Hawaiian Huli Huli Chicken: The Taste of a Tropical Backyard BBQ
What if I told you that the secret to the most unforgettable, mouthwatering grilled chicken isn’t locked away in a high end restaurant, but comes straight from the vibrant, sun soaked backyard barbecues of Hawaii? And what if that secret was so simple, you could bring that authentic island flavor to your own family dinner tonight? Get ready to meet my family’s absolute favorite, the one and only Hawaiian Huli Huli Chicken. The first time the sweet, smoky aroma of this chicken hit our backyard, my kids, Adams and Jana, literally followed their noses to the grill. It’s more than just a recipe for us; it’s the taste of summer, of laughter, and of those perfect evenings spent together. This isn’t just another grilled chicken recipe; it’s a full blown tropical escape on a plate, a dish so packed with sweet and savory flavors that it turns any meal into a celebration. The magic is in the marinade, a simple yet potent blend of pineapple, soy, and ginger that tenderizes the chicken and caramelizes into a sticky, irresistible glaze on the grill. Forget boring dinners; this is a dish that sings with flavor and joy.
Why You’ll Love This Hawaiian Huli Huli Chicken
I get it, life is busy. Between work, school runs, and everything in between, getting a dinner on the table that everyone loves can feel like a huge challenge. That’s where this Huli Huli Chicken comes in to save the day. It’s one of those recipes I turn to again and again, whether for a quick weeknight meal that feels special or for a big weekend cookout with friends. It has never, ever let me down. It’s the kind of dish that gets rave reviews and has everyone asking for the recipe, which, as a home cook, is the best feeling in the world. This is more than just food; it’s about creating those moments of connection around the dinner table, just like my grandmother taught me. Let’s break down exactly why this recipe will become a staple in your home, just as it has in mine.
- A Symphony of Tropical Flavors: The heart of this dish is its incredible marinade. We’re talking about the perfect balance of sweet and savory. The sweetness from brown sugar and pineapple juice is perfectly offset by the salty depth of soy sauce, the zing of fresh ginger, and the subtle warmth of garlic. It creates a Hawaiian chicken marinade that’s simply out of this world. Each bite is a complex explosion of flavor that is both comforting and exciting.
- The Ultimate Grilling Recipe: If you love to grill, this recipe is your new best friend. The sugars in the marinade caramelize over the heat of the grill, creating those beautiful, sought after char marks and a sticky, glistening glaze. The name “Huli Huli” literally means “turn turn” in Hawaiian, which refers to the original method of cooking the chicken between two grills and turning it continuously. We replicate that by turning and basting the chicken, ensuring it’s cooked through and coated in that amazing sauce. It’s a fun and engaging way to cook, filling the air with the most intoxicatingly smoky and sweet aroma. It reminds me of our other favorite grilled chicken recipe, but with a tropical twist.
- Effortlessly Easy and Family Approved: Don’t let the exotic name fool you; this is an incredibly easy chicken recipe. The marinade comes together in just a few minutes with staple pantry ingredients. The hardest part is simply waiting for the chicken to marinate! The grill does the rest of the work. And the best part? It’s a certified crowd pleaser. The sweet and tangy flavor profile is a massive hit with both kids and adults. Even my fussiest eater, Jana, cleans her plate when Huli Huli chicken is on the menu.
- Versatile and Perfect for Any Occasion: While it shines on the grill, this chicken is wonderfully versatile. You can bake it in the oven, cook it in a skillet, or even adapt it for the slow cooker. I’ve even chopped it up and served it in bowls much like a chicken teriyaki rice bowl. It’s fantastic for meal prep, as the flavors only get better overnight. Serve it at a casual family dinner, bring it to a potluck, or make it the star of your next BBQ. It’s a recipe that fits into your life, however you need it to.
Ingredients for Hawaiian Huli Huli Chicken
The beauty of this recipe is its simplicity. These are common ingredients that come together to create something truly special. You should be able to find everything at your local grocery store.
- For the Chicken:
- 3 lbs chicken thighs, boneless and skinless (about 8 thighs)
- For the Huli Huli Marinade & Sauce:
- 1 cup unsweetened pineapple juice
- 1/2 cup soy sauce (use tamari for gluten free)
- 1/2 cup packed brown sugar
- 1/3 cup ketchup
- 1/4 cup chicken broth
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
How to Make Hawaiian Huli Huli Chicken
Making this chicken is all about the marinade and the grill. Let’s walk through it step by step. I promise, it’s easier than you think, and the results are so worth it. The key is to give the chicken enough time to soak up all that delicious flavor.
