Huli Huli Chicken

You know those dishes that just transport you somewhere else the moment you take a bite? That’s Huli Huli Chicken for me. It’s that sweet, tangy, slightly smoky grilled chicken that just screams summer and happy memories. My family first tried it on a trip to Hawaii years ago, and honestly, I was instantly hooked. It’s so different from your typical BBQ chicken, with this incredible marinade that caramelizes perfectly on the grill. We’d been searching for a recipe that captured that magic ever since, and after a lot of trial and error (some rather… interesting experiments, I’ll admit!), I’ve finally landed on one that’s become a staple in our house. It’s even better than some of the restaurant versions we’ve had, and the best part? It’s totally doable right in your own backyard, even on a weeknight if you plan ahead a little. Forget those fancy, complicated marinades that take hours; this Huli Huli Chicken recipe is surprisingly straightforward and delivers a punch of flavor that will have everyone asking for seconds, just like it does at my place.

What is a Huli Huli chicken?

So, what exactly *is* Huli Huli Chicken? The name itself is a clue – “huli” means “turn” in Hawaiian, and that’s exactly what you do with the chicken on the grill, basting it as it cooks. It’s a classic Hawaiian barbecue chicken, characterized by its distinctive sweet and savory marinade. Think of it as a love letter to tropical flavors – a bit of ketchup for sweetness and body, soy sauce for that essential umami depth, ginger and garlic for that aromatic kick, and often a touch of pineapple juice or brown sugar to really amp up the caramelization. The magic really happens when that marinade hits the hot grill grates and creates these glorious, sticky, slightly charred edges. It’s more than just grilled chicken; it’s an experience. It’s the taste of sunshine, aloha spirit, and a truly unforgettable meal. It’s not overly spicy, but it has this wonderful complexity that keeps you coming back for more.

How do I make Huli Huli Chicken?

Quick Overview

The process for making this Huli Huli Chicken is wonderfully straightforward. You’ll simply whisk together a vibrant marinade, let your chicken soak up all those delicious flavors, and then grill it to perfection. The key is the low and slow basting on the grill, allowing the sugars in the marinade to caramelize and create that signature sticky, glossy finish. It’s a method that builds flavor beautifully without requiring complex techniques. Trust me, the aroma alone while it’s cooking will have everyone gathering in the kitchen, eager to dig in!

Ingredients

For the Chicken:
I usually go for bone-in, skin-on chicken pieces – think thighs and drumsticks. They stay incredibly moist and the skin gets beautifully crispy. You can absolutely use boneless, skinless Chicken Breasts or thighs, but you might need to adjust your grilling time slightly. About 3-4 pounds is usually enough for a family of four or five, with maybe a few leftovers (if you’re lucky!).

For the Huli Huli Marinade:
This is where all the magic happens! I always keep a few of these key ingredients stocked up:

• 1 cup ketchup: This is the base, giving us that classic slightly sweet tang.
• 1/2 cup soy sauce: For that essential salty, umami depth. Low-sodium is fine if you prefer.
• 1/4 cup pineapple juice (unsweetened): This adds a subtle tropical sweetness and helps tenderize the chicken. If you can’t find it, a bit of orange juice works too, or even just increase the brown sugar slightly.
• 1/4 cup packed brown sugar: Crucial for that beautiful caramelization. Darker brown sugar will give a richer molasses flavor.
• 2 tablespoons honey: For an extra layer of sweetness and a lovely sheen.
• 1 tablespoon grated fresh ginger: This adds a wonderfully aromatic warmth that’s key to the flavor. Make sure it’s fresh, not ground, for the best punch!
• 3 cloves garlic, minced: Because is there anything garlic *doesn’t* make better?
• 1 tablespoon rice vinegar: A touch of acidity to balance the sweetness.
• 1 teaspoon sesame oil: Just a little hint for that nutty aroma.
• 1/2 teaspoon black pepper: For a gentle kick.

For Serving (Optional but Recommended):
A sprinkle of chopped fresh green onions or cilantro really brightens everything up.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our grill ready. I like to preheat my grill to a medium-high heat, aiming for around 375-400°F (190-200°C). If you’re using a gas grill, just set your burners accordingly. For charcoal, you’ll want a nice bed of glowing coals. While the grill is heating up, make sure your chicken pieces are patted dry with paper towels. This helps the marinade adhere better and encourages crispier skin.

Step 2: Mix Dry Ingredients

In a large bowl or a ziplock bag, we’re going to combine all those glorious marinade ingredients. It’s super simple: pour in the ketchup, soy sauce, pineapple juice, brown sugar, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and Black Pepper. Give it a good whisk or shake the bag until everything is thoroughly combined and looks like a beautiful, glossy sauce. This is the part where your kitchen starts to smell amazing even before the chicken is cooked!

