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The Best Huli Huli Chicken Recipe

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Transport you and your loved ones to Hawaii with this sensational grilled or baked Huli Huli Chicken that readers call “the best chicken I’ve ever made,” “Amazing!!” and “Everyone loves it and asks for the recipe 🙂!” As a trusted recipe creator known for delivering bold, unforgettable dishes, this Hawaiian classic is no exception, bursting with sweet, tangy, and smoky flavors from a spice-infused pineapple, soy, and brown sugar marinade that doubles as your glaze (no double work!).  With expert tips, this Huli Huli Chicken will be the star of your next barbecue or family dinner!

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up close of huli huli chicken showing how juicy it is


 

This Huli Huli Chicken Recipe will have you drooling

  • A marinade that’s pure magic! The marinade is packed with island ingredients like pineapple juice, soy sauce, ginger, and garlic, but what makes it truly unique are the spices that add complex, tantalizing depth.
  • Effortless flavor:  While this recipe tastes straight out of a restaurant, it’s easy to whip up with pantry-friendly ingredients, then marinate and grill!  Bonus: The marinade doubles as the glaze for double the flavor without double the work!
  • Perfectly Juicy Chicken: The recipe includes tips for marinating (including what pineapple juice to use) and grilling the chicken to perfection, ensuring tender, juicy results every time.
  • Versatile Cooking Methods: Whether you’re grilling outdoors or cooking indoors on a grill pan, this recipe is designed to adapt easily to your setup, giving you the freedom to make it any time of the year.
  • Crowd-Pleaser: This recipe makes 3-5 pounds of chicken, so it’s ideal for barbecues, family dinners, or meal prep, but you can also scale the recipe down as needed.

What is Huli Huli Chicken?

Huli Huli Chicken is a Hawaiian dish known for its sweet, savory, and smoky flavors. The chicken is marinated in a sauce typically made with ingredients like soy sauce, pineapple juice, brown sugar, ginger, and garlic, then grilled over an open flame. The name “Huli Huli” comes from the Hawaiian word “huli,” meaning “turn,” as the chicken is traditionally turned multiple times on the grill to achieve even cooking and a caramelized glaze. It’s a popular dish often served at Hawaiian gatherings and barbecues. Its popularity has made it a symbol of Hawaiian cuisine, connecting people through their shared love for this unique dish.

Where does Huli Huli Chicken Come From?

Huli Huli Chicken was created in Hawaii around 1955 by Ernest Morgado of Pacific Poultry, who developed a distinctive take on teriyaki chicken. Instead of turning each piece individually while catering an event, Morgado placed the chicken between two mesh grates. With the help of an assistant, they would quickly flip the entire setup. When it was time to turn, Morgado would shout “huli,” the Hawaiian word for “turn,” and his assistant would respond with the same word, efficiently flipping the chicken. This method gave birth to what became known as Huli Huli Chicken.

Since its creation, Huli Huli Chicken has captured the hearts and taste buds of everyone. It has become a beloved Hawaiian staple, served everywhere from roadside stands and parking lots, to restaurants and fundraisers. The widespread availability of this delectable dish is a testament to its deliciousness!

Huli Huli Chicken presented on a platter with grilled pineapple showing how to serve
ingredient icon

Ingredients for Hawaiian Huli Huli Chicken

Let’s take a closer look at what you’ll need to make this Huli Huli Chicken recipe (measurements in the printable recipe card at the bottom of the post):

