Why You’ll Love This Recipe

Huli Huli Chicken is a Hawaiian classic known for its mouthwatering sweet and savory flavor, thanks to a marinade rich in pineapple juice, soy sauce, ginger, and garlic. The name “huli huli” means “turn turn,” referring to the traditional method of grilling the chicken on a spit and frequently turning it. This recipe brings tropical flair to your grill and makes for a crowd-pleasing dish that’s juicy, flavorful, and slightly caramelized on the outside.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or drumsticks (bone-in, skin-on preferred)pineapple juicesoy saucebrown sugarsesame oilketchuprice vinegarfresh gingergarlicgreen onions(optional) cornstarch (for thickening sauce)

directions

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, sesame oil, ketchup, rice vinegar, grated ginger, and minced garlic to create the marinade.

Reserve 1 cup of the marinade in a separate container for basting later.

Place the chicken in a zip-top bag or container and pour the remaining marinade over it. Marinate for at least 4 hours or overnight in the refrigerator.

Preheat your grill to medium heat and lightly oil the grates.

Remove chicken from marinade and let excess drip off.

Grill chicken over indirect heat, turning frequently and basting with the reserved marinade, until fully cooked and nicely charred (internal temperature should reach 165°F or 74°C).

If desired, simmer the remaining marinade on the stove and thicken with cornstarch slurry (cornstarch mixed with a little water) for a dipping sauce.

Garnish with chopped green onions before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesMarinating time: 4-24 hoursGrilling time: 25-30 minutesTotal time: 4.5 to 25 hours (including marinating)

Variations

Use boneless, skinless chicken thighs for a quicker cook time.

Add a dash of chili flakes or Sriracha for a spicy kick.

Substitute honey for brown sugar for a different kind of sweetness.

Serve with grilled pineapple slices for extra tropical flavor.

Try baking the chicken if you don’t have a grill—use 400°F (200°C) for about 35 minutes.

storage/reheating

Store leftover Huli Huli Chicken in an airtight container in the fridge for up to 4 days.Reheat gently in a microwave or oven at 300°F (150°C) until warmed through.Freezing is also possible for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What does “Huli Huli” mean?

“Huli” means “turn” in Hawaiian, referring to the traditional method of turning the chicken frequently on a grill.

Can I make Huli Huli Chicken in the oven?

Yes, bake at 400°F (200°C) for about 35 minutes, basting a few times during baking.

Is it necessary to marinate overnight?

For best flavor, overnight marinating is ideal, but even 4 hours will impart good taste.

Can I use chicken breasts?

Yes, but be cautious not to overcook as they dry out faster than thighs.

Can I cook this on a stovetop?

Yes, a grill pan or skillet over medium heat works too—just turn frequently and baste.

How do I make it gluten-free?

Use gluten-free soy sauce or tamari in place of regular soy sauce.

Can I make the marinade ahead of time?

Absolutely, you can prepare the marinade up to 3 days in advance and store it in the fridge.

What goes well with Huli Huli Chicken?

Serve it with rice, macaroni salad, grilled veggies, or tropical fruit like mango or pineapple.

How do I know the chicken is done?

Use a meat thermometer—chicken is safe to eat at 165°F (74°C) internal temperature.

Can I use the marinade as a sauce?

Only if it hasn’t touched raw chicken, or bring it to a full boil to make it safe.

Conclusion

Huli Huli Chicken delivers bold Hawaiian flavors in every bite with its sweet, smoky, and savory profile. Perfect for grilling season, gatherings, or weeknight meals, this dish transforms simple ingredients into something unforgettable. Try it once, and it’ll quickly become a staple in your recipe collection.