Whether you’re a backyard barbecue veteran or a home cook craving a taste of the Islands, Huli Huli Chicken delivers a perfect blend of sweet and savory with just the right hint of heat. Huli Huli, which translates to “turn, turn” in Hawaiian, invites you to flip your chicken over smoldering mesquite or charcoal for that signature caramelized glaze. Each succulent piece is bathed in a vibrant marinade of soy sauce, ketchup, brown sugar, rice vinegar, and bright pineapple juice, boosted by aromatic ginger and garlic. After marinating at least four hours—or better yet, overnight—the chicken transforms into something magical on the grill, coaxing out a rich, tropical flavor that pairs perfectly with those languid summer evenings. The 15-minute prep time is forgiving but key, and the 40 minutes on the grates produce a golden-brown exterior that seals in all that juicy goodness. A drizzle of sesame oil and a splash of Worcestershire sauce layer in nutty and umami depths, while an optional kick from sriracha can bring just enough heat to keep things interesting. Grilled pineapple rings, tossed on during the final moments, offer a caramelized sweetness that echoes the marinade and ties the dish together in a perfect island symphony.
Serving Huli Huli Chicken is as much fun as cooking it. Whether you’re slicing juicy thighs for a tropical rice bowl, piling morsels into warm tortillas for an impromptu chicken taco night, or arranging a family-style luau platter dripping with pucker from grilled pineapple slices, this dish flexes to fit any occasion. Leftovers are equally versatile—shred the meat for sweet-and-savory sandwiches, toss it into leafy greens for a powerhouse salad, or combine with sticky jasmine rice for an easy meal prep stand-in. Calories hover around 400 per serving when portioned into six generous plates, making it an indulgent yet moderately sized dinner or lunch option. Paired with crisp cucumber salad or buttery garlic bread, Huli Huli Chicken shines on picnic tables and backyard grills alike. Above all, it’s a flavorful way to escape the ordinary and bring Hawaiian flair straight to your backyard: smoky mesquite notes, shimmering grilled pineapple, and a fresh sprinkle of green onions unite to create a meal that feels both exotic and entirely homey.
KEY INGREDIENTS IN HULI HULI CHICKEN
Before you fire up the grill, let’s take a closer look at the flavor champions behind this vibrant dish. Each ingredient plays a crucial role in building layers of sweet, savory, tangy, and spicy notes that define Huli Huli Chicken. From tender dark meat to zesty aromatics and that unmistakable tropical hint, these components work together to create a marinade and garnish that’s truly unforgettable.
- Chicken Thighs and Legs
Rich in flavor and moisture, these dark meat cuts absorb the marinade beautifully and remain juicy throughout the long grilling process. They’re the foundation of that tender, satisfying bite.
- Soy Sauce
Provides essential saltiness and deep umami, lending a savory backbone to balance the sweeter elements in the marinade.
- Ketchup
Adds a familiar tang and body, helping the marinade adhere to the chicken and caramelize into a glossy finish.
- Brown Sugar
Sweetens and promotes caramelization, creating that irresistible charred glaze as the sugars melt and toast on the grill.
- Rice Vinegar
Introduces bright acidity to cut through the sweetness, keeping each mouthful lively and well-balanced.
- Fresh Pineapple Juice
Infuses tropical sweetness while its natural enzymes gently tenderize the meat for extra succulence.
- Fresh Ginger
Brings warm, peppery notes and a hint of zing that complements both sweet and savory flavors.
- Garlic
Adds depth and aromatic richness, rounding out the marinade with its unmistakable savory punch.
- Sesame Oil
Delivers a subtle, nutty aroma that elevates the overall profile without overpowering.
- Worcestershire Sauce
Contributes complex, fermented flavors and a touch of tang for an added dimension of taste.
- Sriracha or Chili Sauce (optional)
Offers customizable heat—just enough spice to awaken the palate without overwhelming the tropical vibes.
- Green Onions
A fresh, crisp garnish that brightens each plate with color and mild allium flavor.
- Pineapple Slices
Optional but highly recommended: grill alongside the chicken for caramelized sweetness and eye-catching presentation.
HOW TO MAKE HULI HULI CHICKEN
Ready to roll up your sleeves and transform these ingredients into mouthwatering Huli Huli Chicken? Follow these detailed steps to achieve that perfect balance of caramelized sweetness, smoky char, and tropical zest.
