Hawaiian Huli Huli Chicken (Authentic-Style Recipe)

Huli Huli Chicken is one of Hawaii’s most famous barbecue dishes. The name “huli” means “turn” in Hawaiian, referring to the traditional method of repeatedly turning the chicken while grilling. The chicken is marinated in a sweet-savory sauce featuring soy sauce, ginger, garlic, and pineapple flavors, then grilled until caramelized and smoky.

Servings

4–6 people

Preparation Time

Prep: 15 minutes
Marinating: 4–12 hours (overnight is best)
Cooking: 20–25 minutes

Ingredients

For the Chicken

1.5 kg (3 lb) chicken thighs (bone-in, skin-on preferred)
1 tbsp vegetable oil

For the Huli Huli Marinade

¾ cup pineapple juice
½ cup soy sauce
½ cup ketchup
¼ cup brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
4 cloves garlic, minced
1½ tbsp fresh ginger, grated
1 tsp black pepper
1 tsp Worcestershire sauce (optional)
½ tsp red pepper flakes (optional)

Optional Garnishes

Grilled pineapple slices
Green onions, sliced
Sesame seeds
Lime wedges

Step 1: Make the Marinade

In a large bowl, whisk together:

Pineapple juice
Soy sauce
Ketchup
Brown sugar
Rice vinegar
Sesame oil
Garlic
Ginger
Black pepper

Mix until the sugar dissolves completely.

Step 2: Marinate the Chicken

Reserve 1 cup of marinade for basting later.
Place the chicken in a large zip-top bag or bowl.
Pour the remaining marinade over the chicken.
Refrigerate for at least 4 hours, preferably overnight (8–12 hours).

The longer marinating time allows the sweet and savory flavors to penetrate the meat.

Step 3: Prepare the Grill

Preheat the grill to medium heat (175–200°C / 350–400°F).
Clean and lightly oil the grates.
Remove chicken from the marinade and discard used marinade.

For extra Hawaiian-style flavor, use wood chips such as mesquite, kiawe, apple, or cherry if available.

Step 4: Grill the Chicken

Place chicken skin-side down on the grill.
Cook for about 5–7 minutes per side.
Turn (“huli”) frequently to prevent burning.
During the last 10 minutes, brush generously with the reserved marinade.
Continue turning and basting until the chicken develops a glossy caramelized glaze.

Cook until the internal temperature reaches:

74°C (165°F) for safe consumption.

Step 5: Rest and Serve

Remove chicken from the grill.
Let it rest for 5–10 minutes.
Garnish with green onions and sesame seeds.

Serve with:

Steamed rice
Hawaiian macaroni salad
Grilled pineapple
Coleslaw

These are classic Hawaiian BBQ plate-lunch accompaniments.

Easy Oven Version

If you don’t have a grill:

Preheat oven to 220°C (425°F).
Place marinated chicken on a lined baking tray.
Bake for 25–30 minutes.
Brush with reserved marinade twice during cooking.
Broil for 3–5 minutes at the end for a charred finish.

Chef’s Tips

✅ Chicken thighs stay juicier than chicken breasts.
✅ Reserve marinade before adding raw chicken.
✅ Grill pineapple slices alongside the chicken for authentic Hawaiian flavor.
✅ Frequent turning (“huli”) creates the signature caramelized glaze.

Nutrition (Approx. per serving)

Calories: 350–450
Protein: 28–35g
Carbs: 15–20g
Fat: 15–20g

This recipe delivers the classic sweet, smoky, tangy flavor found at Hawaiian roadside Huli Huli chicken stands.