I first had Huli-Huli Chicken in Hawaii. The name sounded a bit Filipino to me, and the taste was so familiar and comforting that it became a family favorite almost immediately.
It's a Hawaiian marinade of soy sauce, ginger, garlic, and pineapple juice, traditionally grilled, but just as good seared on the stovetop when it's too cold to fire up the grill outside. Either way, you get that sweet, savory glaze that makes this one worth keeping in the rotation year-round, not just in summer.
If you like this, my pineapple chicken adobo and chicken sisig are worth trying too.
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What is Huli-Huli Chicken?
Huli-Huli Chicken was created in 1955 by Ernest Morgado, who barbecued his version of teriyaki chicken for a farmers' gathering in Hawaii. It became a fundraiser staple for schools and hula groups across the islands, and the name comes from "huli," Hawaiian for "turn," a reference to how the chicken is flipped repeatedly on the grill to build a caramelized, evenly cooked exterior.
Why You'll Love This Recipe
- Grill or stovetop: Works year-round, not just when the weather cooperates.
- Real Hawaii flavor: Soy sauce, ginger, garlic, and pineapple juice, sweet and savory in equal measure.
- Easy marinade: Everyday ingredients, minimal prep.
- Family favorite: Familiar enough that even picky eaters go for it.
- Great for a crowd: Simple to scale up for a barbecue or gathering.
Ingredients
- Chicken: I prefer thighs, boneless, skin-on or skinless, since they stay moist. Breast or legs work too. For stovetop cooking, I usually go boneless.
- Ginger: Fresh, not ground.
- Garlic: Fresh, minced.
- Soy sauce and oyster sauce: Builds the umami base.
- Sugar: White or brown balances the saltiness. I use brown sugar here.
- Pineapple juice: Use bottled or canned, not fresh. Fresh pineapple juice contains an enzyme that can make the chicken too soft. Apple cider vinegar works as a substitute if you're out.
- Ketchup: I usually use banana ketchup, but tomato ketchup works too.
- Garnish: Pineapple slices or green onion.
See recipe card for quantities.
Substitution and Addition
- No pineapple juice? Apple cider vinegar works in the marinade, already listed as a swap in your ingredients.
- No oyster sauce? A little extra soy sauce with a pinch of sugar gets you close.
- No banana ketchup? Regular tomato ketchup works fine, slightly less sweet, still good.
- Chicken breast or legs instead of thighs? Both work. Breast cooks faster and dries out more easily, so watch the timing closely.
- No grill? The stovetop method gets you the same marinade and glaze, just without the char.
How to Make Huli-Huli Chicken
Cook it on a Stovetop
- Marinate: Whisk together ginger, garlic, soy sauce, oyster sauce, brown sugar, and pineapple juice. Toss the chicken thighs in the marinade and refrigerate for at least 30 minutes, up to 2 hours.
- Sear the chicken: Heat avocado or vegetable oil in a large skillet over medium heat. Add the chicken and sear 4-5 minutes per side, until golden brown.
- Serve: Transfer to plates, drizzle with any remaining glaze, and sprinkle with chopped green onion. Serve hot with rice and steamed vegetables, or pineapple slices for a Hawaiian touch.
Grill it!
- Marinate: Whisk together ginger, garlic, soy sauce, oyster sauce, brown sugar, and pineapple juice. Toss the chicken thighs in the marinade and refrigerate for at least 30 minutes, up to 2 hours.
- Prepare the grill: Preheat to medium-high heat, around 375-400°F. If using charcoal, spread the coals evenly for direct cooking.
- Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting. Grill with the lid closed, this traps the heat so the chicken cooks through without burning the glaze on the outside. Grill about 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Finish and serve: Remove from the grill and let rest a few minutes before slicing. Serve with your favorite sides.
Variations
- Spicy Huli-Huli: Add ½ teaspoon sriracha or red pepper flakes to the marinade. Adjust to taste.
- Mango Huli-Huli: Swap the pineapple juice for the same amount of mango nectar or chopped fresh mango.
- Smoked Paprika Huli-Huli: Add ½ teaspoon smoked paprika for depth and a hint of smokiness.
- Huli-Huli Bowls: Serve over rice with shredded carrots, chopped green onion, sliced avocado, and a drizzle of sriracha mayo.
