The savory-sweet allure of Huli Huli Chicken captures the soul of Hawaiian barbecue. Infused with pineapple juice, soy sauce, brown sugar, and aromatic garlic and ginger, this grilled chicken boasts a beautiful glaze and irresistible caramelized edges. Perfect for cookouts, family dinners, or when you’re just craving something tropical, this dish delivers bold island flavor in every bite. Pair it with sticky rice, grilled pineapple, or a crisp salad, and you’ve got yourself a sunny escape on a plate no passport required.
Full Recipe:
Ingredients:
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4 boneless, skinless chicken thighs (or breasts)
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1/2 cup pineapple juice
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1/4 cup soy sauce
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1/4 cup brown sugar
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2 tablespoons ketchup
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1 tablespoon rice vinegar
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1 tablespoon fresh ginger, grated
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2 garlic cloves, minced
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1 tablespoon sesame oil
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1 tablespoon cornstarch (optional, for thicker glaze)
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1 tablespoon water (to mix with cornstarch if using)
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Green onions and sesame seeds for garnish
Directions:
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In a bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil. Stir until the sugar dissolves.
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Reserve 1/2 cup of the marinade and set aside.
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Place chicken in a ziplock bag or shallow dish and pour the remaining marinade over it. Refrigerate for at least 2 hours, preferably overnight.
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Preheat grill to medium-high heat.
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Grill chicken for 6-8 minutes per side, basting with the reserved marinade as it cooks. Grill until internal temperature reaches 165°F (74°C).
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Optional: In a small saucepan, heat the reserved marinade. If you’d like a thicker glaze, mix 1 tablespoon cornstarch with 1 tablespoon water, then stir into the sauce and simmer until thickened.
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Serve hot, garnished with chopped green onions and sesame seeds.
Prep Time: 10 minutes (plus 2 hours marinating)
Cooking Time: 15 minutes
Total Time: 2 hours 25 minutes
Kcal: 295 kcal per serving
Servings: 4 servings
A Deep Dive Into Huli Huli Chicken: Hawaii’s Favorite Grilled Delight
Grilled chicken is a global favorite, but few versions carry the warmth, flavor, and story that Huli Huli Chicken does. A staple of Hawaiian barbecue culture, this dish is a captivating fusion of sweet, smoky, tangy, and umami flavors. It embodies the spirit of the islands laid-back, sunny, and irresistibly welcoming.
Whether you’re looking to level up your summer cookout game or simply want to try something new in your kitchen, Huli Huli Chicken deserves a prime spot on your menu. Let’s explore its origins, cultural roots, flavor profile, cooking techniques, and how to make it your own.
The Origins of Huli Huli Chicken
Huli Huli Chicken isn’t just a dish it’s a legacy. Developed in the 1950s by Ernest Morgado, a Hawaiian businessman of Portuguese-Japanese descent, the name “huli” means “turn” in Hawaiian. It refers to the original method of preparation where whole chickens were cooked between two grills and turned by hand while being basted with a special sauce.
Morgado first served the chicken at a farmers’ gathering using a teriyaki-inspired marinade based on soy sauce, sugar, garlic, and ginger ingredients reflecting Hawaii’s multicultural food history. The recipe was an instant hit and soon became a fundraising favorite, served at school events, local fairs, and roadside stands across the islands. The signature “huli!” shout (meaning “turn it!”) became a familiar sound at these gatherings, and the name stuck.
Today, while many modern recipes use boneless cuts and standard grills, the essence of Huli Huli Chicken its flavor and communal spirit remains intact.
Flavor Profile: Sweet, Smoky, and Utterly Addictive
The magic of Huli Huli Chicken lies in its marinade. It strikes a beautiful balance between sweet, salty, tangy, and savory. Pineapple juice brings natural sweetness and tropical acidity, soy sauce adds umami depth, brown sugar gives it that caramel-like edge, and fresh ginger and garlic offer bold aromatic notes. Ketchup adds a hint of tang and a rich red glaze, while sesame oil deepens the flavor with nutty warmth.
