The bold flavors of Hawaii come to life with this Grilled Huli Huli Chicken. a dish that’s all about smoky-sweet balance and tropical flair. Originating from the islands, “huli huli” means “turn turn,” referring to the traditional method of grilling meat over an open flame while constantly turning and basting it with a flavorful sauce.
This recipe takes that heritage and adapts it for your backyard grill, using a mouthwatering marinade of soy sauce, pineapple juice, ginger, garlic, and brown sugar. Each bite bursts with umami, sweetness, and just a touch of tang. Whether you’re cooking for a weeknight dinner or planning a summer barbecue, this dish will have everyone asking for seconds.
Full Recipe:
Ingredients:
-
8 boneless, skinless chicken thighs
-
1/2 cup ketchup
-
1/2 cup soy sauce
-
1/4 cup brown sugar
-
1/4 cup pineapple juice
-
2 tablespoons rice vinegar
-
1 tablespoon Worcestershire sauce
-
1 tablespoon grated fresh ginger
-
2 cloves garlic, minced
-
1 tablespoon sesame oil
-
1 teaspoon smoked paprika
-
1 tablespoon cornstarch (optional, for thickening sauce)
-
Sliced green onions and sesame seeds for garnish (optional)
Directions:
-
In a large mixing bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, rice vinegar, Worcestershire sauce, ginger, garlic, sesame oil, and smoked paprika.
-
Reserve 1/2 cup of the marinade for basting and pour the rest into a resealable plastic bag or bowl. Add chicken thighs and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
-
Preheat grill to medium-high heat and lightly oil the grates.
-
Remove chicken from the marinade and discard used marinade.
-
Grill chicken thighs for about 5-7 minutes per side, basting with reserved marinade, until cooked through and lightly charred.
-
If desired, simmer the remaining marinade in a small saucepan with cornstarch slurry until thickened to use as a sauce.
-
Serve chicken hot, garnished with green onions and sesame seeds.
Prep Time: 10 minutes | Marinating Time: 2 hours | Cooking Time: 15 minutes | Total Time: 2 hours 25 minutes
A Deeper Look into Huli Huli Chicken: Culture, Flavor, and Culinary Craftsmanship
When it comes to iconic island cuisine, few dishes capture the soul of Hawaiian cooking like Huli Huli Chicken. It’s a recipe that speaks to tradition, community, and an incredible balance of flavors that are both comforting and exotic. Whether you’re exploring Hawaiian recipes for the first time or expanding your grilling repertoire, understanding the roots and details of this dish adds meaning and magic to every bite.
The Cultural Legacy of Huli Huli Chicken
To truly appreciate Huli Huli Chicken, you have to understand where it comes from. The dish was popularized in the 1950s by Ernest Morgado, a businessman and co-founder of Pacific Poultry. Morgado adapted his mother’s teriyaki-style chicken recipe and began serving it at community fundraisers across the Hawaiian islands. He and his team grilled the chicken between two metal grates, flipping it often, hence the name “Huli Huli,” which means “turn turn” in Hawaiian.
These events weren’t just about food; they were community gatherings. The intoxicating smell of chicken grilling over kiawe wood (Hawaiian mesquite) became synonymous with school fundraisers, family get-togethers, and local fairs. What started as a grassroots tradition became a beloved part of the Hawaiian culinary landscape and eventually spread beyond the islands to become a global favorite.
Huli Huli Chicken embodies what food is meant to be: a bridge between people, a celebration of culture, and a testament to simple ingredients coming together in extraordinary ways.
Ingredients: The Backbone of Huli Huli Flavor
While Huli Huli Chicken may seem simple at first glance, its signature flavor is a masterclass in ingredient harmony. Here’s a deeper look at the core components that bring this dish to life:
-
Pineapple Juice: This tropical staple brings sweetness, a touch of acidity, and natural enzymes that help tenderize the meat.
-
Soy Sauce: The umami-rich base of the marinade that adds depth and saltiness.
-
Brown Sugar: Enhances caramelization and balances the tangy and salty notes.
-
Ketchup: Provides a tomatoey tang and a glossy, sticky finish when grilled.
-
Fresh Ginger and Garlic: These aromatics add warmth and complexity.
-
Sesame Oil (optional): Adds nuttiness and depth, perfect for those wanting a slightly toasted flavor profile.
-
Rice Vinegar or Apple Cider Vinegar: Introduces a bright acidity that rounds out the sweet-savory contrast.
When blended together and allowed to marinate chicken for several hours or overnight you get the perfect foundation for juicy, flavorful meat that tastes like it was made in a tropical paradise.
