Huli Huli Chicken is one of those dishes that instantly transports you to a Hawaiian beachside cookout. Imagine the smoky aroma of grilled chicken, caramelized with a sweet and tangy glaze, filling the air as the sun sets over the ocean. This dish is a staple in Hawaiian cuisine, loved for its bold flavors and juicy tenderness.
The name “Huli Huli” comes from the Hawaiian word “huli,” meaning “turn.” Traditionally, this chicken was cooked over an open flame on a rotisserie, constantly turned to ensure even cooking and maximum flavor. While you may not have a rotisserie setup at home, don’t worry! This recipe will guide you through making mouthwatering Huli Huli Chicken on a grill or stovetop.
Why You’ll Love This Recipe
- Authentic Hawaiian Flavor – A perfect balance of sweet, savory, and smoky.
- Easy to Make – Simple marinade and quick cooking make this a great weeknight meal.
- Family-Friendly – The caramelized glaze and juicy chicken make this a hit with kids and adults alike.
- Great for Grilling – Perfect for summer cookouts, BBQs, or meal prep.
- Pairs Well with Everything – Serve with rice, grilled pineapple, or a fresh salad.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- 1 teaspoon cornstarch (optional, for thickening)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
How to Make Huli Huli Chicken
Step 1: Prepare the Marinade
In a medium-sized mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, apple cider vinegar, Worcestershire sauce, grated ginger, minced garlic, sesame oil, and black pepper. This mixture will create the signature sweet and tangy flavor that makes Huli Huli Chicken so irresistible.
Step 2: Marinate the Chicken
Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting later. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be.
Step 3: Preheat and Prepare the Grill
If using a grill, preheat it to medium heat (about 375°F). Lightly oil the grates to prevent sticking. If you don’t have a grill, a stovetop grill pan or even a cast-iron skillet works well.
Step 4: Grill the Chicken
Remove the chicken from the marinade and shake off any excess liquid. Grill the chicken for about 6-7 minutes per side, flipping occasionally. Baste with the reserved marinade during the last few minutes of cooking, allowing it to caramelize and form a delicious glaze.
Step 5: Check for Doneness
The chicken is done when it reaches an internal temperature of 165°F. If you don’t have a meat thermometer, slice into the thickest part of a thigh—it should be fully cooked but still juicy.
Step 6: Garnish and Serve
Remove the chicken from the grill and let it rest for a few minutes. Sprinkle with chopped green onions and sesame seeds for extra flavor and a beautiful presentation. Serve with steamed rice, grilled pineapple, or a fresh tropical salad.
Helpful Tips for the Best Huli Huli Chicken
- Marinate Overnight – For the best flavor, let the chicken soak in the marinade for at least 8 hours.
- Use Chicken Thighs – They stay juicier and absorb the marinade better than chicken breasts.
- Don’t Skip the Basting – This is what gives Huli Huli Chicken its signature caramelized, sticky glaze.
- Cook on Medium Heat – High heat can burn the sugar in the marinade too quickly, so keep the temperature moderate.
- Use a Meat Thermometer – This ensures the chicken is perfectly cooked without drying out.
Recipe Details
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Dairy-Free
Notes
- Marinate for Maximum Flavor – Letting the chicken soak overnight enhances its tenderness and taste. If you’re short on time, marinate for at least 2 hours.
- Adjust Sweetness and Tanginess – If you prefer a sweeter glaze, add an extra tablespoon of brown sugar. For more tanginess, increase the apple cider vinegar slightly.
- Grill Marks and Caramelization – To get beautiful grill marks, avoid flipping the chicken too often. Let it cook undisturbed for a few minutes on each side before turning.
- Basting for Extra Flavor – Brush on the reserved marinade in the last few minutes of grilling to create a sticky, flavorful coating.
- Alternative Cooking Methods – If using an oven, bake at 400°F for 20-25 minutes, basting halfway through. For a stovetop version, cook in a skillet over medium heat for about 6-7 minutes per side.
- Thickening the Sauce – If you want a thicker glaze, mix 1 teaspoon of cornstarch with a tablespoon of water and add it to the reserved marinade. Simmer until slightly thickened before basting.
- Serving Suggestions – Pair with steamed rice, grilled pineapple, or a fresh green salad to complete the meal.
Frequently Asked Questions
Can I Make Huli Huli Chicken Without a Grill?
