Sweet, Smoky Island-Style Grilled Chicken with Legendary Flavor

Hawaiian Huli Huli Chicken is more than just a grilled chicken recipe—it’s a celebration of island culture, community gatherings, and bold tropical flavors. Known for its irresistible sweet-and-savory glaze and signature flipping technique, this dish has become one of Hawaii’s most iconic comfort foods.

The word “huli” means “turn” in Hawaiian, referencing the traditional method of flipping chicken repeatedly over open flames while basting it with sauce. This constant turning creates layers of caramelized glaze, smoky char, and juicy tenderness that’s impossible to forget after the first bite.

Originally popularized at roadside fundraisers and community events, Huli Huli Chicken is deeply tied to Hawaiian food traditions. Locals line up for plates of grilled chicken served with rice, macaroni salad, and grilled pineapple. The aroma alone—sweet pineapple juice mingled with soy sauce, ginger, garlic, and sugar—draws people in from blocks away.

What makes this recipe special is its balance. It’s sweet without being cloying, savory without being salty, and smoky without overpowering the natural flavor of the chicken. The marinade doubles as a basting sauce, layering flavor throughout the cooking process.

Whether you’re grilling outdoors in summer or recreating tropical flavors indoors, Hawaiian Huli Huli Chicken brings a taste of the islands straight to your table.

The Origins of Huli Huli Chicken

Huli Huli Chicken dates back to the 1950s when Ernest Morgado, a businessman and community leader in Hawaii, introduced it as a fundraiser dish. Cooked between two grills that were flipped (“huli’d”) over open fire pits, the chicken became an instant hit.

Over time, the recipe spread across the islands and then to the mainland, evolving slightly while retaining its signature flavor profile. Today, it’s a staple at luaus, backyard cookouts, and family dinners.

INGREDIENTS

3 lbs chicken thighs or drumsticks (bone-in, skin-on preferred)
1 cup pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup chicken broth
2 tablespoons fresh ginger, grated
4 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon black pepper
Optional garnish: green onions, sesame seeds, grilled pineapple

INSTRUCTIONS

In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, garlic, rice vinegar, sesame oil, and black pepper.
Reserve 1 cup of the marinade for basting.
Add chicken to remaining marinade, ensuring all pieces are fully coated.
Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat grill to medium heat and oil grates.
Place chicken skin-side down on grill and cook for 6–8 minutes.
Flip chicken (huli!) and baste with reserved marinade.
Continue flipping and basting every 5 minutes.
Grill until internal temperature reaches 165°F (74°C).
Remove from grill and rest for 5 minutes.
Garnish with green onions and sesame seeds before serving.

Flavor Profile & Texture

Huli Huli Chicken delivers a sticky, caramelized exterior with juicy, tender meat inside. The pineapple juice adds brightness and acidity, while soy sauce and ketchup bring umami depth. Ginger and garlic provide warmth, making each bite layered and satisfying.

Best Cuts of Chicken for Huli Huli

Chicken thighs: Juicy and forgiving on the grill
Drumsticks: Great for parties and easy handling
Whole spatchcocked chicken: Authentic and impressive

Indoor Cooking Option

No grill? You can bake or pan-grill this chicken while still achieving great flavor. Broil briefly at the end to caramelize the glaze.

Serving Suggestions

Steamed white rice or coconut rice
Hawaiian macaroni salad
Grilled pineapple or mango salsa
Fresh cucumber salad

Storage & Leftovers

Store cooked chicken in an airtight container for up to 4 days in the refrigerator. Reheat gently to preserve moisture.

Flavor Variations

Spicy Huli Huli Chicken: Add chili paste or red pepper flakes
Honey Huli Huli: Replace brown sugar with honey
Smoky Huli Huli: Add smoked paprika

Why This Recipe Works

The marinade penetrates deeply, while repeated basting builds a lacquered glaze. The sugar caramelizes slowly, preventing burning and ensuring even flavor distribution.