Authentic Hawaiian Huli Huli Chicken – Sweet, Smoky & Juicy
Bring the taste of the islands to your table with this Authentic Hawaiian Huli Huli Chicken! Marinated in a sweet, tangy, and smoky sauce, then grilled to perfection, this juicy chicken is bursting with tropical flavor. Perfect for summer BBQs, weeknight dinners, or any time you crave Hawaiian comfort food.
Equipment
- Grill (charcoal preferred, or gas/indoor grill pan)
- Mixing bowls
- Large resealable bag or container for marinating
- Basting brush
- Meat thermometer
- Tongs
Ingredients
For the Marinade & Chicken:
- 3–4 lbs chicken thighs or drumsticks (bone-in, skin-on for juiciness)
- 1 cup pineapple juice (fresh or canned)
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup ketchup
- 2 tbsp rice vinegar (or apple cider vinegar)
- 2 tbsp Worcestershire sauce
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 green onions, chopped
- Optional: 1–2 tbsp honey (extra sweetness), chili flakes or sriracha (heat)
For Serving (Optional):
- Grilled pineapple slices
- Steamed rice
- Hawaiian mac salad
Instructions
- Make Marinade – In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, Worcestershire, sesame oil, garlic, ginger, and green onions.
- Marinate Chicken – Place chicken in a resealable bag or dish, pour in marinade (reserve ½ cup separately for basting), cover, and refrigerate at least 4 hours or overnight.
- Preheat Grill – Heat grill to medium-high with both direct and indirect heat zones. Lightly oil grates.
- Grill Chicken – Remove chicken from marinade, place over indirect heat, and grill 25–30 minutes, turning frequently (“huli”) and basting with reserved marinade.
- Caramelize & Finish – Move chicken to direct heat for 3–5 minutes to caramelize. Cook until internal temp reaches 165°F (74°C).
- Rest & Serve – Let chicken rest 5–10 minutes before serving with rice, mac salad, and grilled pineapple.
Notes
- Authentic Flavor: For smoky Hawaiian BBQ taste, use charcoal or kiawe wood.
- Safety Tip: Always reserve marinade before adding raw chicken if using as a glaze or sauce.
- Make-Ahead Friendly: Marinate chicken up to 24 hours ahead for maximum flavor.
- Alternative Methods: Bake at 400°F for 35–45 minutes or air fry at 375°F for 18–22 minutes.
- Leftovers: Store in fridge 3–4 days or freeze up to 3 months. Reheat gently with a splash of marinade or broth.