1. In a large mixing bowl, combine soy sauce, ketchup, brown sugar, rice vinegar, pineapple juice, grated ginger, minced garlic, sesame oil, Worcestershire sauce, and sriracha if using. Mix thoroughly until the sugar is dissolved and the marinade is well combined, creating a smooth, glossy mixture.
2. Reserve one cup of the marinade for basting and set it aside in a sealed container at room temperature.
3. Place chicken pieces in a large zip-lock bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring every piece is evenly coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight, to allow maximum flavor penetration.
4. Preheat your grill to medium heat and lightly oil the grates with a high-smoke-point oil to prevent sticking and promote even sear marks.
5. Remove chicken from the marinade and place the pieces on the grill, discarding any used marinade left in the bag or dish.
6. Grill the chicken for 30–40 minutes, turning occasionally. Every 10 minutes, brush the pieces with the reserved marinade to build layers of glossy, caramelized coating. Cook until the internal temperature reaches 165°F (74°C).
7. If desired, place pineapple slices on the grill during the last 5–10 minutes of cooking. They’ll pick up sweet char marks that beautifully complement the chicken.
8. Once done, transfer the chicken to a platter, garnish with sliced green onions, and serve immediately alongside those golden, juicy pineapple rings.
SERVING SUGGESTIONS FOR HULI HULI CHICKEN
One of the best things about Huli Huli Chicken is how it transforms any meal into a festive celebration. The vibrant glaze and tropical undertones make every bite a delight, but the magic really unfolds when you get creative with your presentation. Whether you’re hosting a backyard barbecue, planning a casual weeknight dinner, or putting together a crowd-pleasing lunch spread, pairing this juicy, marinated chicken with complementary sides and toppings takes it to the next level. Think bright, crisp vegetables that echo the pineapple’s sweet acidity, or simple starches that soak up every last drop of that sticky glaze. Don’t be afraid to layer textures—crunchy slaw, creamy avocado slices, or fluffy coconut rice add interest and balance to the rich, savory-sweet thighs and legs. By mixing and matching garnishes like sesame seeds, fresh herbs, or a dollop of tangy yogurt, you can tailor the dish to suit any palate and occasion. Pair it with a chilled Mai Tai or iced green tea to round out the island vibes, or go low-key with sparkling water infused with lime and mint. Seasonal fruit salsas—think mango, papaya, or even watermelon—bring bright, juicy pops that dance on the palate alongside the smoky, charred chicken. Casseroles and gratins are a less obvious but equally rewarding partner, turning shredded leftovers into comforting one-dish wonders. No matter how you serve it, Huli Huli Chicken stands front and center—and these four suggestions will help you showcase its bold, tropical personality in the most delicious way possible.
- Tropical Rice Bowl
Layer fluffy jasmine or coconut rice with sliced Huli Huli Chicken, diced mango, shredded cabbage, and a drizzle of extra reserved marinade. Finish with chopped cilantro and a squeeze of lime for a bright, balanced meal.
- Grilled Chicken Tacos
Warm soft corn or flour tortillas, fill with chopped chicken, a tangy pineapple-mint salsa, and a sprinkle of queso fresco. Add pickled red onions or a dollop of crema for an extra burst of flavor.
- Salad Topper
Toss mixed greens with cucumber ribbons, cherry tomatoes, and sliced avocado, then crown with warm Huli Huli Chicken. Drizzle with a sesame-ginger vinaigrette to tie all the components together.
- Family-Style Luau Platter
Arrange whole thighs and legs on a large platter surrounded by grilled pineapple rings, steamed edamame, and coconut-infused rice. Garnish liberally with green onions and toasted sesame seeds for a visually stunning spread.
HOW TO STORE HULI HULI CHICKEN
Preserving the vibrant flavors and juicy texture of Huli Huli Chicken for future meals is all about careful cooling, airtight containment, and proper portioning. Once the last notes of that caramelized glaze have tantalized your taste buds, you’ll want to stow away any leftovers quickly—especially if you’re not planning to dive back in right away. Chilling the chicken rapidly prevents dryness and keeps bacterial growth in check, while storing it in well-sealed containers maintains moisture levels and locks in the sweet-savory profile you worked so hard to develop. Whether you’re stashing individual portions for workday lunches, tucking whole thighs into the freezer for spontaneous weekend grill sessions, or saving shredded chicken for budget-friendly sandwiches, a few simple steps ensure that your Huli Huli Chicken stays as fresh as possible. Don’t overlook the benefits of dividing your chicken into meal-sized portions before storage—this reduces repeated reheating and keeps each portion tender. If you have extra reserved marinade, seal it in a separate container and freeze for a quick flavor boost later. Always label your containers with dates to keep track of freshness, and when it’s time to reheat, let the chicken thaw in the refrigerator overnight rather than using high heat or microwaves that can turn the meat rubbery. Follow these guidelines to enjoy that same succulent bite of Huli Huli Chicken even days or weeks later.
