Huli huli chicken

Huli huli chicken isn’t just another grilled chicken recipe—it’s a flame-kissed flavor bomb with deep roots in Hawaiian tradition and a story that sizzles as much as the meat itself. Picture this: a sunny afternoon in mid-1950s Hawaii, the smell of charcoal smoke curling through the air, and hungry locals lining up to try a new kind of chicken—marinated in pineapple juice and soy sauce, then turned over open flame until caramelized to perfection. 

That’s exactly what happened when Ernest Morgado, a local businessman and poultry farmer, introduced this now-legendary recipe at a fundraising event. He flipped the chicken over and over on a makeshift rotisserie—”huli” means “to turn” in Hawaiian—and served it to a captivated crowd. It was love at first bite. From that moment on, huli huli chicken became a staple at roadside stands, school fundraisers, and backyard gatherings across the islands. 

Today, this smoky-sweet classic is more than just a meal—it’s a nostalgic bite of island hospitality. It captures the spirit of aloha in every juicy, charred, finger-licking piece. And here’s the best part: you don’t need a beach or a luau to enjoy it. With just a few pantry ingredients and a grill (or even your oven), you can bring the taste of Hawaii home to your table—no passport required. 

Why You’ll Love This Recipe 

• Island Flavor, No Plane Ticket Needed 
  The sweet-savory combo of pineapple juice, soy sauce, ginger, and garlic gives you bold, tropical flavor that feels like a mini vacation right on your plate. 

• Juicy, Charred, and Glazed to Perfection 
  The marinade doesn’t just flavor the chicken—it tenderizes it. And the basting process while grilling gives it that irresistible sticky, caramelized finish. 

• Easy to Make, Hard to Mess Up 
  With a simple marinade and basic grilling technique, it’s nearly foolproof—even for beginner home cooks. 

• Crowd-Pleaser for All Ages 
  It’s sweet enough for the kids, savory enough for the grown-ups, and exciting enough to impress your guests at the next cookout. 

• Flexible for Any Setup 
  Whether you’ve got a gas grill, charcoal setup, or even a grill pan on the stovetop, you can make this recipe work—and work well. 

• Leftovers? Even Better. 
  This is one of those rare dishes that tastes just as good (if not better) the next day, making it great for meal prep or quick lunches. 

Ingredients You’ll Need 

For the Marinade (and Basting Sauce) 

• 1 cup pineapple juice 

• ½ cup soy sauce 

• ½ cup brown sugar 

• ¼ cup ketchup 

• 2 tablespoons apple cider vinegar 

• 2 teaspoons fresh ginger (grated) 

• 2 teaspoons garlic (minced) 

• 1 tablespoon sesame oil (optional) 

• 1 teaspoon smoked paprika or chili flakes (optional) 

For the Chicken 

• 2 to 3 pounds boneless, skinless chicken thighs or drumsticks 
  Chicken thighs are juicy, flavorful, and perfect for grilling. Drumsticks or even bone-in thighs work just as well if you’re after that classic BBQ feel. 

Ingredient Substitutions & Notes: 

• No pineapple juice? Try mango or orange juice for a different tropical twist. 

• Watching your sodium? Use low-sodium soy sauce or swap in coconut aminos. 

• Prefer a leaner cut? Chicken breasts will work too but be mindful not to overcook. 

How to Make the Recipe (Step-by-Step) 

Step 1: Make the Marinade 

In a medium bowl (or large measuring cup), whisk together the following: 

• 1 cup pineapple juice 

• ½ cup soy sauce 

• ½ cup brown sugar 

• ¼ cup ketchup 

• 2 tablespoons apple cider vinegar 

• 2 teaspoons grated ginger 

• 2 teaspoons minced garlic 

• (Optional: 1 tablespoon sesame oil and 1 teaspoon smoked paprika) 

Pro Tip: Reserve about ½ cup of the marinade separately for basting later. Don’t reuse the portion that touches raw chicken. 

Step 2: Marinate the Chicken 

• Place 2–3 pounds of chicken thighs or drumsticks in a large zip-top bag or shallow dish. 

• Pour the marinade over the chicken and ensure every piece is coated well. 

• Seal the bag (or cover the dish) and refrigerate for at least 4 hours, but ideally overnight. 

Flavor Boost Tip: The longer it marinates, the deeper the flavor. Overnight = maximum deliciousness. 

Step 3: Preheat Your Grill 

• Heat your grill to medium (around 375–400°F). 

• If using a charcoal grill, bank coals to one side to create a two-zone heat setup—perfect for starting with indirect heat and finishing over direct flame. 

No grill? You can use a grill pan on the stovetop or even broil the chicken in the oven (just keep an eye on it). 

Step 4: Grill the Chicken 

• Remove the chicken from the marinade and pat it lightly with paper towels—this helps get a good sear. 

• Place it skin-side (or presentation side) down on the grill over indirect heat for about 5–6 minutes per side, with the lid closed. 

• After both sides are seared, move the chicken over direct heat and begin basting with the reserved marinade. 

• Flip (or “huli”) the chicken every few minutes, continuing to baste, for another 6–10 minutes, or until internal temperature hits 165°F. 

The repeated basting and flipping builds layers of glaze, creating that shiny, caramelized finish that makes huli huli chicken legendary. 

Step 5: Rest and Serve 

• Remove from the grill and let the chicken rest for 5 minutes before slicing or serving. 

• Sprinkle with chopped green onions or toasted sesame seeds for a touch of flair (optional but beautiful!). 

Pro Tips and Variations 

Pro Tips for the Best Huli Huli Chicken 

• Marinate Overnight (If You Can) 
  The difference between a quick soak and a full overnight marinade is massive. Eight hours lets the pineapple enzymes work their magic for maximum tenderness and flavor infusion. 

