The first time the smoky-sweet aroma of Huli Huli Chicken hit my senses, I was standing outside a roadside grill on Maui, surrounded by palm trees and the sound of distant ukuleles. The chicken sizzled over open flames, and people lined up with plates in hand, eager for that famed caramelized crust and juicy interior. Honestly, it’s one of those food memories that sticks with you — and ever since, I’ve been chasing that authentic Hawaiian flavor at home.
If you’ve never tried Huli Huli Chicken, let me paint a picture: imagine tender chicken, marinated in a tangy-sweet sauce, then grilled to perfection until it’s just slightly charred. The name “Huli Huli” literally means “turn turn” in Hawaiian, and (fun fact!) it comes from the traditional way the chicken is flipped over the grill for even cooking. I first got obsessed with recreating this dish during a backyard luau, and after countless batches (some burnt, some not quite right, some absolutely perfect), I think I’ve finally nailed the real deal.
This Huli Huli Chicken recipe is more than just a dinner — it’s a little taste of aloha at your table. It’s got everything: that sticky, glossy glaze, a marinade that seeps deep into the meat, and a grilled flavor that screams summer nights. It’s perfect for a family get-together, a casual weeknight, or whenever you’re craving something special that doesn’t take hours. I’ve tested, tweaked, and grilled this recipe more times than I can count, and I’m excited to share everything I’ve learned so you can make truly authentic Huli Huli Chicken at home. Trust me, your grill has never been so happy.
Why You’ll Love This Huli Huli Chicken Recipe
- Quick & Easy: Marinate in the morning, grill in the evening — dinner’s ready in under an hour (plus marinating time). Perfect for busy schedules or spontaneous cravings.
- Simple Ingredients: Nothing fancy here. You probably have most of these in your pantry already. No wild goose chase for rare Asian sauces!
- Perfect for Gatherings: Let’s face it, Huli Huli Chicken is a showstopper — great for backyard barbecues, family potlucks, or even weeknight dinner when you want a little something extra.
- Crowd-Pleaser: In my house, even the pickiest eaters ask for seconds. The sweet glaze and smoky char appeal to kids and adults alike.
- Unbelievably Delicious: The combo of pineapple juice, soy, ginger, and garlic creates layers of flavor. That sticky glaze? Next-level comfort food.
What sets this recipe apart is the authentic marinade and the grilling technique. I blend the marinade for a silky-smooth texture, which helps the chicken absorb all those flavors. If you only make one Hawaiian dish at home this year, let it be this. It’s not just another grilled chicken — it’s the kind folks close their eyes for after the first bite!
Plus, this Huli Huli Chicken recipe is healthier than the takeout version — less sugar, no MSG, and you control the ingredients. It’s comfort food with that breezy island vibe, made for sharing and making memories. Whether you’re impressing guests or turning Tuesday into “Tiki Tuesday,” this is the recipe that does it all.
What Ingredients You Will Need
This recipe uses straightforward, wholesome ingredients to deliver bold flavor and authentic Hawaiian grilled chicken texture (no fuss, just deliciousness). Most are pantry staples, with a couple of tropical twists. Here’s what you’ll need:
- For the Marinade:
- Pineapple juice (1 cup / 240 ml) – the star ingredient, adds natural sweetness and tenderizes
- Soy sauce (½ cup / 120 ml) – I prefer low sodium for a balanced flavor
- Ketchup (⅓ cup / 80 ml) – gives that classic sticky glaze
- Brown sugar (¼ cup / 50 g) – light or dark, both work (adds caramel notes)
- Rice vinegar (2 tbsp / 30 ml) – for a gentle tang
- Fresh ginger, grated (2 tbsp / 20 g) – bright, spicy warmth (use a microplane for best results)
- Garlic, minced (4 cloves / 16 g) – savory punch
- Worcestershire sauce (1 tbsp / 15 ml) – deepens the flavor
- Sesame oil (1 tbsp / 15 ml) – optional, but adds an island flair
- Red pepper flakes (½ tsp / 1 g) – totally optional, for a subtle kick
- For the Chicken:
- Bone-in, skin-on chicken thighs (2 lbs / 900 g) – classic and juicy (you can use boneless or breasts, but thighs are traditional)
- Salt & black pepper (to taste)
- For the Garnish (optional):
- Sliced green onions – freshness and color
- Grilled pineapple rings – extra tropical vibes
- Toasted sesame seeds – crunch and nutty flavor
Ingredient Tips: For pineapple juice, I recommend Dole or fresh-squeezed (if you’re feeling fancy). Soy sauce brands like Kikkoman give a reliably rich flavor. If you need gluten-free, swap in tamari. For a vegan take, replace Worcestershire with coconut aminos.
