What is Huli Huli Chicken and where did it originate?

Huli Huli Chicken is a traditional Hawaiian dish featuring grilled chicken glazed with a sweet and savory sauce made from ingredients like soy sauce, pineapple juice, brown sugar, ginger, and garlic. The name “Huli Huli” means “turn turn” in Hawaiian, referring to the cooking method of frequently turning the chicken over a grill to cook evenly. It originated in Hawaii in the 1950s and became popular as a flavorful and easy-to-make barbecue dish that captures the island’s unique taste.

How do I make Huli Huli Chicken marinade from scratch?

To make a classic Huli Huli marinade, combine 1 cup soy sauce, 1 cup pineapple juice, ½ cup brown sugar, 1 tablespoon grated ginger, 2 minced garlic cloves, and 2 tablespoons ketchup or tomato paste. Mix well until the sugar dissolves. Marinate chicken pieces in the sauce for at least 4 hours or overnight for deeper flavor. This blend creates a balance of sweet, salty, and tangy flavors essential for authentic Huli Huli Chicken.

What is the best way to grill Huli Huli Chicken at home?

For best results, preheat your grill to medium heat (around 350°F). Use bone-in chicken pieces or thighs for juiciness. Grill each side for about 6-8 minutes, turning frequently (“huli” means turn) to prevent burning and ensure even cooking. Baste the chicken regularly with leftover marinade or sauce to build a flavorful glaze. Cook until the internal temperature reaches 165°F for safe consumption. This method keeps the chicken tender and caramelized.

Can Huli Huli Chicken be cooked in the oven instead of on a grill?

Yes, Huli Huli Chicken can be baked in the oven if a grill isn’t available. Preheat your oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet lined with foil or parchment paper. Bake for 25-30 minutes, turning and basting with sauce halfway through to achieve a similar caramelized effect. For a slightly charred finish, use the broiler for 2-3 minutes at the end, watching carefully to avoid burning.

What sides pair well with Huli Huli Chicken for a Hawaiian meal?

Traditional sides that complement Huli Huli Chicken include steamed white rice, macaroni salad, and grilled vegetables such as pineapple slices, bell peppers, or zucchini. The rice helps balance the sweet and savory flavors, while creamy macaroni salad adds richness and texture to the meal. Fresh or pickled vegetables provide a refreshing contrast, making the combination a popular and satisfying Hawaiian plate lunch experience.

Huli Huli Chicken Recipe With Classic Hawaiian Flavors

Name: Huli Huli Chicken
Prep time: PT-495070H6M50S
Cook time: 12 min
Total time: 3 h 22 min
Cuisine: Hawaiian
Ingredients: – 1.5 kg (3 lb) chicken thighs or breasts for juicy protein; – 1 tbsp vegetable oil for brushing the grill or pan to prevent sticking and ensure a nice sear; – 3/4 cup pineapple juice (canned or bottled) for tropical sweetness and tenderizing the meat; – 1 1/2 tbsp freshly grated ginger for a zesty kick and anti-inflammatory benefits; – 1 1/2 tbsp freshly grated garlic for robust aroma and depth; – 1/2 cup tomato ketchup or tomato sauce for a tangy base and glossy glaze; – 1/2 cup soy sauce for savory umami; – 1/4 cup sherry or Chinese cooking wine (substitute: mirin or chicken stock) for boosting flavor complexity; – 1/4 cup brown sugar for sticky sweetness; – 1 tbsp Sriracha (optional) for heat and spice; – 2 tbsp rice vinegar or cider vinegar for sharp tang and brightening the sauce; – 1 tbsp toasted sesame oil for a nutty finish; – Sliced green onion for fresh, crunchy topping and mild onion flavor; – Grilled pineapple slices for extra sweetness and a tropical touch

Ingredients

– 1.5 kg (3 lb) chicken thighs or breasts for juicy protein

– 1 tbsp vegetable oil for brushing the grill or pan to prevent sticking and ensure a nice sear

– 3/4 cup pineapple juice (canned or bottled) for tropical sweetness and tenderizing the meat

– 1 1/2 tbsp freshly grated ginger for a zesty kick and anti-inflammatory benefits

– 1 1/2 tbsp freshly grated garlic for robust aroma and depth

– 1/2 cup tomato ketchup or tomato sauce for a tangy base and glossy glaze

– 1/2 cup soy sauce for savory umami

– 1/4 cup sherry or Chinese cooking wine (substitute: mirin or chicken stock) for boosting flavor complexity

– 1/4 cup brown sugar for sticky sweetness

– 1 tbsp Sriracha (optional) for heat and spice

– 2 tbsp rice vinegar or cider vinegar for sharp tang and brightening the sauce

– 1 tbsp toasted sesame oil for a nutty finish

– Sliced green onion for fresh, crunchy topping and mild onion flavor

– Grilled pineapple slices for extra sweetness and a tropical touch

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Instructions

First Step: In a bowl, whisk together 3/4 cup pineapple juice, 1 1/2 tbsp freshly grated ginger, 1 1/2 tbsp freshly grated garlic, 1/2 cup tomato ketchup or sauce, 1/2 cup soy sauce, 1/4 cup sherry or substitute, 1/4 cup brown sugar, 1 tbsp Sriracha if you like spice, 2 tbsp vinegar, and 1 tbsp sesame oil until well combined. Measure out and set aside 3/4 cup for basting later this keeps things safe and flavorful.

Second Step: Place 1.5 kg chicken thighs or breasts in a non-metal container to avoid any reactions with the acids in the marinade. For gluten-free adaptations, use gluten-free soy sauce here. Pour the rest of the marinade over the chicken, making sure it’s fully coated, then cover and pop it in the fridge.

Third Step: Let the chicken marinate for at least 3 hours, but for the best Huli Huli Chicken, aim for 24 to 48 hours. This step infuses the meat with that signature taste, and if you’re a busy parent, you can prep it the night before.

Fourth Step: Preheat your BBQ grill or skillet to medium-high heat and brush it lightly with 1 tbsp vegetable oil. If you’re adapting for vegan diets, this is where you’d swap in your plant-based protein and adjust cooking times accordingly.

Fifth Step: Remove the chicken from the marinade, letting any excess drip off to prevent flare-ups on the grill. Place it on the hot surface and cook the first side for 2-3 minutes until it’s golden brown. Flip and cook for another 2 minutes, basting as you go for that extra glaze. For low-calorie versions, skip extra basting to reduce sugars.

Sixth Step: Generously brush the top with the reserved basting sauce, flip after 1 minute, and keep basting and flipping every minute until the chicken reaches 75°C (167°F) for thighs or 65°C (150°F) for breasts, about 10 minutes total. If you’re using an oven, sear first then bake at 180°C for 10-15 minutes as an alternative. Remember to check for doneness to keep it safe for all eaters.Try pairing with coconut rice for a full Hawaiian feast. Finally, rest the chicken for 3 minutes under foil, then garnish with sliced green onion and grilled pineapple slices before serving. This Huli Huli Chicken will be the hit of your next gathering!

Last Step:

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Notes

🍍 Use canned pineapple juice to avoid over-tenderizing from bromelain in fresh juice.
🧄 Freshly grate ginger and garlic to maximize flavor.
🔥 Always reserve marinade for basting before adding raw chicken; do not reuse marinade that touched raw chicken without cooking surface sanitation.

Author: Brandi Oshea
Prep Time: 10 minutes
Marinating Time: 3 hours to 48 hours
Cook Time: 12 minutes
Category: Main Course
Method: Grilling or pan-searing
Cuisine: Hawaiian
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 3.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 90 mg