• Don’t Skip the Basting 
  This is where the magic happens. Basting during grilling helps layer the glaze, building that sticky, shiny, caramelized coating huli huli chicken is famous for. 

• Use Thighs for Juiciness 
  While you can use breasts, boneless skinless thighs stay juicy and are more forgiving on the grill. They soak up the marinade beautifully and don’t dry out easily. 

• Oil the Grill Grates 
  Before grilling, lightly oil your grates to prevent sticking. A paper towel dipped in oil and swiped over the hot grill with tongs does the trick. 

• Let It Rest Before Slicing 
  Just 5 minutes of rest allows the juices to redistribute, so your chicken stays moist instead of running dry when cut. 

Variations to Switch Things Up 

• Turn Up the Heat 
  Add chili flakes or a squirt of Sriracha to the marinade if you like a sweet-and-spicy combo. 

• Make It Oven-Friendly 
  No grill? No problem. Bake the marinated chicken at 400°F for 25–30 minutes, then broil for 2–3 minutes to caramelize the glaze. 

• Try It with Pork or Tofu 
  This marinade works wonders on pork chops, ribs, or even firm tofu for a tasty plant-based twist. 

• Tropical Twist 
  Swap pineapple juice for mango nectar, or mix in a little coconut milk for a creamier island vibe. 

• Sticky Skewers Version 
  Dice chicken into chunks and skewer them for kabobs. Grill and baste just like the full pieces for a fun, party-friendly version. 

Best Side Dishes to Serve With It 

1. Coconut Rice 

Fluffy jasmine or basmati rice simmered with coconut milk adds a creamy, slightly sweet base that perfectly contrasts the charred glaze on your chicken. 

Pro Tip: Add a pinch of salt and a sprinkle of toasted coconut on top for a restaurant-worthy finish. 

2. Hawaiian Macaroni Salad 

This island staple is rich, tangy, and cool—ideal for cutting through the warm, caramelized flavors of grilled meat. 

Bonus: It’s make-ahead friendly and even better the next day. 

3. Grilled Pineapple Slices 

Why not double down on that tropical flavor? A quick sear on the grill caramelizes the natural sugars and brings out the best in fresh pineapple. 

Flavor Hack: Brush with a little leftover marinade (not the raw chicken one!) for extra zing. 

4. Cabbage Slaw with Lime Vinaigrette 

Crisp, refreshing, and tangy—this slaw gives your plate some crunch and a nice acidic contrast to the sweetness of the chicken glaze. 

5. King’s Hawaiian Rolls 

Soft, sweet, and slightly chewy, these rolls are perfect for soaking up any leftover juices or for turning your chicken into mini sliders. 

6. Grilled Corn on the Cob 

Charred, buttery corn with a sprinkle of chili-lime seasoning or cotija cheese makes a bold, juicy partner for your huli huli main dish. 

7. Tropical Black Bean Salad 

Loaded with black beans, chopped mango, red onion, cilantro, and a lime dressing—this one adds color, fiber, and brightness to your meal. 

Storage and Reheating 

How to Store It Properly 

• Refrigerator: 
  Let the chicken cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 4 days. 

• Freezer: 
  For longer storage, wrap each piece individually in foil or parchment, then place in a zip-top freezer bag or container. Freeze for up to 3 months. 

Pro Tip: Label the bag with the date so you remember when you froze it! 

How to Reheat Without Drying It Out 

• Oven (Best for texture): 
  Preheat to 325°F. Place chicken in a baking dish with a splash of broth or pineapple juice, cover with foil, and heat for 15–20 minutes, or until warmed through. 

• Microwave (Quick & easy): 
  Place a portion on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat in 30-second bursts, checking as you go. 

• Stovetop (For small portions): 
  Reheat in a covered skillet over low heat with a tiny splash of water or sauce. Flip occasionally until heated evenly. 

• Grill Reheat (If you’re feeling fancy): 
  Toss cold chicken back on a warm grill for a few minutes to revive that delicious smoky char. 

Can You Reheat It from Frozen? 

Yes, but for best results, thaw overnight in the refrigerator before reheating. This helps maintain texture and prevents uneven heating. 

Common Mistakes to Avoid 

1. Skipping the Marinate Time 

Rushing the marinating process means missing out on flavor and tenderness. The pineapple juice and soy sauce need time to soak into the meat and work their magic. 

Fix it: Aim for at least 4 hours, but overnight is best for maximum flavor. 

2. Not Reserving Marinade for Basting 

Using the same marinade for basting that touched raw chicken is a safety hazard—and it can lead to cross-contamination. 

Fix it: Always set aside a clean portion of the marinade before you add the chicken. 

3. Overcooking the Chicken 

Huli huli chicken is all about that juicy, tender texture. Overcooking it dries it out and robs it of its signature flavor. 

Fix it: Use a meat thermometer and pull the chicken off the grill at 165°F for perfect results. 

4. Forgetting to Oil the Grill 

Chicken that sticks to the grill can tear and lose that beautiful glazed crust you’re working so hard to build. 

Fix it: Lightly oil your grill grates before cooking to ensure an easy flip and clean sear. 

5. Ignoring the Flip (the “Huli”) 

The word huli literally means “to turn.” If you let your chicken sit without flipping and basting, you’ll miss out on that shiny, layered glaze. 

Fix it: Flip the chicken every few minutes and baste often for that classic sticky-sweet coating. 

6. Using Breasts Without Adjusting Cook Time 

While you can use chicken breasts, they’re leaner and cook faster than thighs or drumsticks. Without adjustments, they’ll dry out. 

Fix it: Cook breasts over indirect heat, and shorten the grill time slightly. Always check for doneness. 

Frequently Asked Questions