  • Chicken thighs: I HIGHLY recommend chicken thighs for the juiciest chicken. Chicken thighs are dark meat, which means they are inherently juicier, richer tasting, and produce more tender chicken than chicken breasts. Their dark meat holds up against the dynamic sauce and they can be marinated longer than breasts without becoming mushy. They are difficult to overcook, and they stay tender for days with a more palate-pleasing texture — even when reheated for leftovers! 
  • Spices: The marinade is infused with non-conventional spices like paprika, chili powder, cumin, ginger, onion powder, etc. but I promise it’s out of this world!
  • Soy sauce: This grounds the marinade with its salty depth. Use low sodium so your chicken isn’t too salty.
  • Pineapple juice: DO NOT USE fresh pineapple juice because it contains bromelain, an enzyme that will leave your chicken mushy.  In CANNED pineapple juice, however, the bromelain is extracted, so the juice will infuse your chicken with flavor without becoming mushy.
  • Ketchup: This adds a rich tanginess. I promise it won’t make your chicken taste like ketchup!
  • Light brown sugar: This sweetness balances the umami-rich soy sauce and caramelizes beautifully when grilled.
  • Worcestershire sauce: A couple of tablespoons imparts a great umami flavor with a tangy kick.
  • Apple cider vinegar: Provides a fruity, tangy balance to the soy sauce.
  • Dijon mustard: Yellow or stone ground mustard would also work here.
  • Toasted Sesame Seed Oil: Look for toasted sesame seed oil, also known as dark, black, or Asian, and not regular/light/plain. Toasted sesame seed oil boasts a strong nutty aroma and is brown, whereas light/plain sesame oil is a low-flavor oil and is pale/yellow.
  • Sriracha sauce: Add if you like things spicy!
Huli Huli Chicken recipe being served in a bowl with rice, pineapple, and grilled bell peppers

HOW TO MAKE HULI HULI CHICKEN

Let’s take a closer look at how to make Huli Huli Chicken with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Whisk the Marinade/Glaze ingredients together in a large bowl. It will seem like a lot but some will be reduced and used as the glaze.
showing how to make Huli Huli Chicken by whisking the marinade ingredients together in a bowl
  • Step 2: Remove ¾ cup of this marinade to a large freezer bag along with ⅓ cup olive oil.
showing how to make Huli Huli Chicken by adding olive oil to the marinade
  • Step 3: Add the chicken, turn to coat and marinate 4 hours up to overnight.
showing how to make Huli Huli Chicken by marinating the chicken in a bag
  • Step 4: When ready to cook, remove the chicken from the fridge and rest at room temperature for 20-30 minutes. Meanwhile, simmer the remaining Glaze (that never touched the raw chicken) for approximately 10 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.
showing how to make huli huli chicken by adding Huli Huli sauce to the chicken after grilling

How to Cook Huli Huli Chicken

As the chicken cooks, the sugar caramelizes and creates incredible layers of sweet-smoky, tangy flavor! You can cook the chicken on the grill, stovetop, or oven, although we love the added smoky char and easy cleanup of the grill!

how to Grill

1. Preheat, clean and grease the grill to medium high heat, 375°F.
2. Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through to an internal temperature of 170 degrees F.
3. Transfer the chicken to a cutting board and rest for 5 minutes before slicing.

how to PAN SEAR


1. Grease an indoor grill pan or heat 1 tablespoon of oil in a large nonstick skillet over medium heat. An indoor grill pan works much better because the sugar likes to char in a skillet.
2. Working in batches, remove the chicken from the marinade and let the excess drip off. Add chicken to the hot pan and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
3. Flip the chicken over, cover the pan, and reduce the heat to medium. 
Cook for approximately 5 more minutes (depending on the thickness of the chicken).
4. Transfer chicken to a plate/cutting board. Bush the chicken with the reserved glaze and rest for 5 minutes before serving.

how to bake

1. Heat one tablespoon olive oil over medium-high heat. Add chicken (you must work in batches), and sear for 2-3 minutes per side. Transfer thicken to a foil-lined baking sheet.
3. Bake at at 425 degrees F for 25-30 minutes or until cooked through.
4. Bush the chicken with the glaze and rest for 5 minutes before serving.

what temperature should Chicken thighs be cooked to?

