Discover the flavors of Hawaii with this beloved Hawaiian BBQ Chicken dish, known for its sweet, savory, and smoky taste. Huli Huli Chicken is a traditional Hawaiian dish that has captured the hearts of many, and its simplicity makes it a great dish for families to enjoy together.
This delicious Huli Huli Chicken recipe is not only a treat for the taste buds but also easy to make. Kids can even help with whipping up the marinade, making it a fun family activity. The result is a dish that’s both sweet and savory, perfect for any occasion.
With its rich flavors and easy preparation, it’s no wonder this dish is a favorite among many. Whether you’re looking to bring a taste of Hawaii to your backyard BBQ or simply want to try something new, this Huli Huli Chicken is sure to impress.
Why we love this Hawaiian Huli Huli chicken recipe:
- Prep-ahead friendly. Because the chicken needs to marinate for several hours, it’s a great prep-ahead dinner option. When ready to eat, simply throw it on the grill!
- Flavor-packed! You’ll love the sweet and savory marinade flavors.
- It’s extra juicy and tender thanks to that delicious marinade. Using chicken thighs or even drumsticks also helps to keep it juicy!
Ingredient Notes
- Chicken Thighs – You’ll want to use boneless skinless chicken thighs.
- Ketchup – Any ketchup will do. This adds both flavor and viscosity to the marinade.
- Brown Sugar – Light or dark brown sugar will work here.
- Pineapple Juice – You can use the juice from canned pineapple, juice made from frozen concentrate, or fresh pineapple juice if you have it.
- Soy Sauce – You can use regular or light soy sauce. I especially like the flavor of Aloha brand. If you’d like to make this gluten free, coconut aminos are a great substitution for soy sauce.
- Garlic – Use fresh garlic for the best flavor.
- Ginger – I like to use fresh ginger. I always keep a piece or two in my freezer to pull out for recipes like this. You could also substitute 1/2 teaspoon of dry ginger if needed.
- Apple Cider Vinegar – Apple cider vinegar both acidifies and provides flavor to the marinade.
- For the marinade, whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. I like to set aside a little marinade (about 1/3 cup or so) to use for basting at the end.
- If desired, trim the excessive fat off the chicken thighs. You do not need to remove all of the fat, it adds flavor and will melt off during the cooking process. Just use a clean pair of kitchen shears to snip off and large pieces that might fall off on the grill.
- Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 6-8 hours, or up to overnight.
- When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate, and then place the chicken on the hot grill and close the lid. Cook around 5 minutes per side, until an instant read thermometer reads 165℉.
- Once chicken is to temperature, if you saved some marinade, reduce heat to low and baste each side with reserved glaze for an additional 1 minute or so. Because this marinade contains sugar, you’ll want to keep a close eye on it so it doesn’t burn!
- Remove chicken from grill. Cover with foil and allow to rest for about 5 minutes before serving.
What is the difference between teriyaki chicken and huli huli chicken?
While both Teriyaki chicken and Huli Huli chicken offer delicious sweet and savory glazes, their origins and flavor profiles set them apart. Teriyaki chicken hails from Japanese cuisine, featuring a simpler sauce typically made from soy sauce, mirin, sake, and sugar, resulting in a rich, glossy, and balanced savory-sweet taste. It’s often grilled, pan-fried, or broiled. In contrast, Huli Huli chicken is distinctly Hawaiian, born from Ernest Morgado’s creation in 1955. Its signature sauce incorporates pineapple juice (a key differentiator), brown sugar or honey, ginger, garlic, and often ketchup, giving it a sweeter, tangier, and more tropical flavor. Traditionally, Huli Huli chicken is grilled over an open flame with constant turning and basting, imparting a unique smoky, charred quality that defines its character. In essence, think of Teriyaki as the classic, refined Japanese glaze, and Huli Huli as its vibrant, tropical Hawaiian cousin with a more pronounced sweet and tangy kick.
Tips for Success
Do not use fresh pineapple juice, as it contains an enzyme that will cause the chicken to get too mushy. Instead, use canned or bottled pineapple juice.
Marinate chicken for at least 4-6 hours or preferably overnight in order to maximize flavors and tenderize the thicken.
Reserve ½ cup of the marinade BEFORE adding the chicken into the marinade to prevent cross-contamination. This will be used to baste the chicken at the end.
Storing and Other Tips
Leftover Huli Huli chicken should be stored in an airtight container in the refrigerator and eaten within 3-4 days of cooking.
Leftovers are great served cold in a salad or reheated.
Huli Huli marinade contains sugar which can leave it prone to burning quickly on the grill. Be sure to watch your heat and turn it down if you see the outside of your chicken getting charred too quickly. You can move your chicken to indirect heat for a bit to cook through if needed, and then move back over the flame to get crispy at the end of cooking. This is also why we wait until the very end to baste with extra marinade- we want to avoid burning.