Step-by-Step Instructions
- Create the Magical Marinade: In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, and minced garlic. This mixture is the flavor powerhouse of the entire dish. Bring it to a simmer over medium heat, stirring occasionally until the brown sugar has completely dissolved. Don’t let it boil rapidly; a gentle simmer is all you need.
- Marinate the Chicken: Once the sugar is dissolved, pour about 1 cup of the marinade into a large bowl or a resealable plastic bag. Let the rest of the marinade in the saucepan cool down completely. This separation is crucial for food safety; you’ll use the reserved marinade in the pan to make your basting sauce later. Add the chicken thighs to the bag or bowl with the 1 cup of marinade. Make sure each piece is well coated. Seal the bag or cover the bowl and place it in the refrigerator for at least 4 hours, but for the best, most authentic flavor, I recommend letting it marinate overnight (up to 24 hours). The longer it sits, the more tender and flavorful the chicken will be.
- Prepare the Basting Sauce: While the chicken marinates, let’s finish the sauce. Take the saucepan with the remaining marinade and add the sesame oil. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. This will prevent lumps. Slowly pour the slurry into the saucepan while whisking continuously. Bring the sauce back to a simmer and cook for 2 to 3 minutes, or until it has thickened enough to coat the back of a spoon. This glossy, thick sauce is what you’ll use to baste the chicken on the grill, creating that signature sticky glaze. Once thickened, remove it from the heat and set it aside.
- Grill to Perfection: When you’re ready to cook, preheat your grill to medium heat, around 375-400°F (190-200°C). Clean the grates and lightly oil them to prevent the chicken from sticking. Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken thighs on the preheated grill.
- Huli Huli (Turn, Turn!): Grill the chicken for about 6 to 8 minutes on each side. Now for the fun part! As you cook, generously baste the chicken with the thickened sauce every time you turn it. This is the “huli huli” process that builds up layers of flavor and gives the chicken its beautiful, caramelized crust. Continue turning and basting until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Rest and Serve: Once cooked, transfer the Hawaiian Huli Huli Chicken to a clean platter. Let it rest for 5 to 10 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and tender. Garnish with a sprinkle of sliced green onions and sesame seeds for a fresh, finishing touch.
Pro Tips & Variations
Over the years, I’ve made this recipe dozens of times, and I’ve picked up a few tricks to make it even better. Plus, I love finding ways to customize a recipe to fit different tastes or what I have in the kitchen. For more ideas, you can check out this great version from Lil’ Luna.
- Don’t Rush the Marinade: I can’t stress this enough. The magic of this Hawaiian chicken marinade happens over time. If you’re short on time, even 30 minutes is better than nothing, but for that truly deep, authentic flavor, marinating overnight is the gold standard. The acidity in the pineapple juice works to tenderize the meat, making it incredibly juicy.
- Control Your Grill Heat: Because the marinade contains sugar, it can burn easily over high heat. Cook the chicken over medium, indirect heat if possible. This allows the chicken to cook through evenly without the outside getting too charred before the inside is done. If you notice flare ups, move the chicken to a cooler part of the grill until they subside.
- Make Extra Sauce: I always, always make a double batch of the thickened basting sauce. It’s absolutely delicious drizzled over the finished chicken, or even better, served alongside some steamed rice. My kids love having extra sauce for dipping. It stores well in the fridge for a week.
- Spicy Huli Huli Chicken: If you like a bit of heat, add a tablespoon of sriracha or a teaspoon of red pepper flakes to the marinade. The spice plays wonderfully against the sweetness.
- Huli Huli Chicken Skewers: For a party friendly option, cut the chicken into 1 inch cubes before marinating. Thread them onto skewers (if using wood, soak them in water for 30 minutes first) and grill for about 10 to 12 minutes, turning and basting frequently. This is similar to our family favorite teriyaki chicken skewers and is perfect for entertaining.
Serving Suggestions
A true Hawaiian BBQ chicken experience is all about the sides! A traditional Hawaiian plate lunch often features a protein, two scoops of rice, and a scoop of macaroni salad. Here are my favorite ways to serve this delicious chicken to create a complete, island inspired meal.
- Coconut Rice: This is my number one recommendation. The creamy, slightly sweet flavor of coconut rice is the perfect counterpart to the savory, tangy Huli Huli chicken. It’s simple to make: just substitute a can of coconut milk for some of the water when you cook your rice.
