There’s something magical about the sweet and savory aroma of Huli Huli Chicken wafting through the air. The first time I encountered this Hawaiian delicacy on Oahu’s North Shore, I knew my grilling repertoire would never be the same. Today, I’m sharing my journey with this island favorite, from its fascinating origins to my personally perfected recipe that brings a taste of paradise to your backyard.
The Story Behind Huli Huli Chicken
Huli Huli Chicken isn’t just any grilled chicken – it’s a piece of Hawaiian culinary history. The term “huli” means “turn” in Hawaiian, reflecting the traditional cooking method where the chicken is repeatedly turned over an open flame. The dish was created in 1955 by Ernest Morgado, who prepared teriyaki-style chicken for a farmers’ gathering. The chicken was placed between two mesh grates and flipped over hot coals, with attendants yelling “huli!” when it was time to turn.
What started as a fundraising initiative became a sensation. Morgado’s original sauce recipe was so popular that he began bottling and selling it in 1958. While the original recipe remains a closely guarded secret, I’ve spent years perfecting my own version that captures that unmistakable island flavor profile.
What Makes Huli Huli Chicken Special?
Huli Huli Chicken stands out from other grilled chicken recipes for several reasons:
- The Marinade: A perfect balance of sweet, savory, and tangy flavors
- The Cooking Method: Constant turning creates caramelization without burning
- The Wood: Traditionally cooked over kiawe wood (Hawaiian mesquite) for authentic smoky flavor
- The Basting: Continuous glazing with the marinade creates layers of flavor
The result is chicken with a deep mahogany color, crispy exterior, juicy interior, and a complex flavor profile that dances between sweet, savory, smoky, and tangy notes.
Essential Ingredients for Authentic Huli Huli Chicken
The soul of Huli Huli Chicken lies in its marinade. While regional variations exist, these core ingredients create that classic flavor:
| Ingredient | Purpose | Substitution Options |
|---|---|---|
| Pineapple Juice | Provides sweetness and tenderizes the meat through enzymatic action | Fresh orange juice or apple juice (less acidic) |
| Soy Sauce (Shoyu) | Delivers umami depth and saltiness | Coconut aminos (for a gluten-free option) |
| Brown Sugar | Creates caramelization and balances the salty and acidic components | Honey or maple syrup (use ¾ the amount) |
| Ketchup | Adds tomato tang and helps thicken the sauce | Tomato paste mixed with a touch of vinegar |
| Fresh Ginger | Provides aromatic warmth and distinctive flavor | Ground ginger (use ⅓ the amount) |
| Garlic | Adds pungent depth | Garlic powder (use ¼ the amount) |
| Green Onions | Contributes mild onion flavor and freshness | Shallots or chives |
| Sesame Oil | Delivers nutty undertone | Peanut oil with a few crushed sesame seeds |
| Rice Vinegar | Balances sweetness with acidity | Apple cider vinegar or white wine vinegar |
My Perfected Huli Huli Chicken Recipe
After countless test batches and feedback from my most honest critics (my family!), I’ve developed this recipe that brings authentic Hawaiian flavors to your table.
Ingredients:
For the Chicken:
- 4-5 pounds chicken pieces (I prefer bone-in, skin-on thighs and legs)
- 2 tablespoons vegetable oil (for preparing the grill)
For the Marinade:
- 1 cup unsweetened pineapple juice (fresh is best, but canned works well)
- ¾ cup soy sauce
- ½ cup packed brown sugar
- ⅓ cup ketchup
- ¼ cup rice vinegar
- ¼ cup chicken broth
- 3 tablespoons fresh ginger, grated
- 6 garlic cloves, minced
- 4 green onions, thinly sliced
- 2 tablespoons sesame oil
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Resealable plastic bags or shallow glass dish
- Charcoal or gas grill
- Meat thermometer
- Basting brush
- Tongs
Step-by-Step Instructions:
- Prepare the marinade: In a large bowl, whisk together all marinade ingredients until the sugar is completely dissolved. Reserve 1 cup of marinade for basting during cooking.