Chicken thighs are done when they register 170 degrees on an instant-read thermometer. Note this is higher than the 165 degrees required for chicken breasts because dark chicken meat contains higher amounts of connective tissue. Cooking dark meat to only 165 F will yield chewy, rubbery meat, but cooking it to 170 F will yield tender, juicy meat as the collagen melts and turns to gelatin.
 
I recommend investing in a meat thermometer; otherwise, there is no accurate way to know when your chicken is cooked without slicing it open and losing valuable juices.

top view of serving Huli Huli Chicken recipe being on a platter garnished with green onions

The Best Huli Huli Chicken Recipe Tips

  • Use chicken thighs. For the juiciest, most flavorful chicken without becoming overly charred, use chicken thighs. If you choose chicken breasts, use filets.
  • Marinate the chicken: You can get away with marinating the chicken for as la few hours, but the longer you marinate the chicken, the more flavorful it will become. I recommend at least overnight.
  • Bring chicken to room temperature before cooking. You always want any protein to sit at room temperature for 15-30 minutes before cooking (and more significant cuts even longer). Room-temperature chicken will cook faster if started at a higher temperature, which means the outside is less likely to overcook and there is less time for moisture to be released while cooking.
  • Grease the grill or pan very well. The sugar in the marinade makes the chicken prone to sticking, so grease your grill or pan very well. If using a grill pan, use paper towels or a brush to coat it in oil; if using a skillet, heat 1 tablespoon olive oil before adding the chicken.
  • Use a meat thermometer to check for doneness. Always use a meat thermometer so you don’t undercook or overcook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time.
  • Allow for carryover. I recommend removing the chicken thighs from the grill at 170 degrees F, 5 degrees below the final desired temperature of 175 degrees F. This allows for carryover, meaning the temperature will rise 5 degrees once the chicken is removed from the heat.
  • Let the chicken rest. After the chicken is finished cooking, transfer it to a cutting board and let it rest for 5-10 minutes before slicing so it has time to reabsorb the juices pushed toward the outside of the chicken. If you cut into the chicken immediately after cooking, valuable, moisture-giving juices will run out.

Huli Huli CHicken Recipe Variations

  • Use a Different Cut of Chicken: I typically make this recipe with boneless chicken thighs because the rich flavor holds its own against the strong marinade, but the marinade works with any cut of chicken. Note that chicken breasts should be cooked to an internal temperature of 160F, then allowed to rest for 5 minutes to carry over to 165. 
  • Use fresh aromatics: The recipe use 1 teaspoon ground ginger because it is such a small amount, but you may substitute with 2 teaspoons freshly grated ginger.  
  • Customize the Marinade: The marinade is perfect for us, but you may find you like it sweeter, tangier, or spicier.  Taste the marinade before adding the chicken. Sweeten it up with sugar or add sweet heat with Asian Sweet Chili Sauce, make it tangier with apple cider vinegar, or spicier with additional sriracha.
  • Make it Gluten-Free. Use gluten free soy sauce or tamari, and double check the rest of the ingredients are gluten free.
  • Add it to Salad: Load up your favorite greens with grilled Huli Huli Chicken and vegetables such as bell peppers, julienned snow peas, cucumbers, and carrots. Throw in some nuts, like cashews or macadamia nuts, for crunch and some mango, pineapple, or papaya for sweetness. Toss in some cilantro and green onions and drizzle with the reserved glaze and Pineapple Dressing like in this Teriyaki Chicken Salad recipe.
  • Serve it in Wraps: Serve the chicken in a flatbread with lettuce, veggies, pineapple, and any desired toppings or go low carb with bib lettuce leaves.
  • Make it into Tacos:  Add leftover chicken to a charred tortilla with desired toppings such pineapple slaw, avocado or coconut crema and sriracha aioli. I particularly love it with mango salsa, or pineapple salsa. See my Teriyaki Chicken Tacos for reference.
  • Make it a Grain Bowl: Pile chicken on hot steamed rice, coconut rice or grains of choice, top with greens of choice, grilled or roasted vegetables (roasted sweet potatoes are amazing), fresh vegetables such as bell peppers, carrots and snow peas, and tasty toppings such as pineapple, mango, avocado, cashews/almonds or peanuts, etc. Serve it with reserved glaze and pineapple or coconut yogurt.
  • Turn it into a Stir Fry: Stir fry the marinated, chopped chicken in a hot skillet, remove, then stir fry some veggies, then add the reserved glaze.
showing what to serve with huli huli chicken by adding to rice with pineapple and grilled vegetables

