Close your eyes and imagine the scent of juicy chicken caramelizing over glowing charcoal, basted with a sticky-sweet glaze of pineapple, soy sauce, and ginger. That’s Huli Huli Chicken, Hawaii’s answer to barbecue perfection. Originating in the 1950s, this dish has become a staple at luaus, beach parties, and family gatherings across the islands. In this article, you’ll learn how to recreate this iconic recipe at home, along with pro tips, variations, and answers to all your burning questions. Whether you’re firing up the grill or using your oven, this dish promises a vacation on a plate.
What is Huli Huli Chicken?
“Huli” means “turn” in Hawaiian, a nod to how the chicken is flipped repeatedly while grilling to ensure even cooking and maximum flavor. The dish was popularized by Ernest Morgado, a Honolulu businessman, who trademarked the name after serving it at a farmer’s fundraiser in the 1950s. Traditionally cooked over an open flame, the chicken is basted with a glossy sauce blending soy sauce, pineapple juice, brown sugar, and ginger. The result? Tender, smoky-sweet meat with a caramelized crust that’s utterly irresistible.
Why You’ll Love This Recipe
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Authentic Hawaiian Flavor: Capture the essence of island cooking with minimal effort.
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Versatile Cooking Methods: Grill, bake, or even cook in a slow cooker.
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Crowd-Pleasing: Perfect for BBQs, potlucks, or weeknight dinners.
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Meal Prep Friendly: Make extra sauce and freeze it for future use.
Ingredients You’ll Need
(Serves 6–8)
For the Chicken:
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3–4 lbs chicken thighs and drumsticks (bone-in, skin-on for juiciness)
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1 tbsp neutral oil (e.g., avocado or vegetable oil)
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Salt and pepper to taste
For the Huli Huli Sauce:
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1 cup pineapple juice (fresh or bottled)
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1/2 cup soy sauce (low-sodium preferred)
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1/2 cup brown sugar (or honey)
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1/4 cup ketchup
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp rice vinegar
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1 tsp sesame oil
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Optional: 1/2 tsp red pepper flakes for heat
Step-by-Step Instructions
1. Prepare the Huli Huli Sauce
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In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, rice vinegar, and sesame oil.
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Simmer over medium heat for 10–15 minutes until thickened. Reserve 1/2 cup for basting; use the rest for marinating.
2. Marinate the Chicken
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Pat chicken dry and season with salt and pepper.
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Place chicken in a zip-top bag or dish and pour marinade over it. Refrigerate for at least 2 hours (overnight for maximum flavor).
3. Grill the Chicken
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Preheat grill to medium-high (375–400°F). Oil grates to prevent sticking.
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Remove chicken from marinade (discard used marinade) and grill skin-side down for 6–8 minutes.
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Flip, baste with reserved sauce, and cook for another 6–8 minutes. Repeat flipping and basting every 5 minutes until internal temperature reaches 165°F (about 25–30 minutes total).
4. Rest and Serve
Let chicken rest 5 minutes before serving. Garnish with sesame seeds, sliced green onions, or grilled pineapple.
Pro Tips for Success
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Double the Sauce: Make extra for dipping or drizzling over rice.
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Avoid Flare-Ups: Keep a spray bottle of water handy to tame grill flames.
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Charcoal vs. Gas: Charcoal adds smokiness, but gas works in a pinch.
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No Grill? No Problem: Bake at 400°F for 30–35 minutes, basting every 10 minutes.
Variations to Try
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Pork or Tofu: Swap chicken for pork ribs or pressed tofu.
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Spicy Twist: Add 1 tbsp sriracha to the sauce.
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Huli Huli Bowls: Serve shredded chicken over rice with Hawaiian Mac Salad and mango salsa.
(Love tropical flavors? Try our Grilled Pineapple Dessert for the perfect finish!)
Serving Suggestions
Pair your Huli Huli Chicken with:
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Steamed jasmine rice or coconut rice.
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Grilled vegetables (bell peppers, zucchini).
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A chilled glass of passionfruit iced tea or a mai tai mocktail.
FAQs
Q: Can I use boneless chicken breasts?
A: Yes, but reduce cooking time to avoid dryness. Breast meat is leaner, so marinate longer (4–6 hours).
Q: How long does the sauce keep?
A: Store in an airtight container for up to 1 week in the fridge or 3 months in the freezer.
Q: Is there a substitute for pineapple juice?
A: Use orange juice or apple juice, but add 1 tbsp honey to balance acidity.
Q: Can I make this gluten-free?
A: Swap soy sauce for tamari or coconut aminos.
Q: What sides are traditional?
A: Try Hawaiian Mac Salad, poi (taro paste), or lomi lomi salmon.
Q: Where did Huli Huli Chicken originate?
A: Learn more about its history in this guide to Hawaiian cuisine.
Conclusion
Huli Huli Chicken isn’t just a recipe—it’s a celebration of Hawaii’s vibrant culture and love for communal feasting. With its sticky-sweet glaze and tender meat, this dish is guaranteed to become a family favorite. Fire up the grill, pour a tropical drink, and let the flavors transport you to the shores of Oahu.
Craving more island-inspired dishes? Explore our Hawaiian Recipe Collection for luau-worthy ideas!