Huli Huli Chicken

Grilled Huli Huli chicken is the juiciest and most delicious Hawaiian chicken you’ll ever try! Serve it alone or on rice or noodles!!

We love grilling all kinds of things in the summertime, but especially meat! Steak, burgers, and best of all—chicken! Besides our classic go-to Chicken Marinade, we LOVE this Huli Huli chicken!

what is Huli Huli Chicken?

Huli Huli chicken was created back in the 1950s in Hawaii. Originally this chicken was cooked over a pit, thus inheriting the name Huli Huli or “turn turn” chicken.

I first had it at one of our neighbor’s houses in Texas. They had lived in Hawaii for several years and the husband was an avid BBQ enthusiast. One of the meats he had cooked up for us was this Hawaiian Huli Huli chicken, and I totally fell in love with the dish and knew I needed the recipe!

With lots of research and digging, I was able to find a recipe that I think tastes just like it! Perfectly juicy, mostly savory, with a little bit of sweet. We love grilling in the summertime, especially chicken! You’ll love this tasty main dish!

Just Marinade and Grill!

This Huli Huli sauce only requires a handful of easy ingredients and all you do is mix them together! Grilling this Huli Huli chicken recipe is just as simple.

MARINADE. Mix brown sugar, ketchup, soy sauce, broth, ginger, and garlic in a small bowl. Take out 1 cup and reserve for basting (and refrigerate).

Place the rest of the marinade into a large Ziploc bag with the thighs. Refrigerate overnight.

GRILL. Discard marinade from chicken and grill thighs until no longer pink (about 8 minutes per side), basting with the extra marinade as you grill. Serve warm. ENJOY!

Be sure you have plenty of sauce reserved because it’s even better when it’s still juicy.

Variations

Add some flavor to this Huli Huli with any of these suggestions.

Grill up some pineapple. If you have a pineapple, peel the skin off and cut it into 1-inch thick slices. Whisk a bit of olive oil, honey, and lime juice together and brush it on the pineapple slices. Grill over medium-high heat for 3-4 minutes per side. Serve with the Huli Huli chicken. 

Garnish the chicken with green onions.

Add a little heat by sprinkling on red pepper flakes or sriracha.

Chicken Tips

This yummy Huli Huli chicken can be made with various cuts of meat!

Chicken. I prefer boneless skinless chicken thighs because they stay moist when cooked on the grill better than breasts and without the bone they are easier to eat. However, you can use the Huli Huli sauce to marinate any cut of chicken to grill. 

• Boneless chicken thighs. Grill at 400°F for about 8 minutes, flipping halfway. 
• Bone-in chicken thighs. Grill at 450°F for about 10-13 minutes. Flipping halfway. Check the internal temperature. If it needs more time, move the thigh to indirect heat and cook until done. 
• Boneless chicken breast. Preheat grill to 400°F. Grill over direct heat for 8-10 minutes. Flip and grill for another 3-5 minutes before moving the chicken to indirect heat (don’t flip). Allow the chicken to cook for an additional 5-7 minutes. 
• Bone in chicken breast. Preheat grill to 450°F. Grill over direct heat for 9-10 minutes. Flip and grill for another 9-10 minutes before moving the chicken to indirect heat. Allow the chicken to cook for an additional 10-20 minutes 
• Drumsticks. Grill chicken at 350-400°F for about 25 minutes. Rotate them every 5 minutes.

Chicken is done when the internal temp is 165°F. If you don’t have a meat thermometer, a good indicator is that the juices run clear and the center is no longer pink. Take chicken off the grill at 160°F and allow it to rest. The temperature will rise another 5-10 degrees bringing it to a safe 165°F.

Serving Ideas

I think I need to cook this recipe for Huli Huli chicken up again and serve it in a salad with almonds, fried wontons, and an Asian vinaigrette. I think it would be amazing!!

You could also try serving it with:

• Crock Pot Rice
• Cauliflower Rice
• Coconut Rice
• Oven Roasted Vegetables
• Easy Fruit Salad
• Ramen Noodle Salad
• Macaroni Salad

Store for Later!

Make a freezer meal. Make a delicious freezer meal by freezing the chicken in the marinade!

Use a freezer-safe Ziploc bag and remove as much air as possible before sealing. Lay flat and freeze for up to 6 months. When you’re ready to use it, thaw the bag overnight in the fridge. The chicken will continue to marinate as it thaws and be ready to throw on the grill.

STORE. Leftover authentic Huli Huli chicken recipe can be stored in an airtight container in the fridge for 3-4 days.

FREEZE in a freezer-safe airtight container in the freezer for up to 4 months.

Reheat in the microwave or oven.

Recipe FAQ

For More Favorite Chicken Recipes, Check Out:

• Chicken Lettuce Wraps
• Orange Chicken and Asparagus
• Kung Pao Chicken
• Salsa Chicken

Recipe adapted from Taste of Home.