Step 3: Mix Wet Ingredients

Actually, in this recipe, we’re mixing all the marinade ingredients together at once, so no need for a separate wet ingredient step! Just ensure that when you add them all to your bowl or bag, they get well combined into a smooth, cohesive marinade.

Step 4: Combine

Now for the fun part: get your chicken pieces into that marinade. If you’re using a bowl, add the chicken and toss it around until every piece is generously coated. If you’re using a large ziplock bag, add the chicken and the marinade, then seal it up, pushing out as much air as possible. Gently massage the bag to ensure every nook and cranny of the chicken is covered. I like to let this marinate for at least 30 minutes, but if you have the time, an hour or even two in the refrigerator will make it even more flavorful. You can even prep this the night before!

Step 5: Prepare Filling

There isn’t a separate “filling” in this particular Huli Huli Chicken recipe as it’s a marinade-based dish. The “filling” is essentially the delicious marinade that coats and infuses the chicken.

Step 6: Layer & Swirl

This step isn’t applicable to this recipe as it’s a grilled marinated chicken, not a layered baked dish.

Step 7: Bake

Now it’s time to get this deliciousness onto the grill! Carefully place your marinated chicken pieces onto the preheated grill grates. Try to arrange them in a single layer, giving them a little space so they cook evenly and get nice grill marks. We’re going to grill these for about 20-25 minutes per side for bone-in pieces, or until the chicken is cooked through and the juices run clear. The most important part of Huli Huli Chicken is the basting. About halfway through cooking, and then every 5-7 minutes after that, brush the chicken generously with more of that reserved marinade. This builds up those beautiful, sticky, caramelized layers. Watch closely to prevent burning, especially if your grill runs hot!

Step 8: Cool & Glaze

Once the chicken is cooked through and beautifully glazed, remove it from the grill. Let it rest on a clean platter for about 5-10 minutes. This resting period is crucial; it allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. You can apply a final light brush of the reserved marinade or just let that beautiful caramelized glaze do its thing.

Step 9: Slice & Serve

After resting, you can serve the chicken pieces whole, or if you prefer, you can slice them. I love serving this Huli Huli Chicken with some fresh green onions sprinkled over the top for a pop of color and freshness. It’s perfect for a backyard BBQ, a family dinner, or even just a special weeknight meal. The aroma alone will draw everyone to the table!

What to Serve It With

This Huli Huli Chicken is so versatile, it fits right in for pretty much any meal occasion. For a casual BREAKFAST or BRUNCH, I love serving it alongside some fluffy scrambled eggs and maybe some tropical fruit salad. The sweet and savory notes of the chicken are surprisingly delightful first thing in the morning! If you’re aiming for a more elegant BRUNCH spread, consider plating it with some Hawaiian sweet rolls, a vibrant pineapple salsa, and a refreshing glass of passionfruit iced tea. For a straightforward DESSERT, I know this sounds unusual, but a small portion of the glazed chicken can actually be a fantastic savory counterpoint to very sweet desserts, like a creamy coconut panna cotta. But honestly, where this chicken truly shines is as the star of a relaxed meal. For COZY SNACKS, imagine shredding some leftover chicken and tossing it into mini slider buns with a bit of slaw – pure comfort food! My family also loves it piled high on fluffy white rice, served with a side of steamed greens like bok choy or gai lan. It’s the kind of meal that brings people together, and we often serve it with a big bowl of macaroni salad, just like they do in Hawaii, or a simple green salad to balance things out.

Top Tips for Perfecting Your Huli Huli Chicken

I’ve made this Huli Huli Chicken so many times, I feel like I’ve learned a few tricks along the way that really make it shine. Here are my absolute must-know tips:

Chicken Prep: Always, always pat your chicken dry with paper towels before marinating. This helps the marinade stick and prevents the chicken from steaming on the grill instead of searing. For bone-in pieces, I find thighs and drumsticks have the best flavor and stay moist longer. If you’re using chicken breasts, be extra vigilant with the grilling time, as they can dry out quickly.

Mixing Advice: When making the marinade, whisk it thoroughly until the brown sugar and honey are completely dissolved. This ensures a smooth, consistent glaze. Don’t be tempted to skip the fresh ginger and garlic; they add so much vibrancy. If you can, grate the ginger on a microplane for the finest texture. And for goodness sake, don’t discard all the marinade! Reserve at least half a cup for basting during cooking.