- Marinate the chicken: Place chicken pieces in a large resealable plastic bag or shallow glass dish. Pour the remaining marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight, turning occasionally.
- Prepare the grill: When ready to cook, set up your grill for indirect heat:
- For charcoal grill: Light charcoal and arrange on one side of the grill, leaving the other side empty.
- For gas grill: Heat one side to medium-high and leave the other side off.
- Preheat and oil the grill: Preheat to approximately 350°F (175°C). Clean the grates thoroughly and oil them lightly.
- Initial searing: Remove chicken from marinade (discard used marinade). Place chicken skin-side down on the direct heat side and sear for 3-4 minutes until you get nice grill marks and the skin begins to caramelize.
- Indirect cooking (The Huli part!): Transfer chicken to indirect heat side, skin-side up. Close the lid and cook for about 20 minutes.
- First turn (Huli!): Flip the chicken pieces, baste with the reserved marinade, and cook for another 15 minutes.
- Second turn (Huli again!): Flip chicken again, baste once more, and continue cooking until the internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat, about another 10-15 minutes.
- Final basting: In the last 5 minutes of cooking, give the chicken a final baste with the remaining marinade to create a glossy finish.
- Rest before serving: Remove chicken from grill and let rest for 5-10 minutes before serving to allow juices to redistribute.
Common Pitfalls and How to Avoid Them
Even experienced grillers can encounter challenges with Huli Huli Chicken. Here’s how to avoid the most common issues:
Flare-Ups
Problem: The high sugar content in the marinade can cause significant flare-ups. Solution: Cook primarily over indirect heat and be vigilant when basting. Keep a spray bottle with water nearby to tame any flames.
Burning Before Cooking Through
Problem: Outside blackens before the inside cooks properly. Solution: Use the two-zone fire approach (direct and indirect heat) and monitor the temperature closely.
Inconsistent Flavor Penetration
Problem: Flavor stays on the surface without permeating the meat. Solution: Score the chicken pieces before marinating and ensure a minimum 8-hour marination period.
Dry Meat
Problem: Chicken dries out during the cooking process. Solution: Use bone-in, skin-on pieces which retain moisture better, and monitor internal temperature carefully to avoid overcooking.
Variations to Explore
While traditional Huli Huli Chicken is sublime, these variations can add exciting new dimensions:
Spicy Huli Huli
Add 1-2 tablespoons of Sriracha or sambal oelek to the marinade for heat-lovers.
Tropical Fruit Infusion
Replace half the pineapple juice with mango puree for a deeper tropical flavor profile.
Lemongrass Huli Huli
Add 2 stalks of minced lemongrass to the marinade for a citrusy, herbal note.
Bourbon Huli Huli
Add 2 tablespoons of bourbon to the marinade for a smoky, complex undertone.
Serving Suggestions
The versatility of Huli Huli Chicken means it pairs beautifully with various sides to create a complete meal:
Traditional Hawaiian Sides:
- Sticky white rice
- Hawaiian macaroni salad (with a mayo-based dressing)
- Grilled pineapple slices
- Poi (traditional taro paste)
Fresh Options:
- Coconut rice
- Mango slaw with lime dressing
- Cucumber and papaya salad
- Grilled vegetables like zucchini, bell peppers, and sweet onions
For a Complete Luau:
- Lomi lomi salmon
- Kalua pork
- Sweet potato haupia squares
- Fresh tropical fruit platter
Storing and Reheating Tips
If you’re fortunate enough to have leftovers (which rarely happens in my house!), here’s how to keep that Huli Huli magic alive:
| Storage Method | Maximum Time | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Store in airtight container |
| Freezer | 2-3 months | Wrap tightly in plastic wrap, then foil, then place in freezer bag |
Reheating for Optimal Results:
- Oven Method (Best for preserving texture)
- Preheat oven to 325°F (165°C)
- Place chicken in a baking dish with 2 tablespoons of water or chicken broth
- Cover with foil and heat until internal temperature reaches 165°F (about 15-20 minutes)
- Grill Method (Best for maintaining flavor)
- Preheat grill to medium-low
- Wrap chicken loosely in foil with a teaspoon of water
- Heat for 8-10 minutes, turning once
- Microwave Method (Quickest, but least ideal)
- Place chicken on a microwave-safe plate
- Cover with a damp paper towel
- Heat on 70% power in 30-second intervals until warmed through
Beyond Chicken: Other Huli Huli Applications
The Huli Huli technique and marinade work wonderfully with other proteins:
- Pork tenderloin: Marinate for 6-8 hours and cook for approximately 20-25 minutes
- Firm fish like mahi-mahi: Marinate for just 30 minutes and cook for about 4 minutes per side
- Shrimp: Marinate for 20 minutes and grill for 2-3 minutes per side
- Tofu (extra firm): Press well, marinate for 2 hours, and grill 4-5 minutes per side
The Environmental Impact of Traditional Huli Huli Cooking
Traditional Hawaiian Huli Huli Chicken is cooked over kiawe wood, which is a species of mesquite native to the islands. While this creates an authentic flavor, kiawe is becoming increasingly scarce in some areas due to overharvesting.
