Name: Authentic Hawaiian Huli Huli Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Hawaiian
Ingredients: 1 whole halal chicken (about 3–4 lb), cut into pieces; 1 cup halal-certified soy sauce; 1 cup brown sugar; ½ cup ketchup (ensure no alcohol or non-halal additives); ½ cup halal chicken broth; ¼ cup rice vinegar (or white vinegar); ½ cup pineapple juice; 1 Tbsp freshly grated ginger; 2 cloves garlic, minced; 1 Tbsp sesame oil; 1 tsp halal-certified chili sauce or hot sauce (optional); 1 tsp ground black pepper; Pineapple slices for grilling (optional); Green onions, sliced for garnish

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I’m excited to share a succulent grilled chicken dish glazed in a luscious sweet-and-savory marinade—bursting with tropical flavors from soy sauce, pineapple juice, ginger, garlic, and a hint of sesame oil. It’s the kind of meal that instantly transports me to Hawaiian backyards, complete with smoky grills and caramelized char marks.
Authentic Hawaiian Huli Huli Chicken

Why I’ll Love This Recipe

I fall head over heels for this recipe because the harmony of sweet, salty, tangy, and aromatic flavors feels so balanced and lively. Marinating the chicken for at least four hours—or better yet, overnight—means every bite is soaked with flavor. Watching the glaze turn glossy and caramelized on the grill sparks pure joy. I also love how easily I can customize the spice level with a dash of Sriracha, and that it works beautifully with sides like coconut rice or grilled pineapple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 3–4 lb), cut into pieces
1 cup soy sauce
1 cup brown sugar
½ cup ketchup
½ cup chicken broth
¼ cup rice vinegar
¼ cup pineapple juice
¼ cup dry white wine or sherry
1 Tbsp freshly grated ginger
2 cloves garlic, minced
1 Tbsp sesame oil
1 tsp Sriracha or other hot sauce (optional)
1 tsp ground black pepper
Pineapple slices for grilling (optional)
Green onions, sliced for garnish

Directions

I whisk together soy sauce, brown sugar, ketchup, chicken broth, rice vinegar, pineapple juice, white wine or sherry, ginger, garlic, sesame oil, Sriracha (if I’m using it), and black pepper until the sugar dissolves
I reserve about 1 cup of the marinade to baste while grilling
I coat the chicken pieces in the remaining marinade—either in a resealable bag or a covered dish—and refrigerate for at least 4 hours, preferably overnight
I preheat my grill to medium-high and oil the grates
I place the chicken on the grill, discarding the used marinade. I cook for 30–40 minutes, turning occasionally and basting with the reserved marinade, until the internal temperature reaches 165°F (75°C)
If I’m grilling pineapple slices, I grill them for a few minutes per side until they’re nicely charred
I remove the chicken to rest a few minutes, then garnish with sliced green onions and serve—it’s stunning with grilled pineapple

Servings and timing

Servings: 4 to 6 people
Prep Time: 15 minutes
Marinating Time: at least 4 hours (overnight preferred)
Cook Time: 40 minutes
Rest Time: 10 minutes
Total Time: approximately 1 hour and 5 minutes (not including marination)

Variations

I sometimes use boneless chicken thighs or breasts for quicker cooking
I swap white wine with apple cider vinegar or more chicken broth for a no-alcohol version
I add mesquite or kiawe wood chips to the grill for smoky flavor
I adjust the spice with red pepper flakes or leave out the Sriracha entirely
I’ve also served this with grilled vegetable skewers instead of pineapple for a savory side

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 3 days
I freeze the chicken in sealed freezer-safe bags for up to 3 months and thaw overnight before reheating
I reheat in a low oven (around 300°F) or on the stovetop over medium-low heat, sometimes adding a splash of marinade or broth to keep it moist

FAQs

What does “Huli Huli” mean?

It means “turn, turn” in Hawaiian, referring to how the chicken is frequently flipped on the grill while cooking

Can I use boneless chicken?

Yes, I often use boneless thighs or breasts. They cook faster—usually within 15–25 minutes—and are just as flavorful

What if I don’t have wine or sherry?

I replace it with chicken broth or a splash of vinegar and still get great results

Can this be made ahead?

Definitely. I like to marinate the chicken the night before so it’s ready to grill the next day

What are good side dishes?

I love serving it with coconut rice, grilled pineapple, fresh slaw, or even a tropical fruit salad

Conclusion

This Huli Huli Chicken is one of my favorite dishes to grill. The sweet and savory marinade, the tender grilled meat, and the vibrant Hawaiian flair always win over anyone I serve it to. Whether I’m hosting a backyard cookout or just craving something flavorful, this recipe never lets me down. Give it a try—I think you’ll be hooked too.