The Ultimate Huli Huli Chicken: Hawaii’s Grilled Treasure

There’s something magical about the sweet-savory aroma of Huli Huli Chicken wafting through the air at a backyard barbecue. This Hawaiian grilled chicken dish has captured my heart (and taste buds) with its perfect balance of tangy, sweet, and smoky flavors. As someone who’s spent years perfecting this recipe, I’m thrilled to share my ultimate guide to creating authentic Huli Huli Chicken right in your own backyard.

The Story Behind Huli Huli Chicken

The name “huli” means “turn” in Hawaiian, referring to the traditional cooking method where the chicken is turned (“huli-ed”) repeatedly over a fire. This iconic dish was created in 1955 by Ernest Morgado, who prepared teriyaki chicken for a farmers’ gathering. The chicken was grilled between two mesh grates that could be flipped over, allowing the meat to cook evenly on both sides.

What started as a local fundraiser food became a Hawaiian sensation. Today, you’ll find Huli Huli Chicken being sold from roadside stands and at community fundraisers throughout Hawaii. The tantalizing aroma can lure hungry travelers from miles away!

What Makes Huli Huli Chicken Special?

Huli Huli Chicken stands apart from other grilled chicken recipes because of its distinctive marinade and cooking technique. The marinade combines:

• Soy sauce for saltiness and umami
• Pineapple juice for sweetness and tenderizing
• Brown sugar for caramelization
• Ginger for warmth and complexity
• Garlic for pungent depth
• Ketchup for tanginess and color

The chicken is marinated for hours, allowing these flavors to penetrate deeply. Then it’s grilled with frequent turning and basting, which creates layers of caramelized glaze and keeps the meat incredibly juicy.

Essential Ingredients

Let’s break down the key ingredients for authentic Huli Huli Chicken:

Soy sauce : Provides the salty foundation and umami depth. I prefer using low-sodium soy sauce to control the salt level better.

Pineapple juice : Adds sweetness and contains enzymes that help tenderize the meat. Fresh is wonderful, but canned works well too.

Brown sugar : Creates that gorgeous caramelization on the outside of the chicken. Dark brown sugar adds more molasses flavor.

Fresh ginger : Brings a spicy brightness that’s essential to Hawaiian cuisine. Don’t substitute powdered—fresh makes all the difference!

Garlic : Adds pungent depth that balances the sweetness.

Ketchup : Contributes tanginess and helps thicken the sauce, allowing it to cling to the chicken.

Rice vinegar : Adds acidity to balance the sweet and salty elements.

Sesame oil : Introduces a nutty undertone that complements the other flavors perfectly.

Green onions : Provide a fresh, mild onion flavor and beautiful color contrast.

Equipment You’ll Need

Before we dive into the recipe, let’s make sure you have the right equipment:

• Grill (gas or charcoal)
• Large mixing bowl or zip-top bag for marinating
• Meat thermometer
• Basting brush
• Tongs
• Small saucepan (for reducing marinade)

The Complete Huli Huli Chicken Recipe

Ingredients:

For the marinade:

• 1 cup low-sodium soy sauce
• 1 cup pineapple juice (fresh or canned)
• ½ cup brown sugar (packed)
• ¼ cup ketchup
• ¼ cup rice vinegar
• 3 tablespoons fresh ginger, grated
• 6 garlic cloves, minced
• 2 tablespoons sesame oil
• 1 teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for heat)

For the chicken:

• 5 pounds chicken pieces (thighs and drumsticks work best)
• ¼ cup green onions, sliced (for garnish)
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 fresh pineapple rings, cut into chunks (for serving)

Instructions:

1. Prepare the marinade: In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, black pepper, and red pepper flakes until the sugar dissolves completely.
2. Reserve some marinade: Before adding chicken, set aside 1 cup of marinade in a small container and refrigerate. We’ll use this later for basting.
3. Marinate the chicken: Place chicken pieces in a large zip-top bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate for at least 8 hours, preferably overnight. Turn the bag occasionally to ensure even distribution of the marinade.
4. Prepare the grill: When ready to cook, set up your grill for indirect heat. For a gas grill, preheat one side to medium-high and leave the other side off. For a charcoal grill, bank the coals to one side.
5. Reduce the reserved marinade: Pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes until slightly thickened. This becomes your basting sauce.
6. Grill the chicken: Remove chicken from the marinade and discard the used marinade. Place chicken on the cooler side of the grill, skin side up. Close the lid and cook for about 15 minutes.
7. Start the “huli” (turning) process: Turn the chicken and baste with the reduced marinade. Continue cooking, turning and basting every 5-7 minutes, for another 25-35 minutes total, or until the internal temperature reaches 165°F for breasts and 175°F for thighs and drumsticks.
8. Finish on direct heat: For the final 5 minutes, move the chicken to the hot side of the grill for some char and caramelization, watching carefully to prevent burning.
9. Rest and serve: Transfer chicken to a platter and let rest for 5-10 minutes. Sprinkle with sliced green onions and sesame seeds. Serve with pineapple chunks on the side.

