Huli Huli Chicken Grilled Hawaiian

Huli Huli Chicken is my answer to casual summer weekends when friends and family gather outside and something tangy and smoky needs to hit the grill. The marinade’s tropical sweetness with a gingery depth transforms everyday chicken into caramelized juicy pieces perfect for sharing around the picnic table or on the beach.

When I first tried Huli Huli Chicken at a backyard luau I was amazed how quickly it disappeared. Now my kids claim it’s not summer until that smell hits the grill again.

Ingredients

• Chicken thighs and drumsticks: With bone and skin keep the chicken juicy through grilling and the skin caramelizes beautifully
• Soy sauce: Brings savory depth and a touch of saltiness opt for low sodium if watching salt
• Ketchup: Delivers color and a balanced sweetness choose a thick quality ketchup for best texture
• Brown sugar: Helps create a sticky glaze while adding molasses notes check it is fresh and clump free
• Pineapple juice: Gives signature tropical acidity and sweetness use pure juice not concentrate for clean flavor
• Rice vinegar: Brightens everything and keeps the sauce from tasting flat choose unseasoned vinegar for clean taste
• Fresh ginger: Delivers warmth and complexity grate fresh for maximum aroma
• Garlic: Adds bite and balances sweetness mince it fresh for best flavor
• Sesame oil: Infuses a subtle nuttiness use toasted sesame oil for deeper flavor
• Worcestershire sauce: Layers in umami complexity a little goes a long way
• Freshly ground black pepper: Lends gentle heat and finishes the marinade with balance
• Green onions and sesame seeds: Optional but add color and a little crunch for garnish choose crisp and bright green onions

Instructions

Make the Marinade:

Whisk together soy sauce ketchup brown sugar pineapple juice rice vinegar grated ginger minced garlic sesame oil Worcestershire sauce and black pepper in a large bowl until the sugar dissolves and the mixture is glossy and smooth. Take your time to blend well for even flavor throughout the chicken.

Reserve Marinade for Basting:

Pour about a third cup of marinade into a small bowl and set aside so you can baste the chicken as it grills. This will give the chicken a final glossy finish and avoid cross contamination.

Marinate the Chicken:

Arrange the chicken pieces in a large resealable bag or shallow dish then pour the remaining marinade over. Massage the liquid into every piece making sure surfaces are covered. Seal and chill for at least four hours overnight is even better as the flavors will really soak in and the meat will be extra tender.

Prep the Grill:

Fire up your grill to medium heat aiming for about three hundred seventy five degrees Fahrenheit. Let it preheat fully so the chicken sears immediately and does not stick.

Grill the Chicken:

Remove chicken from the marinade letting excess drip away. Discard the used marinade to avoid food safety issues. Lay the chicken skin side down first and grill gently for twenty five to thirty minutes turning every five to seven minutes. Each time you turn it baste with reserved marinade for maximum flavor and that shiny sticky look. Chicken is ready when the internal temperature hits one hundred sixty five degrees Fahrenheit and the outside is golden and a little charred at the edges.

Serve and Garnish:

Move the cooked chicken to a big platter. Sprinkle with sliced green onions and sesame seeds if using. Serve it hot and enjoy that caramelized exterior with every bite.

Save

The ginger is always my favorite part. Sometimes I add even a touch more than the recipe states for that sharp zesty kick. My family always gathers round as soon as the smell hits the air and those grill marks mean dinner is going to be memorable.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently in a covered pan or in the microwave with a splash of water to keep it moist. The leftover flavors deepen and are wonderful sliced into salads or tucked into wraps the next day.

Ingredient Substitutions

If you cannot find bone-in thighs or drumsticks boneless skinless thighs will cook a little faster and still soak up all the marinade goodness. Mango juice works as a pineapple substitute if needed. For gluten-free use tamari instead of soy sauce and check that your Worcestershire is gluten-free.

Serving Suggestions

Serve Huli Huli Chicken with sticky steamed rice or on a big plate next to Hawaiian macaroni salad for a classic island-style plate lunch. Grilled pineapple slices make a gorgeous sweet accent. Sometimes I scatter extra green onions or add a squeeze of lime for contrast.

Cultural Context

Huli Huli Chicken is a true Hawaiian classic often sold at fundraisers or gatherings where the aroma brings everyone together. Huli means turn in Hawaiian and this dish gets its name from the turning or flipping of the chicken on open-air rotisseries which keeps it juicy and bastes it in its own flavorful juices.

Seasonal Adaptations

In cooler months make Huli Huli Chicken in the oven using a broiler rack to mimic grill marks Marinade works just as well with pork or tofu for a twist For a winter version add a little chili sauce to the marinade for warmth

Save

Every time I make it for a crowd someone always asks for the recipe on the spot. Try freezing the chicken in its marinade for a no-fuss meal anytime.

Recipe FAQs

→ What does 'huli huli' mean?

'Huli' means 'turn' in Hawaiian, referring to the turning or rotating of the chicken during grilling for even cooking.

→ Can I use boneless chicken instead?

Yes, boneless thighs work well and cook faster. Adjust grilling time to ensure the meat stays juicy.

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 4 hours, but overnight is ideal for deeper taste.

→ Is this dish gluten-free?

Use tamari or certified gluten-free soy sauce to make this meal suitable for a gluten-free diet.

→ What can I serve alongside?

This chicken pairs well with steamed rice, grilled pineapple rings, or Hawaiian-style macaroni salad.

→ Can I cook this without a grill?

Yes, a grill pan or even an oven broiler can be used. Watch for caramelization and adjust timing as needed.