create a slurry. Gradually add the slurry to the simmering marinade, whisking constantly until thickened. This will be your serving sauce. Remove from the heat and cover to keep warm.
- Garnish and Serve: Remove the chicken from the smoker and let it rest for a few minutes. Brush or serve with the thickened sauce and garnish with sesame seeds or fresh herbs, if desired.
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Notes
- The longer you marinate the chicken, the more flavorful it will be.
- Place the bag of marinating chicken in a baking dish to catch any drips.
- Cook by temperature, not by time as all pellet grills and smokers cook differently.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Amy says
Awesome recipe! Love the sweetness of it and we had it with some plain rice and a vegetable side.
JC says
I've always wanted to make Huli Huli chicken. This recipe was so good!!
Melinda says
What a delicious chicken recipe! I had all the ingredients on hand so this was easy to prepare. It's one more great recipe that makes me happy we bought our Traeger! I will be making Smoked Huli Huli Chicken again soon.
Juyali says
Tastiest chicken ever. I had something similar in a restaurant in Hawaii years ago, and I wanted to try this recipe. Turned out delicious!
DK says
Yes! I've been craving this chicken ever since I came back from Hawaii! This huli huli chicken recipe is the closest thing to the real deal!