I love making this Hawaiian Huli Huli Chicken because it brings a perfect balance of sweet, savory, and smoky flavors. The marinade caramelizes beautifully, giving the chicken that irresistible island-style glaze.
Why You’ll Love This Recipe
I enjoy how simple this recipe is while still delivering bold, tropical flavors. The marinade comes together quickly with basic ingredients, and I can grill or bake it depending on what I have available. I also like how juicy and flavorful the chicken turns out every time, making it perfect for family meals or casual gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 kg chicken thighs or drumsticks 120 ml soy sauce 120 ml ketchup 100 g brown sugar 60 ml pineapple juice 60 ml chicken broth 2 tablespoons rice vinegar 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon sesame oil
directions
I start by preparing the marinade in a bowl, mixing soy sauce, ketchup, brown sugar, pineapple juice, chicken broth, rice vinegar, garlic, ginger, and sesame oil until smooth.
I place the chicken in a large dish or zip bag and pour the marinade over it, making sure everything is well coated. I let it marinate in the fridge for at least 4 hours, but I prefer overnight for deeper flavor.
When I am ready to cook, I preheat the grill to medium heat. I remove the chicken from the marinade and reserve the liquid for basting.
I grill the chicken for about 30–40 minutes, turning occasionally and brushing with the marinade, until the chicken is fully cooked and nicely caramelized.
If I use the oven instead, I bake the chicken at 200°C for about 40–45 minutes, basting halfway through.
Servings and timing
Servings: 4–6 people Prep time: 10 minutes Marinating time: 4 hours (or overnight) Cook time: 30–45 minutes Total time: about 5 hours including marinating
Variations
I sometimes swap chicken thighs for chicken breast when I want a leaner option. I like adding chili flakes if I want a bit of heat. I occasionally grill fresh pineapple slices alongside the chicken for extra sweetness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven at 180°C for about 10–15 minutes to keep the chicken juicy. I can also reheat it in a pan over medium heat with a splash of water to prevent drying out.
FAQs
Can I cook this without a grill?
I can easily bake it in the oven or cook it in a skillet if needed.
Can I freeze the marinated chicken?
Yes, I often freeze it in the marinade for up to 2 months and thaw it before cooking.
What does “Huli Huli” mean?
It means “turn, turn” in Hawaiian, referring to turning the chicken while grilling.
Can I use canned pineapple juice?
I usually use canned pineapple juice, and it works perfectly fine.
How do I know the chicken is fully cooked?
I make sure the internal temperature reaches 75°C and the juices run clear.
Conclusion
I find this Hawaiian Huli Huli Chicken recipe to be a reliable favorite whenever I want something flavorful and comforting. The sweet and savory glaze combined with tender chicken makes it a dish I keep coming back to, especially when I want to bring a bit of tropical flavor to my table.
