Delicious Huli Huli Chicken

This authentic Hawaiian Huli Huli Chicken delivers the perfect balance of sweet, savory, and tangy flavors that will transport you straight to the islands. The name "huli" means "turn" in Hawaiian, referencing the traditional preparation where the chicken is turned repeatedly while cooking over an open flame.

I first discovered this recipe during a family vacation to Maui where we stumbled upon a roadside stand serving the most incredible chicken. The aroma alone had us pulling over immediately. After returning home, I spent months perfecting this recipe, and now it has become our go-to summer grilling favorite that reminds us of those carefree Hawaiian days.

Ingredients

• Boneless skinless chicken thighs: these stay juicy and tender on the grill while absorbing all the marinade flavors
• Pineapple juice: provides natural sweetness and tenderizes the meat while adding authentic Hawaiian flavor
• Soy sauce: delivers that essential umami depth and saltiness that balances the sweetness perfectly
• Brown sugar: caramelizes beautifully on the grill and creates that signature sticky glaze
• Ketchup: adds tomato richness and tanginess while helping the marinade cling to the chicken
• Rice vinegar: brightens all the flavors and balances the sweetness with subtle acidity
• Fresh garlic and ginger: aromatic flavor foundations that make this dish truly special
• Sesame oil: just a small amount adds complex nutty undertones that elevate the entire dish
• Black pepper: provides gentle heat that complements the sweet and savory elements

Step-by-Step Instructions

Prepare the Marinade:

Combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper in a medium bowl. Whisk thoroughly until the sugar completely dissolves and ingredients form a smooth, cohesive sauce. The marinade should have the consistency of thin syrup with tiny bits of garlic and ginger visible throughout. This mixture creates the perfect balance of sweet, savory, and tangy flavors characteristic of authentic Huli Huli Chicken.

Marinate the Chicken:

Place your chicken thighs in a gallon-sized ziplock bag or shallow dish. Pour exactly half of your marinade over the chicken, reserving the remaining half for basting later. Use your hands to massage the marinade into each piece, ensuring complete coverage. Seal tightly and refrigerate for at least one hour, though overnight produces the most flavorful results. The acids in the pineapple juice will begin tenderizing the meat while the flavors penetrate deep into each piece.

Preheat the Grill:

Set your grill to medium-high heat approximately 375 to 400°F. Clean the grates thoroughly and oil them lightly to prevent sticking. Allow the grill to preheat for at least 10 minutes to ensure even cooking temperatures. If using a charcoal grill, arrange coals for both direct and indirect heat zones, giving you flexibility during cooking. The properly heated grill will give you those beautiful caramelized marks while keeping the chicken juicy.

Grill the Chicken:

Remove chicken from marinade, letting excess drip off. Discard the used marinade for food safety. Place chicken on the hottest part of the grill and cook undisturbed for 6 to 7 minutes until release begins naturally from the grates. Turn once and begin basting with your reserved marinade. Continue cooking another 6 to 7 minutes until internal temperature reaches 165°F and the surface develops a beautiful caramelized glaze. The sugars in the marinade will create an irresistible sticky exterior.

Serve:

Transfer the grilled chicken to a clean platter and allow to rest for 5 minutes. This critical resting period allows juices to redistribute throughout the meat. Slice chicken against the grain and arrange over fluffy white rice. Drizzle remaining basting sauce over the top and sprinkle with fresh green onions. Add grilled pineapple slices alongside for a complete Hawaiian experience. The contrast of flavors and textures makes each bite a perfect balance of sweet, savory, and smoky.

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Pineapple juice is my secret weapon in this recipe. Most people know it tastes delicious, but many don’t realize it contains an enzyme called bromelain that naturally tenderizes meat. The first time I made this with fresh pineapple juice instead of canned, my family immediately noticed the difference in both flavor and texture. Now I always keep a fresh pineapple on hand when planning to make this dish.

Indoor Cooking Method

If outdoor grilling isn’t an option, you can still achieve amazing results indoors. Heat a cast iron grill pan over medium-high heat until very hot. Cook the chicken following the same timing guidelines as outdoor grilling, being sure to open windows for ventilation. For even easier preparation, you can bake the chicken in a 400°F oven for 25 to 30 minutes, basting halfway through cooking time. While you’ll miss some of the smoky char from outdoor grilling, the flavor will still be outstanding.

Make Ahead and Storage

This chicken makes fantastic leftovers and can be prepared in advance for easier entertaining. The marinade can be mixed up to 3 days ahead and stored in an airtight container in the refrigerator. Cooked chicken will keep beautifully for 3 to 4 days refrigerated, making it perfect for meal prep. The flavors actually continue to develop overnight, making next day Huli Huli Chicken sandwiches or wraps a special treat. For longer storage, freeze cooked and cooled chicken in airtight containers for up to 3 months.

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Serving Suggestions

While traditionally served with white rice and grilled pineapple, Huli Huli Chicken is incredibly versatile. Try it with Hawaiian macaroni salad for an authentic plate lunch experience. The chicken also makes incredible tacos when shredded and served in warm tortillas with fresh mango salsa. For a lighter option, serve over a bed of mixed greens with sliced avocado and a drizzle of the reserved sauce as dressing. The sweet and savory flavor profile pairs beautifully with almost any side dish.

Cultural Context

Huli Huli Chicken has deep roots in Hawaiian cuisine, originating in 1955 when Ernest Morgado first prepared the dish for a farmers meeting. His recipe became so popular that he trademarked the name, though variations are now found throughout the islands. Traditionally cooked between two grills that are flipped, or "huli’d," the chicken develops a beautifully caramelized exterior. This recipe adapts the traditional cooking method for home grills while preserving the authentic flavors that make this dish a Hawaiian staple at roadside stands and community fundraisers across the islands.

Frequently Asked Questions

→ What type of chicken works best?

Boneless, skinless thighs are ideal for their rich flavor and tenderness, but chicken breasts can be used as a lighter option.

→ Can I substitute pineapple juice?

Yes, you can use orange juice for a different yet tasty twist if pineapple juice is unavailable.

→ What’s a substitute for soy sauce?

Use tamari sauce for a gluten-free option or low-sodium soy sauce to reduce salt content.

→ How long should I marinate the chicken?

Marinate the chicken for at least 1 hour, but overnight will provide maximum flavor.

→ What’s the proper way to grill the chicken?

Grill chicken over medium-high heat for 6-7 minutes per side, basting with reserved marinade and ensuring an internal temperature of 165°F (75°C).

→ How can I add more garnish options?

Consider adding chopped green onions, grilled pineapple slices, or a sprinkle of sesame seeds for extra flair.