Tips For Perfect Huli Huli Chicken

Throughout my years of making this dish, I’ve discovered several tricks to elevate your Huli Huli Chicken game:

1. Use bone-in, skin-on chicken pieces: They stay juicier on the grill and develop better flavor. Thighs and drumsticks are particularly forgiving for beginners.
2. Don’t skip the marinating time: The longer you marinate (up to 24 hours), the more flavorful your chicken will be.
3. Control the heat: Huli Huli Chicken is prone to burning because of the sugar content. Keep the heat moderate and use indirect grilling for most of the cooking time.
4. Turn frequently: True to its name, turn the chicken often for even cooking and to build up layers of glaze.
5. Use a meat thermometer: This is the foolproof way to ensure your chicken is safely cooked while still remaining juicy.
6. Let it rest: Allow the chicken to rest after grilling so the juices redistribute throughout the meat.

Common Mistakes to Avoid

Even experienced cooks can run into issues when making Huli Huli Chicken. Here are some pitfalls to avoid:

• Starting with cold chicken: Remove chicken from the refrigerator 30 minutes before grilling to take the chill off.
• Grilling over too high heat: The sugar in the marinade will burn before the chicken cooks through.
• Basting with the used marinade: This can introduce harmful bacteria. Always use the reserved, reduced marinade for basting.
• Not checking for doneness: Rely on a thermometer, not appearance, to determine when chicken is fully cooked.
• Skimping on marinating time: The flavor won’t penetrate deeply enough if you rush this step.

Nutritional Information

For those keeping track of their nutritional intake, here’s a breakdown of Huli Huli Chicken’s nutritional profile per serving (approximately 6 oz of chicken with skin):

*Percent Daily Values are based on a 2,000 calorie diet.

Note: The nutritional content may vary based on the specific cuts of chicken used and how much marinade is absorbed.

Serving Suggestions

Huli Huli Chicken pairs beautifully with traditional Hawaiian sides. Here are my favorite combinations:

• Hawaiian macaroni salad: The creamy, slightly sweet salad balances the tangy chicken perfectly.
• Coconut rice: The subtle sweetness complements the flavors in the chicken.
• Grilled pineapple slices: Caramelized pineapple enhances the tropical notes.
• Hawaiian coleslaw with pineapple tidbits and a light, vinegar-based dressing.
• Lomi lomi salmon: A traditional Hawaiian side of salted salmon, tomatoes, and onions.
• Poi: A traditional Hawaiian purple paste made from taro root.
• Cucumber namasu: A light, vinegared cucumber salad that provides a refreshing contrast.

Variations to Try

While the traditional recipe is amazing, here are some variations I’ve experimented with over the years:

Spicy Huli Huli Chicken

Add 1-2 tablespoons of sriracha or sambal oelek to the marinade for a spicy kick.

Pineapple-Rum Huli Huli Chicken

Substitute ¼ cup of the pineapple juice with dark rum for a more complex flavor.

Citrus Huli Huli Chicken

Replace half the pineapple juice with a combination of orange and lime juices for a citrusy twist.

Herb-Infused Huli Huli Chicken

Add 2 tablespoons of fresh chopped herbs like cilantro and thyme to the marinade.

Make-Ahead and Storage Tips

Huli Huli Chicken is perfect for meal prep and gatherings. Here’s how to plan ahead:

• Marinade can be made up to 3 days in advance and stored in the refrigerator.
• Marinated chicken keeps well for up to 24 hours in the refrigerator.
• Leftover cooked chicken will stay fresh for 3-4 days in the refrigerator.
• Freeze cooked Huli Huli Chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat gently in a 300°F oven, covered with foil, until just warmed through to prevent drying out.

A Taste of Hawaii at Home

There’s something truly special about bringing a taste of the Hawaiian Islands to your own backyard. The complex sweet-savory flavors of Huli Huli Chicken transport me to the shores of Maui every time I make it. The dish captures the essence of Hawaiian cooking – simple ingredients transformed through patient technique into something extraordinary.

