Experience the tropical flavors of Hawaii with this authentic Huli Huli Chicken that brings the spirit of island barbecue right to your backyard. This beloved Hawaiian dish features tender, juicy chicken marinated and basted in a sweet and savory glaze made with pineapple juice, soy sauce, brown sugar, and aromatic spices that create an irresistible caramelized coating. The name “huli huli” means “turn turn” in Hawaiian, referring to the traditional method of continuously rotating the chicken over the grill to achieve perfectly even cooking and that signature glossy, sticky exterior. The marinade penetrates deep into the meat while the frequent basting creates layers of flavor that build with each turn, resulting in chicken that’s incredibly moist on the inside with a beautifully caramelized crust on the outside. Perfect for summer grilling and entertaining, this recipe serves 4 to 6 people and transforms ordinary chicken into an exotic, restaurant-quality meal in about 45 minutes.
Serving Size: 4-6 people
Prep Time: 15 minutes (plus 2+ hours marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes active time (plus marinating)
Ingredients for Huli Huli Marinade and Glaze
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/3 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Ingredients for the Chicken
- 3-4 pounds chicken pieces (thighs, drumsticks, and breasts)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
- Pineapple wedges for serving (optional)
Preparing the Huli Huli Marinade
In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, and rice vinegar until the brown sugar is completely dissolved. The mixture should be smooth and well combined with no lumps of sugar remaining.
Add the grated fresh ginger, minced garlic, vegetable oil, sesame oil, black pepper, and red pepper flakes if using. Whisk everything together until fully incorporated. The marinade should have a beautiful golden brown color and a sweet, savory aroma with hints of ginger and garlic.
Reserve about 1 cup of this marinade in a separate container and refrigerate it for basting during cooking. This prevents cross-contamination from the raw chicken and ensures you have clean sauce for the final stages of grilling.
Marinating the Chicken
Pat the chicken pieces completely dry with paper towels and season them all over with salt and black pepper. This initial seasoning helps the marinade penetrate better and adds an extra layer of flavor to the finished dish.
Place the seasoned chicken pieces in a large zip-lock bag or shallow dish and pour the remaining marinade over them, making sure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, but preferably 4-8 hours or overnight for maximum flavor.
Turn the chicken occasionally during marinating to ensure even distribution of the flavors. The acids in the pineapple juice and vinegar will help tenderize the meat while the sugars begin to work their magic.
Preparing the Grill
Preheat your grill to medium heat, around 350-375°F. If using a charcoal grill, arrange the coals to create zones of direct and indirect heat. For gas grills, heat one side to medium and leave the other side on low or off.
Clean and oil the grill grates thoroughly to prevent sticking, as the sugary marinade can cause the chicken to stick if the grates aren’t properly prepared. You can also use a grill mat if you prefer extra insurance against sticking.
Remove the reserved marinade from the refrigerator about 15 minutes before grilling to bring it closer to room temperature, which makes it easier to brush onto the chicken.
Grilling the Huli Huli Chicken
Remove the chicken from the marinade and let any excess drip off. Discard the used marinade that had contact with raw chicken. Place the chicken pieces on the grill over direct medium heat, skin side down if using skin-on pieces.
Grill for 5-7 minutes without moving the pieces, allowing them to develop a good sear and caramelized color. Then flip the chicken and grill for another 5-7 minutes on the other side. This initial searing helps lock in juices and creates the foundation for that signature Huli Huli crust.
After both sides have been seared, begin the “huli huli” process by turning the chicken every 5 minutes and basting with the reserved clean marinade each time you turn it. This frequent turning and basting is what creates the characteristic glossy, sticky coating.
The Huli Huli Technique
Continue the turning and basting process for about 20-25 minutes total cooking time, depending on the size of your chicken pieces. Thighs and drumsticks may take slightly longer than breasts, so check each piece individually for doneness.
The chicken is done when it reaches an internal temperature of 165°F in the thickest part and the juices run clear when pierced. The exterior should be deeply caramelized with a beautiful mahogany color and sticky glaze that glistens in the light.
During the last few turns, move the chicken to indirect heat if it’s browning too quickly, but continue the basting process. The key is building up those layers of flavor while ensuring the chicken cooks evenly throughout.
Final Glazing and Resting
In the final 2-3 minutes of cooking, give the chicken one last generous basting with the reserved marinade and let it caramelize without turning. This creates the final glossy coating that makes Huli Huli chicken so visually appealing.
Remove the chicken from the grill and let it rest for 5 minutes before serving. This resting time allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
Serving and Garnishing
Arrange the Huli Huli chicken on a serving platter and sprinkle with sliced green onions and sesame seeds for authentic Hawaiian presentation. The green onions add a fresh, mild onion flavor that complements the sweet glaze perfectly.
Serve with pineapple wedges on the side for an extra tropical touch, along with traditional Hawaiian sides like macaroni salad, rice, or grilled vegetables. The sweet, juicy pineapple pairs beautifully with the savory-sweet chicken.
Tips for Perfect Results
Don’t skip the marinating time, as this is crucial for developing the deep, complex flavors that make Huli Huli chicken special. The sugars in the marinade need time to penetrate the meat and begin the tenderizing process.
Keep a close eye on the chicken during grilling, as the sugary glaze can go from perfectly caramelized to burnt quickly. If the exterior is browning too fast, move to indirect heat or lower the temperature.
Storage and Reheating
Leftover Huli Huli chicken can be stored in the refrigerator for up to 3 days and reheats beautifully in the oven at 350°F until warmed through. The flavors actually continue to develop overnight, making leftovers incredibly delicious.
For meal prep, the chicken can be marinated up to 24 hours ahead, and any leftover clean marinade can be reduced in a saucepan to make an extra glaze for serving.