- Grilled Pineapple Slices: Since you already have the grill fired up, why not throw on some pineapple rings? The heat caramelizes the pineapple’s natural sugars, making it extra sweet and juicy. The warm, grilled pineapple is a phenomenal match for the chicken.
- Hawaiian Macaroni Salad: This isn’t your average macaroni salad. Hawaiian style mac salad is famously creamy and tangy, made with a simple dressing of mayonnaise, vinegar, and shredded carrots. It’s a cool and refreshing side that balances the warmth and richness of the grilled chicken.
- A Tropical Green Salad: For a lighter option, a simple green salad with a citrusy vinaigrette works wonders. I love to add mango, avocado, and red onion to play up the tropical theme, similar to my mango chicken salad recipe. It adds a fresh, crisp element to the meal.
Storage & Reheating for Hawaiian Huli Huli Chicken
One of the best things about this recipe is that the leftovers are just as delicious, if not more so! The flavors continue to meld and deepen overnight. Here’s how to store and reheat it properly.
- Storage: Allow the chicken to cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze the cooked chicken. Place it in a freezer safe bag or container, and it will last for up to 3 months.
- Reheating: You can gently reheat the chicken in the microwave, but for the best texture, I recommend reheating it in a skillet over medium low heat with a splash of water or chicken broth to keep it from drying out. If you have an air fryer, a few minutes at 350°F will bring back some of that wonderful crispy texture.
FAQ about Hawaiian Huli Huli Chicken
- What does “Huli Huli” mean?
In Hawaiian, “huli” means “turn.” So, “Huli Huli” literally translates to “turn turn.” This name comes from the original cooking method, where the chicken was cooked on a rotisserie or between two grills that were constantly turned over a fire. - Can I make Hawaiian Huli Huli Chicken without a grill?
Absolutely! While grilling gives it that classic smoky flavor, you can easily adapt this recipe. You can bake it in the oven at 400°F (200°C) for 20 to 25 minutes, or pan sear it in a cast iron skillet over medium high heat for 6 to 8 minutes per side. Just be sure to baste it with the sauce during the last few minutes of cooking. You can find more great tips for different cooking methods from culinary experts like RecipeTin Eats. - What is the best cut of chicken to use?
I personally prefer using boneless, skinless chicken thighs. They have a higher fat content, which keeps them incredibly moist and flavorful on the grill. However, boneless, skinless chicken breasts work well too! Just be careful not to overcook them, as they can dry out more easily. - Is Huli Huli Chicken sweet or savory?
It’s the perfect combination of both! The brown sugar and pineapple juice provide a lovely sweetness, while the soy sauce, ginger, and garlic provide a deep, savory, and umami packed base. It’s a beautifully balanced flavor that appeals to almost everyone.
Final Thoughts on Hawaiian Huli Huli Chicken
Cooking for my family is my greatest joy, and this Hawaiian Huli Huli Chicken is a recipe that’s filled our home with so much happiness and so many delicious smells. It’s a taste of sunshine, a mini vacation on a plate, and a testament to the fact that simple ingredients can create truly extraordinary meals. I hope it brings as much joy to your table as it has to ours.
If you make this recipe, I would be thrilled to hear about it! Please leave a comment and a rating below to let me know how it turned out. And don’t forget to save this recipe to your favorite Pinterest board so you can find it again. For more family friendly recipes that are made with love, be sure to subscribe to our newsletter. Grab your apron, and let’s get cooking!
Hawaiian Huli Huli Chicken
Ingredients
Equipment
Method
- In a medium saucepan, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally until the brown sugar has completely dissolved.
- Pour about 1 cup of the marinade into a large bowl or resealable plastic bag. Let the rest cool in the saucepan. Add the chicken thighs to the bag or bowl, coat well, seal, and refrigerate for at least 4 hours, up to 24 hours.
- Add sesame oil to the saucepan with remaining marinade. Whisk cornstarch and water in a small bowl to make a slurry, pour into saucepan while whisking, and simmer for 2-3 minutes until thickened. Remove from heat.
- Preheat grill to medium heat, 375-400°F (190-200°C). Oil grates. Remove chicken from marinade, discard used marinade. Grill chicken 6-8 minutes per side, basting with sauce each turn.
- Turn and baste until internal temperature reaches 165°F (74°C).
- Transfer chicken to a platter, rest 5-10 minutes. Garnish with green onions and sesame seeds.
