Huli huli chicken on the grill is about to become a favorite for summer. The marinade is irresistible — we’ve made it multiple times this week!
What Is Huli Huli Chicken?
Huli huli chicken comes from mid-1950s Hawaii, created by Ernest Morgado and Mike Asagi. They grilled chicken over an open fire using a sauce similar to teriyaki, turned the spit while calling “huli” (which means “turn” in Hawaiian), and basted the chicken in the sauce. The result is sweet, tangy, and smoky chicken that tastes like a Hawaiian backyard feast.
This recipe brings that classic flavor to your grill. Serve it with grilled pineapple and a side of coconut rice for a true island-style meal.
What’s in Huli Huli Chicken?
The marinade is the star. It’s full of flavor and very simple to make. You’ll need:
- Ketchup
- Brown sugar
- Soy sauce
- Fresh ginger
- Garlic (crushed)
- Pineapple juice
- Rice vinegar
- Ground mustard
And boneless, skinless chicken breasts (or thighs if you prefer).
Can I Use Chicken Thighs Instead?
Yes. Thighs are juicier and very flavorful, but breasts work great too. Try a mix to see which you prefer.
How to Make Huli Huli Chicken
- In a saucepan over medium heat, combine all sauce ingredients except the chicken and cook about 3 minutes. Remove from heat and allow to cool.
- Reserve about 1/4 of the sauce for basting. Place the remaining sauce in a resealable bag with the chicken and refrigerate for 30 minutes (or up to 2 hours, but not longer to avoid tough meat).
- Preheat the grill to medium-high.
- Remove chicken from the marinade and place on the grill. Turn the heat to medium and cook for about 6 minutes.
- Flip the chicken, baste with reserved sauce, and cook another 6–7 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest a few minutes before serving. Garnish with chopped green onions and serve with grilled pineapple if desired.
What to Serve With Huli Huli Chicken
This chicken pairs beautifully with grilled pineapple and coconut rice. Other great sides include macaroni and cheese, grilled lemon asparagus, or a bright citrus salad. Keep extra sauce on the table for dipping or drizzling.
Can Huli Huli Chicken Be Baked?
Yes. To bake:
- Preheat oven to 350°F (175°C).
- Sear the chicken in a skillet over medium-high heat with a little olive oil, 2–3 minutes per side.
- Place seared chicken in a foil-lined 9×13-inch baking dish, cover with foil, and bake 30 minutes.
- Brush with reserved sauce, bake uncovered another 15 minutes, then rest before serving.
How Long Does Huli Huli Chicken Last?
Store cooked huli huli chicken in an airtight container in the refrigerator for up to 5 days. You can freeze raw marinated chicken (marinade and chicken in a freezer bag) for up to 2 months. Thaw overnight in the refrigerator before cooking.
How to Reheat Huli Huli Chicken
Reheat in the microwave or oven. For the oven, preheat to 350°F and warm for 25–30 minutes. Add extra sauce to keep the chicken moist when reheating.
Is Huli Huli Chicken Gluten-Free?
Traditional soy sauce contains gluten. To make this recipe gluten-free, substitute a gluten-free soy sauce (tamari) and use gluten-free labeled ingredients for everything else.
Tips for Making Hawaiian Huli Huli Chicken
- Marinate 30 minutes to 2 hours—longer can make the chicken tough.
- Let the chicken rest after grilling to keep it juicy.
- Serve extra sauce on the side and garnish with chopped green onions.
This huli huli chicken is full of flavor, quick to prepare, and perfect for repeating all summer long.
Ingredients
- 3 cloves garlic, crushed
- 1/3 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup soy sauce (or gluten-free tamari)
- 1 inch fresh ginger, grated
- 1 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 teaspoon ground mustard
- 6 boneless skinless chicken breasts or thighs
- Green onions, chopped for garnish
- Pineapple, grilled, for serving (optional)
Instructions
- Crush the garlic and grate the ginger.
- In a saucepan over medium heat, combine ketchup, brown sugar, soy sauce, ginger, pineapple juice, rice vinegar, ground mustard, and garlic. Cook about 3 minutes, then cool.
- Reserve 1/4 of the sauce for basting. Place the remaining sauce in a resealable bag with the chicken and refrigerate up to 30 minutes (or up to 2 hours).
- Preheat a grill to medium-high. Place chicken on the grill, reduce heat to medium, and cook 6 minutes.
- Flip the chicken, baste with reserved sauce, and cook another 6–7 minutes or until cooked through.
- Remove from the grill and rest a few minutes. Serve with additional sauce, grilled pineapple, and chopped green onions.
Recipe Notes
Store leftovers in the refrigerator up to 4–5 days. For best texture, don’t marinate raw chicken longer than 2 hours.
Nutrition
Approximate per serving: 380 kcal, Carbohydrates: 28 g, Protein: 50 g, Fat: 6 g. Nutrition values are estimates and should be used as a guide only.
Enjoy this Hawaiian classic at your next cookout — the sweet, tangy, and smoky marinade is addictive and easy to make. Huli huli!!