Here’s an authentic, island-style Hawaiian Huli Huli Chicken—sweet, savory, smoky, and sticky in the best way 🍍🔥
Hawaiian Huli Huli Chicken
Serves 4–6
Ingredients
Chicken
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3–4 lbs chicken thighs or drumsticks (bone-in, skin-on preferred)
Huli Huli Sauce / Marinade
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1 cup soy sauce
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1 cup pineapple juice
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½ cup brown sugar
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¼ cup ketchup
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2 tbsp rice vinegar or apple cider vinegar
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2 tbsp honey
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
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1 tbsp sesame oil
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½ tsp black pepper
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Optional: 1–2 tbsp sriracha or chili garlic sauce
Instructions
1. Marinate
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Whisk all sauce ingredients together.
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Reserve ½ cup sauce for basting (important for food safety).
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Marinate chicken in remaining sauce for 4–24 hours in the refrigerator.
2. Grill (Traditional Method)
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Preheat grill to medium-low heat (indirect grilling works best).
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Place chicken skin-side down and cook 10–12 minutes.
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Flip (“huli” means turn), baste, and cook another 10–12 minutes.
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Continue flipping and basting every 5 minutes until internal temp reaches 165°F (74°C) and skin is caramelized.
3. Rest & Serve
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Rest chicken 5 minutes.
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Serve with extra warmed reserved sauce if desired.
Oven or Stovetop Options
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Oven: Bake at 400°F (205°C) for 35–45 minutes, basting halfway. Finish under broiler for char.
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Skillet: Sear chicken, then simmer with sauce until sticky and cooked through.
What to Serve With
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Steamed white rice or coconut rice
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Macaroni salad (classic plate lunch style)
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Grilled pineapple or corn
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Cucumber salad
Pro Tips
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Bone-in chicken stays juicier and grills more authentically.
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Low heat prevents sugar from burning while still caramelizing.
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Double the sauce—you’ll want extra for rice.
If you’d like, I can share a plate-lunch version, a slow-cooker Huli Huli, or a charcoal-grill technique for extra smokiness