How to Make the Classic Huli Huli Chicken – Sweet & Savory Hawaiian BBQ

Huli Huli Chicken is Hawaii’s iconic grilled chicken, famous for its sweet, tangy, and smoky flavor that instantly transports you to the islands. Traditionally cooked over an open flame and basted repeatedly with a pineapple-soy glaze, “huli” means “turn” in Hawaiian — a nod to the constant flipping that locks in juiciness while building caramelized layers. In this recipe, we recreate the authentic taste of Hawaiian BBQ at home, balancing savory soy, tropical pineapple, aromatic ginger, and a hint of smokiness. Whether you’re using a charcoal grill, gas grill, or stovetop grill pan, you’ll achieve perfectly glazed, tender chicken that’s irresistibly delicious.

Overview of Huli Huli Chicken

This recipe uses the classic Hawaiian Huli Huli marinade — a blend of pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger — to tenderize and infuse the chicken with vibrant flavor. The chicken is marinated for at least 4 hours (preferably overnight), then grilled while being basted with the thickened marinade for a glossy, caramelized finish. The grilling method — medium heat, frequent turning, and basting — ensures the chicken stays juicy without burning the sugars. Serve it with rice, grilled pineapple, or a Hawaiian-style macaroni salad for the full island experience. The result is BBQ chicken with true aloha spirit.

Ingredients with Sourcing Tips

For the Marinade & Sauce:

• 1 cup pineapple juice – Use 100% pure juice; fresh-squeezed if possible for brightness.
• ½ cup light soy sauce – Japanese-style soy sauce gives balanced saltiness without harshness.
• ½ cup brown sugar – Dark brown sugar adds deeper molasses notes; light brown sugar is milder.
• ¼ cup ketchup – Adds body, tang, and sweetness; use a no-high-fructose brand for cleaner flavor.
• 2 tbsp rice vinegar – Balances sweetness with gentle acidity.
• 1 tbsp sesame oil – Toasted sesame oil adds nutty depth.
• 2 tbsp fresh ginger, minced – Fresh root only; powder won’t give the same aromatic lift.
• 3 cloves garlic, minced – Avoid jarred garlic; fresh cloves caramelize beautifully.
• ½ tsp crushed red pepper flakes (optional) – For mild heat.

For the Chicken:

• 4–5 lbs bone-in, skin-on chicken thighs or drumsticks – Bone-in holds moisture better on the grill; choose air-chilled for superior texture.
• Neutral oil – For greasing the grill and preventing sticking.

For Garnish:

• Sliced green onions – For freshness and color.
• Grilled pineapple rings – Optional but highly recommended for presentation and sweetness.

Pro Sourcing Tip: If using boneless, skinless chicken, reduce grilling time to avoid drying out — marinating overnight becomes even more essential.

How to Make Huli Huli Chicken

1. The Marinade is the Sauce – Reserve part of the marinade before adding chicken; cook it down later to create the basting glaze.
2. Overnight Marination – 8–12 hours infuses the meat deeply; shorter times work, but flavor is milder.
3. Medium Heat is Key – Prevents burning the sugars while still achieving caramelization.
4. Turn, Turn, Turn – Flipping often keeps the chicken evenly cooked and juicy.
5. Layered Basting – Brush glaze on multiple times toward the end for a glossy, sticky finish.
6. Indirect Heat for Larger Cuts – Start over indirect heat, then move to direct for final sear and caramelization.
7. Resting Before Serving – Allows juices to redistribute for moist, tender meat.

Step-by-Step Instructions

1. Make Marinade: In a large bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using). Reserve 1 cup for basting later; refrigerate.
2. Marinate Chicken: Place chicken in a large resealable bag or shallow dish. Pour remaining marinade over, ensuring all pieces are coated. Refrigerate for 4–12 hours, turning occasionally.
3. Preheat Grill: Heat to medium (350–375°F / 175–190°C). Lightly oil grates.
4. Prepare Glaze: Pour reserved marinade into a small saucepan. Bring to a boil, then reduce to a simmer until slightly thickened (about 5 minutes). Set aside.
5. Grill Chicken: Remove chicken from marinade; discard used marinade. Place on grill over indirect heat. Cook 20–25 minutes, turning every 5 minutes.
6. Baste and Finish: In final 10 minutes, move chicken over direct heat. Brush with glaze on each side, flipping every 2–3 minutes, until glossy and caramelized, with internal temp at 165°F (74°C).
7. Rest & Serve: Let rest 5 minutes before serving. Garnish with green onions and grilled pineapple rings.

Cook & Prep Times

• Prep Time: 15 minutes (plus marinating)
• Cook Time: 30 minutes
• Total Time: 45 minutes active, plus marination

Nutrition Information (Per Serving) (approximate, based on 6 servings)

• Calories: 410 kcal
• Protein: 35g
• Fat: 18g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 22g
• Sodium: 940mg

Serving of Huli Huli Chicken

Serve Huli Huli Chicken the Hawaiian way — with sticky white rice and a scoop of creamy macaroni salad for an authentic plate lunch. Add grilled pineapple rings for a sweet, tropical touch that complements the glaze. For a lighter spread, pair with grilled vegetables like zucchini, bell peppers, or corn on the cob. You can also shred the chicken and use it in sliders with coleslaw for a party-friendly option. Garnish with sliced green onions and sesame seeds for presentation. For outdoor gatherings, keep the chicken warm on the grill’s indirect heat zone so guests can enjoy it fresh and juicy.

Pro Chef Notes & Variations

• Boneless Option: Reduce cook time to 6–8 minutes per side; keep basting to prevent drying.
• Oven Method: Roast at 375°F (190°C) for 35–40 minutes, glazing twice in final 10 minutes.
• Smoky Twist: Add a handful of soaked wood chips to your grill for authentic Hawaiian smokiness.
• Extra Glaze: Double the glaze recipe for dipping.
• Spicy Version: Add 1–2 tsp sriracha or fresh chili paste to the marinade.
• Meal Prep: Marinate chicken in freezer bags; freeze up to 2 months. Thaw and grill as directed.

Final Thought

Huli Huli Chicken is more than just barbecue — it’s a celebration of Hawaiian flavors and the joy of outdoor cooking. The sweet-tangy marinade, layered glazing, and smoky grill marks make it a crowd-pleaser every time. With this recipe, you can bring a taste of the islands to your own backyard, no matter where you are. Whether for a family dinner, summer cookout, or weekend indulgence, the key is patience in marinating and care in basting. Once you master the “huli” technique, you’ll have a dish that’s both simple and unforgettable — a recipe worth making again and again.