Substitutions: You can use boneless chicken thighs or breasts (just adjust grilling time). Maple syrup works in place of brown sugar for a slightly different sweetness. If you’re out of rice vinegar, apple cider vinegar does the trick. Don’t have fresh ginger? Ground ginger is okay, just use half the amount.
Equipment Needed
- Grill: Gas or charcoal grill for authentic flavor. A grill pan on the stove works too (not quite the same char, but still tasty!).
- Large mixing bowl: For whisking up the marinade. I use a glass or stainless steel bowl — easier to clean and doesn’t hold onto smells.
- Blender or food processor: Optional, but blending the marinade makes it silky and helps the flavors meld (trust me, it’s worth the extra step).
- Zip-top bags or shallow dish: For marinating the chicken. Zip-top bags are my go-to for even coating and easy cleanup.
- Tongs: For flipping (“huli huli”) the chicken safely. Long metal tongs are best.
- Instant-read thermometer: Helps avoid undercooked chicken (and food poisoning drama!).
- Basting brush: For brushing on the glaze during grilling.
- Aluminum foil: Handy for tenting chicken if it starts to char too quickly.
Don’t have a grill? You can use your oven’s broiler — just set a rack 6 inches from the heat source. If you’re grilling on a budget, a simple tabletop grill or a portable charcoal grill does the trick. I’ve used everything from the fanciest Weber to a $20 camp grill, and honestly, the chicken still comes out delicious. Just make sure to clean your grill grates before cooking — sticky marinade can be a pain to scrub off later!
Preparation Method
-
Make the Marinade:
In a large bowl or blender, combine 1 cup (240 ml) pineapple juice, ½ cup (120 ml) soy sauce, ⅓ cup (80 ml) ketchup, ¼ cup (50 g) brown sugar, 2 tbsp (30 ml) rice vinegar, 2 tbsp (20 g) grated ginger, 4 cloves (16 g) minced garlic, 1 tbsp (15 ml) Worcestershire sauce, and 1 tbsp (15 ml) sesame oil. Add ½ tsp (1 g) red pepper flakes if you like a hint of heat. Blend or whisk until smooth. -
Marinate the Chicken:
Place 2 lbs (900 g) chicken thighs in a zip-top bag or shallow dish. Pour half the marinade over the chicken, reserving the rest for basting. Seal or cover, then refrigerate for at least 2 hours (overnight is even better — the flavor gets deeper!). Flip the bag occasionally so all pieces get coated. If you’re short on time, even 30 minutes helps. -
Preheat the Grill:
Fire up your grill to medium-high (about 400°F / 200°C). Brush the grates with oil to prevent sticking. If using charcoal, let the coals ash over for steady heat. (I always check the heat by holding my hand 4 inches above the grill — if I can keep it there for 5 seconds, it’s about right.) -
Prep the Chicken for Grilling:
Remove chicken from the marinade, letting excess drip off (discard used marinade). Season each piece lightly with salt and pepper. Pat dry with paper towels for crispier skin. -
Grill the Chicken:
Place chicken skin-side-down on the hot grill. Cook for 5-7 minutes per side, turning (“huli huli!”) as needed until golden and slightly charred. Baste with reserved marinade every time you flip. Total grilling time is usually 20-25 minutes, depending on thickness. Chicken is done when a thermometer reads 165°F (74°C) at the thickest part. -
Glaze and Finish:
In the last 5 minutes, brush the chicken generously with the remaining marinade. Let the glaze caramelize slightly (watch for flare-ups!). If the skin starts to darken too quickly, tent with foil and move to indirect heat. -
Rest and Serve:
Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes. This keeps the juices locked in. Garnish with sliced green onions, grilled pineapple rings, and toasted sesame seeds if you like.
Troubleshooting Tips: If chicken sticks to the grill, it wasn’t hot enough or needs another minute before flipping. If the glaze burns, lower the heat or move chicken to a cooler spot. Forget to marinate long enough? Pierce the chicken with a fork before marinating — it’ll soak up flavor faster.
Prep Notes: Don’t be shy with the basting! More glaze means more flavor. And don’t skip the resting step — it really does make the chicken juicier.
