Hawaiian Huli Huli Chicken is one of Hawaii’s most famous barbecue dishes. The name “Huli” means “turn” in Hawaiian because the chicken is traditionally turned repeatedly over an open charcoal fire while being basted with a sweet and savory glaze. Originally created in Hawaii in the 1950s, this recipe is loved for its juicy, smoky chicken coated in a sticky pineapple-soy glaze.

Recipe Information

Prep Time: 20 minutes
Marinating Time: 4–24 hours (overnight is best)
Cook Time: 35–45 minutes
Total Time: About 5–25 hours
Servings: 4–6
Difficulty: Easy to Moderate

Ingredients

For the Chicken

2½–3 pounds bone-in, skin-on chicken thighs and drumsticks (or a whole chicken cut into pieces)
1 teaspoon kosher salt
½ teaspoon black pepper

For the Huli Huli Marinade

1 cup pineapple juice
½ cup soy sauce
½ cup packed brown sugar
¼ cup ketchup
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika (optional)
¼ teaspoon black pepper

Optional Garnishes

Sliced green onions
Sesame seeds
Fresh pineapple slices
Lime wedges

Equipment Needed

Grill (charcoal preferred)
Mixing bowl
Saucepan
Whisk
Tongs
Basting brush
Meat thermometer

Step 1: Prepare the Marinade

In a saucepan combine:

Pineapple juice
Soy sauce
Brown sugar
Ketchup
Rice vinegar
Sesame oil
Garlic
Ginger
Worcestershire sauce
Smoked paprika

Whisk everything together.

Heat over medium until the sugar dissolves.

Do not boil vigorously.

Simmer for about 5 minutes, then remove from heat and allow it to cool completely.

Step 2: Marinate the Chicken

Reserve about ¾ cup of the cooled sauce for basting later.

Place the chicken into a large zip-top bag or shallow dish.

Pour the remaining marinade over the chicken.

Seal tightly and refrigerate.

Marinate for:

Minimum: 4 hours
Best: Overnight (12–24 hours)

Turn the chicken once or twice while marinating.

Step 3: Prepare the Grill

Preheat your grill to medium heat (about 350–375°F / 175–190°C).

For charcoal grilling:

Create two heat zones:

Direct heat
Indirect heat

Oil the grill grates lightly.

Step 4: Grill the Chicken

Remove the chicken from the marinade.

Discard the used marinade.

Place the chicken skin-side down over indirect heat.

Cook for about 15 minutes.

Flip.

Cook another 10 minutes.

Now begin brushing with the reserved sauce.

Continue grilling and turning every 5 minutes, brushing with more glaze each time.

The repeated turning (“huli”) helps build beautiful caramelization.

Internal Temperature

Cook until the thickest part reaches:

165°F (74°C)

The skin should become golden brown with slightly charred edges.

Optional Oven Method

Bake at 400°F (200°C)

Bake for:

35–40 minutes

Brush with sauce every 10 minutes.

Finish under the broiler for 2–3 minutes to caramelize the glaze.

Serving Suggestions

Serve with:

Steamed white rice
Hawaiian macaroni salad
Grilled pineapple
Corn on the cob
Coleslaw
Roasted vegetables

Storage

Refrigerator:

Store in an airtight container for up to 4 days.

Freezer:

Freeze for up to 3 months.

Reheating

Oven:

325°F for about 15 minutes.

Microwave:

Heat in 30-second intervals until warmed through.

Brush with extra sauce before serving to keep the chicken moist.

Tips for the Best Huli Huli Chicken

Marinate overnight for the deepest flavor.
Use bone-in, skin-on chicken for the juiciest results.
Grill over charcoal for authentic smoky flavor.
Baste only with the reserved (unused) sauce to avoid contamination.
Avoid cooking over very high heat, as the sugary glaze can burn quickly.
Let the chicken rest for 5–10 minutes before serving.

Flavor Variations

Spicy: Add 1–2 teaspoons sriracha or chili garlic sauce.
Extra Tropical: Add crushed pineapple to the glaze.
Honey Version: Replace half the brown sugar with honey.
Low-Sugar: Use a brown sugar substitute.
Boneless: Use chicken thighs and reduce cooking time.

Nutrition (Approximate Per Serving)

Calories: 420
Protein: 34g
Carbohydrates: 20g
Fat: 22g
Sugar: 16g
Sodium: 860mg