- Huli-Huli Skewers: Cut the chicken into chunks, thread onto skewers, and grill until charred and heated through.
What to Serve with Huli-Huli Chicken
- Macaroni salad: The classic pairing at any Hawaiian plate lunch. Try my Filipino macaroni salad for a creamy, tangy side.
- Pineapple rice: Fluffy rice with pineapple stirred through keeps the tropical theme going.
- Coconut rice: A little richer than plain rice, and it holds up well against the glaze.
- Cucumber salad: Cool, crisp, and cuts right through the richness of the glaze. My Korean version works too if you want something different.
- Grilled pineapple: Thread it onto skewers alongside the chicken, it caramelizes nicely on the grill.
- Grilled vegetables: Zucchini, bell peppers, and red onion skewered and grilled bring a smoky sweetness that matches the chicken.
How to Store Leftovers
Let the chicken cool completely, then transfer to an airtight container or zip-top bag. It keeps in the fridge for 3-4 days.
For longer storage, freeze for up to 2-3 months. Thaw overnight in the fridge, then reheat gently in the microwave or oven until warmed through.
Rose's Tips
- Don't over-marinate. More than 2 hours, especially with chicken breast, can make the texture mushy instead of tender. Aim for 30 minutes to 2 hours.
- Use bottled or canned pineapple juice, not fresh. Fresh pineapple juice contains an enzyme that breaks down the chicken too much and leaves it soft instead of tender.
- Reserve some marinade before it touches raw chicken. Set aside a portion for basting, so you're not brushing raw-chicken marinade back onto cooked meat.
- Grill with the lid closed. It traps heat so the chicken cooks through evenly without burning the glaze on the outside.
- Let it rest a few minutes after cooking. Whether grilled or seared, resting keeps the juices in instead of running out the second you cut into it.
Recipe FAQs
"Huli" is Hawaiian for "turn." The dish gets its name from the traditional cooking method: constantly turning the chicken on the grill for an even, caramelized char.
Yes. Boneless thighs or breasts both work well and cook faster than bone-in pieces.
30 minutes to 2 hours. Longer isn't better here, past 2 hours the texture can turn mushy instead of tender, especially with chicken breast.
Yes. If you don't have a grill, cook it on the stovetop in a skillet or a grill pan, the method in this post works well either way.
Hot, with rice and a side of grilled pineapple for a full Hawaiian-style meal. Macaroni salad is the classic pairing if you want the whole plate-lunch experience.
Chop it up for fried rice, stir-fries, wraps, or a quick salad topper. It reheats well and holds its flavor for a few days.
More Chicken Recipes To Try
Looking for other chicken recipes like this? Try these:
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Huli-Huli Chicken
Equipment
- 1 skillet or cast iron pan optional
- 1 grill
Ingredients
- 1 pound boneless chicken thighs
- 1 tablespoon avocado or vegetable oil
- 1 thumb ginger grated
- 1 tablespoon garlic grated
- ¼ cup soy sauce
- ¼ cup oyster sauce
- ¼ cup brown sugar
- 1 cup pineapple juice
- ¼ cup catsup tomato or banana catsup
- pineapple slices
- green onion for garnish
Instructions
Stove Top
- Marinate: Whisk ginger, garlic, soy sauce, oyster sauce, brown sugar, and pineapple juice. Toss chicken thighs in the marinade and refrigerate for at least 30 minutes (up to 2 hours).
- Sear the Chicken: Heat the avocado or vegetable oil in a large skillet over medium heat. Once hot, add the chicken thighs and sear them for 4-5 minutes per side, or until golden brown.
- Serve and Enjoy! Transfer your Huli Huli Chicken to plates, drizzle with any remaining glaze, and sprinkle with chopped green onion. Serve hot with your favorite sides like rice and steamed vegetables. If you'd like a Hawaiian touch, add some pineapple slices alongside the chicken.
Grilled
- Marinate the Chicken: Whisk ginger, garlic, soy sauce, oyster sauce, brown sugar, and pineapple juice. Toss chicken thighs in the marinade and refrigerate for at least 30 minutes (up to 2 hours).
- Prepare the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C). If using a charcoal grill, ensure the coals are evenly distributed for direct cooking.
- Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Reserve the marinade for basting. Place the chicken on the preheated grill. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Finish and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice and serve the Huli Huli Chicken with your favorite sides.
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