Description
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.
Ingredients
Scale
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)