Huli Huli Chicken Recipe

Imagine sinking your teeth into tender, caramelized chicken with a perfect balance of sweet, tangy, and savory flavors that transport you straight to a Hawaiian luau. That’s the magic of Huli Huli Chicken, a beloved Hawaiian grilled chicken dish that has been winning hearts since the 1950s. The name “huli” means “turn” in Hawaiian, referring to the traditional preparation method of turning the chicken while it grills to perfection. This Huli Huli Chicken Recipe creates an irresistible glaze that caramelizes beautifully over hot coals or a grill. You’ll learn how to recreate this island favorite right in your own backyard, bringing tropical flavors to your dinner table.

Why You’ll Love This Recipe

This Huli Huli Chicken Recipe delivers an explosion of tropical flavors that will transform your ordinary dinner into an extraordinary feast. The marinade creates a perfect harmony of sweet, savory, and tangy notes from pineapple juice, soy sauce, ginger, and brown sugar that penetrates deep into the meat. What makes this dish truly special is the contrast between the sticky, caramelized exterior and the juicy, tender meat inside.

The recipe is surprisingly simple to prepare despite its complex flavor profile. Most ingredients are likely already in your pantry, and the marinade comes together in minutes. The versatility is another winning point – you can use chicken thighs, drumsticks, or even a whole butterflied chicken. Plus, this dish is perfect for both weeknight dinners and weekend gatherings, allowing you to bring a taste of Hawaii to any occasion without spending hours in the kitchen. The vibrant flavors of this Hawaiian chicken recipe will transport you to the islands with every bite.

Ingredients

For the Huli Huli Chicken:

• 3 lbs (1.4 kg) chicken thighs, bone-in and skin-on
• 1 cup (240 ml) unsweetened pineapple juice
• 1/2 cup (120 ml) soy sauce
• 1/2 cup (100 g) packed brown sugar
• 1/3 cup (80 ml) ketchup
• 1/4 cup (60 ml) rice vinegar
• 2 tablespoons (30 ml) sesame oil
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 green onions, thinly sliced
• 1/2 teaspoon red pepper flakes (optional, for heat)

The pineapple juice is the star ingredient, providing natural sweetness and tenderizing enzymes that make the chicken incredibly juicy. Fresh ginger and garlic add aromatic depth, while the combination of soy sauce and brown sugar creates that signature caramelized glaze that defines authentic Hawaiian huli chicken. Skin-on chicken thighs are recommended for their higher fat content, which prevents the meat from drying out during grilling.

Pro Tips

Marinate Properly: For the most flavorful Huli Huli Chicken, marinate for at least 4 hours, but preferably overnight. This allows the pineapple enzymes to tenderize the meat and the flavors to penetrate deeply. Reserve about 1 cup of marinade before adding raw chicken, and reduce it separately to create a basting sauce – never reuse marinade that’s touched raw chicken without cooking it first.

Master the Grilling Technique: The name “huli huli” means “turn turn” in Hawaiian, referring to the essential technique of frequent turning. Turn the chicken every 5-7 minutes while grilling to prevent burning and ensure even caramelization. Maintain a medium heat (around 350°F/175°C) – too hot and the sugars will burn, too cool and you won’t get that beautiful caramelization.

Perfect the Glaze: Apply the reduced basting sauce during the final 10 minutes of cooking, not earlier. This prevents burning while still allowing the sauce to caramelize into a sticky, shiny glaze. Use a clean brush for each application and allow each layer to set slightly before adding more, building up a delicious lacquered finish that’s the hallmark of perfect Huli Huli Chicken.

Instructions

Step 1: Prepare the Marinade
In a large bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk thoroughly until the sugar has completely dissolved. Reserve 1 cup of this mixture in a separate container and refrigerate – you’ll use this later for basting. Add the sliced green onions to the remaining marinade.

Step 2: Marinate the Chicken
Place your chicken thighs in a large resealable plastic bag or a non-reactive container. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours, preferably overnight. Turn the bag occasionally to ensure even marination.

Step 3: Prepare Your Grill
When ready to cook, preheat your grill to medium heat (about 350°F/175°C). For gas grills, turn half the burners to medium and leave the others off to create direct and indirect heat zones. For charcoal grills, arrange coals on one side for the same effect. Oil the grates lightly to prevent sticking.

Step 4: Grill the Chicken
Remove the chicken from the marinade, letting excess drip off. Discard the used marinade. Place chicken skin-side up on the indirect heat side of the grill. Cover and cook for about 15 minutes.