For an eco-friendly approach:
- Use sustainable hardwoods like maple or oak
- Consider adding a small amount of mesquite chips (available at most grocery stores) to standard charcoal
- Gas grills can work well too – place a small foil packet of soaked wood chips near the flame for added smokiness
Frequently Asked Questions
What does “Huli Huli” actually mean and why is the chicken called that? Huli means “turn” in Hawaiian. The chicken gets its name from the traditional cooking method where it’s placed between two grates and flipped over an open fire, with cooks yelling “huli!” when it’s time to turn.
Can I make Huli Huli Chicken without a grill? Absolutely! While grilling provides the best flavor, you can achieve good results in an oven broiler. Place chicken on a broiler pan, broil 5-6 inches from heat for 5-7 minutes per side, basting frequently. For the most authentic texture, finish with a quick sear in a cast-iron skillet.
Is there a way to make this recipe gluten-free? Yes, simply substitute coconut aminos or gluten-free tamari for the soy sauce. All other ingredients in my recipe are naturally gluten-free, but always check labels to be certain.
How spicy is traditional Huli Huli Chicken? Authentic Huli Huli Chicken has a mild heat level that comes primarily from ginger rather than chili peppers. My recipe includes optional cayenne pepper that you can adjust or omit according to your preference.
Can I use boneless, skinless chicken breasts for this recipe? While you can use any cut of chicken, boneless skinless breasts require special attention as they cook faster and can dry out. If using breasts, reduce the cooking time by about 5-7 minutes and monitor carefully with a meat thermometer.
What’s the best way to achieve those beautiful grill marks? For perfect grill marks, make sure your grill is properly preheated and cleaned. Place the chicken at a 45-degree angle to the grates for the first 2 minutes, then rotate 90 degrees and continue cooking for another 2 minutes before flipping.
How can I tell when the chicken is done without a meat thermometer? While I strongly recommend using a meat thermometer for perfect results, you can also check doneness by piercing the thickest part of the chicken with a knife. The juices should run clear, not pink. For dark meat, the meat should easily pull away from the bone.
My Personal Journey with Huli Huli Chicken
I first encountered Huli Huli Chicken at a roadside stand during a trip to Hawaii ten years ago. The vendor had dozens of half chickens spinning slowly over kiawe coals, and the smell alone was worth the 30-minute wait in line. After one bite, I was determined to recreate this experience at home.
My first few attempts were disasters – chicken that was either burnt on the outside and raw inside or simply lacking that distinctive Hawaiian flavor. Through dozens of iterations and conversations with Hawaiian locals, I gradually refined my technique and marinade.
The recipe I’ve shared today represents years of learning, and I’m confident it captures the essence of authentic Huli Huli Chicken while remaining accessible to home cooks. Every time I prepare it for friends and family, the tropical flavors transport us to the shores of Hawaii, if only for one meal.
Whether you’re planning a backyard luau or simply looking to elevate your grilling game, Huli Huli Chicken promises a delicious adventure that honors its Hawaiian roots while creating new traditions around your own table.
