Huli Huli Chicken Recipe

Picture this: juicy, caramelized chicken with that perfect balance of sweet and savory, straight from your grill. That's what you get with huli huli chicken, Hawaii's beloved BBQ treasure. This huli huli chicken recipe brings the islands right to your backyard, and trust me, once you taste it, you'll understand why folks line up at Hawaiian food trucks for this stuff. The marinade works magic on the meat, creating layers of flavor that'll have everyone asking for seconds. Making huli huli chicken at home is way easier than you'd think, and I'm here to show you exactly how to nail it every single time.

Background & Why This Recipe Stands Out

Huli huli chicken got its start in the 1950s when a Hawaiian chicken farmer needed to feed a crowd. The name "huli" means "turn" in Hawaiian, because you flip the chicken while it grills to get that gorgeous char on both sides. What makes this huli huli chicken recipe different from regular BBQ? It's all about that pineapple-soy marinade that creates a sticky, glossy glaze. Unlike typical teriyaki, huli huli chicken has more depth with ginger, garlic, and a touch of ketchup that brings everything together.

This isn't just another grilled chicken dinner. The traditional method involves cooking over an open flame, letting the sugars in the marinade caramelize while keeping the meat incredibly moist. My version of huli huli chicken stays true to those roots but makes it doable whether you're using a gas grill, charcoal, or even your oven. The secret is in how long you marinate and how you manage your heat, which I'll walk you through step by step.

Jump to:

• Background & Why This Recipe Stands Out
• Ingredients
• Instructions
• Step 1 ; Prepare the Marinade
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Game-Changing Secret My Neighbor Taught Me
• FAQ
• Time to Fire Up That Grill!
• Related
• Pairing
• Grilled Huli Huli Chicken Recipe

Ingredients

For the Huli Huli Marinade

• Pineapple juice (fresh is best, but canned works great)
• Soy sauce (low sodium if you prefer)
• Brown sugar (packed)
• Ketchup
• Chicken broth
• Rice vinegar
• Garlic (minced)
• Fresh ginger (grated)
• Sesame oil

For the Chicken

• Boneless chicken thighs (or bone-in if you prefer)
• Black pepper
• Fresh pineapple slices for grilling (optional but amazing)
• Green onions for garnish
• Sesame seeds for topping

See recipe card for quantities.

Instructions

Step 1 ; Prepare the Marinade

1. Grab a medium bowl and whisk together your pineapple juice, soy sauce, and brown sugar until the sugar dissolves completely.
2. Add in the ketchup, chicken broth, and rice vinegar, stirring until everything looks smooth and combined.
3. Toss in your minced garlic, grated ginger, and sesame oil, giving it one final good mix.
4. Take out about 1 cup of this marinade and set it aside in a separate container; this will be your basting sauce later, so keep it separate from the raw chicken.

Step 2 ; Marinate the Chicken

1. Pat your chicken thighs dry with paper towels, then season them lightly with black pepper.
2. Place the chicken in a large ziplock bag or shallow dish and pour the remaining marinade over it.
3. Seal the bag or cover the dish, making sure every piece of chicken gets coated in that beautiful marinade.
4. Pop it in the fridge for at least 4 hours, but overnight is even better if you've got the time.

Step 3 ; Grill to Perfection

1. Fire up your grill to medium-high heat (around 375-400°F) and oil the grates to prevent sticking.
2. Remove the chicken from the marinade, letting the excess drip off, and place it on the grill.
3. Cook for 6-7 minutes per side, flipping (that's the "huli" part!) and basting with your reserved sauce every few minutes.
4. Keep grilling and flipping until the internal temperature hits 165°F and you've got those gorgeous caramelized edges; this usually takes about 20-25 minutes total for boneless thighs.

Step 4 ; Rest and Serve

1. Transfer your finished huli huli chicken to a clean platter and let it rest for 5 minutes.
2. While it's resting, toss those pineapple slices on the grill for 2-3 minutes per side if you're using them.
3. Drizzle any remaining basting sauce over the chicken and sprinkle with green onions and sesame seeds.
4. Serve immediately with steamed white rice and cabbage slaw for the full Hawaiian experience.

Expert Cooking Tips

Getting your huli huli chicken just right comes down to a few key moves that separate good from incredible.