Cooking Tips & Techniques
I’ve grilled Huli Huli Chicken on everything from a rusty campfire rack to a snazzy backyard grill, and here’s what I’ve learned (sometimes the hard way):
- Direct vs. Indirect Heat: Start over direct heat for a good sear, then move to indirect heat to finish cooking without burning the glaze. This avoids charred outsides and raw insides.
- Flip Often (Huli Huli!): Turning the chicken every 5 minutes helps it cook evenly and keeps the glaze from burning. Don’t wander away — this isn’t a set-and-forget grilling job.
- Basting is Key: Every time you flip, brush on more marinade. It builds up that sticky, caramelized crust. But don’t use the marinade you soaked your raw chicken in (food safety, folks!).
- Chicken Placement: Arrange thicker pieces around the edges and thinner ones in the hotter center. That way, everything finishes at the same time.
- Common Mistakes: Overcrowding the grill leads to steaming, not grilling. Leave space between pieces. Also, don’t skimp on marinade time — under-marinating makes for bland chicken.
- Timing & Multitasking: Prep a batch of grilled pineapple while the chicken cooks. The sweet, charred fruit is the best sidekick! And always start with clean grill grates — sticky sauce can make for messy cleanup later.
I’ve burned a few batches by cranking the heat too high (patience pays off here). The best results come from medium-high, frequent flipping, and plenty of basting. If you’re new to grilling, a thermometer is your best friend — guessing leads to dry chicken. Once you get the hang of it, you’ll want to huli huli everything!
Variations & Adaptations
Let’s be honest, the classic Huli Huli Chicken is tough to beat, but there’s always room for a little kitchen creativity. Here are some ways to mix it up:
- Low-Carb/Keto: Swap brown sugar for a keto-friendly sweetener like monk fruit or erythritol. Use coconut aminos instead of soy sauce for lower sodium.
- Gluten-Free: Use tamari or gluten-free soy sauce. Double-check Worcestershire — some brands contain gluten.
- Vegetarian/Vegan: Substitute chicken with thick slices of tofu or portobello mushrooms. Marinate and grill as you would chicken — they soak up the flavors beautifully!
- Oven-Baked Version: No grill? Arrange marinated chicken on a wire rack over a baking sheet and bake at 425°F (220°C) for 25-30 minutes, basting every 10 minutes.
- Spicy Kick: Add extra red pepper flakes or a dash of sriracha to the marinade. My family loves a little heat!
- Seasonal Twist: Toss in fresh mango or papaya chunks to the marinade during summer — they add fruity depth.
My personal favorite adaptation is using boneless chicken thighs for faster grilling and easier slicing. The flavor is just as incredible, and it’s perfect for sandwiches or salads. Don’t be afraid to experiment — every batch teaches you something new!
Serving & Storage Suggestions
Huli Huli Chicken is best served hot off the grill — that’s when the glaze is sticky and the meat is at its juiciest. I love plating it with grilled pineapple rings and a sprinkle of green onions. It pairs perfectly with steamed white rice, Hawaiian mac salad, or a fresh tropical slaw.
If you’re feeding a crowd, slice the chicken into strips and serve in a big platter. For drinks, a cold local beer or homemade pineapple lemonade is magic. If you’re going for a full Hawaiian spread, add some sweet rolls or poke on the side!
Storage: Leftover chicken keeps well in the fridge for up to 3 days (in an airtight container). For freezing, wrap tightly in foil and seal in a freezer bag — it’ll last up to 2 months. Thaw overnight in the fridge.
Reheating: You can warm the chicken in a 350°F (175°C) oven for 10-12 minutes, or microwave on medium power for 2-3 minutes (cover with a damp paper towel to keep it moist). The flavors deepen over time, so leftovers are seriously tasty!
Nutritional Information & Benefits
This Huli Huli Chicken recipe serves about 4-6 people. Each serving (based on one thigh) is around 250-300 calories, with 20g protein, 10g fat, and 18g carbs (mostly from the marinade). It’s lower in sugar than classic versions and packed with lean protein.
Pineapple juice adds vitamin C and bromelain (good for digestion), while ginger and garlic bring antioxidants and anti-inflammatory benefits. If you use chicken breasts, the dish is even leaner and fits into most high-protein diets. It’s naturally dairy-free, and you can easily make it gluten-free or low-carb.
