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There’s something magical about the aroma of Huli Huli Chicken sizzling on the grill. This beloved Hawaiian dish combines sweet and savory flavors in perfect harmony, creating a meal that transports you straight to the islands with every bite. The name “Huli Huli” actually means “turn turn” in Hawaiian, referring to the traditional method of cooking this chicken by continuously turning it on the grill.
Key Ingredients
The secret to authentic Huli Huli Chicken lies in its distinctive marinade. The combination of brown sugar, soy sauce, and ginger creates that signature sweet-salty balance that makes this dish so irresistible. Each ingredient plays a crucial role: the brown sugar caramelizes beautifully on the grill, the soy sauce provides depth and umami, while fresh ginger adds that characteristic zing that brightens the entire dish.
Ingredients List
| Ingredient | Amount |
|---|---|
| Packed brown sugar | 1 cup |
| Ketchup | 3/4 cup |
| Reduced-sodium soy sauce | 3/4 cup |
| Sherry or chicken broth | 1/3 cup |
| Minced fresh gingerroot | 2-1/2 teaspoons |
| Minced garlic | 1-1/2 teaspoons |
| Boneless skinless chicken thighs | 24 pieces (about 6 pounds) |
Helpful Tools
Having the right tools makes preparing Huli Huli Chicken much easier and more enjoyable. Here are three essential items you’ll want to have on hand:
- Grill Tongs: Long-handled tongs give you the control needed to turn the chicken without burning yourself or losing that perfect char.
- Meat Thermometer: Ensures your chicken reaches the safe internal temperature of 170°F without overcooking.
- Marinade Brush: A silicone basting brush makes applying the reserved marinade easy and mess-free.
Pro-Tips for Perfect Huli Huli Chicken
- Marinate Overnight: Don’t rush the marinating process. Allowing the chicken to soak in the marinade for 8 hours or overnight ensures maximum flavor penetration and incredibly tender meat.
- Temperature Control: Medium heat is crucial for Huli Huli Chicken. Too hot and the sugar will burn before the chicken cooks through; too low and you’ll miss that beautiful caramelization.
- Baste at the Right Time: Only start basting during the last 5 minutes of cooking to prevent the sugars from burning while still achieving that glossy, flavorful coating.
- Let It Rest: After grilling, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat.
- Try This Variation: For a different take on this classic, check out this Hawaiian Crockpot Chicken A Sweet Savory Slow Cooked Delight recipe that uses similar flavors in a slow cooker format.
How to Make Huli Huli Chicken
- Prepare the Marinade: In a medium bowl, combine the brown sugar, ketchup, soy sauce, sherry (or chicken broth), minced ginger, and minced garlic. Whisk until the sugar is completely dissolved and the mixture is smooth.
- Divide and Marinate: Measure out 1-1/3 cups of the marinade and refrigerate it for later basting. Divide the remaining marinade between two large shallow dishes. Add 12 chicken thighs to each dish, turning to coat all sides thoroughly. Cover and refrigerate for 8 hours or overnight.
- Prepare the Grill: Preheat your grill to medium heat (around 350-375°F). Clean and oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and discard the used marinade. Place the chicken on the oiled grill rack. Grill covered for 6-8 minutes on each side, or until a meat thermometer inserted into the thickest part of the chicken reads 170°F.
- Baste for Flavor: During the last 5 minutes of cooking, brush the chicken with the reserved marinade that you set aside earlier. Turn and baste occasionally to build up that signature glossy coating.
- Serve and Enjoy: Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Variations to Try
While traditional Huli Huli Chicken is absolutely delicious, there are several ways to put your own spin on this Hawaiian classic:
- Spicy Huli Huli: Add 1-2 tablespoons of sriracha or your favorite hot sauce to the marinade for a spicy kick that complements the sweet flavors perfectly.
- Pineapple Huli Huli: Replace the sherry with pineapple juice and add 1/4 cup of crushed pineapple to the marinade for a tropical twist that enhances the Hawaiian vibe.
- Grilled Vegetable Medley: Grill sliced bell peppers, onions, and zucchini alongside the chicken. The vegetables will pick up the delicious marinade flavors and make for a complete meal.