Step 5: Turn and Baste
This is where the “huli huli” (turn turn) technique comes in! Flip the chicken over and move to direct heat. Brush with some of your reserved basting sauce. Grill for 5-7 minutes until the skin begins to caramelize, then flip and baste again. Continue this turning and basting process for about 20-25 minutes total, or until the chicken reaches an internal temperature of 165°F (74°C) and has a beautiful glazed exterior.

Step 6: Rest and Serve
Transfer the Huli Huli Chicken to a serving platter and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with additional sliced green onions and serve with steamed rice and grilled pineapple slices for an authentic Hawaiian experience.

Variations

Spicy Huli Huli Chicken: For heat lovers, amp up the spice profile by adding 1-2 tablespoons of Sriracha or sambal oelek to the marinade. You can also increase the red pepper flakes to 1 tablespoon or add 1-2 finely diced jalapeños. This creates a perfect balance of sweet heat that pairs wonderfully with the tangy pineapple base of traditional Huli Huli Chicken.

Oven-Baked Variation: No grill? No problem! Marinate the chicken as directed, then arrange pieces on a rack set over a foil-lined baking sheet. Bake at 375°F (190°C) for 30 minutes, then brush with the reserved basting sauce. Increase heat to 425°F (220°C) and continue baking, turning and basting every 5-7 minutes until the chicken reaches 165°F internally and has a glossy, caramelized finish. You’ll still get that authentic Hawaiian chicken flavor without firing up the grill.

Pineapple Huli Huli Kebabs: For a fun presentation, cut boneless chicken thighs into 1.5-inch chunks and thread onto skewers alternating with fresh pineapple chunks, bell peppers, and red onions. Marinate and grill as directed, turning frequently. The pineapple caramelizes alongside the chicken, creating an even more intensely tropical flavor profile for your Huli Huli Chicken.

Storage and Serving

Huli Huli Chicken maintains its delicious flavor remarkably well when stored properly. Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze the cooled chicken for up to 2 months – wrap individual pieces in foil before placing in freezer bags to prevent freezer burn. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 325°F (165°C) oven until heated through, about 15-20 minutes. Avoid microwave reheating which can toughen the meat.

Serve this Hawaiian chicken recipe with traditional sides like steamed white rice and macaroni salad for an authentic plate lunch experience. For a complete luau spread, add grilled pineapple slices, a simple cabbage slaw dressed with rice vinegar, and some sliced avocado. The sweet-savory chicken pairs beautifully with a cold Hawaiian-style beer or a tropical fruit punch. For an impressive presentation, serve on a large platter garnished with fresh pineapple wedges, lime slices, and a sprinkle of toasted sesame seeds.

FAQs

Can I use boneless chicken for Huli Huli Chicken?
Yes! Boneless, skinless chicken thighs work well and cook faster (about 12-15 minutes total). Boneless breasts can also be used but watch them carefully as they tend to dry out more easily – reduce cooking time to about 10-12 minutes total.

What can I substitute for pineapple juice?
If pineapple juice isn’t available, use orange juice with 1 tablespoon of lemon juice added for acidity. You’ll lose some of the tropical flavor but will still get the sweetness and acidity needed for the marinade.

Is Huli Huli Chicken spicy?
Traditional Huli Huli Chicken has a mild, sweet-savory profile with just a hint of warmth from ginger. The recipe as written has optional red pepper flakes that add a gentle heat. Adjust to your preference – you can omit for no heat or increase for a spicier version.

Can I make the marinade ahead of time?
Absolutely! The marinade can be prepared up to 3 days ahead and stored in the refrigerator. This actually allows the flavors to meld even better before using it with the chicken.

What’s the best way to know when the chicken is done?
Always use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (74°C) at the thickest part. Visual cues include juices running clear (not pink) and the meat feeling firm but still yielding to the touch.

Conclusion

This Huli Huli Chicken is comfort food with a tropical twist — succulent chicken pieces glazed with a sweet-savory sauce that transports you straight to a Hawaiian beachside barbecue. It’s the kind of dish that brings everyone to the table with anticipation and leaves them asking for the recipe. Whether you’re hosting a summer gathering or just wanting to bring vacation vibes to a weeknight dinner, this Hawaiian chicken delivers big flavor with minimal effort. Master this recipe, and you’ll have a signature dish that friends and family will request time and again. Aloha flavor indeed!

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