Huli Huli Chicken Grill: Prepare for a flavor explosion that will transport you straight to the sun-kissed beaches of Hawaii! Imagine sinking your teeth into succulent, smoky chicken, glazed with a sweet and tangy sauce that’s simply irresistible. This isn’t just grilled chicken; it’s an experience, a celebration of island flavors that you can recreate in your own backyard.

Huli Huli Chicken boasts a rich history, originating in the 1950s when Ernest Morgado, a businessman, barbecued chicken using a secret marinade at a farmers’ gathering. The term “Huli” means “turn” in Hawaiian, referring to the method of flipping the chicken during grilling to ensure even cooking and that signature caramelized glaze. This cooking method quickly gained popularity, becoming a staple at Hawaiian fundraisers and community events.

What makes Huli Huli Chicken Grill so beloved? It’s the perfect combination of sweet, savory, and smoky notes. The marinade, typically featuring soy sauce, ginger, garlic, brown sugar, and pineapple juice, creates a complex flavor profile that tantalizes the taste buds. The grilling process adds a delightful char, enhancing the overall experience. Plus, it’s relatively easy to prepare, making it a fantastic option for both casual weeknight dinners and impressive weekend barbecues. Get ready to impress your friends and family with this taste of paradise!

Ingredients:

For the Huli Huli Marinade:

1 cup soy sauce (low sodium preferred)
1 cup pineapple juice
1/2 cup brown sugar, packed
1/4 cup rice vinegar
1/4 cup ketchup
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 tablespoon sesame oil
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes (optional, for heat)
1/4 teaspoon black pepper

For the Chicken:

3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best, but you can also use a whole chicken butterflied)

Optional Garnish:

Chopped green onions
Sesame seeds
Pineapple wedges

Preparing the Huli Huli Marinade:

In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, and ketchup. Make sure the brown sugar is fully dissolved. This is crucial for even flavor distribution.
Add the grated ginger, minced garlic, sesame oil, dry mustard, red pepper flakes (if using), and black pepper to the bowl.
Whisk all the ingredients together until the marinade is well combined and homogenous. Taste the marinade and adjust seasonings as needed. You might want a touch more brown sugar for sweetness, or a splash more rice vinegar for tang. Remember, the marinade will mellow out a bit as it cooks with the chicken.

Marinating the Chicken:

Place the chicken pieces in a large resealable plastic bag or a non-reactive container (glass or ceramic). Avoid using metal containers, as they can react with the acidity of the marinade.
Pour the Huli Huli marinade over the chicken, ensuring that all pieces are fully coated. Gently massage the marinade into the chicken to help it penetrate the meat.
Seal the bag or cover the container tightly. Place the chicken in the refrigerator to marinate for at least 4 hours, or preferably overnight (up to 24 hours). The longer the chicken marinates, the more flavorful and tender it will become.
Turn the bag or container occasionally to ensure even marinating. This will help the chicken absorb the marinade evenly on all sides.

Grilling the Huli Huli Chicken:

Prepare the Grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). If using a charcoal grill, arrange the coals for indirect heat, leaving a cooler zone on one side of the grill. This will allow you to move the chicken to a cooler area if it starts to brown too quickly.
Remove Chicken from Marinade: Take the chicken out of the refrigerator about 30 minutes before grilling to allow it to come to room temperature slightly. This will help it cook more evenly. Remove the chicken from the marinade and pat it dry with paper towels. This will help the skin crisp up better on the grill. Reserve the marinade for basting.
Grilling the Chicken: Place the chicken pieces skin-side down on the grill over direct heat. Grill for about 5-7 minutes, or until the skin is nicely browned and slightly charred. Watch carefully to prevent burning.
Flip and Baste: Flip the chicken and continue grilling for another 5-7 minutes. Baste the chicken with the reserved marinade. Be sure to bring the marinade to a boil before basting to kill any bacteria from the raw chicken.
Continue Grilling and Basting: Continue grilling the chicken, flipping and basting every 5-7 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accurate temperature readings. The total grilling time will vary depending on the size and thickness of the chicken pieces, but it usually takes about 30-45 minutes.
“Huli” (Turn) Technique: The name “Huli Huli” means “turn, turn” in Hawaiian. This refers to the frequent turning of the chicken during grilling to ensure even cooking and browning. Don’t be afraid to move the chicken around on the grill to avoid hot spots and prevent burning.
Rest the Chicken: Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Oven Baking Option (If You Don’t Have a Grill):

