Hawaiian Huli Huli Chicken
Sweet, Savory, and Perfectly Caramelized
Huli Huli Chicken is a classic Hawaiian barbecue dish known for its sweet and tangy glaze, smoky char, and tender, juicy chicken. “Huli” means “turn” in Hawaiian, because traditionally the chicken is cooked on a grill and turned frequently while being basted in a flavorful sauce. The combination of soy sauce, pineapple juice, brown sugar, and ginger creates a balance of sweetness, saltiness, and umami, with a hint of citrusy brightness from the pineapple.
This recipe is perfect for grilling, baking, or even pan-roasting. It’s a showstopper for backyard parties, family dinners, or when you want a tropical twist on a classic roasted chicken.
Ingredients (serves 4–6)
For the chicken:
- 1.5–2 kg (3–4 lbs) bone-in chicken thighs or drumsticks, skin-on
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
For the marinade and glaze:
- ½ cup soy sauce (low-sodium preferred)
- ½ cup brown sugar, packed
- ½ cup pineapple juice (fresh or canned)
- ¼ cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha or chili paste (optional, for a hint of heat)
For garnish:
- Sliced green onions
- Toasted sesame seeds
- Pineapple wedges (optional)
Step 1: Prepare the chicken
Start by patting the chicken dry with paper towels. Dry chicken allows the glaze to stick better and the skin to crisp up during cooking. Season lightly with salt and black pepper.
If using larger pieces like thighs or drumsticks, score the skin lightly to help the marinade penetrate and to allow even caramelization.
Step 2: Make the Huli Huli sauce
In a medium bowl, combine soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and sriracha if using. Whisk thoroughly until the sugar dissolves and the mixture is smooth.
Taste the sauce and adjust sweetness or spice as desired. It should be sweet, tangy, and slightly salty, with a noticeable pineapple flavor.
Step 3: Marinate the chicken
Place the chicken pieces in a large resealable plastic bag or shallow dish. Pour about two-thirds of the sauce over the chicken, reserving the remaining third for basting and glazing later.
Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight. Marinating allows the flavors to penetrate deeply, creating juicy chicken with a caramelized crust.
Step 4: Prepare for cooking
Grilling method (traditional Huli Huli): Preheat a grill to medium heat (about 180–200°C / 350–400°F). Oil the grates lightly to prevent sticking.
Oven method: Preheat the oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack over it. The rack allows heat to circulate around the chicken, helping it crisp up.
Remove the chicken from the fridge about 15 minutes before cooking to let it come to room temperature.
Step 5: Cook the chicken
Grilling:
Place chicken skin-side down on the grill. Cook for 5–7 minutes per side over indirect heat, basting frequently with the reserved sauce. Turn the chicken several times (“huli”) to ensure even cooking and caramelization.
Baking:
Arrange chicken on the rack skin-side up. Bake for 30–35 minutes, basting every 10 minutes with the reserved sauce. For extra caramelization, broil for the last 2–3 minutes, watching carefully to avoid burning.
Chicken is done when the internal temperature reaches 75°C (165°F) and the skin is golden-brown and slightly sticky from the glaze.
Step 6: Rest and serve
Remove the chicken from the heat and let it rest for 5–10 minutes. Resting allows the juices to redistribute, keeping the meat tender and juicy.
Transfer to a serving platter and drizzle any remaining glaze over the chicken. Garnish with sliced green onions, toasted sesame seeds, and pineapple wedges for a tropical presentation.
Tips for Perfect Huli Huli Chicken
- Use bone-in, skin-on chicken: The skin crisps beautifully and the bone keeps the meat moist.
- Don’t skip marinating: Even 2 hours will impart flavor, but overnight is ideal.
- Reserve some sauce: Use it for basting and serving, but do not pour raw sauce over fully cooked chicken to avoid contamination.
- Basting: Turn and baste frequently to build layers of sticky, caramelized glaze.
- Caramelization: The sugar in the sauce will brown quickly; watch closely, especially under a broiler or on a hot grill.
Serving Suggestions
Huli Huli Chicken pairs wonderfully with:
- Steamed white rice or coconut rice
- Grilled pineapple slices or roasted vegetables
- A fresh tropical salad with mango, avocado, and cucumber
- Macaroni salad for a true Hawaiian luau feel
Leftovers can be shredded for sandwiches, wraps, or added to a salad the next day.
Variations
- Spicy Huli Huli Chicken: Add more sriracha, chili flakes, or even a diced fresh chili to the marinade.
- Smoky flavor: Use a charcoal grill or add smoked paprika to the sauce.
- Slow cooker version: Brown the chicken first, then cook with the sauce on low for 4–5 hours for melt-in-your-mouth tenderness.
- Sweet tropical twist: Add mango puree to the glaze or sprinkle toasted coconut over the finished chicken.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for 2–3 days.
- Reheat gently in a skillet or oven to maintain the caramelized glaze and avoid drying the meat.
Why This Recipe Works
Huli Huli Chicken is beloved for its perfectly balanced sweet, salty, and tangy flavors, sticky caramelized coating, and juicy interior. It’s visually striking and full of flavor, making it a crowd-pleaser for casual family dinners or festive gatherings.
The key to authentic Huli Huli chicken lies in marination, careful basting, and temperature control, which create tender, flavorful chicken that’s impossible to resist.
This recipe brings the tropical flavors of Hawaii right into your kitchen, letting you enjoy a taste of the islands any time of year.
If you want, I can also provide a step-by-step 1000-word version with a homemade Huli Huli sauce from scratch and optional grilling tips, including pineapple smoking technique for the authentic Hawaiian flavor.