Grilled Huli Huli Chicken Recipe

If you’ve ever dreamed of savoring sweet and smoky grilled chicken with a tropical twist, Huli Huli Chicken is your ticket to Hawaiian paradise. This iconic dish is marinated in a rich, sweet, and tangy sauce made with pineapple juice, soy sauce, ginger, garlic, and brown sugar, then grilled to caramelized perfection. The name “Huli Huli” comes from the Hawaiian word huli, meaning “to turn,” referring to the traditional method of rotating the chicken over an open flame.

History of Huli Huli Chicken

The origin of Huli Huli chicken dates back to 1955, when Hawaiian businessman and Navy veteran Ernest Morgado created it for a fundraising event. He marinated chicken in a teriyaki-style sauce made from pineapple juice, soy sauce, and brown sugar, then grilled it over mesquite wood while constantly turning (or “huli-ing”) the chicken. The result was so popular that Morgado trademarked the name “Huli Huli,” and it quickly became a signature Hawaiian dish served at community gatherings, roadside stands, and even major events.

Why Chicken Thighs Work Best

Chicken thighs are ideal for this dish because:

• They’re more flavorful and juicy compared to breasts.

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• They handle high heat without drying out.

• The extra fat content helps them caramelize beautifully on the grill.

That said, feel free to substitute boneless chicken breasts or use a mix of cuts. Just remember that cook times will vary slightly based on thickness and bone-in vs. boneless.

Step-by-Step Instructions

Step 1: Make the Marinade

1. In a large bowl or mixing jug, combine:

   • Pineapple juice

   • Soy sauce

   • Brown sugar

   • Ketchup

   • Vinegar

   • Sesame oil

   • Ginger

   • Garlic

   • Worcestershire sauce (if using)

   • Sriracha or chili flakes (if using)

2. Whisk until the sugar is fully dissolved and everything is well blended.

Step 2: Marinate the Chicken

1. Place the chicken thighs in a large zip-top bag or a shallow dish.

2. Pour ¾ of the marinade over the chicken. Reserve the rest for basting.

3. Seal the bag and refrigerate for at least 4 hours, preferably overnight.

Important: Always marinate in the refrigerator, never at room temperature. For food safety and optimal flavor, longer marination (8–12 hours) is best.

Step 3: Prepare the Grill

1. Preheat your grill to medium-high heat (375–400°F).

   • For gas grills: Heat one side to high and keep the other on low for indirect cooking.

   • For charcoal: Bank coals to one side for a two-zone fire.

2. Oil the grates with a paper towel dipped in oil using tongs to prevent sticking.

Step 4: Grill the Chicken

1. Remove the chicken from the marinade and pat lightly dry (excess liquid can cause flare-ups).

2. Grill the chicken over direct heat for 4–5 minutes per side until grill marks form.

3. Move to indirect heat and continue grilling for another 10–15 minutes, basting every 2–3 minutes with the reserved marinade.

4. Chicken is done when it reaches an internal temperature of 165°F and juices run clear.

5. Let rest for 5 minutes before slicing or serving.

Step 5: Optional – Grill Pineapple

While the chicken is resting:

1. Brush pineapple rings with a bit of oil.

2. Grill 1–2 minutes per side until caramelized and lightly charred.

3. Serve alongside or on top of the chicken for an extra burst of tropical sweetness.

Serving Suggestions

• Traditional Hawaiian Plate Lunch Style: Serve with white rice and macaroni salad.

• Island Bowl: Layer chicken over rice with grilled pineapple, shredded cabbage, avocado, and a drizzle of leftover marinade.

• Tacos: Slice the chicken and serve in soft tortillas with cabbage slaw and pineapple salsa.

• Salad: Add sliced grilled chicken over mixed greens with a citrus vinaigrette or sesame dressing.

Tips for Success

• Marinate Overnight: The longer the chicken soaks in the marinade, the more flavorful it will be.

• Use Two Heat Zones: Start with high heat for searing, then move to indirect heat to finish cooking without burning the sugar in the marinade.

• Don’t Waste Marinade: Boil leftover marinade for 2–3 minutes to use as a drizzle or dipping sauce.

• Avoid Overcooking: Use a meat thermometer to pull the chicken off the grill as soon as it hits 165°F.

• Batch Cooking: Huli Huli chicken is great for meal prep—it stays juicy and reheats well.

Recipe Variations

1. Oven-Baked Huli Huli Chicken

• Preheat oven to 400°F.

• Line a baking sheet with foil and place chicken skin-side up.

• Bake for 35–40 minutes, basting halfway through.

• Finish under the broiler for 2–3 minutes to caramelize.

2. Huli Huli Chicken Wings

• Use chicken wings instead of thighs.

• Marinate and grill or bake as above.

• Serve as a tropical appetizer with pineapple ranch or spicy aioli.

3. Slow Cooker Huli Huli Chicken

• Add chicken and marinade to a slow cooker.

• Cook on LOW for 5–6 hours.

• Shred and serve over rice or in sandwiches.

4. Vegetarian Huli Huli

• Use tofu, seitan, or cauliflower steaks.

• Marinate and grill or bake just like the meat version.

Conclusion

Grilled Huli Huli Chicken is the perfect blend of tropical sweetness and savory umami, with the signature charred flavor of backyard grilling. With its roots in Hawaiian tradition and the flexibility to adapt to modern cooking methods, it’s no surprise this dish has become a global favorite.