Huli Huli Chicken is Hawaii’s beloved sweet and savory grilled chicken that captures the essence of island living in every juicy, caramelized bite. This iconic dish gets its name from the Hawaiian word “huli,” meaning “turn,” referring to the traditional method of constantly rotating the chicken over an open flame to achieve perfect caramelization and prevent burning. Created in the 1950s by Ernest Morgado for a Honolulu fundraiser, this recipe has become synonymous with Hawaiian barbecue culture and roadside stands throughout the islands. The signature glaze combines tropical pineapple juice, soy sauce, brown sugar, and aromatic ginger to create a mahogany-colored coating that’s simultaneously sweet, salty, and deeply flavorful. Each piece of chicken emerges from the grill with crispy, lacquered skin and incredibly tender meat that embodies the spirit of aloha.
Serving: 4-6 people
Cooking Time: 45 minutes (plus 4-24 hours marinating time)
Ingredients
For the Huli Huli Marinade and Glaze:
- 1 cup pineapple juice
- 1/2 cup soy sauce (preferably low-sodium)
- 1/2 cup brown sugar, packed
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 3 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
For Additional Flavor:
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke (optional)
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
For the Chicken:
- 3-4 pounds chicken pieces (thighs, drumsticks, and breasts)
- Or 2 whole chickens, cut into pieces
- 1 teaspoon salt for seasoning
For Garnish and Serving:
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds, toasted
- Pineapple wedges
- Steamed white rice
- Macaroni salad (traditional Hawaiian side)
Instructions
Create the Huli Huli Sauce
In a medium saucepan, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, honey, Worcestershire sauce, liquid smoke (if using), red pepper flakes, and black pepper. Bring mixture to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until sauce reduces by about one-third and becomes syrupy. The sauce should coat the back of a spoon.
Cool and Reserve Sauce
Remove sauce from heat and let cool completely. The sauce will thicken further as it cools. Reserve about 1 cup of sauce for basting and serving – never use sauce that has touched raw chicken for final glazing.
Prepare and Season Chicken
Pat chicken pieces completely dry with paper towels and season lightly with salt. If using whole chickens, cut into 8-10 pieces each, removing excess skin and fat. Make shallow cuts in the thickest parts of breasts and thighs to help marinade penetrate.
Marinate the Chicken
Place chicken in a large zip-top bag or shallow dish and pour the remaining cooled Huli Huli sauce over it, reserving the 1 cup for later use. Massage marinade into chicken, ensuring all pieces are well coated. Seal bag or cover dish and refrigerate for at least 4 hours, preferably overnight or up to 24 hours.
Prepare the Grill
Set up grill for indirect cooking with medium heat (300-350°F). If using a gas grill, heat one side to medium and leave the other side off. If using charcoal, bank coals to one side. Oil the grill grates well to prevent sticking.
Start Grilling
Remove chicken from marinade and place on the cooler side of the grill, skin-side up. Discard used marinade. Cook for 20-25 minutes without flipping, allowing the chicken to cook through slowly and evenly.
Begin the Huli (Turning) Process
Using tongs, flip chicken pieces to skin-side down and move to the hotter side of grill. Cook for 5-8 minutes, watching carefully to prevent burning. Begin basting with reserved clean sauce every 3-4 minutes.
Continue Huli Technique
Keep turning (huli) the chicken every 5-7 minutes, moving between hot and cool sides as needed, and basting with sauce each time you turn. This process should take 15-20 minutes total. The chicken should develop a beautiful mahogany glaze and reach an internal temperature of 165°F.
Final Glaze and Rest
During the last 5 minutes of cooking, baste chicken one final time and let the glaze caramelize without turning. Remove chicken from grill and let rest for 5 minutes before serving.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 420
- Protein: 38g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 0g
- Sodium: 1,200mg
- Vitamin C: 25% daily value
- Iron: 12% daily value
- Potassium: 580mg
Helpful Tips
Authentic Flavor Balance: Traditional Huli Huli sauce should be sweet, salty, and tangy in equal measure. The pineapple juice provides natural enzymes that tenderize the chicken while adding tropical sweetness. Don’t skip the ginger – it’s essential for authentic flavor.
Marinating Time: Minimum 4 hours for decent flavor penetration, but overnight marinating creates the most authentic taste. The acids and enzymes in pineapple juice work as natural tenderizers, but don’t marinate longer than 24 hours or the texture may become mushy.
Temperature Control: Maintain consistent medium heat (325-350°F) throughout cooking. The sugar in the sauce can burn quickly over high heat, creating bitter flavors instead of the desired caramelization.
Basting Safety: Never use marinade that has touched raw chicken for basting during the final stages. Always reserve clean sauce for basting and final glazing to prevent foodborne illness.
Grill Setup Success: Indirect cooking is crucial for Huli Huli chicken. The chicken needs to cook through gently before the final high-heat glazing. Direct high heat will burn the outside before the inside cooks.
Sauce Consistency: The sauce should reduce to a syrupy consistency that coats the chicken without dripping off immediately. If too thin, simmer longer. If too thick, add a little pineapple juice or water.
Traditional Sides: Serve with steamed white rice and macaroni salad for an authentic Hawaiian plate lunch experience. The mild sides balance the intensely flavored chicken perfectly.
Make-Ahead Strategy: The sauce can be made up to 1 week ahead and refrigerated. Chicken can marinate for up to 24 hours. The flavors actually improve with time.
Oven Alternative: If grilling isn’t possible, bake marinated chicken at 375°F for 35-40 minutes, basting every 10 minutes with reserved sauce. Finish under broiler for 2-3 minutes for caramelization.
Storage and Reheating: Leftover Huli Huli chicken keeps refrigerated for 3-4 days. Reheat gently in the oven at 350°F to prevent the glaze from burning. The chicken is also delicious cold in salads or sandwiches.