What I love most about this recipe is its versatility. It’s perfect for a casual family dinner, but impressive enough for entertaining. The vibrant flavors appeal to everyone from picky eaters to adventurous foodies, making it my go-to recipe when cooking for a crowd.

Frequently Asked Questions

Can I make Huli Huli Chicken without a grill? Yes! While traditional Huli Huli Chicken is grilled, you can achieve good results in the oven. Preheat to 400°F and place the marinated chicken on a rack over a baking sheet. Bake for about 40-45 minutes, turning and basting every 15 minutes, until the internal temperature reaches 165°F for breasts and 175°F for thighs.

What’s the best cut of chicken to use? Bone-in, skin-on thighs and drumsticks work best as they stay juicy during the long cooking process. However, you can use any cut you prefer. If using breasts, be careful not to overcook them.

Is this recipe very spicy? No, traditional Huli Huli Chicken has a sweet-savory profile with just a hint of warmth from the ginger. The optional red pepper flakes add mild heat, but you can increase or omit them based on your preference.

Can I use this marinade for other meats? Absolutely! This marinade works beautifully with pork, especially pork tenderloin or chops. It’s also great with firm fish like salmon or swordfish, though reduce the marinating time to 30 minutes for fish.

How can I make this recipe gluten-free? Simply substitute the soy sauce with tamari or coconut aminos for a gluten-free version that maintains the authentic flavor.

What if I don’t have fresh pineapple juice? Canned pineapple juice works perfectly fine. In a pinch, you can even use the juice from canned pineapple chunks or slices.

Can I make this in a slow cooker? Yes, though you’ll lose the characteristic grilled flavor. Cook on low for 6-7 hours, then brush with reduced marinade and broil for 5 minutes to caramelize the exterior.

Cooking for a Crowd

Huli Huli Chicken is perfect for large gatherings. Here’s a scaled-up recipe and some tips for cooking for a crowd:

Large-Batch Huli Huli Chicken (Serves 20)

Tips for Large Gatherings:

1. Prep ahead: Marinate the chicken the day before your event.
2. Set up multiple grilling stations if possible, or work in batches.
3. Keep cooked chicken warm in foil-covered pans in a low oven (170°F).
4. Prepare sides ahead of time so you can focus on grilling.
5. Consider a self-serve setup with chicken and various sides so guests can customize their plates.

The History of Hawaiian Barbecue

Hawaiian barbecue, like Huli Huli Chicken, reflects the islands’ rich multicultural heritage. The techniques and flavors draw from:

• Native Hawaiian cooking methods
• Japanese teriyaki influences
• Chinese soy sauce traditions
• Filipino barbecue practices
• American grilling techniques

This fusion of culinary traditions created what we now recognize as “Hawaiian BBQ,” which has gained popularity worldwide. Huli Huli Chicken stands as perhaps the most recognizable dish in this tradition, representing Hawaii’s unique ability to blend cultures through food.

Food brings people together, and few dishes exemplify this better than Huli Huli Chicken. It’s a dish meant to be shared, enjoyed outdoors with family and friends. When I make it for gatherings, I love watching everyone’s faces light up as they take their first bite – that moment of discovery when they taste how the sweet, tangy, smoky flavors come together is priceless.

So fire up your grill, invite some friends over, and bring a taste of aloha to your backyard with this authentic Huli Huli Chicken recipe. Your taste buds (and your guests) will thank you!

Q&A Section

Why is it called Huli Huli Chicken? “Huli” means “turn” in Hawaiian. The name comes from the traditional cooking method where the chicken is repeatedly turned over an open flame to cook evenly on both sides.

What makes Huli Huli sauce different from teriyaki? While both share soy sauce as a base, Huli Huli sauce incorporates pineapple juice and ketchup, giving it a tangier, fruitier profile than traditional teriyaki, which typically uses mirin (sweet rice wine).

Can I make this recipe ahead for a party? Absolutely! You can marinate the chicken up to 24 hours in advance and prepare the basting sauce the day before. On the day of your party, you’ll just need to grill the chicken.

How can I tell when the chicken is done without a thermometer? While a thermometer is the most reliable method, you can also check by making a small cut near the bone – the juices should run clear with no pinkness, and the meat should no longer be pink.

Is Huli Huli Chicken very sweet? It has a balanced sweet-savory profile. The sugar creates caramelization, but the soy sauce, vinegar, and other ingredients prevent it from becoming overly sweet.

Can children enjoy this dish, or is it too flavorful? Most children love Huli Huli Chicken! The flavors are bold but not spicy, and the slight sweetness tends to appeal to younger palates.