Let’s Talk Huli Huli Chicken (and Why My Grill Will Never Be the Same)
Alright, so here's the thing—Huli Huli Chicken isn’t just some random grilled chicken recipe. It's the reason my neighbors start peeking over the fence every summer (I caught Mr. Wilson literally sniffing the air last weekend; no judgement, I do the same if I smell someone making banana bread). The first time I tried to make this, I used way too much ginger and not nearly enough patience, but now it's a family staple. Plus, it just makes me happy to say "huli huli." (Try it out loud. See? Fun, right?)
Why I Keep Making This (And Why You’ll Probably Want To)
I make Huli Huli Chicken when I want something a little fancier than plain old BBQ, but still easy enough to not stress me out. My crew goes bonkers for it—especially my youngest, who insists on calling it "hula hula" chicken. (I gave up correcting her.) The marinade is just, well, magic. Sweet, savory, with a little tang. Plus, if I’m honest, I once accidentally burned a batch—still good. Maybe even better? Or maybe that was just the Mai Tai talking.
Stuff You’ll Need (And What You Can Sub In If You’re Scrambling)
- 2-3 lbs chicken thighs or drumsticks (sometimes I use boneless breasts if I’m feeling lazy, but thighs really soak things up best)
- ½ cup soy sauce (my grandma was a Kikkoman purist; I use whatever’s on sale)
- ⅓ cup brown sugar (dark or light, or even a handful of honey in a pinch)
- ¼ cup ketchup (seriously, ketchup—don’t skip it!)
- ¼ cup pineapple juice (fresh is amazing, canned is totally fine—I’ve even used the juice form a can of pineapple rings and nobody noticed)
- 2 tablespoon rice vinegar (apple cider vinegar works, but it’s a bit sharper)
- 2 cloves garlic, minced (I won’t tell if you use the jarred stuff—you do you)
- 1 tablespoon fresh ginger, grated (I skip this if I’m out, but if you like a zing, toss it in)
- 1 tablespoon sesame oil (I sometimes forget this step, to be honest…)
- 1-2 teaspoon Sriracha or chili sauce (optional, but my husband swears by it)
- Green onions and sesame seeds, for serving (not essential, but they’re like the cherry on top)
How I Actually Make It (And When I Usually Sneak a Taste)
- Mix up the marinade. Throw all the ingredients except the chicken and toppings into a big bowl. Whisk it like you mean it. Smells so good already, right?
- Marinate the chicken. Dunk your chicken pieces into the marinade. I use a giant zip bag (less cleanup), but a bowl covered with plastic wrap works. Try for at least 4 hours, but honestly, anything over 30 minutes makes a difference. Overnight is where the magic happens, if you remember (I usually forget).
- Preheat your grill. Get it nice and hot—medium heat is about right. If you don’t have a grill, a broiler or grill pan works in a pinch. Just don’t set off the smoke alarm like I did last spring. And don’t be afraid of a few charred bits, that’s flavor!
- Grill the chicken. Shake off extra marinade (but save it). Grill chicken for about 6-7 minutes on each side, flipping every so often. This is where you literally “huli” the chicken (means "to turn" in Hawaiian—see, you learned something!). I usually brush the leftover marinade on while grilling, but if you want to be super safe, boil it for a few minutes first.
- Serve it up. Sprinkle with green onions and sesame seeds if you’re feeling fancy. If not, just eat it straight off the grill—I won’t judge.
Stuff I Figured Out the Hard Way (Notes from My Kitchen)
- Honestly, using thighs keeps things from drying out; breasts can go rubbery if you’re not careful.
- If you use wooden skewers, soak them! Otherwise they turn into little torches (learned that the hard way… twice).
- Don’t try to skimp on the marinating time, but if you do, just add a little extra sauce when serving—nobody will know.
- Sometimes, I add a splash of orange juice for a citrusy kick. It’s not traditional, but it sorta works.
Things I’ve Messed Around With (Variations That… Kinda Worked?)
- Once swapped out the pineapple juice for orange soda—don’t. Just don’t. It was weirdly sweet and fizzy.
- Swapped honey for brown sugar—actually, that was great, just use a smidge less.
- Tried tofu with this marinade for my vegetarian cousin, and you know what? It was surprisingly tasty, though it didn’t char up as nicely.
- Sometimes I add a splash of fish sauce, but my kids can always tell—so maybe just a drop if you want a deeper flavor.
Do I Really Need Fancy Gear? (Equipment Talk)
All you honestly need is a grill—charcoal’s great, gas is easier, a grill pan on the stove totally works. Once I even used my oven’s broiler, propping the chicken up on a cooling rack over a sheet tray (not ideal, but it got the job done). No marinade brush? I’ve used a spoon. No shame.
How Long Will This Last? (Spoiler: Not Long In My House)
If you somehow have leftovers, store them in the fridge, tightly sealed, for up to 3 days. Reheat gently; too hot and the chicken gets tough. Truth is, mine rarely lasts past dinner—someone always sneaks a piece later (I’m looking at you, Uncle Mike).
How We Usually Eat It (Serving Suggestions Galore)
I usually do this up with steamed jasmine rice and a big fresh salad, but my sister insists it’s best with Hawaiian macaroni salad (this one’s close). Sometimes, if I’m feeling extra, I’ll grill pineapple slices alongside—oh man, do it. You won’t regret it. Leftovers make killer sandwiches, too. Or just eat it cold out of the fridge standing over the sink—no judgement.
Stuff I’ve Messed Up That You Shouldn’t (Pro Tips, For Real)
- Rushing the marinating step? Did it once and honestly, the flavor didn’t go all the way through—so be patient (or just double up on basting if you can’t wait).
- Tried to grill with the heat too high—burned outside, raw inside. Not good. Medium heat is your friend here.
- Forgot to oil the grill once. Big mistake! Chicken stuck everywhere. Just rub a little oil on a paper towel and swipe it over the grates—trust me.
Questions Folks Have Actually Asked Me
Can I bake this instead of grilling?
Yep! Just put the marinated chicken on a wire rack over a baking sheet, bake at 425°F (220°C) for about 25-30 minutes. Turn once, baste with more marinade if you remember. Not as smoky, but still super tasty.
Do I have to use pineapple juice?
Honestly, it’s part of the magic, but if you’re in a pinch, apple juice or even orange juice can substitute. Or try a splash of lemon with water—just don’t tell any Hawaiian aunties.
What’s the best way to get that smoky flavor?
Charcoal grill if you can, but if not, some folks add a drop of liquid smoke. Totally optional. Personally, I just let a few edges get nice and dark, it’s enough for me!
Can I freeze leftovers?
Totally, but know the texture’s not quite the same after. Just thaw gently, then reheat in a pan or oven. If you want more details, this Serious Eats guide is handy.
Does this work with other meats?
Yeah! I’ve done pork and even tofu (like I mentioned). Beef’s a bit weird with the sweet marinade, but hey, try it and see what you think.
So that’s my not-so-secret recipe for Authentic Hawaiian Huli Huli Chicken. If you try it, let me know how it goes—or if you find a way to keep leftovers around longer than a day, I’m all ears. (Oh, and if anyone knows how to keep my grill from rusting, send help. Ha!)
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
Instructions
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1In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper to make the marinade.
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2Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
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3Preheat your grill to medium heat. Remove the chicken from the marinade and reserve the marinade for basting.
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4Grill the chicken for 35-40 minutes, turning every 5-7 minutes and basting frequently with the reserved marinade, until the chicken is cooked through and has a caramelized glaze.
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5Remove the chicken from the grill and let it rest for 5 minutes before serving. Enjoy with steamed rice and grilled pineapple.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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