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken: Place the marinated chicken pieces on a baking sheet lined with parchment paper or foil. This will make cleanup easier.
Bake the Chicken: Bake the chicken for 30-40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Broil for Crispy Skin (Optional): For extra crispy skin, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

Serving Suggestions:

Garnish the Huli Huli chicken with chopped green onions and sesame seeds.
Serve with a side of steamed rice, macaroni salad, or coleslaw for a complete Hawaiian-inspired meal.
Grilled pineapple wedges are a perfect accompaniment to the sweet and savory flavors of the Huli Huli chicken.
For a spicier kick, serve with a side of chili garlic sauce or sriracha.
Leftover Huli Huli chicken can be used in sandwiches, salads, or stir-fries.

Tips for Success:

Don’t skip the marinating step! This is essential for infusing the chicken with flavor and tenderizing the meat.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
Basting with the reserved marinade adds flavor and helps keep the chicken moist. Be sure to boil the marinade first to kill any bacteria.
Adjust the heat of the grill as needed to prevent burning.
Let the chicken rest before serving to allow the juices to redistribute.
For a smoky flavor, add wood chips (such as hickory or mesquite) to your charcoal grill.
If you’re using a gas grill, you can add wood chips in a smoker box or wrapped in foil.
Experiment with different variations of the marinade. Try adding a splash of bourbon or rum for a unique flavor twist.
For a vegetarian option, you can marinate and grill tofu or tempeh using the Huli Huli marinade.
Make a big batch of the marinade and store it in the refrigerator for future use. It will keep for up to a week.

Troubleshooting:

Chicken is burning: Reduce the heat of the grill or move the chicken to a cooler zone.
Chicken is not cooking through: Increase the cooking time or move the chicken to a hotter part of the grill.
Marinade is too salty: Use low-sodium soy sauce or dilute the marinade with a little water or pineapple juice.
Marinade is not sweet enough: Add more brown sugar or honey to the marinade.
Chicken is dry: Baste the chicken more frequently with the marinade or reduce the cooking time.

Variations:

Spicy Huli Huli Chicken: Add more red pepper flakes or a pinch of cayenne pepper to the marinade.
Garlic Huli Huli Chicken: Increase the amount of garlic in the marinade.
Ginger Huli Huli Chicken: Increase the amount of ginger in the marinade.
Honey Huli Huli Chicken: Substitute honey for some or all of the brown sugar in the marinade.
Citrus Huli Huli Chicken: Add a splash of orange or lemon juice to the marinade.

Storage:

Leftover Huli Huli chicken can be stored in an airtight

Conclusion:

This isn’t just another grilled chicken recipe; it’s a passport to the islands, a burst of sunshine on your plate, and a guaranteed crowd-pleaser. The sweet, savory, and slightly smoky flavors of our Huli Huli Chicken Grill are simply irresistible. From the tantalizing aroma that fills your kitchen to the last succulent bite, this recipe is a culinary adventure you won’t want to miss.

But what truly sets this recipe apart is its versatility. While it’s fantastic served traditionally with a scoop of fluffy white rice and a side of creamy macaroni salad, the possibilities are endless! Imagine shredding the chicken and using it to fill soft tacos, topping it on a vibrant Hawaiian pizza, or adding it to a refreshing salad with grilled pineapple and avocado. For a lighter option, try serving it with quinoa and steamed vegetables.

And don’t be afraid to experiment with the marinade! A splash of pineapple juice can enhance the sweetness, while a pinch of red pepper flakes can add a touch of heat. If you’re short on time, you can marinate the chicken for as little as 30 minutes, but for the most intense flavor, I highly recommend letting it soak overnight. You can even use this marinade on other cuts of chicken, like thighs or drumsticks, or even on pork tenderloin for a delicious twist.

