Huli Huli Chicken Recipe

If there’s one dish that captures the heart of Hawaiian backyard BBQs, it’s Huli Huli Chicken. The name itself—“huli” meaning “turn” in Hawaiian—is a nod to the way the chicken is traditionally cooked: turned over and over on a grill, kissed by flames, and soaked in a sweet, savory marinade that feels like sunshine on a plate.

I started making this recipe after a trip to Maui, where the smoky scent of Huli Huli wafted down beach roads and roadside stands. It wasn’t fancy—it was simple, family-style cooking. But the flavor? It was unforgettable.

I’ve spent time perfecting a version that brings that same island magic home. This recipe is smoky, sticky, and caramelized in all the right places, and I promise—it’s easier than it looks. One bite and you’ll see why Huli Huli Chicken is one of Hawaii’s most beloved dishes.

Why I Love This Recipe

There’s something special about food that tells a story.

Huli Huli Chicken is more than grilled chicken—it’s an experience. It originated in 1955 when a man named Ernest Morgado combined his mother’s teriyaki-style marinade with whole chickens cooked over mesquite wood. He called it “huli huli” because of the way the chickens were constantly turned on the grill.

What makes this recipe stand out is its signature marinade—a sweet and tangy blend of pineapple juice, soy sauce, brown sugar, garlic, and ginger. It not only flavors the chicken deeply but also creates a glossy glaze as it cooks. That caramelization gives the chicken a sticky, lacquered surface that’s slightly smoky and irresistibly good.

It’s also one of those recipes that works well for any occasion—family dinners, potlucks, cookouts, or Sunday grilling sessions. The flavor is bold enough to impress but familiar enough to feel comforting.

The magic happens when the marinade seeps deep into the meat overnight and then gets grilled to perfection. And the best part? It’s not just about taste—it’s about bringing people together. This is the kind of dish that invites seconds and maybe even thirds.

Ingredients for Huli Huli Chicken

To make the best Huli Huli Chicken, you need the right balance of sweet, savory, and umami. Here’s a breakdown of the essential ingredients and why they matter:

Chicken Thighs (Bone-In, Skin-On)
These are preferred over breasts because they stay juicy and flavorful on the grill. The skin crisps up beautifully while the inside remains moist.

Pineapple Juice (Unsweetened)
This is the soul of the marinade. Pineapple juice adds sweetness and acidity that tenderizes the meat and infuses tropical flavor.

Soy Sauce
The salty base of the marinade that gives depth and umami. Use a good-quality regular soy sauce—not low-sodium—for the most authentic flavor.

Brown Sugar
Brown sugar adds molasses undertones and helps create the signature glaze on the chicken.

Ketchup
It might surprise you, but ketchup adds tang, richness, and body to the marinade. It also helps with caramelization on the grill.

Fresh Ginger & Garlic
Don’t skip these—both bring sharpness and aroma to the mix that balance out the sweetness.

Rice Vinegar or Apple Cider Vinegar
Adds acidity to brighten the overall taste. This helps cut through the richness of the grilled chicken.

Sesame Oil (optional)
A drizzle adds a toasted nutty layer, especially good if you’re pan-searing instead of grilling.

Cooking Oil
Use for brushing the grill or the chicken. High smoke point oils like canola or vegetable work best.

Scallions and Pineapple Slices (for serving)
Adds freshness and extra sweetness once the dish is plated.

How Much Time Will You Need?

The total time for this recipe depends slightly on how long you marinate it, but here’s a general estimate:

Preparation Time: 15 minutes
Marinating Time: Minimum 4 hours (overnight preferred)
Grilling Time: 25–30 minutes

You can prepare everything the night before, let it marinate in the fridge, and then throw it on the grill just before dinner. That makes it an excellent make-ahead option.

How to Make This Huli Huli Chicken

Step – 1: Prepare the Marinade

In a large mixing bowl or resealable bag, combine:

• 1 cup pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup ketchup
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• Optional: 1 teaspoon sesame oil for extra depth

Whisk everything together until the sugar dissolves completely. You’ll smell the sweet-savory tropical blend immediately.

Step – 2: Marinate the Chicken

Place 8 bone-in, skin-on chicken thighs into the marinade. Ensure every piece is well-coated.

Cover the bowl or seal the bag. Place in the refrigerator for at least 4 hours—overnight is best for maximum flavor.

Step – 3: Preheat Your Grill

Set your grill to medium-high heat. If you’re using charcoal, allow it to burn until coals are glowing and covered with white ash. Clean the grates and oil them lightly to prevent sticking.

Step – 4: Grill the Chicken

Remove the chicken from the marinade, letting excess drip off (but do not discard the marinade).

Place the chicken skin-side down on the grill. Grill for 6–8 minutes per side, turning occasionally.

Meanwhile, transfer the leftover marinade to a small saucepan. Bring it to a boil and simmer for 5–7 minutes to thicken it slightly and make it safe for basting.

Step – 5: Baste and Turn

Start basting the chicken with the reduced marinade during the final 10 minutes of cooking. Turn and baste every few minutes until the chicken is glossy, caramelized, and reaches an internal temperature of 165°F.

The turning (“huli”) process is what builds up that sticky-sweet glaze.

Step – 6: Rest and Serve

Remove the chicken from the grill and let it rest for 5–10 minutes. This helps the juices redistribute and keeps it juicy.