Why Chicken Thighs Are the Star of the Show
Chicken thighs are a favorite for grilling because they retain moisture, have more flavor than breasts, and hold up beautifully to high heat. Bone-in, skin-on thighs give you the best of both worlds: crispy skin on the outside and succulent meat on the inside. That said, boneless skinless thighs or breasts work just fine if you want a quicker cook time or leaner result. No matter what cut you choose, the marinade ensures the meat remains juicy and flavorful.
If you’re cooking for a crowd or prepping ahead, you can also cube the chicken and skewer it for kebabs. This method shortens the cook time and makes for easy serving.
Grilling: The Technique That Makes It Magic
Huli Huli Chicken owes much of its signature flavor to the grilling process. When the sugars in the marinade hit the hot grill, they begin to caramelize, creating that sticky, charred outer crust that’s bursting with flavor. Here are a few grilling tips to elevate your Huli Huli game:
-
Preheat the Grill: Always start with a hot grill to get a good sear and to prevent sticking.
-
Use Medium Heat: Too high, and the sugars will burn before the chicken cooks through. Medium, indirect heat helps develop color without overcooking.
-
Baste Generously: Reserve a portion of the marinade (not the one used for raw meat) and use it to baste during the last few minutes of grilling. This builds layers of flavor and enhances the glaze.
-
Let It Rest: Once grilled, let the chicken rest for 5 minutes before slicing. This keeps it juicy and allows the flavors to settle.
If you don’t have access to a grill, no worries, you can absolutely make this recipe in the oven or even in an air fryer. The results are still phenomenal, although you’ll miss a bit of that smoky char. For oven cooking, broiling in the final few minutes helps replicate the grill’s caramelization.
Perfect Pairings: What to Serve with Huli Huli Chicken
One of the best things about Huli Huli Chicken is how well it plays with others. Here are some delicious ideas for building a complete Hawaiian-style meal:
-
White Rice or Coconut Rice: Rice soaks up the marinade’s delicious juices and keeps the meal grounded.
-
Macaroni Salad: A creamy, tangy mac salad is a traditional Hawaiian plate lunch side. It balances the sweetness of the chicken beautifully.
-
Grilled Pineapple: Enhance the tropical theme with charred pineapple slices or a pineapple slaw.
-
Mixed Greens with Mango Vinaigrette: Light, fresh, and vibrant, perfect to contrast the smoky chicken.
-
Hawaiian Rolls or Sweet Bread: For something hearty, serve your chicken in a sandwich with coleslaw on a toasted roll.
Looking for a drink pairing? A cold glass of pineapple iced tea, fresh lime soda, or even a tropical mocktail featuring passionfruit or guava would work wonderfully. For adult gatherings, a Mai Tai, Hawaiian beer, or light white wine like Sauvignon Blanc makes a great match.
Pro Tips for Success
-
Marinate Overnight: If time allows, let the chicken marinate for a full 24 hours. The flavor intensifies and the meat becomes incredibly tender.
-
Double the Marinade: Always set aside extra marinade before combining with raw chicken. This way, you can safely baste or use it as a dipping sauce later.
-
Watch for Hot Spots: Rotate the chicken as needed to prevent burning and ensure even cooking.
-
Add a Garnish: A sprinkle of chopped green onions or cilantro and toasted sesame seeds makes a huge difference visually and flavor-wise.
-
Don’t Skip Resting Time: Allow the chicken to rest post-grilling so juices redistribute evenly.
Make It Your Own
The beauty of Huli Huli Chicken is that it adapts well to tweaks. Want more heat? Add chili flakes or Sriracha to the marinade. Prefer a tangier version? Increase the vinegar or add lime juice. Want it sweeter? More pineapple juice or a spoonful of honey will do the trick.
Vegetarian? Try the marinade on grilled tofu or hearty vegetables like eggplant and portobello mushrooms. You can even use it as a sauce for stir-fried noodles or rice bowls.
Huli Huli Chicken is endlessly adaptable, which makes it a staple for every season and every palate.
Conclusion
Huli Huli Chicken is more than just a grilled chicken dish, it’s a taste of Hawaii, a nod to community traditions, and a masterclass in the sweet-savory balance that defines great cooking. With its irresistible marinade, easy technique, and tropical vibe, it’s a recipe that everyone should have in their rotation.
Whether you’re serving it at a backyard BBQ, packing it for lunch, or making it the star of a family dinner, Huli Huli Chicken brings warmth, flavor, and aloha to every plate. Add this dish to your collection, and you’ll have a reliable go-to that satisfies every time. Once you’ve tried it, it won’t be long before it becomes a favorite in your kitchen, too.