pin it
I stumbled upon Huli Huli Chicken during a trip to Maui about five years ago. We were driving along the coast when we saw a roadside stand with smoke billowing from a massive grill, and the smell was absolutely intoxicating. The vendor was constantly turning chicken pieces on the grill – huli huli, turn turn – basting them with this shiny glaze. One bite and I was hooked. The chicken was incredibly tender, with crispy caramelized skin and this perfect balance of sweet and savory flavors. I tasted ginger, soy, and a hint of tropical fruit. When I got home, I was determined to recreate it. After several attempts and some research into traditional Hawaiian recipes, I finally nailed the marinade. The secret is using bone-in, skin-on chicken thighs because they stay juicy during grilling, and the skin crisps up beautifully. The marinade itself is deceptively simple – mostly pantry staples – but the magic happens during cooking. As you baste the chicken repeatedly, the sugars in the marinade caramelize, building up layers of flavor and creating that signature glossy coating. Fresh ginger is absolutely essential; it cuts through the sweetness and adds a subtle heat. Now, every time I make this, it takes me right back to that roadside stand in Maui.
Why I love this recipe
What I love most about this Huli Huli Chicken recipe is how it transforms simple ingredients into something that tastes incredibly special. It's one of those dishes that looks and tastes like you spent hours on it, but the actual hands-on time is minimal. The marinade comes together in five minutes, and while the chicken needs to marinate for a bit, you can easily do that in the morning for dinner that night. When you're grilling, yes, you need to stay nearby to baste and turn the chicken, but it's not complicated – just a little attention every few minutes. The reward is so worth it. I also appreciate how forgiving this recipe is. If your grill runs hot and you get some char, that's actually delicious. If you prefer baking, it works just as well in the oven. The flavors are crowd-pleasing enough that even picky eaters love it, but complex enough that food lovers are impressed. It's become my go-to recipe when I want to make something that feels special without the stress. Plus, the leftovers are fantastic, which rarely happens with grilled chicken. This recipe has earned a permanent spot in my regular rotation, and I genuinely get excited every time I make it.
What You Need From Your Kitchen
- Chicken thighs: Choose bone-in, skin-on for maximum juiciness and flavor; pat dry before marinating
- Soy sauce: Forms the savory base of the marinade; use low-sodium if you prefer less salt
- Brown sugar: Creates the signature sweet glaze and helps with caramelization
- Pineapple juice: Adds tropical flavor and natural enzymes that tenderize the meat
- Fresh ginger: Grate finely for the best distribution of flavor and subtle heat
- Garlic: Mince fresh cloves for aromatic depth in the marinade
- Sesame oil: Contributes nutty richness and authentic Asian flavor
- Green onions: Slice thinly for fresh, bright garnish that adds color and mild onion flavor
Let's Make These Together
- Whisk the marinade
- Start by combining all your marinade ingredients in a medium bowl. Make sure to whisk thoroughly until the brown sugar completely dissolves into the liquid. This ensures an even distribution of sweetness throughout the marinade. The mixture should be smooth and slightly thick, with the sesame oil emulsified into the soy sauce base. Take a moment to smell it – that intoxicating blend of ginger, garlic, and tropical pineapple is what makes this dish so special.
- Marinate for flavor
- Pat your chicken thighs completely dry with paper towels before adding them to the marinade. This step is crucial because dry chicken absorbs the marinade much better than wet chicken. Place the chicken in your bag or dish, pour half the marinade over it, and really massage it in to coat every surface. Remember to reserve the other half for basting later. Seal everything up and let it chill in the refrigerator for at least 2 hours, though overnight is even better. The longer it marinates, the deeper the flavors penetrate.
- Prepare your grill
- Getting your grill to the right temperature is key to achieving that perfect caramelized exterior without burning. Medium heat, around 350-375°F, is your sweet spot. While the grill heats up, take your reserved marinade and bring it to a full boil in a small pot. Let it simmer for a few minutes – this step kills any bacteria from the raw chicken and also thickens the sauce slightly, making it perfect for basting. Keep this sauce warm and nearby with your basting brush ready to go.
- Grill with attention
- This is where the magic happens. Place your chicken skin-side down on the oiled grill grates and resist the urge to move it around too much initially. Let it develop those beautiful grill marks for 5-7 minutes, then flip and start your basting routine. Every 5 minutes, you'll flip and baste, flip and baste. This repetition builds up those gorgeous layers of caramelization. Watch for flare-ups from dripping marinade and move the chicken to cooler spots if needed. The total cooking time is 25-35 minutes, depending on the size of your thighs. Use a meat thermometer to check that you've hit 165°F at the thickest part.
