Tasty Hawaiian Huli Huli Chicken – Sweet, Savory, and Perfectly Grilled
Few dishes instantly transport you to a tropical paradise like Huli Huli Chicken. Originating in Hawaii in the 1950s, this flavorful grilled chicken is famous for its sweet, tangy, and slightly smoky glaze. The name “Huli Huli” actually means “turn-turn” in Hawaiian, a nod to the traditional method of grilling the chicken on a spit and turning it frequently to achieve even caramelization.
With this tasty homemade version, you can enjoy authentic Hawaiian flavors right in your backyard — no special equipment required. Juicy chicken thighs coated in a luscious pineapple-soy glaze, kissed with garlic and ginger, make this dish irresistible. This article will guide you step-by-step on how to create the perfect Huli Huli Chicken, share tips for grilling, variations, serving suggestions, and the cultural background of this beloved Hawaiian recipe.
Why Huli Huli Chicken is a Hawaiian Classic
Huli Huli Chicken isn’t just delicious — it’s a culinary icon of Hawaii. Here’s why it’s so loved:
- Flavor Balance: The combination of pineapple juice, brown sugar, and soy sauce creates a sweet and savory glaze. A touch of ginger and garlic adds aromatic depth.
- Caramelized Finish: When grilled, the sugar in the marinade forms a sticky, golden-brown crust that is both visually stunning and flavorful.
- Juicy and Tender: Marinating chicken thighs overnight ensures moisture and rich flavor.
- Cultural Significance: Originally, Huli Huli Chicken was cooked outdoors at fundraising events in Hawaii. The chickens were turned over an open flame, giving it a smoky depth — hence the “turn-turn” method.
Ingredients for Tasty Hawaiian Huli Huli Chicken
Chicken
- 4–6 bone-in, skin-on chicken thighs (or drumsticks)
- Salt and pepper, to taste
Huli Huli Marinade/Glaze
- ½ cup pineapple juice (fresh or canned)
- ¼ cup soy sauce
- ¼ cup brown sugar, packed
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional: 1 teaspoon sriracha or chili sauce for heat
Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- Fresh pineapple wedges (optional)
Instructions (Step-by-Step)
1. Prepare the Chicken
Rinse and pat dry chicken thighs. Season lightly with salt and pepper to enhance flavor.
2. Make the Marinade
In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, sesame oil, garlic, ginger, and optional chili sauce until smooth.
3. Marinate the Chicken
Place chicken in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Seal and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
4. Preheat the Grill
Prepare your grill to medium heat. If using a charcoal grill, ensure coals are hot but not flaming. Oil the grates lightly to prevent sticking.
5. Grill the Chicken
Remove chicken from marinade, reserving half of the marinade for basting. Place chicken skin-side down on the grill. Cook 6–8 minutes per side, basting with reserved marinade every few minutes until the chicken is golden brown, caramelized, and reaches an internal temperature of 165°F (74°C).
6. Rest the Chicken
Remove from grill and let rest 5 minutes before serving. This locks in juices and enhances tenderness.
7. Garnish and Serve
Sprinkle sliced green onions and sesame seeds on top. Serve with pineapple wedges, steamed rice, or a fresh tropical salad for a complete Hawaiian feast.
Tasty Hawaiian Huli Huli Chicken
Ingredients
Equipment
Method
- Rinse and pat dry chicken thighs. Season with salt and pepper.
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, sesame oil, garlic, ginger, and optional sriracha.
- Place chicken in a resealable bag or dish, pour marinade over, and refrigerate for 2 hours or overnight.
- Preheat grill to medium heat. Oil the grates.
- Grill chicken 6–8 minutes per side, basting with reserved marinade, until caramelized and 165°F internal temperature.
- Rest 5 minutes. Garnish with green onions, sesame seeds, and serve with pineapple wedges.
Notes
Tips for Perfect Huli Huli Chicken
- Use Dark Meat: Chicken thighs or drumsticks stay juicier and hold flavor better than breast meat.
- Marinate Longer: The longer the chicken marinates, the deeper the flavor. Overnight is ideal.
- Avoid Flare-Ups: The sugar in the marinade can cause flames. Cook over indirect heat if necessary.
- Baste Frequently: Brush reserved marinade on chicken while grilling to build layers of caramelized flavor.
- Rest Before Slicing: Letting chicken rest prevents juices from escaping and keeps meat moist.
Variations
- Spicy Huli Huli Chicken: Add extra sriracha, crushed red pepper, or a touch of cayenne.
- Sheet Pan Version: Bake in the oven at 400°F (200°C) for 35–40 minutes, basting halfway through.
- Slow Cooker Style: Marinate and cook on low 4–6 hours, then broil for a caramelized finish.
- Tropical Twist: Add diced mango or pineapple chunks into the reserved marinade for extra fruity flavor.
Serving Suggestions
Huli Huli Chicken pairs beautifully with:
- Steamed jasmine or white rice
- Coconut rice
- Pineapple fried rice
- Grilled vegetables
- Hawaiian macaroni salad
- Fresh green salad with citrus vinaigrette
It also works wonderfully in sandwiches, tacos, or even as a protein topping for grain bowls.
Fun Facts & Cultural Context
- Huli Huli Chicken originated in 1950s Hawaii by Ernest Morgado as a fundraising dish, grilled on outdoor pits.
- “Huli” means “turn” in Hawaiian, describing the turning of chickens on the grill.
- The original recipe is closely guarded, but this version replicates the sweet, tangy, and aromatic signature glaze.
- Today, Huli Huli Chicken is a staple at Hawaiian luaus, backyard cookouts, and local restaurants