Swirl Customization: This isn’t a “swirl” recipe in the typical sense, but think of the layering of the glaze as creating a beautiful swirl effect as it caramelizes on the chicken. The key is consistent basting. I like to brush on a good amount, let it bubble and caramelize, then add another layer. The visual appeal comes from that sticky, glossy finish.

Ingredient Swaps: While the pineapple juice is traditional and lovely, if you’re out, unsweetened apple juice or even a splash of orange juice can work in a pinch. For the brown sugar, you can use dark or light, but dark will give a richer molasses flavor. If you’re trying to cut down on refined sugar, you could experiment with a sugar-free brown sugar substitute, though the caramelization might be slightly different.

Baking Tips: Medium-high heat is your friend here. Too low and the chicken will steam, too high and it’ll burn before it cooks through. Keep an eye on it! If you notice parts caramelizing too quickly, you can move those pieces to a cooler part of the grill. A meat thermometer is your best friend – aim for an internal temperature of 165°F (74°C) in the thickest part of the thigh, avoiding the bone.

Glaze Variations: Want to add a little kick? A pinch of red pepper flakes or a dash of sriracha in the marinade can be delicious. A squeeze of lime juice over the chicken just before serving adds a lovely brightness. For an extra smoky flavor, you could add a teaspoon of liquid smoke to the marinade, but use it sparingly – a little goes a long way!

Storing and Reheating Tips

Leftover Huli Huli Chicken is almost as good as the freshly grilled stuff, and thankfully, it stores beautifully. For Room Temperature storage, I’d only leave cooked chicken out for a maximum of two hours, as per food safety guidelines. It’s best to get it into cooler storage as soon as it’s cooled slightly.

When it comes to Refrigerator Storage, I usually place the cooled chicken in an airtight container. It’ll stay good in the fridge for about 3-4 days. The glaze will firm up a bit when chilled, which is totally normal.

For Freezer Instructions, this chicken freezes surprisingly well. Let it cool completely, then wrap individual pieces tightly in plastic wrap, followed by a layer of aluminum foil or an airtight freezer bag. It should last in the freezer for up to 2-3 months. When you’re ready to thaw, the best way is to move it to the refrigerator overnight. This allows it to thaw slowly and evenly, preserving the texture.

Glaze Timing Advice: If you’re storing leftovers, the glaze is already set. When reheating, you can brush on a little extra reserved marinade (if you have any) before gently warming it. For reheating, I prefer a low oven temperature (around 300°F/150°C) or a quick stint in a skillet over medium-low heat to prevent the glaze from burning. Microwaving works too, but be mindful of hot spots and use short bursts of power.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute go-to Huli Huli Chicken recipe! It’s honestly one of those dishes that brings so much joy to my table, and I truly hope it does the same for yours. The combination of that sweet, tangy, slightly smoky marinade with perfectly grilled chicken is just magical. It’s the kind of recipe that makes you feel like a culinary rockstar, even if you’re just starting out in the kitchen. Remember, the key is patience with the basting and letting those flavors really build on the grill. If you find yourself craving more tropical flavors, you might also enjoy my recipe for Kalua Pig or my easy Coconut Shrimp. I can’t wait to hear how your Huli Huli Chicken turns out! Please drop a comment below and let me know what you think, or share any of your own fun twists on the recipe. Happy grilling, everyone!

Huli Huli Chicken

A classic Hawaiian grilled chicken marinated in a sweet and savory sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Marinade

• 0.5 cup Soy Sauce
• 0.33 cup Brown Sugar
• 0.25 cup Pineapple Juice
• 2 tbsp Ketchup
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tsp Fresh Ginger grated
• 2 cloves Garlic minced
• 0.5 tsp Red Pepper Flakes optional

Chicken

• 3 lbs Chicken Thighs or Drumsticks bone-in, skin-on

Instructions

 

Preparation Steps

• In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).
• Place the chicken pieces in a large resealable bag or a shallow dish. Pour about two-thirds of the marinade over the chicken, ensuring it's well coated. Reserve the remaining one-third of the marinade.
• Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.
• Preheat your grill to medium-high heat. If using a gas grill, clean and oil the grates. If using a charcoal grill, arrange the coals for direct heat.
• Remove chicken from marinade, letting excess drip off. Discard the marinade used for the chicken.
• Grill the chicken for about 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). During the last few minutes of grilling, brush the chicken with the reserved marinade.
• Remove chicken from the grill and let it rest for 5 minutes before serving.

Notes

Serve with white rice and a side of grilled pineapple for an authentic Hawaiian meal.