Potential allergens: soy, wheat (in soy sauce and Worcestershire), sesame. Always check labels if you have sensitivities. Honestly, I love how this recipe fits into my wellness routine — it’s flavorful, satisfying, and doesn’t feel heavy.
Conclusion
If you’re looking for a recipe that brings a little island sunshine to your kitchen, this authentic Huli Huli Chicken is it. The marinade is packed with flavor, the grilling technique is straightforward, and the results are always a hit — juicy, caramelized chicken with every bite.
Don’t be afraid to tweak the ingredients or try your own spin. Cooking is all about making it yours! I love sharing this recipe because every time I grill a batch, it reminds me of those Hawaiian evenings (and the smiles around my table).
Ready to give it a try? Leave a comment with your twist, share photos on Pinterest, or tag me in your backyard luau creations. You’ll be surprised how easy it is to bring authentic Hawaiian flavor home. Mahalo for reading, and happy grilling!
FAQs
Can I make Huli Huli Chicken without a grill?
Absolutely! Use your oven’s broiler or bake at high heat. You’ll still get that sweet, sticky glaze, though you’ll miss a little of the smoky flavor.
How long should I marinate the chicken?
Ideally, at least 2 hours — overnight is best for maximum flavor. But if you’re short on time, even 30 minutes works in a pinch.
Can I use chicken breasts instead of thighs?
Yes! Just adjust the cooking time — breasts cook faster. Keep an eye on them so they don’t dry out.
What sides go well with Huli Huli Chicken?
Steamed rice, Hawaiian mac salad, grilled pineapple, or a fresh slaw are all excellent choices. Don’t forget a cold drink!
How do I prevent the marinade from burning on the grill?
Grill over medium-high heat, flip often, and baste during the last few minutes. Move chicken to indirect heat if it starts to char too quickly.
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Huli Huli Chicken Recipe – Easy Authentic Hawaiian Grilled Dinner
- Total Time: 2 hours 40 minutes (includes minimum marinating time)
- Yield: 4-6 servings 1x
Description
This authentic Huli Huli Chicken features juicy, marinated chicken thighs grilled to perfection with a smoky-sweet pineapple glaze. It’s a crowd-pleasing Hawaiian classic that’s easy to make at home and perfect for gatherings or weeknight dinners.
Ingredients
- 1 cup pineapple juice
- 1/2 cup low sodium soy sauce
- 1/3 cup ketchup
- 1/4 cup brown sugar (light or dark)
- 2 tablespoons rice vinegar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sesame oil (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 2 lbs bone-in, skin-on chicken thighs
- Salt & black pepper, to taste
- Sliced green onions (optional, for garnish)
- Grilled pineapple rings (optional, for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
- In a large bowl or blender, combine pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, grated ginger, minced garlic, Worcestershire sauce, and sesame oil. Add red pepper flakes if desired. Blend or whisk until smooth.
- Place chicken thighs in a zip-top bag or shallow dish. Pour half the marinade over the chicken, reserving the rest for basting. Seal or cover, then refrigerate for at least 2 hours (overnight is best). Flip the bag occasionally for even coating.
- Preheat grill to medium-high (about 400°F). Brush grates with oil to prevent sticking.
- Remove chicken from marinade, letting excess drip off (discard used marinade). Season lightly with salt and pepper. Pat dry with paper towels for crispier skin.
- Place chicken skin-side-down on the hot grill. Cook for 5-7 minutes per side, turning frequently until golden and slightly charred. Baste with reserved marinade every time you flip. Grill for 20-25 minutes total, until a thermometer reads 165°F at the thickest part.
- In the last 5 minutes, brush chicken generously with remaining marinade. Let the glaze caramelize slightly. Tent with foil and move to indirect heat if skin darkens too quickly.
- Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes. Garnish with green onions, grilled pineapple rings, and toasted sesame seeds if desired.
Notes
For best flavor, marinate chicken overnight. Flip chicken frequently and baste often for a sticky, caramelized glaze. Use tamari for gluten-free, and coconut aminos for a lower sodium or vegan version. If using chicken breasts or boneless thighs, adjust grilling time. Clean grill grates before cooking to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh (about 5 oz cooked)
- Calories: 275
- Sugar: 12
- Sodium: 650
- Fat: 10
- Saturated Fat: 2.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 20
Keywords: Huli Huli Chicken, Hawaiian grilled chicken, pineapple marinade, BBQ chicken, summer grilling, easy chicken recipe, authentic Hawaiian, backyard luau, gluten-free option, dairy-free
