Huli Huli Chicken: Delicious Hawaiian Grilled Chicken Recipe

What the heck is Huli Huli Chicken anyway?

Huli Huli Chicken is basically Hawaiian BBQ magic. The word “huli” means “turn” in Hawaiian, and this chicken gets its name because traditionally, it’s constantly turned over an open flame. Some genius in the 1950s came up with this recipe in Honolulu (thank you, Ernest Morgado!), and it’s been driving taste buds wild ever since. It’s sweet, it’s tangy, it’s got that amazing char from the grill, and it’s honestly the closest thing to paradise you can make in your own backyard. My family BEGS for this every summer, and I’m not even exaggerating.

Why You’ll Love This Recipe

Look, I’m not saying this chicken will change your life, but… it might:

• The marinade doubles as a glaze, so you get flavor on flavor on flavor.
• It’s got that perfect balance of sweet (pineapple juice), savory (soy sauce), and zingy (ginger) that’ll make your taste buds do the hula.
• Your neighbors will literally follow their noses to your yard when you’re grilling this.
• It’s crazy versatile – works with any chicken parts you’ve got.
• Makes KILLER leftovers (if there are any).
• Way easier than booking a flight to Hawaii (though maybe not quite as fun).
• Perfect for feeding a crowd without breaking the bank.

The Good Stuff You’ll Need

For the Marinade/Glaze:

• 1 cup pineapple juice (fresh is amazing but the canned stuff works too)
• 1/2 cup ketchup (just regular, nothing fancy)
• 1/2 cup soy sauce (I use low sodium because the regular makes it too salty for me)
• 1/3 cup brown sugar (packed down like you mean it)
• 1/4 cup rice vinegar (apple cider vinegar works in a pinch)
• 4 cloves garlic, minced (or more, I won’t judge)
• 2 tablespoons fresh ginger, grated (the stuff in the tube is fine if you’re in a rush)
• 2 tablespoons sesame oil (don’t skip this – it adds that nutty depth)
• 1 tablespoon Worcestershire sauce (secret umami bomb)
• 2 green onions, chopped (both white and green parts)
• 1/2 teaspoon black pepper
• Optional but awesome: 1-2 teaspoons Sriracha or sambal oelek for heat

For the Chicken:

• 8 chicken thighs, bone-in and skin-on (about 3 pounds – you can use boneless or other parts, but bone-in is juicier)
• 2 tablespoons vegetable oil (for greasing the grill)
• Sliced green onions and sesame seeds for garnish (because we’re fancy like that)
• Lemon or lime wedges for serving (the citrus really brightens it up)

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Let’s Do This

Marinade Magic (10 minutes prep + marinating time):

1. Grab a medium bowl and whisk together EVERYTHING in the marinade list. Get it all nice and combined until the sugar dissolves.
2. Pour HALF the marinade into a separate container and refrigerate it. This will be your glaze later – DON’T contaminate it with raw chicken juice! (I’ve made this mistake so you don’t have to.)
3. Place your chicken in a large ziplock bag or shallow dish and pour the remaining marinade over it. Seal it up and squish it around so all the chicken gets coated. Pop it in the fridge.
4. Let that chicken soak up all the good flavors for at least 4 hours, but overnight is even better. If you’re in a rush, even 1 hour will work, but the longer the better. Flip the bag occasionally if you think of it.

Grill Time (30-40 minutes):

1. About 30 minutes before grilling, pull the chicken out of the fridge to take the chill off. Nobody likes cold chicken on a hot grill – causes sticking and uneven cooking.
2. Fire up your grill to medium heat (around 350-375°F). Clean those grates really well and oil them up. Seriously, don’t skip this step or your beautiful chicken skin will stick and tear off.
3. Remove the chicken from the marinade and let excess drip off. Toss the used marinade – it’s had raw chicken swimming in it.
4. Place the chicken skin-side up on the grill AWAY from direct flames. We’re starting with indirect heat to cook it through without burning.
5. Close the lid and cook for about 20 minutes. This is your chance to sip that beverage of choice.
6. HERE’S THE HULI PART: Flip the chicken over (skin-side down now), brush with some of your reserved marinade/glaze, and grill for another 5-7 minutes.
7. Flip AGAIN (back to skin-side up), brush with more glaze, and cook another 5-7 minutes until the internal temp hits 165°F and the skin is nicely caramelized with those gorgeous grill marks.
8. During the last few minutes, keep flipping and glazing every minute or so. This is where the magic happens – we’re building up those layers of flavor and getting that sticky, caramelized exterior.
9. Transfer to a platter and let rest for 5-10 minutes (if you can resist). This gives the juices time to redistribute.
10. Drizzle with a little more of that reserved glaze, sprinkle with sliced green onions and sesame seeds, and serve with lemon or lime wedges.

