If you’re craving a Hawaiian barbecue classic that combines sweet, tangy, and smoky flavors all at once, Huli Huli Chicken is the recipe you’ve been waiting for. With juicy, char-grilled chicken glazed in a sticky pineapple-soy marinade, every bite practically sings of island sunshine. This dish is legendary for its irresistible aroma and glossy caramelized glaze. Whether you’re planning a laid-back cookout or just want to treat your family to something special, this Huli Huli Chicken brings the taste of Hawaii straight to your table with minimal fuss and maximum flavor.
Ingredients You’ll Need
Huli Huli Chicken shines because of a handful of straightforward ingredients that pack huge flavor. Each one matters, from the tangy pineapple juice to the deeply savory soy sauce, so gather your lineup and get ready to transform simple pantry staples into the ultimate backyard chicken.
- Chicken thighs or drumsticks: Opt for bone-in pieces for juicy, tender results and the classic texture of Huli Huli Chicken.
- Ketchup: Adds sweetness, tang, and a luscious red color to the marinade base.
- Soy sauce: Brings rich umami saltiness, balancing the sweet components perfectly.
- Brown sugar: Helps create that signature sticky-sweet glaze and gives subtle caramel notes.
- Pineapple juice: The secret to tropical flair and tenderness—don’t skip it!
- Rice vinegar (or apple cider vinegar): Adds zippy tang to balance the sweetness and cut through the richness.
- Fresh ginger, grated: Offers a spicy, warming kick and depth of flavor.
- Garlic, minced: Lends savory aroma and makes the marinade irresistible.
- Sesame oil: Touches the marinade with a nutty, toasty note for complexity.
- Smoked paprika (optional): For a gentle smokiness that echoes the grill (but it’s just as good without).
- Sliced green onions and sesame seeds: For garnish—these add freshness and crunch at serving time.
How to Make Huli Huli Chicken
Step 1: Whisk Up the Marinade
Grab a medium bowl and combine the ketchup, soy sauce, brown sugar, pineapple juice, vinegar, ginger, garlic, sesame oil, and a sprinkle of smoked paprika if you like a subtle smoky undertone. Whisk everything until beautifully blended, glossy, and fragrant. This is the magic that turns chicken into Huli Huli Chicken—don’t be shy about giving it a good mix so the brown sugar dissolves completely.
Step 2: Marinate the Chicken
Pour off 1/2 cup of the marinade and stash it in the fridge—this will be your secret weapon for basting later. Place your chicken pieces in a resealable bag or a shallow baking dish and smother them with the rest of the marinade. Cover and let those flavors work their magic for at least 4 hours (overnight is even better). This long soak is what guarantees exceptionally juicy, flavor-packed Huli Huli Chicken.
Step 3: Grill to Perfection
Preheat your grill to medium heat. Once it’s ready, remove the chicken from the marinade and shake off any excess (discard the used marinade). Arrange the chicken on the grill and cook, turning frequently, for 30 to 40 minutes, brushing generously with the reserved marinade every few minutes. The basting builds up layers of flavor and creates that sticky, caramelized crust that Huli Huli Chicken is famous for. Aim for an internal temperature of 165°F (74°C) to ensure it’s perfectly cooked and safe to eat.
Step 4: Garnish and Serve
Once your chicken is burnished and beautiful, transfer it to a serving platter. Scatter sliced green onions and a shower of sesame seeds over the top. These finishing touches add freshness, crunch, and vibrant color. Serve your Huli Huli Chicken steaming hot and watch it vanish in record time!
How to Serve Huli Huli Chicken
Garnishes
The right garnish takes Huli Huli Chicken from tasty to extraordinary. I love a generous sprinkle of sliced green onions and sesame seeds, but you can also add thinly sliced fresh chilies for a spicy pop or a handful of chopped cilantro for herbal brightness. A few pineapple wedges on the side are as stunning to see as they are tasty with every bite.
Side Dishes
To round out your Hawaiian meal, think simple and sunny. Steamed white rice is a must—it soaks up the extra marinade and balances out the flavors. Grilled pineapple slices are classic and echo the tangy sweetness of the chicken. For extra crunch and color, try a fresh cabbage slaw or a cool cucumber salad. Your Huli Huli Chicken will feel right at home next to these vibrant sides.
Creative Ways to Present
Want to make your meal a true celebration? Serve Huli Huli Chicken family-style on a big platter piled high, or thread smaller pieces onto skewers for a party-friendly twist. For summer gatherings, wrap the grilled chicken in banana leaves for an island-inspired presentation that always gets a wow. Don’t forget colorful napkins and plenty of fresh lime wedges for squeezing over the top!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Huli Huli Chicken, you’re in luck—it tastes incredible the next day! Store any cooled extras in an airtight container in the fridge for up to three days. Be sure to include any extra marinade or pan juices to help keep the chicken moist and flavorful while it rests.
Freezing
Huli Huli Chicken is freezer-friendly, too. Simply place cooled pieces in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. It will keep well for up to two months. When you crave a taste of the islands, just thaw in the refrigerator overnight before reheating.
Reheating
To recapture that luscious texture, reheat Huli Huli Chicken gently in a 325°F (165°C) oven, covered with foil, for about 15–20 minutes or until heated through. You can also microwave individual pieces, but covering them with a damp paper towel will help retain moisture. If you have extra marinade, drizzle it over before reheating for a flavor boost.
FAQs
Can I use boneless, skinless chicken breasts for Huli Huli Chicken?
Absolutely! Boneless, skinless chicken breasts are a great alternative if you’re looking for a lighter version. Just keep an eye on the cook time, as breasts tend to cook faster and can dry out more quickly than thighs or drumsticks. You may want to marinate them a bit longer to ensure they soak up as much flavor as possible.
Is it necessary to marinate overnight, or is a few hours enough?
While overnight marinating will give you the deepest flavor, even four hours in the fridge will result in delicious Huli Huli Chicken. Just be sure not to skip this step entirely, as the marinade is key to infusing the chicken with that signature taste and tenderness.
What if I don’t have a grill?
No grill? No problem! You can bake the marinated chicken at 400°F (200°C) for 40–45 minutes, basting once or twice with the reserved marinade. For a little extra color, finish the chicken under the broiler for 2–3 minutes at the end.
Can I make the marinade in advance?
Yes, the marinade can be prepared up to two days in advance. Store it in a sealed container in the refrigerator until you’re ready to marinate the chicken. This makes it super simple to throw together a batch of Huli Huli Chicken for busy weeknights or last-minute gatherings.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—Huli Huli Chicken is ready when it reaches 165°F (74°C) internally. The chicken should be juicy with clear juices and the skin gloriously golden and caramelized. Be patient and let the marinade work its magic on the grill for perfect results!
Final Thoughts
Few dishes bring people together like a platter of glossy, grill-marked Huli Huli Chicken—it’s a surefire crowd-pleaser that tastes just as joyful as it looks. Whether you’re sharing it under the summer sun or brightening up a weeknight dinner, I hope you give this recipe a try and enjoy every sweet, savory bite. Aloha, friends!
