Huli Huli Chicken isn’t just a dish, it’s a taste of Hawaii served on a plate. Known for its sweet, tangy, and smoky flavor, this iconic chicken recipe holds a special place in Hawaiian cuisine and hearts. Created in the 1950s, “Huli Huli” (which means “turn, turn” in Hawaiian) refers to the traditional rotisserie method of turning the chicken as it roasts over an open flame. But don’t worry, you don’t need to move to the islands or find a fancy rotisserie to master this recipe.
This step-by-step guide will take you through everything you need to know—from marinating the chicken to creating that irresistible grilled glaze. Whether you’re an experienced cook or a kitchen newbie, this is your chance to bring bold Hawaiian vibes into your home.
Why Huli Huli Chicken Is Special
Huli Huli Chicken is more than just a barbecue staple in Hawaii—it represents a legacy of hospitality, flavors, and entertainment. What makes this dish stand out are the unique ingredients and its balance of sweet and savory tastes, elevated by a hint of smoky char from the grill. Every bite feels like a Hawaiian luau in your mouth.
Dive into this recipe to experience:
- Tangy marinade: The perfect blend of pineapple juice, soy sauce, and ginger gives the dish its signature zing.
- Sweet glaze: Caramelized brown sugar and ketchup create a sticky glaze that’s to-die-for.
- Grilled aroma: Smoky, slightly charred chicken that’s bursting with flavor.
Now, grab a spatula and a taste for adventure as we head straight to the recipe!
Ingredients You’ll Need
Essential Ingredients
- Chicken: Use bone-in chicken thighs or a whole chicken cut into pieces for the juiciest and most flavorful results.
- Pineapple juice: Adds a tropical sweetness.
- Soy sauce: Balances the sweetness with saltiness.
- Brown sugar: The key to the sticky-sweet glaze.
- Ketchup: Creates that iconic tangy base for the marinade.
- Sherry or chicken broth: For richness (use chicken broth as a non-alcoholic substitute).
- Fresh ginger and garlic: Add warmth and depth.
- Green onions: Brings freshness and color.
- Dry mustard: Adds subtle spice and complexity.
Optional Ingredients
- Paprika or cayenne pepper: For those who like a touch of heat.
- Parsley or cilantro: For garnish and an aromatic finish.
Required Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Large resealable plastic bag or shallow dish
- Grill or stovetop grill pan
- Baking sheet (for those who prefer to bake)
- Aluminum foil
- Tongs, knife, and cutting board
Step-by-Step Recipe Guide
1. Preparing the Marinade
Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a mixing bowl. Use a whisk to ensure everything mixes evenly. The goal is to create a marinade that’s as well-balanced as Hawaii’s stunning sunsets.
Chef’s Tip: Reserve a cup of the marinade for basting later. Remember to keep it separate from the portion mingling with raw chicken to avoid cross-contamination.
2. Marinating the Chicken
Place the chicken in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Cover and refrigerate for at least 4 hours, though overnight is even better—it infuses the chicken with incredible flavor.
Pro Tip: Rotate the chicken halfway through the marinating process to make sure all sides are equally soaked in the marinade.
3. Cooking the Chicken
Grilling the Chicken
- Preheat your grill to medium heat—about 375°F.
- Remove the chicken from the marinade and pat it dry (this helps achieve a beautiful char). Discard used marinade.
- Place the chicken on the grill and cook for 6–8 minutes per side, basting occasionally with the reserved marinade until the chicken reaches an internal temperature of 165°F.
Pro Tip: Keep turning the chicken regularly, so it develops an even glaze while avoiding over-charring.
Baking Option
- Preheat your oven to 375°F.
- Line a baking sheet with foil and arrange the chicken pieces evenly.
- Bake for 35–40 minutes, basting with the reserved marinade halfway through, until fully cooked. For an extra crisp finish, broil the chicken for 2–3 minutes at the end.
Finishing Touches
Drizzle the chicken with any leftover (cooked) marinade and garnish with fresh parsley or cilantro for a pop of color and flavor. Serve with tropical sides for a meal your guests will rave about.
Tips and Tricks for Next-Level Huli Huli Chicken
- Spice it Up: Add paprika or cayenne pepper for a subtle kick.
- Healthier Options: Opt for skinless chicken thighs or chicken breasts to reduce fat content.
- Add Veggies: Grill some pineapple rings, zucchini, or bell peppers alongside your chicken for a complete meal.
Serving Suggestions
Huli Huli Chicken pairs beautifully with these tropical side dishes and refreshing beverages:
- Sides: Pineapple rice, macaroni salad, or a crisp green salad.
- Beverages: Lemonade, iced tea, or even a sparkling mocktail for a fancy touch.
Create a beautiful dinner spread that looks Instagram-worthy by serving the chicken on a rustic wooden platter with fresh pineapple slices and herbs.
FAQs
Q. Can I make this recipe gluten-free?
Yes! Simply use gluten-free soy sauce.
Q. How do I store leftovers?
Place leftover chicken in an airtight container and refrigerate for up to 3 days.
Q. Can I use a store-bought marinade?
Absolutely. However, we recommend homemade as it allows you to customize flavors.
Q. What’s the best type of mustard to use?
A mix of Dijon and yellow mustard works best for balanced flavor.
A Recipe Worth the Spin
Whether you’re planning a summer BBQ or simply want to evoke an island vibe, Huli Huli Chicken is a must-try recipe. The flavors are bold, the process is straightforward, and the satisfaction? Unbeatable.
Give this recipe a go and share your creations on Instagram with #HuliHuliChicken or tag us—your masterpiece might just feature in our feed!