Absolutely! If you don’t have a grill, you can cook the chicken on a stovetop grill pan or in a skillet over medium heat. You can also bake it at 400°F for 20-25 minutes, basting halfway through.
Can I Use Chicken Breasts Instead of Thighs?
Yes, but chicken breasts tend to dry out faster. If using breasts, pound them to an even thickness and be extra careful not to overcook them.
Can I Freeze Huli Huli Chicken?
Yes! You can freeze the marinated raw chicken for up to 3 months. When ready to cook, thaw overnight in the fridge and grill as directed. Cooked Huli Huli Chicken can also be frozen for up to 2 months—just reheat gently to maintain juiciness.
What Side Dishes Go Well with Huli Huli Chicken?
This dish pairs beautifully with:
- Steamed or coconut rice
- Grilled pineapple slices
- Hawaiian macaroni salad
- Sauteed vegetables
- A fresh green salad with tropical dressing
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight and reheat in a skillet over low heat.
- Reheating: Warm in the microwave for 1-2 minutes or reheat on the stovetop with a splash of pineapple juice to keep it moist.
Related Recipes
If you loved this Huli Huli Chicken, try these other flavorful dishes:
Final Thoughts
Huli Huli Chicken is one of those magical recipes that brings the flavors of Hawaii straight to your table. With its sweet, smoky, and tangy glaze, it’s bound to become a family favorite. Whether you’re grilling for a summer party or just want to add a tropical twist to your weeknight dinner, this dish delivers on all fronts.
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Delicious Huli Huli Chicken – A Hawaiian Classic
Description
Huli Huli Chicken is one of those dishes that instantly transports you to a Hawaiian beachside cookout. Imagine the smoky aroma of grilled chicken, caramelized with a sweet and tangy glaze, filling the air as the sun sets over the ocean. This dish is a staple in Hawaiian cuisine, loved for its bold flavors and juicy tenderness.
The name “Huli Huli” comes from the Hawaiian word “huli,” meaning “turn.” Traditionally, this chicken was cooked over an open flame on a rotisserie, constantly turned to ensure even cooking and maximum flavor. While you may not have a rotisserie setup at home, don’t worry! This recipe will guide you through making mouthwatering Huli Huli Chicken on a grill or stovetop.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup pineapple juice
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- 1 teaspoon cornstarch (optional, for thickening)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
In a medium-sized mixing bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, apple cider vinegar, Worcestershire sauce, grated ginger, minced garlic, sesame oil, and black pepper. This mixture will create the signature sweet and tangy flavor that makes Huli Huli Chicken so irresistible.
Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting later. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be.
If using a grill, preheat it to medium heat (about 375°F). Lightly oil the grates to prevent sticking. If you don’t have a grill, a stovetop grill pan or even a cast-iron skillet works well.
Remove the chicken from the marinade and shake off any excess liquid. Grill the chicken for about 6-7 minutes per side, flipping occasionally. Baste with the reserved marinade during the last few minutes of cooking, allowing it to caramelize and form a delicious glaze.
The chicken is done when it reaches an internal temperature of 165°F. If you don’t have a meat thermometer, slice into the thickest part of a thigh—it should be fully cooked but still juicy.
Remove the chicken from the grill and let it rest for a few minutes. Sprinkle with chopped green onions and sesame seeds for extra flavor and a beautiful presentation. Serve with steamed rice, grilled pineapple, or a fresh tropical salad.
Notes
- Marinate for Maximum Flavor – Letting the chicken soak overnight enhances its tenderness and taste. If you’re short on time, marinate for at least 2 hours.
- Adjust Sweetness and Tanginess – If you prefer a sweeter glaze, add an extra tablespoon of brown sugar. For more tanginess, increase the apple cider vinegar slightly.
- Grill Marks and Caramelization – To get beautiful grill marks, avoid flipping the chicken too often. Let it cook undisturbed for a few minutes on each side before turning.
- Basting for Extra Flavor – Brush on the reserved marinade in the last few minutes of grilling to create a sticky, flavorful coating.
- Alternative Cooking Methods – If using an oven, bake at 400°F for 20-25 minutes, basting halfway through. For a stovetop version, cook in a skillet over medium heat for about 6-7 minutes per side.
- Thickening the Sauce – If you want a thicker glaze, mix 1 teaspoon of cornstarch with a tablespoon of water and add it to the reserved marinade. Simmer until slightly thickened before basting.
- Serving Suggestions – Pair with steamed rice, grilled pineapple, or a fresh green salad to complete the meal.