This Huli-Huli Chicken is a flavorful Hawaiian-inspired dish marinated in soy sauce, ginger, garlic, and pineapple juice. Perfect for grilling, it's an easy recipe that will impress at any barbecue.
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Winter is here, and who wants to grill outside? Not me! But that doesn't mean we have to miss out on the delicious flavors of Hawaii. My Huli Huli Chicken recipe brings that tropical taste right into your kitchen.
I remember trying Huli Huli Chicken for the first time in Hawaii. The name sounded a bit Filipino, and the taste was so familiar and comforting—it quickly became a family favorite. It reminds me of other beloved chicken dishes I enjoy making, like butter chicken for its creamy richness or basil chicken and mushroom for a quick, herby option.
Traditionally, this dish is grilled, but when it's too cold, you can easily make it on the stovetop. The sweet and savory marinade gives the chicken an amazing flavor that instantly transports you to a tropical paradise. It’s a fantastic option, just like my pineapple chicken adobo, or even sesame chicken when you’re in the mood for something slightly different.
If you love experimenting with chicken dishes, this recipe pairs well with the versatility of mushroom chicken with corn or the hearty comfort of chicken and beans. And don’t forget the classics—Hainanese chicken for a lighter, fragrant meal or bistek for a tangy, citrusy twist. For a sizzling option, my chicken sisig is perfect for sharing on the side.
This recipe isn't just for winter—it's perfect for summer too! Fire up that grill and enjoy this yummy Huli Huli Chicken all year round. So, if you're craving a taste of Hawaii or just want to try something new, give this recipe a go. It's perfect for those cozy winter nights and sunny summer days when you need a little extra warmth and aloha spirit!
Jump to:
What is Huli-Huli Chicken?
Huli Huli Chicken is such a hit in Hawaii! Its name comes from "Huli," which means "turn" in Hawaiian, highlighting the method of repeatedly turning the chicken on the grill to achieve a beautifully caramelized exterior.
Why You'll Love This Recipe
- Tropical Flavor: Brings the delicious taste of Hawaii straight to your kitchen.
- Versatile Cooking: Perfect for grilling in the summer and stovetop cooking in the winter.
- Kids Approved: Delicious and appealing to even the pickiest eaters.
- Family Favorite: Familiar flavors make it a hit with everyone.
- Easy Marinade: Simple yet flavorful marinade with everyday ingredients.
- Quick to Prepare: Minimal prep time with maximum flavor.
- Healthy Option: Lean protein packed with sweet and savory goodness.
- All-Year Round: Enjoy this dish no matter the season.
Ingredients
- Chicken: I always prefer thighs (boneless, skin-on or skinless) for this because it stays moist but you can also use chicken breast or chicken legs. If cooking on a pan, I use usually use boneless.
- Ginger
- Garlic
- Soy Sauce and Oyster sauce: For umami taste
- Sugar: Use White or brown to balance out the salty. I used brown sugar for this recipe.
- Pineapple juice: You can also use apple cider vinegar instead.
- Ketchup: I usually use banana catsup but tomato works too
- Garnish: Pineapple slices or green onion
See recipe card for quantities.
How to Make Huli-Huli Chicken
Cook it on a Stovetop
- 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.
Grill it!
- 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.
Substitution and Variations
Here are a few variations you can try for your Huli Huli Chicken:
- Spicy Huli Huli: Add a kick of heat! Include ½ teaspoon of sriracha or red pepper flakes to the sauce mixture for a spicy twist. You can adjust the amount based on your preferred heat level
- Mango Huli Huli: Swap the pineapple juice in the sauce with the same amount of mango nectar or chopped fresh mango for a tropical twist. You can also add a sprinkle of chopped fresh mango to the finished dish for an extra layer of flavor.
- Smoked Paprika Huli Huli: Add ½ teaspoon smoked paprika for a hint of smokiness that adds depth and complexity to the flavor profile.
- Huli Huli Chicken Bowls: Serve your Huli Huli Chicken over a bed of rice with your favorite toppings like shredded carrots, chopped green onions, sliced avocado, and a drizzle of sriracha mayo for a complete and flavorful meal.
- Huli Huli Chicken Kebab: Thread chopped Huli Huli chicken pieces onto skewers and grill until heated through and lightly charred.
What to Serve with Huli-Huli Chicken
Huli Huli Chicken's sweet and savory flavors call for sides that complement both aspects. Here are some delicious options to consider:
- Pineapple Rice: Capture the full Hawaiian experience with fluffy white rice infused with the sweetness of pineapple.
- Macaroni Salad: A creamy and comforting side dish that cuts through the richness of the chicken. Opt for a lighter version with a tangy dressing.
- Brown Rice and Vegetables: A healthy and balanced option, brown rice adds fiber and the vegetables provide vitamins and a satisfying chew.
- Quinoa: This protein-rich grain offers a lighter alternative to rice and pairs well with the Huli Huli glaze.
- Coconut Rice: Fluffy white rice dish cooked with coconut milk for a touch of sweetness and creamy richness.
- Simple Salad: Mixed greens, tomatoes, cucumber, and nuts.
- Sweet Potato Wedges: Air fried and lightly seasoned, these bring a sweet and savory balance to your meal.
- Jicama Slaw: A unique and refreshing option, jicama slaw features a crisp texture and a mild sweetness that balances the savory Huli Huli chicken.
- Cucumber Salad: The cool, crisp cucumber salad cuts through the richness of the huli-huli chicken's glaze with its refreshing crunch and a hint of tangy spice. It's the perfect balance! Try my Korean or Filipino version for an extra flavor twist.
- Grilled Vegetables: Skewer and grill zucchini, bell peppers, red onion chunks, and cherry tomatoes for a smoky sweetness that complements the chicken.
- Grilled Pineapple Rings: Thread pineapple chunks onto skewers alongside the chicken for a sweet and savory combination that gets beautifully caramelized on the grill.
How To Store Leftovers
To store leftover Huli Huli Chicken, make sure it's cooled down first. Pop it into an airtight container or zip-top bag—it'll stay good in the fridge for about 3-4 days. Want to keep it longer? Freeze it for up to 2-3 months. When you're ready to dig in again, just gently reheat in the microwave or oven
Rose's Top Tip
Don't over-marinate! While marinating adds flavor, exceeding 2 hours (especially for chicken breasts) can make the chicken tough. Aim for 30 minutes to 2 hours for maximum flavor and juicy texture.
Recipe FAQs
"Huli Huli" is Hawaiian for "turn turn," referring to the method of constantly turning the chicken on the grill to achieve a flavorful char.
Yes, boneless chicken thighs or breasts work well for this dish, offering juicy and tender results.
For best flavor, marinate the chicken for at least 2 hours, or overnight if possible.
Yes, if you don't have access to a grill, you can easily cook it on a stovetop grill pan or in a skillet.
Serve it hot off the grill with rice and a side of grilled pineapple for a complete Hawaiian meal experience.
Use leftover Huli Huli Chicken in salads, wraps, sandwiches, fried rice or stir-fries for delicious meals throughout the week.
More Chicken Recipes To Try
Looking for other chicken recipes like this? Try these:
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Yummy 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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