Serving suggestions abound! For a casual backyard barbecue, pair the Huli Huli Chicken Grill with grilled corn on the cob, potato salad, and a refreshing tropical fruit platter. For a more elegant dinner party, serve it alongside roasted asparagus, coconut rice, and a crisp green salad. And don’t forget the drinks! A Mai Tai, a Blue Hawaiian, or even just a simple glass of iced tea will perfectly complement the flavors of the chicken.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a relatively simple recipe to follow, even for beginner cooks, and the results are truly spectacular. The key is to be patient with the grilling process, basting the chicken frequently with the marinade to keep it moist and flavorful. And remember, don’t be afraid to adjust the seasonings to your liking. Cooking is all about experimentation and finding what works best for you.

So, what are you waiting for? Fire up the grill, gather your ingredients, and get ready to experience the magic of Huli Huli Chicken Grill. I promise you won’t be disappointed.

I’m so excited for you to try this recipe and create your own delicious memories. Once you’ve had a chance to make it, please come back and share your experience in the comments below! I’d love to hear about any variations you tried, any serving suggestions you have, and, most importantly, how much you enjoyed it. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Let’s spread the aloha spirit, one delicious bite at a time! Don’t forget to snap a picture of your creation and tag me on social media – I can’t wait to see your culinary masterpieces! Happy grilling!
Huli Huli Chicken Grill: Your Guide to Hawaiian BBQ Perfection

Sweet and savory Hawaiian Huli Huli Chicken, marinated in a flavorful pineapple-soy sauce blend and grilled to perfection.

Prep Time20 minutes

Cook Time30 minutes

Total Time290 minutes

Category: Dinner

Yield: 4-6 servings

Save This Recipe

Ingredients
- 1 cup soy sauce (low sodium preferred)
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon dry mustard
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 teaspoon black pepper
- 3-4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best, but you can also use a whole chicken butterflied)
- Chopped green onions
- Sesame seeds
- Pineapple wedges
Instructions
1. Prepare the Huli Huli Marinade: In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, and ketchup until the brown sugar is dissolved. Add the grated ginger, minced garlic, sesame oil, dry mustard, red pepper flakes (if using), and black pepper. Whisk until well combined. Taste and adjust seasonings as needed.
2. Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or non-reactive container. Pour the Huli Huli marinade over the chicken, ensuring all pieces are coated. Massage the marinade into the chicken. Seal the bag or cover the container tightly. Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), turning occasionally.
3. Grill the Huli Huli Chicken:
  - Preheat your grill to medium heat (350-400°F or 175-200°C). If using a charcoal grill, arrange the coals for indirect heat.
  - Remove chicken from marinade about 30 minutes before grilling to allow it to come to room temperature slightly. Remove the chicken from the marinade and pat it dry with paper towels. Reserve the marinade for basting.
  - Place the chicken pieces skin-side down on the grill over direct heat. Grill for about 5-7 minutes, or until the skin is nicely browned and slightly charred. Watch carefully to prevent burning.
  - Flip the chicken and continue grilling for another 5-7 minutes. Baste the chicken with the reserved marinade. Be sure to bring the marinade to a boil before basting to kill any bacteria from the raw chicken.
  - Continue grilling the chicken, flipping and basting every 5-7 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accurate temperature readings. The total grilling time will vary depending on the size and thickness of the chicken pieces, but it usually takes about 30-45 minutes.
  - Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
4. Oven Baking Option (If You Don’t Have a Grill):
  - Preheat your oven to 375°F (190°C).
  - Place the marinated chicken pieces on a baking sheet lined with parchment paper or foil. This will make cleanup easier.
  - Bake the chicken for 30-40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  - For extra crispy skin, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
  - Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
5. Serving Suggestions: Garnish with chopped green onions and sesame seeds. Serve with steamed rice, macaroni salad, or coleslaw. Grilled pineapple wedges are a perfect accompaniment.
Notes
- Marinating the chicken is essential for flavor and tenderness.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Basting with the boiled reserved marinade adds flavor and keeps the chicken moist.
- Adjust the grill heat to prevent burning.
- Let the chicken rest before serving.
- For a smoky flavor, add wood chips to your charcoal grill.
- Experiment with variations of the marinade.

Huli Huli Chicken Grill: Your Guide to Hawaiian BBQ Perfection