Huli Huli Chicken
This Huli Huli Chicken is a sweet and savory Hawaiian classic that brings the flavors of the islands to your backyard. “Huli” means “turn” in Hawaiian, referring to the traditional method of constantly turning the chicken on the grill while basting it with a sticky, irresistible glaze made from pineapple juice, soy sauce, brown sugar, ginger, and garlic. The result is tender, charred chicken with a glossy, caramelized coating that is absolutely addictive.
- Total Time: 45
- Yield: 6 servings
Ingredients
— The Chicken —
4–5 lbs chicken thighs (bone-in, skin-on yields the juiciest results)
— The Huli Huli Sauce (Marinade & Glaze) —
1 cup pineapple juice (canned or fresh)
½ cup soy sauce (low sodium preferred)
½ cup light brown sugar, packed
1/3 cup ketchup
¼ cup chicken broth (or sherry/white wine)
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha or Asian chili paste (optional, for a little kick)
— Garnish —
2 green onions, sliced
1 tablespoon toasted sesame seeds
Grilled pineapple slices (optional)
Instructions
1. **Make the Sauce:** In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, Worcestershire sauce, and Sriracha.
2. **Reserve Glaze:** Remove 1 cup of the sauce and set it aside in the refrigerator. This will be your basting glaze later. (Do not skip this step, or you will cross-contaminate your glaze with raw chicken!).
3. **Marinate:** Place the chicken thighs in a large Ziploc bag or a large glass bowl. Pour the *remaining* sauce over the chicken. Seal or cover and marinate in the refrigerator for at least 3 hours, but preferably 8 to 24 hours for maximum flavor.
4. **Prep Grill:** Preheat your grill to medium heat (about 350°F–400°F). Lightly oil the grates.
5. **Grill:** Remove chicken from the marinade (discard the used marinade) and place onto the grill, skin-side down first. Cook for about 25–30 minutes total.
6. **Huli (Turn):** The secret to this recipe is in the name! Turn the chicken every 5 minutes to prevent the sugar from burning and to ensure even cooking.
7. **Baste:** During the last 10 minutes of cooking, brush the chicken generously with the *reserved* cup of glaze every time you turn it. Cook until the chicken reaches an internal temperature of 165°F (74°C) and has a beautiful, sticky char.
8. **Serve:** Transfer to a platter, garnish with green onions and sesame seeds, and serve alongside grilled pineapple and rice.
Notes
Oven Method: If you don’t have a grill, bake the chicken at 400°F (200°C) for 35–40 minutes on a foil-lined baking sheet. Baste with the reserved sauce halfway through and again at the end. Broil for the last 2–3 minutes to get that charred look.
Authentic Flavor: If using a charcoal grill, adding soaked mesquite wood chips can mimic the flavor of the traditional Kiawe wood used in Hawaii.
Chicken Cuts: While thighs are traditional because they stay moist, this marinade works wonderfully on chicken breasts (reduce cooking time) or even pork chops.
Sticky Factor: The sugar in the sauce burns easily. Keep your grill heat moderate and keep the chicken moving (‘Huli’)!
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Grill
- Cuisine: Hawaiian / American
Frequently Asked Questions
Can I make Huli Huli Chicken in the oven?
Yes! Preheat your oven to 400°F and bake the marinated chicken on a foil-lined baking sheet for about 25-30 minutes, turning once halfway through. For the last 5 minutes, brush with the reserved marinade and switch to broil to achieve caramelization.
How long can I store leftover Huli Huli Chicken?
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually continue to develop, making it even more delicious the next day. You can also freeze it for up to 2 months.
What sides pair well with Huli Huli Chicken?
Traditional Hawaiian sides like macaroni salad, steamed white rice, or pineapple coleslaw complement Huli Huli Chicken beautifully. For a healthier option, try grilled vegetables or a fresh green salad with a light vinaigrette.
Conclusion
Huli Huli Chicken brings the taste of the Hawaiian islands right to your backyard grill. With its perfect balance of sweet and savory flavors, this dish is sure to become a family favorite. The key is patience with the marinating process and careful attention to the grilling temperature.
Whether you’re hosting a summer barbecue or just want to bring some tropical flair to your weeknight dinner, this recipe delivers every time. For more delicious ideas, follow me on Pinterest