Prep Time: 15 minutes
Marinate Time: 4 hours (or overnight for best flavor)
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes
Servings: 4–6
Introduction
Huli Huli Chicken is a beloved Hawaiian classic that perfectly balances sweet, savory, and smoky flavors. Originally created in the 1950s by Ernest Morgado in Hawaii, this dish quickly became famous across the islands and later made its way to the U.S. mainland. “Huli” means “to turn” in Hawaiian — referring to the traditional method of turning the chicken on the grill as it bastes in a tangy pineapple-ginger glaze.
This version keeps the tropical essence intact while using ingredients readily available in American kitchens. Whether you’re cooking on an outdoor grill, stovetop, or oven, you’ll get that irresistible caramelized glaze and juicy meat every time.
Ingredients
- 2 ½ lbs (about 1.1 kg) chicken thighs or drumsticks (bone-in, skin-on preferred)
- ½ cup ketchup
- ½ cup soy sauce (low sodium recommended)
- ½ cup brown sugar
- ⅓ cup pineapple juice
- ¼ cup rice vinegar or apple cider vinegar
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika (optional for BBQ flavor)
- ¼ teaspoon black pepper
- 1 green onion, sliced (for garnish)
- Pineapple slices (optional, for serving)
Instructions
- Prepare the Marinade:
In a large bowl or resealable bag, whisk together ketchup, soy sauce, brown sugar, pineapple juice, vinegar, ginger, garlic, sesame oil, Worcestershire sauce, smoked paprika, and black pepper until well combined. - Marinate the Chicken:
Add the chicken pieces to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or overnight for deeper flavor. - Preheat the Grill (or Oven):
- For grilling: Heat your grill to medium-high (about 375°F).
- For oven: Preheat to 400°F (200°C) and line a baking sheet with foil.
- Cook the Chicken:
Remove chicken from the marinade and reserve about ½ cup for basting. Grill the chicken for 20–25 minutes, turning every 5 minutes and brushing with the reserved marinade. Continue basting and turning (“huli huli”) until the skin is glossy, slightly charred, and the internal temperature reaches 165°F (74°C).- If baking, roast for 35–40 minutes, brushing with marinade every 10 minutes.
- Serve:
Garnish with sliced green onions and grilled pineapple rings. Serve alongside steamed rice or a fresh Hawaiian macaroni salad for an authentic island meal.
Tips & Variations
- Make it spicy: Add a teaspoon of sriracha or crushed red pepper flakes to the marinade.
- Meal prep: The chicken can be marinated up to 24 hours in advance.
- Leftovers: Store in an airtight container for up to 3 days and reheat on the grill or skillet.
Nutrition (per serving)
Approx. 320 calories, 18g protein, 10g fat, 25g carbs (may vary depending on chicken cut and glaze).
Final Note:
Huli Huli Chicken captures the essence of Hawaiian comfort food with a perfect mix of smoky sweetness and tangy depth. Every bite brings a taste of the islands — no plane ticket required!