- Refrigerate in Airtight Containers
Let the chicken cool to room temperature, then transfer to sealed glass or BPA-free plastic containers. Store in the refrigerator for up to 3 days.
- Freeze for Longer Shelf Life
Portion cooked chicken into freezer-safe bags, squeeze out excess air, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Separate Components
Keep garnishes like green onions or extra pineapple slices in a different container to preserve their texture and freshness.
- Proper Thawing and Reheating
Thaw overnight in the refrigerator, then reheat gently in a low oven (around 300°F) or on a medium grill to maintain juiciness and caramelized edges.
CONCLUSION
We’ve taken a deep dive into every aspect of crafting the perfect Huli Huli Chicken—from gathering the essential soy sauce, brown sugar, and fresh pineapple juice to mastering that glossy glaze on the grill. This intermediate-level recipe lends itself to lunch or dinner and calls for just 15 minutes of hands-on prep, 40 minutes of grilling over mesquite or charcoal, and a brief 10-minute rest before serving. The marinade’s balance of sweet, savory, and piquant elements—highlighted by sesame oil, ginger, garlic, and an optional touch of sriracha—ensures each bite is bursting with flavor. Pineapple slices and green onion garnishes round out the presentation with bright color and a fresh crunch. By reserving some of the marinade for basting and discarding the rest, you lock in extra layers of sweetness and umami without cross-contaminating, while frequent turning—the “huli” in Huli Huli—ensures even charring and a beautiful glaze. If you’re printing this article to hang in your kitchen or saving it in your digital recipe box, you’ll have all the steps, ingredient insights, cooking times, and pro tips right at your fingertips whenever you’re ready to recreate this Hawaiian classic.
Thank you for exploring this vibrant Huli Huli Chicken recipe with me! Feel free to print or bookmark this guide so you can refer back to the ingredient list, preparation details, cooking times, and pro tips whenever you fire up the grill. Below, you’ll find a comprehensive FAQ section to troubleshoot any questions or dive deeper into variations and substitutions. If you give this recipe a try or put your own spin on the marinade—maybe adding a little more heat, swapping in honey for brown sugar, or experimenting with different wood chips—I’d love to hear how it turns out. Do you have questions about adjusting marinating times for boneless cuts, or tips for indoor grill alternatives when the weather isn’t cooperating? Or perhaps you’re curious about pairing suggestions beyond what we’ve covered? Let me know your thoughts, share your wins, any challenges you faced, or creative twists you discovered. Your feedback helps fellow home cooks perfect their process and keeps the aloha spirit alive in each backyard cookout. Happy grilling!
Huli Huli Chicken
Description
Experience a delightful blend of sweet and savory flavors with this Huli Huli Chicken, marinated to perfection and grilled to juicy goodness. Garnish with fresh green onions and juicy pineapple to elevate your meal!
Ingredients
Instructions
-
In a large mixing bowl, combine soy sauce, ketchup, brown sugar, rice vinegar, pineapple juice, grated ginger, minced garlic, sesame oil, Worcestershire sauce, and sriracha if using. Mix thoroughly until sugar is dissolved and the marinade is well combined.
-
Reserve one cup of the marinade for basting and set aside.
-
Place chicken pieces in a large zip-lock bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for best results.
-
Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
-
Remove chicken from the marinade and place the pieces on the grill. Discard the used marinade.
-
Grill the chicken for 30-40 minutes, turning occasionally and basting with the reserved marinade every 10 minutes. Chicken should be cooked through and have an internal temperature of 165°F (74°C).
-
If desired, place pineapple slices on the grill during the last 5-10 minutes of cooking to serve alongside the chicken.
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Once done, remove chicken from the grill, garnish with sliced green onions, and serve immediately with grilled pineapple slices.
Note
- "Huli" means "turn" in Hawaiian, indicative of the frequent turning needed while grilling.
- Marinating time is crucial for developing the flavors, so don't skimp on it.
- This dish is traditionally cooked over mesquite wood, which adds a unique smoky flavor.
- Leftovers can be shredded and used in sandwiches or salads.
- Adjust the level of sriracha to modify the spiciness according to your preference.
- Pineapple juice is key to tenderizing the chicken and adding sweetness; fresh is preferred over canned.
