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Close-up of juicy Hawaiian Huli Huli Chicken, perfect for a summer barbecue.

HAWAIIAN HULI HULI CHICKEN ULTIMATE

Bring the taste of the Hawaiian islands home with this authentic Huli Huli Chicken recipe. The key is the sweet, savory, and tangy marinade, paired with consistent turning on the grill for a beautifully caramelized glaze and evenly cooked chicken.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Hawaiian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup soy sauce low sodium preferred
  • 1 cup pineapple juice fresh or canned, unsweetened
  • 1/2 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 2 tablespoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup neutral oil vegetable or canola oil
  • 3-4 pounds bone-in, skin-on chicken pieces thighs, drumsticks, breasts

Equipment

  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Resealable bag or container
  • Grill or oven
  • Tongs
  • Meat thermometer
  • Baking sheet (if baking)
  • Parchment paper or aluminum foil (if baking)
  • Spray bottle with water (optional, for grilling)

Method
 

  1. In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ketchup, ginger, garlic, sesame oil, smoked paprika, red pepper flakes (if using), and neutral oil until the brown sugar is dissolved.
  2. Taste the marinade and adjust sweetness or tanginess as needed.
  3. Rinse the chicken pieces under cold water and pat them completely dry with paper towels.
  4. Trim off any excess fat from the chicken pieces.
  5. Score the meat a few times with a sharp knife (optional, for bone-in chicken pieces).
  6. Place the chicken in a large resealable bag or container and pour the marinade over it. Make sure all the chicken pieces are coated.
  7. Seal the bag or container and refrigerate for at least 4 hours, or preferably overnight.
  8. Preheat your grill to medium heat (about 350-400°F). If using a charcoal grill, arrange the coals for indirect heat.
  9. Remove the chicken from the marinade and discard the marinade (do not reuse it).
  10. Place the chicken on the grill, skin-side up (if using bone-in, skin-on pieces).
  11. Grill for 10-15 minutes, then flip the chicken. Continue grilling, flipping every 5-7 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part. This will take about 30-45 minutes.
  12. During the last 10-15 minutes of grilling, you can baste the chicken with a little bit of fresh pineapple juice for extra flavor and gloss (optional).
  13. Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before serving.
  14. For baking, preheat your oven to 400°F (200°C).
  15. Line a baking sheet with parchment paper or aluminum foil.
  16. Place the marinated chicken pieces on the prepared baking sheet, skin-side up (if using bone-in, skin-on pieces).
  17. Bake for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part.
  18. For extra crispy skin, broil the chicken for the last 2-3 minutes, keeping a close eye on it to prevent burning (optional).
  19. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

Notes

For a spicier kick, add more red pepper flakes to the marinade. For a more tropical flavor, add a splash of coconut milk or mango juice. Leftover Huli Huli chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Serve with steamed white rice, macaroni salad, coleslaw, grilled pineapple, or poi.