Serve with grilled pineapple slices and a sprinkle of chopped scallions.

Substitutions

If you need to switch things up, here are some smart substitutions:

Chicken Breasts
You can use skinless, boneless breasts—but reduce grill time and monitor closely to avoid drying out. Consider pounding the breasts to even thickness before marinating.

Pineapple Juice Substitute
No pineapple juice? Use orange juice with a splash of lemon juice. It won’t be exactly the same, but it still adds sweetness and acidity.

Soy Sauce Alternatives
Use tamari for a gluten-free version, or coconut aminos for a lower-sodium option.

Brown Sugar
Maple syrup or honey can be used in a pinch. Keep in mind they’ll change the flavor slightly.

Grill Alternative
No grill? Use a cast iron skillet or oven broiler. A grill pan works great on the stove for nice char marks.

Best Side Dishes for Huli Huli Chicken

To round out the meal, here are three perfect companions to Huli Huli Chicken:

1. Coconut Rice
Creamy, fragrant rice with coconut milk balances the sweet-savory flavors of the chicken.

2. Grilled Pineapple Salsa
A fresh, tangy salsa made with charred pineapple, red onions, and cilantro. It brightens every bite.

3. Hawaiian Macaroni Salad
Rich, creamy, and slightly tangy—this classic island side dish is a must-have alongside any Hawaiian BBQ.

Serving and Presentation Tips

The beauty of Huli Huli Chicken lies not just in its flavor, but in how it’s presented. This dish is naturally vibrant—glossy caramelized skin, grill marks, and a golden hue from the pineapple marinade.

To truly showcase its island roots, serve it on a large platter lined with banana leaves or parchment paper. Arrange the chicken thighs neatly, drizzle with a bit of extra reduced marinade, and sprinkle chopped scallions on top. Add slices of grilled pineapple and a few lime wedges for freshness and color contrast.

If serving family-style, pair it with bowls of steaming coconut rice and bright salads to create a warm, tropical vibe. A garnish of toasted sesame seeds or fresh cilantro leaves can also elevate the plate visually while adding aroma and texture.

When plated individually, fan out the chicken with a scoop of rice and a spoonful of pineapple salsa on the side—clean, vibrant, and inviting.

Tips and Tricks to Make This Recipe Even Better

Hook: Want Huli Huli Chicken so tender and flavorful it melts in your mouth? These tips will take you from good to unforgettable.

1. Marinate Longer for Depth
While 4 hours is the minimum, overnight marinating allows the chicken to absorb all the flavors and makes a major difference in taste and tenderness.

2. Reduce the Marinade for Maximum Flavor
Don’t throw out your marinade! Boil it to kill bacteria, then reduce it into a thick glaze. It adds depth, gloss, and a delicious sticky finish.

3. Grill on Indirect Heat First, Then Finish on Direct Heat
Start with indirect heat to cook the chicken evenly, then move to direct heat to crisp the skin and caramelize the glaze.

4. Use Chicken Thighs for Juiciness
Chicken thighs are much more forgiving on the grill. They stay juicy, are rich in flavor, and absorb marinades better than lean cuts.

5. Baste at the End
Apply the glaze toward the end of cooking to avoid burning the sugars. Turn frequently to build layers of flavor.

Common Mistakes to Avoid

1. Skipping the Marinade Time
This is not a 30-minute marinade. Huli Huli Chicken gets its depth from long marination. Rushing this step leaves the flavor on the surface.

2. Using High Heat from the Start
Starting over high heat risks burning the sugar in the marinade before the chicken cooks through. Begin with medium heat and finish on high for a perfect crust.

3. Not Boiling the Marinade for Basting
Always boil the leftover marinade before using it to baste. This kills bacteria and thickens it into a safe, rich glaze.

4. Overcooking Chicken Breasts
If using breasts instead of thighs, adjust your grill time carefully. Overcooked chicken breasts are dry and tough—use a thermometer for accuracy.

5. Forgetting to Let it Rest
Let the chicken rest for a few minutes after grilling. This helps the juices settle and keeps every bite moist.

How to Store It

If you have leftovers (though it’s rare), Huli Huli Chicken stores very well.

Refrigerator:
Cool the chicken completely before storing in an airtight container. It will keep for up to 4 days in the fridge.

Freezer:
Place cooled chicken in a freezer-safe container or zip-top bag. Store up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips:
To keep it juicy, reheat in the oven at 325°F covered with foil until warmed through. You can also reheat in a skillet over low heat, adding a splash of water or reserved glaze.

Avoid Microwaving if possible, as it can dry out the meat and make the skin rubbery.

FAQ

1. Can I use chicken breasts instead of thighs?
Yes, but they cook faster and tend to be drier. Pound them to an even thickness and grill carefully to avoid overcooking.

2. Is it necessary to grill Huli Huli Chicken?
Grilling gives it the authentic smoky flavor, but you can cook it in a cast iron skillet or under the broiler with great results.

3. Can I make this recipe ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance. Cooked chicken can also be reheated gently before serving.

4. Can I use canned pineapple juice?
Yes, just make sure it’s 100% juice with no added sugar. Avoid artificially sweetened versions.

5. Is this recipe gluten-free?
It can be if you use gluten-free soy sauce or tamari. Double-check your ketchup and vinegar to ensure they’re also gluten-free.

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