How to Prep Huli Huli Chicken in Advance

You can either cook the chicken ahead of time for meal prep, or prepare individual components of the recipe: 

-Marinade: Whisk the marinade together and store in an airtight container in the refrigerator WITHOUT the chicken for up to 2 days.
-Marinated Chicken: The chicken marinate overnight and cooked 24 hours later.
-Chicken: Cooked chicken thighs makes fantastic meal prep (they remain juicier than breasts when reheated).

What to pair with the Best Huli Huli Chicken Recipe

My favorite accompaniment with Hawaiian Huli Huli Chicken is steamed rice.  The chicken is so flavorful that the rice offers a neutral, textural counterpart that sops up the delicious teriyaki-like sauce. Here are a few options to make a complete feast:

How to store Huli Chicken

Store the cooked chicken in an airtight container in the refrigerator for 3-4 days or freeze for up to three months.

Freezing Huli Huli

You can freeze either the Huli Huli Glaze or the cooked huli huli chicken.

-Glaze/Marinade: Whisk together, add to a freezer bag, label and freeze for up to 3 months.
-Marinating Chicken: Transfer part of the Glaze to a separate freezer bag with the chicken per recipe instructions. Freeze the Glaze and the marinating chicken separately. Thaw the chicken overnight then cook the next day.
-Cooked Chicken: Let the chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.

How to reheat Huli Chicken

-Microwave: Chop or slice the chicken so it reheats more evenly; heat for 30 seconds, then at 10-second intervals as needed. 
-Oven: Transfer the chicken to an oven-proof dish.  Cover with foil and reheat at 350 degrees F for 8-10 minutes or just until warmed through.

up close of huli huli chicken recipe showing how juicy it is

Looking for More Grilled Chicken Recipes?

Looking for more Grilled Chicken Recipes?

Hawaiian Chicken
Thai Chicken
Chicken Teriyaki
Peanut Satay Chicken 
Lemongrass Chicken
Honey Soy Chicken
Pineapple Chicken
Grilled Chicken Thighs with Honey Sesame Sauce
Honey Sriracha Chicken

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top view of serving Huli Huli Chicken recipe being on a platter garnished with green onions

Hawaiian Huli Huli Chicken

Transport you and your loved ones to Hawaii with Grilled or Baked Huli Huli Chicken! Its bursting with sweet and savory Hawaiian teriyaki deliciousness from a dynamite pineapple, soy, brown sugar marinade that doubles as your sweet and sticky glaze (no double work!) that elevates this chicken to a whole new level of jaw dropping delicious.
Servings: 6 -10
Total Time: 4 hours 30 minutes
Prep Time: 30 minutes
Marinating 4 hours

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Ingredients

  • 3 pounds boneless chicken thighs or 4-5 lbs bone-in chicken thighs, skin removed
  • ⅓ cup olive oil

Marinade/Glaze

Instructions

Marinate Chicken

  • Whisk the Marinade/Glaze ingredients together in a large bowl. It will seem like a lot but some will be reduced and used as the Glaze.
  • Remove ¾ cup Marinade/Glaze to a large freezer bag along with ⅓ cup olive oil. Add the chicken to the freezer bag, remove excess air, seal it, and turn it to coat. Marinate for 4-24 hours for chicken thighs and up to 12 hours if using chicken breasts (the longer, the better). Refrigerate the remaining Glaze separately.
  • When ready to cook, remove the chicken from the fridge and rest at room temperature for 20-30 minutes.