• Marinade timing matters big time. While 4 hours is the minimum, letting your chicken soak overnight lets those flavors really penetrate deep into the meat. The pineapple juice has natural enzymes that tenderize while the soy sauce seasons from the inside out.
• Temperature control saves everything. Keep your grill between 375-400°F; too hot and you'll burn the sugars before the chicken cooks through, too low and you won't get that signature char. If you're using charcoal, set up a two-zone fire so you can move pieces around if they're getting too dark.
• The flip technique is crucial. Turn your chicken every 5-7 minutes and baste each time you flip. This builds up layers of that sticky glaze and keeps the meat from drying out. Use tongs instead of a fork so you don't pierce the meat and lose those precious juices.
• Don't skip the rest period. Those 5 minutes after cooking let the juices redistribute throughout the meat. Cut into it too soon and all that moisture ends up on your cutting board instead of in your mouth.
• Watch for flare-ups. The sugary marinade can cause flames when drippings hit the coals. Keep a spray bottle of water handy and move chicken to a cooler spot if needed. A little char is good; black and burnt is not.

Recipe Variations & Substitutions

Cooking Method Alternatives

Oven baked huli huli chicken works perfectly when grilling isn't an option. Preheat to 425°F, place marinated chicken on a lined baking sheet, and bake for 25-30 minutes, flipping halfway and broiling the last 3 minutes for char.

Crockpot huli huli chicken is your friend for hands-off cooking. Place chicken and marinade in the slow cooker, cook on low for 4-5 hours, then broil briefly to caramelize the outside.

Air fryer huli huli chicken gets done in just 18-20 minutes at 380°F. Flip halfway through and brush with extra sauce for maximum flavor.

Dietary and Ingredient Swaps

For a gluten-free version, swap regular soy sauce with tamari or coconut aminos. The flavor stays authentic while keeping it celiac-friendly.

Chicken breasts work instead of thighs, but reduce cooking time by about 5 minutes and watch them carefully since they dry out faster. Boneless chicken thighs stay juicier and more forgiving for beginners.

Make it spicy by adding 1-2 teaspoons of sriracha or red pepper flakes to the marinade. The heat plays beautifully with the sweet pineapple.

Going low-sugar? Cut the brown sugar in half and use a sugar substitute. You'll lose some caramelization but still get great flavor from the other ingredients.

Equipment Recommendations

• Gas or charcoal grill ; Essential for authentic smoky flavor, though either type works perfectly for huli huli chicken
• Meat thermometer ; Takes the guesswork out; 165°F is your magic number
• Basting brush ; Silicone ones handle the high heat better than natural bristles
• Large ziplock bags ; Makes marinating easier and cleanup a breeze
• Tongs ; Long-handled ones keep your hands safe from the heat
• Grill basket ; Optional but great if you're grilling pineapple or vegetables alongside your chicken

Storage & Meal Prep Tips

Refrigeration and Freezing

Store leftover huli huli chicken in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day, making it perfect for meal prep.

For freezing, let the chicken cool completely, then portion it into freezer bags with a little extra sauce. It'll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Methods

The microwave works in a pinch; just cover the chicken and heat in 30-second intervals to avoid drying it out. For better results, reheat in a 350°F oven for 10-15 minutes covered with foil.

Leftover huli huli chicken is incredible in grain bowls, chopped up in fried rice, or stuffed into sandwiches with some extra cabbage slaw.

Make-Ahead Strategy

Prep your marinade up to 3 days in advance and store it separately. You can even freeze the chicken in the marinade; just thaw everything together for super easy weeknight cooking.

The sauce keeps for a week in the fridge, so make a double batch and use it for quick stir-fries or as a glaze for salmon.

FAQ

Time to Fire Up That Grill!

You've got everything you need to make incredible huli huli chicken right in your own backyard. This recipe brings authentic Hawaiian flavors to your table without any complicated techniques or hard-to-find ingredients. The combination of sweet pineapple, savory soy, and aromatic ginger creates something truly special that your family will request again and again. Once you master this huli huli chicken, you'll find yourself looking for excuses to fire up the grill.

Ready to expand your chicken game even further? Try our Bang Bang Chicken Recipe for another crowd-pleasing dish with amazing sauce, or check out our Chicken Butter Sauce Recipe if you're craving something rich and creamy. Both pair beautifully with the same sides you'd serve with huli huli chicken, making them perfect additions to your weeknight dinner rotation. Now get out there and make some magic happen on that grill!

With love from my kitchen to yours,
Kaitlyn Reed

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this huli huli chicken recipe: