Hawaiian Huli Huli Chicken: The Sweet & Smoky Grilled Favorite You’ll Love
There’s something about smoky, sticky chicken sizzling on the grill that pulls you in—it’s irresistible. In this article, we’re diving into the world of Hawaiian Huli Huli Chicken, a tropical favorite with flavors that balance sweet, savory, and tangy all at once. You’ll learn the origins of this beloved dish, how to make the perfect marinade, cooking methods that work even without a grill, and how to serve it up island-style.
Let’s kick things off with the story behind this aloha-packed chicken and why it holds such a special spot in backyard barbecues and beachside cookouts alike.
How Hawaiian Huli Huli Chicken Became a Backyard Legend
I still remember the first time I smelled Huli Huli chicken grilling at a roadside stand on Maui. I was driving the Hana Highway, windows down, ocean breeze in my hair—and suddenly, that scent hit me. Sweet pineapple, salty soy, and the caramelized char of chicken kissed by flame. I pulled over immediately. No regrets.
That moment inspired this recipe for Hawaiian Huli Huli Chicken, a dish that feels like a hug from the islands. After years of working as a food stylist and now running Taste to Rate, I’ve learned the secret to nailing this dish at home is all in the marinade—and a little patience.
What makes Huli Huli special is how it’s cooked. “Huli” means “turn” in Hawaiian, and traditionally, the chicken is turned over a spit and basted repeatedly until beautifully glazed. Luckily, you don’t need a rotisserie to recreate the magic—just a good grill or a hot oven and a few pantry staples.
For more tropical inspiration, you can explore my easy pineapple upside-down cake and Hawaiian malasadas, both perfect pairings for your backyard luau.
Secrets to the Best Huli Huli Chicken Marinade at Home
The Ingredients That Make Hawaiian Huli Huli Chicken Iconic
The magic of Hawaiian Huli Huli Chicken lies in its marinade—sticky, sweet, and deeply flavorful. It’s the kind of sauce that caramelizes beautifully on the grill, giving your chicken that signature glaze with a tropical twist. And the best part? You probably have most of the ingredients already in your kitchen.
Here’s what you’ll need:
- Soy sauce: the salty backbone
- Brown sugar: adds depth and sweetness
- Fresh ginger and garlic: for bold, aromatic punch
- Pineapple juice: the tropical touch that makes this chicken unmistakably Hawaiian
- Ketchup: for richness and tang
- Rice vinegar or apple cider vinegar: a gentle acidic balance
- Sesame oil (optional): for extra nutty warmth
You’ll want to marinate your chicken—bone-in, skin-on thighs work best—for at least 4 hours, but overnight is ideal. The longer the chicken soaks, the deeper the flavor gets.
Tips for Achieving That Signature Glaze
To get that classic Huli Huli finish, baste the chicken with reserved marinade while it cooks. If you’re grilling, turn it every few minutes and brush it generously each time. If you’re baking or broiling, do the same toward the end of cooking. The sugars in the sauce will caramelize, forming a glossy, crave-worthy crust.
If you’re looking to switch it up, try using this marinade on tofu or salmon—it works beautifully. For more flavor-forward ideas, my sticky soy garlic wings and glazed teriyaki salmon use similar flavor profiles with equally satisfying results.
How to Cook Hawaiian Huli Huli Chicken Like a Pro
Grilling: The Authentic Way to Make Huli Huli Chicken
If you ask any Hawaiian local how to cook Huli Huli Chicken, they’ll say “over a fire.” The original recipe was all about grilling the meat slowly over kiawe wood (a Hawaiian mesquite), which infused it with smoky depth. Even without kiawe, your backyard grill can still deliver amazing results.
Start by heating your grill to medium heat. Place your marinated chicken skin-side down first to get a solid sear. Turn frequently—remember, “huli” means “to turn”—and baste each time with extra marinade. This layering builds a lacquered glaze that sticks beautifully to the crispy skin.
Pro tip: Cover the grill loosely while cooking to trap some heat without steaming the skin. The chicken is ready when the internal temperature hits 165°F, and juices run clear.
Oven-Baked and Stovetop Versions That Still Wow
No grill? No problem. This recipe is just as satisfying roasted in the oven or pan-seared on your stovetop. For baking, preheat to 400°F and cook skin-side up for about 40–45 minutes, basting in the final 10 minutes. Broil briefly at the end for that signature char.
On the stovetop, use a heavy skillet over medium-high heat. Sear the chicken skin-side down until crisp, then flip and reduce the heat to cook through. A splash of reserved marinade in the final few minutes makes a glossy, sticky coating.
Looking for other crowd-pleasers? My sheet pan honey garlic chicken and easy oven-roasted lemon thighs use similar techniques for quick weeknight wins.
Serving Hawaiian Huli Huli Chicken with Island Flair
Traditional Hawaiian Sides That Complete the Meal
Once your chicken is juicy, sticky, and golden, it’s time to serve it up the island way. Hawaiian Huli Huli Chicken pairs best with sides that are bright, fresh, and a little tropical.
Start with classic steamed white rice—it soaks up all that flavorful sauce perfectly. A scoop of Hawaiian-style macaroni salad brings creamy contrast, while grilled pineapple adds sweetness and smoky caramel notes that mirror the glaze on the chicken.
Don’t forget a bright cabbage slaw or even a tropical fruit salad tossed with lime juice and mint. These vibrant, chilled sides offer balance against the bold flavors of the chicken.
For make-ahead options, my Hawaiian coconut rice and creamy pineapple slaw are both easy to prep and totally luau-approved.
How to Plate and Present Like a Local
When it comes to plating, keep it laid-back and casual. Think food truck vibes or picnic-at-the-beach energy. Arrange the chicken over a bed of rice, spoon extra marinade or pan juices over the top, and scatter a few grilled pineapple rings or green onions for color.
Serving this dish family-style works great, too—just pile everything onto a big platter and let guests build their own plates. If you’re hosting, pair it with a pitcher of pineapple iced tea or a citrusy mocktail for an easy tropical twist.
Huli Huli Chicken is all about comfort, warmth, and good company—so keep the vibe fun, shareable, and full of aloha.
FAQs About Hawaiian Huli Huli Chicken
What is Huli Huli chicken in Hawaii?
Huli Huli chicken is a popular Hawaiian dish made by grilling marinated chicken over an open flame while continuously turning it. “Huli” means “to turn” in Hawaiian, referring to the method of flipping the chicken while it cooks. It’s commonly sold at fundraisers, roadside stands, and family gatherings.
What is Huli Huli sauce made of?
The signature sauce includes a base of soy sauce, brown sugar, pineapple juice, ketchup, garlic, and ginger. This combination creates a sweet, tangy, and savory glaze that caramelizes beautifully when grilled or roasted.
Why is it called Huli Huli chicken?
The name comes from the Hawaiian word “huli,” meaning “turn.” Originally, the chicken was cooked on a spit roast and turned manually over open flames. Ernest Morgado, who created the dish in the 1950s, coined the term during a community cookout.
What is Hawaiian chicken made of?
Hawaiian chicken recipes vary, but Huli Huli chicken typically uses bone-in, skin-on chicken thighs or halves marinated in a sweet and savory sauce made from soy, pineapple, ginger, and sugar. Other Hawaiian chicken dishes may include tropical ingredients like coconut milk or pineapple glaze.
Is Huli Huli chicken healthy?
It can be. While the marinade contains sugar, you can reduce the sweetness or use skinless chicken for a lighter version. Grilling the chicken allows fat to drip away, making it healthier than frying.
Why is it called devil chicken?
Some spicy versions of grilled chicken are nicknamed “devil chicken,” but Huli Huli chicken isn’t typically fiery. The name might come from its rich color or the intense smoky char from traditional grilling.
Conclusion: Bring the Taste of the Islands Home
Whether you’re throwing a backyard cookout or craving something tropical for dinner, Hawaiian Huli Huli Chicken is the perfect recipe to bring warmth and flavor to the table. With its sweet-savory glaze and juicy tenderness, it’s more than just grilled chicken—it’s a bite of aloha.
By learning the story, mastering the marinade, and exploring different ways to cook and serve it, you’ve now got everything you need to recreate this beloved Hawaiian dish at home. Serve it up with some pineapple slaw or coconut rice, and you’ve got a meal that’s both simple and unforgettable.
Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator. I’d love to see how you make it your own.
Print
Hawaiian Huli Huli Chicken: The Sweet & Smoky Grilled Favorite You’ll Love
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Juicy, sticky, sweet-salty grilled Hawaiian Huli Huli Chicken made with a pineapple-soy marinade that’s full of tropical flavor. Perfect for backyard barbecues or a family-style meal that brings the taste of the islands home.
Ingredients
2.5 lbs bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/2 cup pineapple juice (not from concentrate)
1/3 cup brown sugar
1/4 cup ketchup
2 tbsp rice vinegar or apple cider vinegar
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tsp sesame oil (optional)
Chopped green onions, for garnish
Grilled pineapple rings (optional), for serving
Instructions
1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, ginger, garlic, and sesame oil.
2. Place the chicken in a zip-top bag or bowl. Pour in the marinade and toss to coat. Marinate in the fridge for at least 4 hours or overnight.
3. Preheat the grill to medium heat. Remove chicken from marinade and reserve extra marinade in a small saucepan.
4. Grill the chicken, turning every 4–5 minutes and basting with reserved marinade until cooked through (about 30 minutes). Internal temp should reach 165°F.
5. If using an oven: Preheat to 400°F. Bake chicken skin-side up on a lined tray for 40–45 minutes. Baste in the last 10 minutes and broil for a caramelized top.
6. Optional: Grill or broil pineapple slices for 2 minutes per side until caramelized.
7. Garnish with green onions and serve hot over rice with grilled pineapple on the side.
Notes
For extra flavor, let the chicken marinate overnight.
You can also make this recipe with boneless thighs, but reduce cooking time accordingly.
The reserved marinade should be boiled for 5 minutes before basting or serving.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling, Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 thigh + sides
- Calories: 360
- Sugar: 12g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 115mg