When grilled, the sugars in the marinade caramelize, forming a sticky-sweet glaze on the outside while locking in moisture within. You’ll get slight char marks that add smokiness and a slight crunch hallmarks of great barbecue.
The result is an explosion of island-inspired flavors that are comforting, nostalgic, and unexpectedly craveable.
Grilling Techniques That Make a Difference
Traditionally, Huli Huli Chicken was grilled rotisserie-style between two open flame grills. While that setup isn’t common for the home cook, there are modern techniques you can use to mimic the original texture and taste.
1. Marinate Overnight (If You Can)
The longer the chicken sits in the marinade, the deeper the flavor penetrates. An overnight rest in the fridge allows the acids and sugars to tenderize the meat while infusing it with layers of taste.
2. Use Indirect Heat
To avoid burning the sugars in the marinade, start grilling the chicken over indirect heat until nearly cooked through. Then move it to direct heat for a final sear and caramelization.
3. Baste While Grilling
Brush the reserved marinade onto the chicken as it grills to build up a sticky glaze and amplify flavor. Be sure to use a portion of the marinade that hasn’t touched raw meat for safety.
4. Rest Before Serving
Allowing the grilled chicken to rest for a few minutes before slicing helps retain the juices and keeps the meat tender.
Serving Ideas: How to Enjoy Huli Huli Chicken
This dish is extremely versatile, making it easy to build a complete meal around it. Here are a few traditional and creative serving suggestions:
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With White Rice or Sticky Rice: A classic pairing that lets the chicken shine.
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With Grilled Pineapple Slices: Adds another layer of caramelized sweetness.
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With Macaroni Salad: A staple of Hawaiian plate lunches, this cool and creamy side contrasts beautifully with the smoky chicken.
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As a Sandwich: Shred the chicken and stuff it into a bun with slaw and spicy mayo for an island-style pulled chicken sandwich.
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On a Salad: Slice and serve on a bed of mixed greens, cucumbers, and a sesame dressing for a light, refreshing meal.
Variations to Try
While the core flavors of Huli Huli Chicken should remain intact, there’s room for creativity. Here are some fun variations to explore:
Cut of Meat
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Use bone-in thighs or drumsticks for more juiciness and a rustic feel.
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Try it with chicken breasts for a leaner version.
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Swap in pork chops or even tofu for a vegetarian twist (marinate the same way).
Alcoholic Twist
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Add a splash of rum or bourbon to the marinade for a smoky-sweet edge.
Spice It Up
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Toss in chili flakes, sriracha, or gochujang for those who love heat.
Sweet Variations
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Substitute brown sugar with honey or maple syrup for a different kind of sweetness.
Why You Should Add This to Your Recipe Collection
Huli Huli Chicken isn’t just a delicious meal it’s a gateway into Hawaiian culture. It showcases how food can be both simple and rich in tradition, drawing from diverse culinary influences and still feeling uniquely its own.
For the home cook, it’s an approachable grilled dish with restaurant-level flavor. It’s easy to prepare, uses pantry staples, and can be made year-round, whether on an outdoor grill or a stovetop grill pan.
It’s also a crowd-pleaser. Whether you’re hosting a summer barbecue, preparing a family dinner, or meal-prepping for the week, Huli Huli Chicken fits the bill.
Conclusion:
Huli Huli Chicken is more than just grilled poultry it’s a cultural experience that captures the soul of Hawaii’s melting pot of flavors. With its luscious marinade, juicy texture, and kiss of caramelized char, it’s a dish that brings both comfort and excitement.
The next time you fire up your grill or crave a vacation on a plate, let this dish transport you. Pair it with tropical sides, serve it family-style, and don’t forget to share the story behind the name because good food tastes even better with a little history behind it.