Huli Huli Chicken is a Hawaiian classic celebrated for its sweet, smoky, and tangy flavor profile. This grilled chicken recipe combines a perfectly balanced marinade with tender, juicy meat, making it ideal for summer barbecues, weekend family dinners, or even quick weeknight meals.

The term “Huli Huli” comes from the Hawaiian word huli, which means “turn,” referring to the traditional method of grilling the chicken over open flames and turning it frequently for an even glaze. This recipe is a home-friendly version that captures the authentic flavors without needing a traditional rotisserie grill.

Ingredients

For the Chicken:

4 lbs (1.8 kg) chicken thighs and drumsticks, skin-on and bone-in
2 tbsp vegetable oil
Salt and pepper to taste

For the Huli Huli Marinade:

1/2 cup soy sauce
1/4 cup ketchup
1/4 cup brown sugar, packed
1/4 cup pineapple juice
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp black pepper
Optional: 1/4 tsp crushed red pepper flakes for heat

Instructions

Step 1: Prepare the Marinade
In a medium bowl, whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, sesame oil, ginger, garlic, smoked paprika, black pepper, and red pepper flakes.

Step 2: Marinate the Chicken
Place chicken pieces in a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is coated. Refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 3: Preheat the Grill
Preheat your grill to medium-high heat (around 375–400°F / 190–200°C). Lightly oil the grill grates to prevent sticking.

Step 4: Grill the Chicken
Remove chicken from marinade, reserving the marinade for basting. Place chicken on the grill skin-side down. Grill for 6–8 minutes per side, basting occasionally with the reserved marinade. Continue turning every few minutes to avoid burning and ensure even caramelization.

Step 5: Cook Through
Grill chicken until internal temperature reaches 165°F (74°C) and the juices run clear. The glaze should be thick, sticky, and beautifully charred.

Step 6: Rest and Serve
Transfer chicken to a serving platter and let rest for 5 minutes. Serve with grilled pineapple, steamed rice, or a crisp green salad. Garnish with sesame seeds and sliced green onions.

Tips for Perfect Huli Huli Chicken

Marinate longer: Overnight marination gives deeper flavor.
Watch the heat: Medium heat prevents sugar in the glaze from burning.
Baste frequently: Keeps the chicken moist and builds that sticky, caramelized glaze.
Char flavor: For extra smoky taste, grill over wood chips or charcoal.

Variations to Try

Spicy Huli Huli Chicken: Add 1 tsp sriracha or more red pepper flakes.
Honey-Huli Glaze: Substitute 2 tbsp of brown sugar with honey for a floral sweetness.
Citrus Twist: Add 2 tbsp orange juice to the marinade for a bright, tangy flavor.
Air Fryer Version: Cook chicken in an air fryer at 375°F (190°C) for 25–30 minutes, basting halfway through.

Serving Suggestions

Classic Hawaiian style: Serve with sticky white rice and grilled pineapple.
BBQ sides: Pair with corn on the cob, coleslaw, and baked beans.
Weeknight dinner: Serve with steamed broccoli and mashed sweet potatoes.

Fun Facts & Cultural Context

Huli Huli chicken gained popularity in Hawaii during the 1950s thanks to Ernest Morgado, who started selling the chicken at fundraisers. The chicken was cooked on open grills and rotated (huli-ed) constantly. The sweet-savory marinade, combined with the smoky grill flavor, quickly became iconic. Today, it’s a staple at Hawaiian luaus and backyard barbecues worldwide.

The recipe’s charm lies in its simplicity. Using pantry ingredients and fresh chicken, you can recreate an authentic Hawaiian flavor experience at home.

Why This Recipe Works

Juicy Chicken: Skin-on pieces retain moisture during grilling.
Perfect Glaze: Sweet and tangy Huli Huli sauce sticks beautifully to chicken.
Flexible Cooking Methods: Works on outdoor grills or stovetop grill pans.
Crowd-Pleaser: Loved by kids and adults alike.

Storage and Reheating

Refrigeration: Store cooked chicken in an airtight container for up to 3 days.
Freezing: Freeze grilled chicken in airtight containers for up to 2 months.
Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes