Huli Huli Chicken Recipe: Grilled to Perfection – A Taste of Hawaii

Prepare to elevate your summer grilling game with this irresistible Huli Huli Chicken recipe! Bursting with tropical flavors and a rich, savory-sweet marinade, this Hawaiian-inspired dish is destined to become a beloved staple at your backyard barbecues. Its addictively delicious marinade ensures tender, juicy chicken every time, making it a guaranteed crowd-pleaser that you’ll want to make again and again.

What Is Huli Huli Chicken? A Journey to the Islands

My childhood memories are filled with the aroma of smoky, sweet chicken thanks to our Hawaiian neighbors. I still vividly recall their dad, always in shorts or a sarong, even during Washington’s pouring rain – a curious sight for a young girl who couldn’t fathom not freezing! But it was in the summer, with the backyard pig roasts and the grilling of Huli Huli Chicken, that their Hawaiian heritage truly came alive for me.

The tradition of Huli Huli Chicken dates back to the mid-1950s in Hawaii. It was invented by Ernest Mogado and Mike Asagi, who started grilling chicken with a unique, teriyaki-like sauce. They used a makeshift rotisserie spit, and each time they turned the chicken to baste it in their signature sauce, they would shout “Huli!” – which means “turn” in Hawaiian. This lively tradition, combined with the incredible flavors, quickly made Huli Huli Chicken a local favorite and a symbol of Hawaiian luau cuisine.

The fragrant smoke and rich taste of my neighbor’s Huli Huli Chicken instantly transported me to a sunny Hawaiian beach. And that’s precisely what this recipe aims to do for you! So, don your most comfortable shorts or a sarong, fire up your grill, and prepare for a culinary escape to paradise. Don’t forget to prepare some brown sugar grilled pineapple to complete the experience!

The Secret to Huli Huli Chicken: The Flavorful Marinade

At the heart of any exceptional Huli Huli Chicken lies its incredible marinade. This sauce is a symphony of sweet, savory, and tangy notes, meticulously balanced to infuse the chicken with an unforgettable Hawaiian flair. It’s incredibly easy to prepare, relying on a few pantry staples and fresh aromatics. Here are the simple yet powerful ingredients that make this marinade shine:

• Ketchup: Provides a sweet and tangy base, adding body and a hint of umami.
• Brown Sugar: Essential for that signature caramelization and a deep, rich sweetness that perfectly balances the savory elements.
• Soy Sauce: Delivers a fundamental umami punch and savory depth, a cornerstone of many Asian-inspired marinades.
• Fresh Ginger: Infuses the marinade with a pungent, zesty, and slightly spicy aroma, characteristic of Hawaiian flavors.
• Garlic (crushed): Adds a robust, aromatic foundation that complements the ginger beautifully.
• Pineapple Juice: A tropical twist that brings natural sweetness, tang, and enzymatic properties that help tenderize the chicken, ensuring a moist and succulent result.
• Rice Vinegar: Contributes a mild, sweet acidity that brightens the overall flavor profile.
• Ground Mustard: Offers a subtle pungency and depth, enhancing the complexity of the marinade without overpowering it.

And, of course, the canvas for this amazing marinade: boneless, skinless chicken breasts. Their lean meat readily absorbs the flavors, making every bite a burst of Hawaiian sunshine.

Can I Use Chicken Thighs or Other Cuts Instead?

Absolutely! While boneless, skinless chicken breasts are a lean and popular choice, Huli Huli Chicken is incredibly versatile. We often enjoy both breasts and thighs. Chicken thighs, with their slightly higher fat content, tend to stay even more moist and offer a richer flavor. Feel free to use a mix of both to discover your personal preference! You could also experiment with bone-in, skin-on chicken for an even juicier result, though cooking times will need to be adjusted. For a truly impressive feast, Huli Huli wings or even a whole Huli Huli chicken can be marinated and grilled, provided you adapt the cooking duration to ensure thorough cooking.

How to Make the Best Huli Huli Chicken: Grilling Masterclass

Achieving perfectly grilled Huli Huli Chicken is simpler than you might think. Follow these steps for a dish that’s bursting with flavor and boasts beautiful caramelization:

1. Prepare the Marinade: Combine all Huli Huli sauce ingredients (ketchup, brown sugar, soy sauce, fresh ginger, crushed garlic, pineapple juice, rice vinegar, and ground mustard) in a saucepan. Bring it to a gentle simmer over medium heat and cook for about 3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
2. Cool and Marinate: Remove the saucepan from the heat and let the sauce cool completely. Once cooled, pour ¾ of the sauce into a large Ziploc bag along with your chicken breasts (or thighs). Seal the bag, ensuring the chicken is fully coated, and refrigerate for about 30 minutes. Crucially, reserve the remaining ¼ of the sauce for basting the chicken during grilling. This prevents cross-contamination and ensures a fresh, flavorful finish.
3. Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat. A well-heated grill is key for achieving those desirable sear marks and preventing the chicken from sticking.
4. Grill the Chicken: Once the chicken has marinated, remove it from the bag and discard any excess marinade. Place the chicken pieces directly on the hot grill. Immediately reduce the heat to medium. Cook for approximately 6 minutes on the first side.
5. Huli! (Flip and Baste): After 6 minutes, it’s time to “Huli!” – flip that chicken! Baste generously with the reserved Huli Huli sauce. Continue to cook for another 6-7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. The chicken should be beautifully caramelized and cooked through.
6. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest on a cutting board for a couple of minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in incredibly moist and tender chicken.

Looking for more summer chicken ideas? Don’t miss our Pellet Grill Chicken Breast recipe next!

What to Serve With Huli Huli Chicken: Perfect Pairings

Huli Huli Chicken is a star on its own, but it truly shines when paired with complementary side dishes that enhance its tropical and savory notes. Beyond the mandatory grilled pineapple, which adds a fantastic sweet and tangy counterpoint, here are some other delicious options to complete your Hawaiian-inspired meal:

• Coconut Rice: Our coconut rice is an absolute game-changer. Its subtle sweetness and creamy texture provide a perfect balance to the bold flavors of the chicken.
• Macaroni and Cheese: For a comforting and universally loved option, creamy macaroni and cheese adds a rich, satisfying element to the plate.
• Grilled Lemon Asparagus: Light and fresh, grilled lemon asparagus offers a crisp texture and bright flavor that cuts through the richness of the chicken.
• Lemon Mandarin Orange Jello Salad: For a touch of nostalgic sweetness and a vibrant citrus kick, a lemon mandarin orange jello salad is a refreshing addition.
• Simple Green Salad: A crisp green salad with a light vinaigrette can provide freshness and balance to the meal.
• Hawaiian Mac Salad: A classic creamy Hawaiian side, this macaroni salad is often served with plate lunches and pairs perfectly.
• Coleslaw: A tangy and crunchy coleslaw adds another layer of texture and flavor.

Huli Huli Chicken: FAQs and Tips

Here are answers to common questions and essential tips to help you master Huli Huli Chicken every time:

Can Huli Huli Chicken Be Baked?

Absolutely! While grilling offers that signature smoky flavor, you can certainly bake Huli Huli Chicken for a delicious indoor alternative:

1. Preheat your oven to 350°F (175°C).
2. For added flavor and a slightly crispy exterior, sear the chicken first. Heat a little olive oil in an oven-safe skillet over medium-high heat on the stovetop. Sear each piece of chicken for 2-3 minutes per side until golden brown.
3. Transfer the seared chicken to a 9×13-inch baking dish lined with foil (for easy cleanup).
4. Cover the dish tightly with foil and bake for 30 minutes.
5. Remove the foil, brush the chicken generously with your reserved Huli Huli sauce, and bake uncovered for another 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be slightly caramelized.

How Long Does Huli Huli Chicken Last?

Cooked Huli Huli Chicken can be stored in an airtight container in the refrigerator for up to 5 days. It makes for excellent leftovers!

You can also freeze uncooked chicken with the marinade. Place the raw chicken and the Huli Huli sauce in a freezer-safe Ziploc bag and store it in the freezer for up to 2 months. When you’re ready to cook, simply thaw it overnight in the refrigerator and then grill or bake as instructed in this recipe.

How to Reheat Huli Huli Chicken

To enjoy your leftovers, Huli Huli Chicken can be reheated in the microwave or in the oven. If using the microwave, heat in short intervals to avoid overcooking and drying out the chicken. For oven reheating, preheat your oven to 350°F (175°C) and warm the chicken for 15-20 minutes, or until heated through. We always recommend having a little extra Huli Huli sauce on hand to brush over the chicken before reheating, which helps keep it moist and adds a fresh burst of flavor!

Is Huli Huli Chicken Gluten-Free?

The main ingredient that typically contains gluten in Huli Huli Chicken is soy sauce. If you want to make this recipe gluten-free, simply ensure you use gluten-free soy sauce (such as Tamari). All other traditional Huli Huli marinade ingredients are generally gluten-free, so you’re good to go!

Pro Tips for Making Hawaiian Huli Huli Chicken

Mastering Huli Huli Chicken involves a few key considerations that can elevate your results from good to outstanding:

• Marinating Time is Key: You can marinate the chicken in Huli Huli sauce for anywhere from 30 minutes to 2 hours. However, resist the urge to marinate for longer than 2 hours, especially with chicken breasts. The pineapple juice contains enzymes that, while tenderizing, can start to break down the chicken fibers too much, resulting in a slightly tough or mushy texture.
• Don’t Forget to Rest: After grilling, it is absolutely essential to let the chicken rest for at least 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly moist and tender. Skipping this step can lead to dry chicken.
• Baste, Baste, Baste: The reserved sauce is your friend! Basting frequently during the last few minutes of grilling helps build up that gorgeous, caramelized crust and adds layers of flavor.
• Serve with Extra Sauce: For true flavor enthusiasts, offer extra Huli Huli sauce on the side for dipping or drizzling. As I always say, the more sauce, the better!
• Garnish for Freshness: A sprinkle of chopped green onions adds a vibrant color and a fresh, mild oniony bite that complements the rich sauce perfectly.
• Monitor Grill Temperature: Keeping your grill at a consistent medium heat after the initial sear is crucial to prevent the sauce from burning while ensuring the chicken cooks through evenly.
• Use a Meat Thermometer: The most reliable way to ensure your chicken is perfectly cooked and safe to eat is to use a meat thermometer. Insert it into the thickest part of the chicken (avoiding bone if applicable) to confirm it reaches 165°F (74°C).

With these tips, you’re well on your way to creating a Huli Huli Chicken that will have everyone shouting “Huli!” for more. It’s quick, easy, and packed with incredible Hawaiian flavor!

More GRILLED CHICKEN RECIPES to Try

If you’ve fallen in love with grilling chicken, here are more fantastic recipes to keep your grill fired up all season long:

• Honey Lemon Basil Grilled Chicken
• Mexican Grilled Chicken with Mango Salsa
• Asian Ginger Grilled Chicken
• Grilled Chicken with Oregano
• Sticky Asian Grilled Chicken
• Grilled Orange Tarragon Chicken
• Balsamic Glazed Grilled Chicken
• Sticky Honey Lime Grilled Chicken
• Grilled Hawaiian Chicken
• Grilled Sweet and Sour Chicken
• Check out all of our grilling recipes!

Grilled Huli Huli Chicken Recipe Card

This irresistible Hawaiian Huli Huli Chicken is grilled to perfection, featuring a sweet and savory marinade that’s easy to make and guaranteed to be a hit. Perfect for summer gatherings!

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 55 mins (includes marinating time)

Servings: 6 servings

By: Sweet Basil

Ingredients

• 3 Cloves Garlic, crushed
• 1/3 Cup Ketchup
• 1/2 Cup Brown Sugar
• 1/2 Cup Soy Sauce
• 1 Inch Ginger Root, fresh, grated
• 1 Cup Pineapple Juice
• 1/4 Cup Rice Vinegar
• 1/4 teaspoon Ground Mustard
• 6 Chicken Breasts, boneless skinless (or thighs)
• Green Onions, chopped for garnish
• Pineapple, grilled, for serving (optional)

Instructions

1. Crush the garlic cloves with a meat mallet or the flat side of a knife.
2. In a saucepan over medium heat, combine all marinade ingredients: ketchup, brown sugar, soy sauce, grated fresh ginger, crushed garlic, pineapple juice, rice vinegar, and ground mustard.
3. Cook the sauce for 3 minutes, stirring occasionally, until it just begins to simmer and slightly thickens. Then, remove from heat and set aside in a bowl to cool completely.
4. Once cooled, transfer ¾ of the sauce into a large Ziploc bag. Add the chicken breasts (or thighs) to the bag, ensuring they are well coated. Place the bag in the refrigerator to marinate for up to 30 minutes. Keep the remaining ¼ of the sauce in the bowl; this will be used for basting.
5. Preheat your grill to medium-high heat.
6. Remove the chicken from the marinade, discarding any excess marinade from the bag. Place the chicken on the preheated grill. Immediately reduce the heat to medium and cook for 6 minutes.
7. Flip the chicken, baste generously with the reserved sauce, and cook for an additional 6-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with chopped green onions and serve with grilled pineapple, if desired.

Recipe Notes

Store leftover cooked Huli Huli Chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven, adding a splash of extra sauce if available to maintain moisture.

Nutrition

Nutrition information is an approximation based on standard ingredient values. Per serving:

• Calories: 380kcal
• Carbohydrates: 28g
• Protein: 50g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 145mg
• Sodium: 1470mg
• Potassium: 1001mg
• Fiber: 1g
• Sugar: 25g
• Vitamin A: 136IU
• Vitamin C: 8mg
• Calcium: 40mg
• Iron: 2mg

The nutrition information provided is automatically calculated and should be used as an approximation only.

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