Glaze

  • Meanwhile, remove ¼ cup Glaze to baste the chicken while grilling. Simmer the remaining sauce for approximately 5-7 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.

GRILL Directions

  • Preheat the grill to 375 degrees F with the lid closed. Clean and generously grease the grill with vegetable oil. Grill the covered chicken for 5-7 minutes per side or until cooked through. (An inserted thermometer should read 170 degrees F for thighs and 160 degrees F for breasts.) Baste the chicken with the reserved ¼ cup Glaze the last 5 minutes.
  • Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.

Skillet Directions

  • The sugar will cause the chicken to char more, so I recommend using an indoor grill pan. Grease the pan and heat to medium-high heat. If using a nonstick skillet, heat one tablespoon of neutral oil over medium heat.
  • Working in batches, remove the chicken from the marinade and let the excess drip off. Add the chicken and cook, undisturbed, for 3-4 minutes or until nicely browned on one side. Flip the chicken over, baste with the reserved Glaze, cover, and reduce the heat to medium-low. Cook for approximately 5 more minutes or until the internal temperature reaches 170 degrees F for thighs and 160 degrees F for breasts.
  • Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.

STOVETOP/OVEN

  • Preheat the oven to 375 degrees F. Heat one tablespoon olive oil over medium-high heat. Add chicken (you must work in batches), and sear for 2-3 minutes per side.
  • TO BAKE BONELESS CHICKEN THIGHS/BREASTS: Transfer the chicken to a foil-lined, lightly greased baking sheet. Bake at 375 degrees F for 20-30 minutes (depending on size) until the internal temperature reaches 170 degrees F for thighs and 160 degrees F for breasts. Transfer the chicken to a plate or cutting board. Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.
  • TO BAKE BONE-IN CHICKEN THIGHS: Add chicken to a foil-lined, greased 9×13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Carefully remove the foil, baste the chicken with ¼ cup of the reserved Glaze, and continue to cook, uncovered for 15-20 minutes OR until an instant-read thermometer registers 170 degrees F at the thickest part of the chicken. Slather the cooked chicken with the thickened Glaze and garnish it with green onions, if desired. Serve with the remaining Glaze.

Video

Notes

***DO NOT USE fresh pineapple juice as it contains the enzyme bromelain, which will leave your chicken mushy.  However, the bromelain is extracted in CANNED pineapple, so the juice will infuse your chicken with flavor without becoming mushy.

ORIGINAL RECIPE

I have streamlined this recipe by adding the spices directly to the marinade and not creating a separate spice rub. If you wish to follow the original recipe:
  • Mix the Spice Mix seasonings in a medium bowl. Remove one tablespoon of Spice Mix and add it to a large bowl. Reserve the remaining spices for your Spice Rub later.
  • Add all the Glaze ingredients to the 1 tablespoon spice mix. Whisk to combine. Remove ¾ cup of this Glaze and add it to a large freezer bag with ⅓ cup olive oil.
  • Add the chicken to a freezer bag, remove excess air, seal, and turn to coat. Marinate for 4-24 hours. Refrigerate the remaining Glaze separately and reserved spices in an airtight container.
  • When ready to grill, remove the chicken, dab off excess marinade, and place on a baking sheet. Discard marinade. Mix reserved spices with 2 tablespoons olive oil and rub evenly over both sides of the chicken. Let sit for 15-20 minutes.
  • Follow the cooking instructions per recipe above. 
 
 

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42 Comments

  1. Sarah says

    Everyone agreed it’s a keeper. Amazing flavor.

    Reply

    • Jen says

      Hi Sarah! I’m so thrilled you loved it!

      Reply

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The Face Behind the Recipes

Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

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