- Rest and garnish
- Once your chicken reaches the perfect temperature and has that stunning mahogany glaze, resist the temptation to dig in immediately. Let it rest for 5 minutes on a cutting board or plate. This allows all those delicious juices to redistribute throughout the meat instead of running out onto your cutting board. While it rests, get your rice ready and prepare your garnishes. When you're ready to serve, place the chicken over fluffy white rice, drizzle with any remaining sauce, and shower it with sesame seeds and bright green onion slices. The visual contrast is stunning, and those final touches add important textural and flavor elements.
pin it
Switch Things Up
I first made this recipe for a summer backyard party, and it completely stole the show from the burgers and hot dogs I'd planned as the main attraction. Everyone kept coming back for seconds and thirds, asking what my secret was. The funny thing is, there's no secret – it's just good quality chicken and a killer marinade. Now, I make it at least twice a month. Sometimes I'll swap the chicken thighs for drumsticks when they're on sale, and it works beautifully. I've even tried it with chicken breasts, though I have to watch the cooking time more carefully to avoid drying them out. My favorite variation is adding a tablespoon of sriracha to the marinade when I want some heat. One time I ran out of pineapple juice and used orange juice instead – still delicious, just a slightly different flavor profile. The leftovers, if there are any, make incredible meal prep. I'll shred the chicken and toss it with rice and vegetables for quick lunch bowls throughout the week.
Perfect Pairings
Hawaiian Huli Huli Chicken pairs beautifully with classic island sides. Steamed white rice is traditional and perfect for soaking up that glorious glaze, but you can also try it with coconut rice for extra tropical flavor. Mac salad is a Hawaiian plate lunch staple that provides a creamy contrast to the sticky-sweet chicken. Grilled pineapple slices complement the pineapple juice in the marinade and add a caramelized sweetness. For vegetables, try stir-fried bok choy, roasted sweet potatoes, or a simple cucumber salad with rice vinegar dressing. If you want to go all out, serve it with macaroni salad and a scoop of potato salad for an authentic Hawaiian plate lunch experience. A cold tropical drink like passion fruit iced tea or a mai tai really completes the island vibe!
pin it
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they require more careful monitoring to avoid drying out. Chicken thighs are preferred because they have more fat and stay juicier during the grilling process. If using breasts, reduce the cooking time to 20-25 minutes total and check the internal temperature frequently, removing them as soon as they reach 165°F.
- → Do I need to use fresh ginger or can I substitute ground ginger?
Fresh ginger is highly recommended for this recipe as it provides a bright, zesty flavor that ground ginger can't replicate. However, if you're in a pinch, you can substitute 1 tablespoon of ground ginger for the 3 tablespoons of fresh. Keep in mind that ground ginger is more concentrated and has a slightly different flavor profile, so the taste will be noticeably different.
- → How do I know when the chicken is done?
The most reliable way to check doneness is using an instant-read meat thermometer inserted into the thickest part of the chicken thigh without touching bone. You're looking for an internal temperature of 165°F. Visually, the juices should run clear when pierced, and the meat should no longer be pink at the center. The skin should be deeply caramelized and crispy.
- → Can I make this recipe in advance?
Absolutely! The chicken can be marinated up to 24 hours in advance, which actually enhances the flavor. You can also grill the chicken ahead of time and reheat it gently in a 300°F oven for 10-15 minutes before serving. The basting sauce can be made several days ahead and stored in the refrigerator. Just reheat it before using.
- → What should I do if my grill temperature is too high and the sauce is burning?
If you notice the marinade burning before the chicken is cooked through, move the chicken to a cooler part of the grill or reduce the heat. You can also create a two-zone fire with one side hot and one side cooler, cooking the chicken mostly on the cooler side and only briefly searing it on the hot side. Another option is to finish cooking the chicken in a 350°F oven if it's getting too charred on the outside.
- → Is there a way to make this recipe gluten-free?
Yes! Simply use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Most other ingredients in this recipe are naturally gluten-free. Always check labels on your ketchup and other condiments to ensure they don't contain hidden gluten. The recipe will taste virtually identical with this simple substitution.
- → Can I freeze the marinated chicken?
Yes, this is a great meal-prep option! Place the raw chicken and marinade in a zip-top freezer bag, remove as much air as possible, and freeze for up to 3 months. When you're ready to cook, thaw it overnight in the refrigerator. The chicken will marinate as it thaws, making it super convenient. Just remember to still boil your basting sauce separately from the used marinade.
Conclusion
This Hawaiian Huli Huli Chicken is more than just a meal – it's an experience that brings the spirit of the islands right to your dinner table. The balance of sweet brown sugar, savory soy sauce, and bright pineapple juice creates a glaze that's absolutely addictive. Whether you're grilling outdoors or using your oven, this recipe delivers restaurant-quality results with minimal effort. The key is patience during the basting process, which builds up those gorgeous caramelized layers. Serve it at your next gathering and watch it disappear within minutes!