No Grill? No Problem (Oven Method):

1. Preheat your oven to 425°F.
2. Line a baking sheet with foil and place a wire rack on top (helps air circulate).
3. Arrange the marinated chicken skin-side up and bake for 20 minutes.
4. Brush with glaze, flip, brush again, and bake another 10 minutes.
5. Flip back to skin-side up, brush with more glaze, and broil for 3-5 minutes until nicely caramelized and internal temp hits 165°F.
6. Rest, garnish, and serve just like the grilled version.

Serving Suggestions

• Classic Hawaiian plate lunch style: Serve with two scoops of white rice and a side of macaroni salad. That’s how they do it on the islands!
• Go tropical: Grilled pineapple slices, coconut rice, and a simple cabbage slaw make it feel like vacation.
• Keep it simple: Some steamed rice and quick stir-fried veggies let the chicken be the star.
• Make it a party: Throw together a Hawaiian-inspired spread with this chicken, some pulled pork sliders, a big fruit salad with chunks of papaya and mango, and maybe some spam musubi if you’re feeling adventurous.
• For a lighter meal: Serve the chicken over a big salad with avocado, mango, and a sesame-ginger dressing.
• Leftovers make AMAZING sandwiches the next day. Just sayin’.

Switch It Up

Want to make this recipe your own? Here are some twists:

• Kebab Style: Cut boneless chicken into chunks, marinate, then thread onto skewers with pineapple chunks, bell peppers, and onions. Grill, turning and glazing frequently.
• Wing It: Use the marinade/glaze for chicken wings. They’ll be the hit of your next game day party.
• Pork Version: This marinade works beautifully with pork tenderloin or chops too.
• Spice It Up: Add a diced jalapeño to the marinade or increase the Sriracha for more heat.
• Extra Tropical: Add a tablespoon of coconut cream to the marinade for a subtle coconut undertone.
• Make It A Meal Prep: Slice up leftovers and use in rice bowls, wraps, or salads throughout the week.

Make-Ahead and Storage Tips

• Marinade: Can be made up to 3 days ahead and kept refrigerated. It actually gets better as the flavors meld.
• Marinated Chicken: Can sit in the marinade for up to 24 hours. Beyond that, the meat starts to break down too much.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. The flavor actually improves overnight!
• Freezer Friendly: You can freeze the chicken IN the marinade for a ready-to-go meal later. Thaw in the refrigerator overnight before cooking.
• Reheating: For best results, reheat gently in a 300°F oven, covered with foil, until just warmed through. Microwaving will work but might toughen the meat.

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Questions People Actually Ask

Q: Can I use boneless, skinless chicken breasts instead?
A: Absolutely! They’ll cook faster though – about 6-7 minutes per side. And since breasts are leaner, be extra careful not to overcook them or they’ll dry out faster than my humor in a corporate meeting.

Q: I don’t have pineapple juice! What now?
A: Orange juice will work in a pinch. Not exactly the same flavor, but still delicious. You could also use apple juice with a splash of lemon for tartness.

Q: How spicy is this? My kids are spice wimps.
A: Without the optional Sriracha, it’s not spicy at all – just sweet and tangy. The ginger gives warmth but not heat. You can always make the basic version and have hot sauce on the side for the brave souls.

Q: Can I make this with a whole cut-up chicken?
A: For sure! Just remember different pieces cook at different rates. Wings and breasts will finish before thighs and drumsticks, so either start the dark meat earlier or move the pieces that cook faster to a cooler part of the grill.

Q: Every time I grill chicken, it sticks! Help!
A: Three tricks: 1) Make sure your grill is REALLY clean, 2) Oil those grates well, and 3) The chicken will naturally release when it’s ready to flip – if it’s sticking badly, it probably needs another minute or two.

Q: What exactly makes this “Huli Huli” chicken?
A: Two things: the specific Hawaiian-inspired marinade with pineapple and soy, and the constant turning while glazing during cooking. Traditional Huli Huli chicken was cooked between two grills that would be flipped simultaneously by shouting “Huli!” – which is why frequent turning is key to authentic flavor!

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