Hawaiian-Style Huli Huli Chicken

This classic Hawaiian-inspired Huli Huli Chicken brings the sweet and savory flavors of the islands right to your dinner table. The name "huli huli" means "turn turn" in Hawaiian, referring to the traditional cooking method where chicken is turned repeatedly over an open flame while being basted with a tangy marinade.

I first made this dish for a backyard gathering with friends who had just returned from Hawaii. The smell of the chicken grilling took them right back to their vacation, and now it has become our unofficial summer kickoff meal every year.

Ingredients

• Boneless skinless chicken thighs or breasts: adds protein and absorbs the marinade beautifully. Thighs stay juicier on the grill
• Pineapple juice: tenderizes the meat with natural enzymes while adding tropical sweetness
• Soy sauce: brings umami depth and beautiful caramelization when grilled
• Brown sugar: helps create that signature sticky glaze and balances the acidity
• Ketchup: adds tomato sweetness and helps thicken the sauce
• Rice vinegar: provides essential tanginess to cut through the sweetness
• Fresh garlic and ginger: aromatics that give authentic Asian inspired flavor
• Sesame oil: just a touch brings nutty depth to the marinade
• Green onions: for garnish add fresh bite and color contrast
• White rice: perfect for soaking up all that delicious sauce
• Grilled pineapple: optional but highly recommended for the complete island experience

Step-by-Step Instructions

Prepare the Marinade:

Whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until fully combined. The mixture should be smooth with the sugar completely dissolved. This balanced marinade is the heart of huli huli chicken, with each ingredient playing a crucial role in developing the complex sweet and savory flavor profile.

Marinate the Chicken:

Pour half the marinade over the chicken in a resealable bag or shallow dish, making sure each piece is well coated. Reserve the other half for basting during cooking this prevents cross contamination and ensures you have plenty of sauce for the finished dish. Allow chicken to marinate for at least one hour, though overnight marination will yield the most tender and flavorful results.

Prepare the Grill:

Preheat your grill to medium high heat around 375°F to 400°F. Clean and oil the grates well to prevent sticking. If using a charcoal grill, set up for direct heat cooking. The high heat will help achieve beautiful caramelization while sealing in juices.

Grill with Frequent Basting:

Place chicken on the hot grill and cook for 6 to 7 minutes on the first side until nice grill marks form. Flip and continue cooking while basting frequently with the reserved marinade. This repeated basting is the "huli huli" turning technique that builds up layers of flavor. Continue cooking until the internal temperature reaches 165°F and the glaze becomes sticky and caramelized.

Rest and Serve:

Transfer the grilled chicken to a cutting board and allow it to rest for 3 to 5 minutes. This crucial step allows the juices to redistribute throughout the meat. Slice chicken against the grain, arrange over white rice, and garnish with chopped green onions. Add grilled pineapple slices alongside for a truly authentic presentation.

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The fresh ginger in this recipe makes all the difference. I remember learning this from a Hawaiian chef who told me that the aromatic quality of fresh ginger cannot be substituted with dried. My family now knows when I start grating ginger that Huli Huli Chicken is on the menu, and the anticipation builds immediately.

Make It Your Own

This recipe is incredibly versatile. While traditionally made with chicken thighs, you can use any cut of chicken you prefer. Bone in pieces work beautifully but will require additional cooking time. For a fun party option, try using chicken wings they become irresistibly sticky and are perfect finger food.

If you prefer a spicier version, add a tablespoon of sriracha or sambal oelek to the marinade. The heat plays wonderfully against the sweetness of the pineapple and brown sugar. For a more complex flavor profile, include a teaspoon of five spice powder which complements the Asian inspired ingredients.

Storage and Meal Prep

Huli Huli Chicken keeps beautifully in the refrigerator for up to 4 days, making it ideal for meal prep. Store the chicken and sauce separately from rice for best results. When reheating, add a splash of water or pineapple juice to prevent the chicken from drying out.

This dish also freezes well. Portion cooked chicken into airtight containers, cover with a bit of the sauce, and freeze for up to 3 months. Thaw overnight in the refrigerator before gently reheating in a covered skillet with a splash of liquid.

The Hawaiian Connection

Traditional Huli Huli Chicken was invented in 1955 by Ernest Morgado, who prepared it for a farmers meeting. The chicken was cooked between two grills that were flipped over repeatedly hence the name "huli huli" meaning "turn turn." The dish became so popular that Morgado started selling it at fundraisers across Hawaii.

Authentic Hawaiian versions often cook the chicken over kiawe wood, which is similar to mesquite. While most home cooks use standard grills, you can add a touch of authenticity by throwing a few soaked wood chips on your charcoal for a subtle smoky flavor that complements the sweet and savory sauce.

Recipe FAQs

→ Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken pieces work wonderfully for Huli Huli Chicken. Just increase the grilling time to about 10-12 minutes per side, or until the internal temperature reaches 165°F. The bones add flavor and help keep the meat juicy during cooking.

→ What can I substitute for pineapple juice?

If pineapple juice isn't available, orange juice makes a good substitute, though it will be less tangy. You can add 1-2 tablespoons of lemon juice to orange juice to approximate the acidity. For a non-fruit option, chicken broth with 2 tablespoons of honey and 1 tablespoon of vinegar works well.

→ Can I make Huli Huli Chicken in the oven?

Absolutely! Preheat your oven to 425°F (220°C), place the marinated chicken on a lined baking sheet, and bake for about 20-25 minutes, basting occasionally with the reserved marinade. For a caramelized finish, broil for the last 2-3 minutes.

→ How long can I store the leftover marinade?

The unused reserved marinade (the portion that wasn't in contact with raw chicken) can be stored in an airtight container in the refrigerator for up to 5 days. It makes an excellent sauce for other dishes or can be used for another batch of Huli Huli Chicken.

→ What sides pair well with Huli Huli Chicken?

Besides the traditional white rice, Huli Huli Chicken pairs beautifully with Hawaiian macaroni salad, grilled vegetables, coleslaw, or a fresh pineapple salsa. For an authentic Hawaiian plate lunch, serve with a scoop of rice and macaroni salad.

→ Can I freeze marinated Huli Huli Chicken?

Yes, you can freeze the chicken in its marinade for up to 3 months. Place the chicken and marinade in a freezer-safe bag, remove excess air, and freeze flat. Thaw completely in the refrigerator before grilling for best results.