Authentic Hawaiian Huli Huli Chicken Recipe (Step-by-Step Guide)

Let me tell you about one of my absolute favorite grilling discoveries – Huli Huli Chicken. The first time I tasted this Hawaiian treasure at a beachside BBQ in Maui, I knew I had to master making it at home. After countless test batches and consulting with local grill masters, I’m excited to share this authentic recipe that brings the spirit of aloha right to your backyard. Trust me, once you smell this chicken cooking on your grill, you’ll understand why crowds gather whenever it’s being made.

The Story Behind Huli Huli Chicken

Back in 1955, Ernest Morgado created something magical at a Honolulu farmers’ market. Picture this: chickens rotating over a grill, their skin glistening with a sweet-savory glaze, smoke carrying an intoxicating aroma of pineapple and soy sauce through the air. As crowds gathered, they watched the chickens being turned – “huli” in Hawaiian. The name stuck, and a legend was born.

What started as a humble fundraiser dish became a phenomenon that swept across the islands. Today, you’ll find Huli Huli Chicken everywhere from casual beach cookouts to high-end luaus. It’s more than just grilled chicken; it’s a taste of Hawaii’s diverse culinary heritage, blending Asian influences with island ingredients.

What Makes This Recipe Special

I’ve spent years perfecting this recipe, and here’s what makes it stand out: we’re staying true to the original flavors while making it accessible for home cooks. The magic lies in that perfect balance of sweet pineapple juice, rich soy sauce, and caramelized brown sugar. But what really sets this version apart is our two-stage grilling technique that ensures juicy meat with that signature sticky, caramelized exterior every single time.

Think of this marinade as a beautiful symphony – each ingredient plays its part perfectly. The pineapple juice doesn’t just add sweetness; it helps tenderize the meat. The brown sugar creates that gorgeous caramelization, while apple cider vinegar brings a subtle tang that cuts through the richness. It’s a beautiful dance of flavors that will transform your regular grilled chicken into something extraordinary.

Essential Tips for Perfect Huli Huli Chicken

After making this dish hundreds of times, I’ve learned some crucial secrets that make the difference between good and great Huli Huli Chicken:

First, always, always choose chicken thighs over breasts. I know it might be tempting to use breasts, but thighs are more forgiving on the grill and stay incredibly juicy. They’re also more authentic to the traditional recipe.

Here’s a pro tip that changed my grilling game: before you even think about marinating the chicken, score the meat lightly with a knife. These shallow cuts allow the marinade to penetrate deeper, infusing every bite with that incredible flavor we’re after.

Temperature control is crucial. I maintain my grill at 375-400°F – hot enough to create that beautiful caramelization but not so hot that the sugars burn. If you’re using a charcoal grill, set up a two-zone fire. This gives you the flexibility to move the chicken away from direct heat if it’s caramelizing too quickly.

Patience is your friend here. Let the meat come to room temperature for about 20 minutes before grilling. This helps it cook more evenly and ensures you get that perfect char without raw centers. And remember to let it rest for at least 5 minutes after cooking – this makes a world of difference in juiciness.

Making It Your Own

While I’m a purist at heart when it comes to traditional recipes, I’ve discovered some delicious variations that respect the original while adding personal flair. If you’re feeling adventurous, try adding a tablespoon of gochugaru (Korean red pepper flakes) to the marinade for a subtle heat that complements the sweet-savory base perfectly.

For an extra layer of flavor, I sometimes add a splash of toasted sesame oil to the marinade. It adds a nutty depth that works beautifully with the other ingredients. And if you’re cooking for a crowd, this recipe works wonderfully with wings or drumsticks – just adjust your cooking time accordingly.

Remember, great Huli Huli Chicken isn’t just about the recipe – it’s about the experience. Set up your grill, gather your friends and family, and embrace the laid-back Hawaiian spirit. There’s something magical about watching the chicken turn on the grill, glistening with marinade, as the aroma fills your backyard.

Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely! I often prep everything in advance when hosting parties. The marinade can be made up to 3 days ahead and stored in the refrigerator. You can marinate the chicken for up to 24 hours, but I wouldn’t go longer than that – the acids in the marinade can start to break down the meat’s texture. Pro tip: make extra marinade and freeze it in portions for your next Huli Huli craving.

What’s the best way to serve Huli Huli Chicken?

In Hawaii, you’ll typically find this served with scoops of white rice and classic macaroni salad. At home, I love to add some grilled pineapple slices on the side – they caramelize beautifully on the grill and complement the chicken perfectly. For a fresh contrast, I often make a quick Asian slaw with cabbage, carrots, and a rice vinegar dressing. The crisp vegetables balance the rich, sticky chicken beautifully.

How do I prevent the chicken from burning?

This is one of the most common questions I get, and it’s all about technique. Start your chicken over indirect heat first, letting it cook about 80% of the way through. Then move it to direct heat for the final caramelization. Keep a close eye during these last few minutes – the sugars in the marinade can go from perfectly caramelized to burnt quickly. If you see any pieces darkening too fast, move them to a cooler part of the grill. Remember, it’s better to take your time than to rush and end up with burnt chicken.

Ready to bring a taste of Hawaii to your backyard? Fire up that grill, and let’s make some Huli Huli Chicken that would make any Hawaiian proud. Aloha and happy grilling!

Authentic Hawaiian Huli Huli Chicken

A beloved Hawaiian BBQ classic featuring chicken marinated in a sweet-savory blend of pineapple juice, soy sauce, and brown sugar, then grilled to perfection. This authentic recipe brings the tropical flavors of the islands to your backyard grill.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Main Dish

Cuisine Asian, BBQ, Hawaiian

Servings 6 servings

Calories 350 kcal

Equipment

• Grill gas or charcoal grill capable of medium-high heat
• Mixing Bowls for marinade preparation
• Meat thermometer for checking doneness
• Basting Brush for applying marinade while grilling
• Storage Containers for marinating and storing reserved sauce

Ingredients

  

Marinade

• 1 cup pineapple juice fresh or canned
• 1/2 cup soy sauce preferably low sodium
• 1/2 cup brown sugar packed
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons fresh ginger grated
• 4 cloves garlic minced

Chicken

• 3 pounds chicken thighs boneless, skinless
• 2 tablespoons vegetable oil for grilling

Instructions

 

• In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, grated ginger, and minced garlic until sugar dissolves.
• Reserve 1/2 cup of marinade for basting and refrigerate in a separate container.
• Place chicken thighs in a large ziplock bag or container and pour remaining marinade over them. Seal and refrigerate for at least 4 hours or overnight.
• Remove chicken from refrigerator 20 minutes before grilling. Preheat grill to medium-high heat (375-400°F).
• Oil the grill grates well to prevent sticking.
• Remove chicken from marinade, discarding the used marinade. Pat chicken pieces lightly with paper towels to remove excess moisture.
• Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
• During the last 5 minutes of cooking, brush chicken with reserved marinade several times, turning frequently to develop caramelization.
• Remove from grill and let rest for 5 minutes before serving.

Notes

For best results, marinate chicken overnight. Never use marinade that has been in contact with raw chicken for basting - always reserve a portion before adding to meat. For extra authentic flavor, grill some fresh pineapple slices alongside the chicken.

Keywords grilled chicken, hawaiian bbq, huli huli chicken, pineapple chicken

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.

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