Huli Huli Chicken Recipe
This Huli Huli Chicken recipe features mouthwatering Hawaiian BBQ chicken marinated in a tangy, sweet, savory glaze and then grilled to perfection.
How to Make the Best Huli Huli Chicken
Huli Huli Chicken is a beloved Hawaiian classic that brings the flavors of the islands right to your backyard grill. The name “huli” means “turn” in Hawaiian, referring to the technique of continuously turning the chicken on the grill while basting it with that irresistible sweet and savory glaze. This recipe captures all the authentic flavors that have made this dish a staple at Hawaiian roadside stands and backyard cookouts for generations.
The magic of this recipe lies in the perfectly balanced marinade—brown sugar and pineapple juice provide sweetness, while soy sauce, ginger, and garlic bring the savory depth. A touch of rice vinegar adds brightness, and the sriracha gives it just enough kick to keep things interesting. The key is letting the chicken marinate for at least 4 hours (overnight is even better) so those flavors really penetrate the meat.
When you grill Huli Huli Chicken properly, you get beautifully caramelized, slightly charred edges with juicy, flavorful meat inside. Serve it with steamed rice, a simple macaroni salad, and some grilled pineapple for a complete Hawaiian plate lunch experience that will transport you straight to the islands.
Huli Huli Chicken
This Huli Huli Chicken recipe features mouthwatering Hawaiian BBQ chicken marinated in a tangy, sweet, savory glaze and then grilled to perfection.
Ingredients
Chicken
Huli Huli Marinade
Instructions
Make the Marinade
- In a blender or with an immersion blender, mix together sugar, tomato paste, dijon mustard, rice vinegar, garlic, ginger, soy sauce, pineapple juice, salt, pepper, and sriracha. Set aside 3/4 cup of the marinade for basting.
- Put the chicken thighs in a medium bowl and mix with the remaining marinade. Marinate for at least 4 hours and up to 48 hours in the refrigerator.
Grill the Chicken
- Heat the grill to high and brush grill grates with oil if needed.
- Drain the marinade off the chicken thighs and place them on the hot grill. Close the lid and cook for 2 minutes.
- Flip the chicken, baste it with the reserved marinade and cook with the lid closed for another minute.
- Continue cooking, flipping, and basting this way for about 10 minutes until the internal temperature registers 185°F.
Notes
- You can use bone-in chicken thighs, but adjust cooking time accordingly.
- Coconut sugar can be substituted for brown sugar (use 1/3 cup).
- Fresh pineapple juice works best, but canned is fine.
- For less heat, reduce or omit the sriracha.
