What the heck is this?
Huli Huli Chicken isn’t just a dish — it’s a Hawaiian backyard barbecue legend. “Huli” means “turn” in Hawaiian, and the name comes from the traditional method of grilling marinated chicken between two racks and flipping it (“huli-ing” it) over hot coals. But don’t worry — you don’t need a spit or a luau to make this. This recipe brings all the iconic island flavor (pineapple, ginger, garlic, brown sugar, and soy sauce) straight to your kitchen or grill. It’s sticky, savory, sweet, and wildly addictive — basically, if teriyaki and BBQ had a tropical baby.
Why You’ll Love This Recipe
That marinade? Sweet, tangy, garlicky gold
Perfect for grilling, baking, or pan-searing — no fancy equipment needed
Makes boring chicken breasts or thighs taste like a vacation
Feeds a crowd and always gets recipe requests
It’s kid-friendly and cocktail-worthy
The Good Stuff You’ll Need
For the Marinade (aka Liquid Gold):
• 1/2 cup soy sauce
• 1/2 cup pineapple juice (fresh or canned — just not from concentrate)
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon Worcestershire sauce
• Optional: 1 tablespoon sriracha or chili paste if you like a little kick
For the Chicken:
• 2 to 2.5 pounds boneless skinless chicken thighs (or breasts, if you prefer)
• Salt and pepper (just a touch for seasoning)
• Chopped green onions and sesame seeds for garnish
Let’s Do This
Step 1: Marinate Like You Mean It
Whisk together all marinade ingredients in a bowl or large zip-top bag. Reserve 1/2 cup of the marinade and stash it in the fridge (you’ll use this for basting). Add the chicken to the rest of the marinade and refrigerate for at least 4 hours, preferably overnight. The longer it soaks, the better it gets.
Step 2: Grill or Bake — Your Call
Grill method: Preheat your grill to medium-high. Remove chicken from marinade and let any excess drip off. Grill 5–7 minutes per side, brushing with the reserved marinade as you go. Get those nice caramelized edges — that’s where the magic happens.
Oven method: Preheat to 425°F. Arrange marinated chicken on a foil-lined baking sheet. Bake for 25–30 minutes, flipping halfway and brushing with the reserved marinade. Broil for the last 2 minutes for charred edges.
Step 3: Garnish and Serve
Sprinkle with chopped green onions and sesame seeds. Serve it hot, sizzling, and slightly sticky with that gorgeous glaze.
Serving Suggestions
• With coconut rice and grilled pineapple slices
• On a bed of mixed greens for a tropical chicken salad
• Sliced and stuffed in Hawaiian rolls with slaw for sliders
• Alongside macaroni salad for that full plate lunch vibe
Switch It Up
• Add a splash of lime juice or orange zest to brighten the marinade
• Use bone-in chicken for more flavor — just cook longer
• Try it with pork chops or tofu — yes, tofu loves this marinade too
• Want to make it a rice bowl? Add steamed rice, edamame, cucumber, and a drizzle of sriracha mayo
Make-Ahead Tips
• The marinade can be made up to 3 days ahead
• Chicken can marinate overnight or be frozen in the marinade for a future meal
• Leftovers reheat beautifully or can be chopped for salads or wraps
Questions People Actually Ask
Q: Can I use chicken breasts instead of thighs?
A: Yes — they’ll cook faster and be leaner, but watch for dryness. Marinate them well and don’t overcook.
Q: Do I have to grill it?
A: Nope! Oven or stovetop works just fine. Even an air fryer will do the trick.
Q: What does “Huli Huli” mean again?
A: “Huli” means “turn.” Traditional Huli Huli Chicken was turned on a spit roast over open fire — we’re just adapting it for weeknight warriors.
Q: Can I make it spicier?
A: Absolutely — add chili flakes, sriracha, or a splash of hot sauce to the marinade to bring the heat.
Huli Huli Chicken Recipe: Sweet, Smoky, and Straight from a Hawaiian Grill Dream
- Total Time: 20 minute
- Yield: 4–6 servings
Description
Huli Huli Chicken isn’t just a dish — it’s a Hawaiian backyard barbecue legend. “Huli” means “turn” in Hawaiian, and the name comes from the traditional method of grilling marinated chicken between two racks and flipping it (“huli-ing” it) over hot coals. But don’t worry — you don’t need a spit or a luau to make this. This recipe brings all the iconic island flavor (pineapple, ginger, garlic, brown sugar, and soy sauce) straight to your kitchen or grill. It’s sticky, savory, sweet, and wildly addictive — basically, if teriyaki and BBQ had a tropical baby.
Ingredients
For the Marinade (aka Liquid Gold):
• 1/2 cup soy sauce
• 1/2 cup pineapple juice (fresh or canned — just not from concentrate)
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon Worcestershire sauce
• Optional: 1 tablespoon sriracha or chili paste if you like a little kick
For the Chicken:
• 2 to 2.5 pounds boneless skinless chicken thighs (or breasts, if you prefer)
• Salt and pepper (just a touch for seasoning)
• Chopped green onions and sesame seeds for garnish
Instructions
Step 1: Marinate Like You Mean It
Whisk together all marinade ingredients in a bowl or large zip-top bag. Reserve 1/2 cup of the marinade and stash it in the fridge (you’ll use this for basting). Add the chicken to the rest of the marinade and refrigerate for at least 4 hours, preferably overnight. The longer it soaks, the better it gets.
Step 2: Grill or Bake — Your Call
Grill method: Preheat your grill to medium-high. Remove chicken from marinade and let any excess drip off. Grill 5–7 minutes per side, brushing with the reserved marinade as you go. Get those nice caramelized edges — that’s where the magic happens.
Oven method: Preheat to 425°F. Arrange marinated chicken on a foil-lined baking sheet. Bake for 25–30 minutes, flipping halfway and brushing with the reserved marinade. Broil for the last 2 minutes for charred edges.
Step 3: Garnish and Serve
Sprinkle with chopped green onions and sesame seeds. Serve it hot, sizzling, and slightly sticky with that gorgeous glaze.
Notes
• With coconut rice and grilled pineapple slices
• On a bed of mixed greens for a tropical chicken salad
• Sliced and stuffed in Hawaiian rolls with slaw for sliders
• Alongside macaroni salad for that full plate lunch vibe
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
Nutrition
- Calories: ~420 kcal per serving
- Carbohydrates: ~12g per serving
- Protein: ~35g per serving