Authentic Grilled Huli Huli Chicken: A Taste of Hawaii at Home
Escape to the tropical paradise of Hawaii with every bite of this incredible Grilled Huli Huli Chicken. Featuring succulent chicken legs and thighs bathed in a uniquely tangy, sweet, and savory marinade, this recipe promises a tender, juicy, and utterly delicious meal. Perfect for summer cookouts or a comforting weeknight dinner, Huli Huli Chicken brings the warmth and vibrant flavors of the islands right to your backyard grill. Serve it alongside fragrant coconut rice and fresh, juicy pineapple for an unforgettable dining experience that will transport you to a sunny beach with every forkful.
Why You’ll Love This Grilled Huli Huli Chicken Recipe
Grilling chicken is a staple in many households, especially during the warmer months. It’s a fantastic way to cook a delicious meal that pleases almost everyone. Here at A Cedar Spoon, we’re big fans of variety on the grill, and this Huli Huli Chicken stands out as a family favorite. You’ll often find it on our summer menu alongside other delicious options like Grilled Chicken Thighs with Greek Marinade and flavorful Shish Tawook.
What makes Huli Huli Chicken so special? It’s the unique combination of the juicy, tender chicken and that unforgettable teriyaki-style sauce. The marinade is a perfect balance of sweet, tangy, and savory, infusing every piece of chicken with an incredible depth of flavor. This ensures your grilled chicken isn’t just cooked, but truly bursting with an authentic Hawaiian taste. We find that the entire family devours this dish, which is always a huge win in our book!
When serving, we love to pair this Hawaiian-inspired chicken with aromatic coconut rice, a sprinkle of fresh cilantro, and generous chunks of sweet, chopped pineapple. This combination creates a vibrant and satisfying meal that transports you straight to a Hawaiian luau. If you’ve ever had the pleasure of traveling to Hawaii, you’ve likely encountered Huli Huli Chicken – it’s a beloved staple found in many local restaurants and roadside stands. My husband, Mike, and I first fell in love with this dish on our honeymoon in Maui and Kauai, and we’ve been recreating that island magic ever since.
What is Huli Huli Chicken? A Brief History
Huli Huli Chicken is more than just a delicious dish; it has a rich history rooted in Hawaiian culinary tradition and community spirit. The story of Huli Huli Chicken dates back to 1954 when Ernest Morgado, a naval intelligence officer during World War II, co-founded the Pacific Poultry Company in ‘Ewa, Hawaii, alongside chicken farmer Mike Asagi.
The following year, during a meeting with local farmers, Morgado and Asagi decided to barbecue chicken using Morgado’s mother’s special teriyaki-like sauce recipe. The dish was an instant hit, and its popularity quickly grew. Morgado recognized the potential and began cooking and selling Huli Huli Chicken at various fundraisers across the islands. Over the years, millions of dollars were raised for countless charities, schools, and churches through the sale of this beloved chicken, making it a cornerstone of community events in Hawaii.
The name “Huli Huli” itself is derived from the Hawaiian word “huli,” which means “to turn.” This name perfectly describes the original cooking method. In its early days, the chicken was cooked on a makeshift spit between two wire mesh grills, which required it to be “huli-ed” or turned over frequently to ensure even cooking and basting with the delicious sauce. Spectators and cooks would shout “Huli!” as a signal to turn the chickens, giving the dish its iconic name.
Recognizing the growing fame of his unique creation, Ernest Morgado officially trademarked the term “Huli-Huli” in 1967 through the Pacific Poultry Company. Today, while the trademark is no longer active, the legacy of Huli Huli Chicken lives on. It remains a deeply cherished and widely prepared dish throughout Hawaii, beloved by both locals and tourists. When you visit Hawaii, you’ll find Huli Huli Chicken gracing menus in restaurants, at local markets, and sizzling on backyard grills, continuing its tradition as a flavorful symbol of Hawaiian aloha and culinary heritage.
What Ingredients Are In Huli Huli Chicken Marinade?
The magic of Huli Huli Chicken truly lies in its incredible marinade. It’s a simple yet powerful blend of pantry staples that creates a complex flavor profile – simultaneously sweet, tangy, and savory with a wonderful aromatic kick. Here’s a closer look at the key ingredients:
- CHICKEN: For this recipe, we highly recommend using chicken thighs and chicken legs. These cuts are known for their richness and ability to stay wonderfully juicy and tender on the grill, absorbing the marinade’s flavors beautifully. However, the versatile marinade is fantastic with any cut of chicken you prefer, including chicken breasts or even a whole spatchcocked chicken.
- BROWN SUGAR: This is a crucial ingredient that brings the signature sweetness and helps with caramelization, giving the chicken those beautiful char marks and a delightful sticky glaze. Dark brown sugar will provide a deeper molasses flavor.
- KETCHUP: Adding a lovely tang and a hint of sweetness, ketchup contributes to the marinade’s depth and vibrant color. It’s a classic secret ingredient in many barbecue-style sauces.
- RICE VINEGAR OR WHITE VINEGAR: The acidity from the vinegar is essential for balancing the sweetness and tenderizing the chicken. Rice vinegar offers a milder, slightly sweeter tang, while white vinegar provides a sharper, more pronounced acidic note. Either works well depending on your preference.
- SOY SAUCE: This provides the umami depth and savory foundation of the marinade. For those monitoring sodium intake or preferring a less intense salty flavor, using a low-sodium soy sauce is an excellent option. Tamari can be used for a gluten-free alternative.
- WORCESTERSHIRE SAUCE: A splash of Worcestershire adds an extra layer of savory, fermented complexity. Its unique flavor profile complements the other ingredients perfectly.
- GINGER: Freshly grated ginger is a must for that zesty, slightly spicy, and incredibly aromatic kick that defines the teriyaki-style flavor of Huli Huli Chicken. While powdered ginger can be used in a pinch, fresh ginger offers an unparalleled brightness.
- GARLIC: Fresh, minced garlic is absolutely the best choice here. Its pungent aroma and flavor infuse the chicken deeply, providing a robust savory counterpoint to the sweetness and tang.
- SESAME OIL: A little bit of sesame oil goes a long way. It imparts a distinctive nutty, toasted aroma and flavor that is characteristic of many Asian-inspired dishes and rounds out the marinade beautifully.
- OLIVE OIL: Used primarily as a base for the marinade to help emulsify the ingredients and coat the chicken evenly. It also helps prevent the chicken from sticking to the grill and promotes a beautiful exterior sear.
How Do You Make Grilled Huli Huli Chicken?
Creating this irresistible Hawaiian chicken dish is easier than you might think! The key is a good marinade and proper grilling technique. Follow these simple steps for perfectly tender and flavorful Huli Huli Chicken:
Step 1: Prepare the Chicken
Begin by placing your chosen chicken cuts (legs and thighs work best for juiciness) into a large, sturdy zip-top bag. This bag will serve as your marinating vessel, ensuring the chicken is fully submerged and coated.
Step 2: Mix the Marinade
In a separate small mixing bowl, combine all the remaining marinade ingredients: brown sugar, ketchup, rice vinegar, soy sauce, Worcestershire sauce, grated ginger, minced garlic, sesame oil, and olive oil. Whisk everything together thoroughly until the sugar is dissolved and all ingredients are well combined. This ensures a uniform flavor profile for your chicken.
Step 3: Reserve Marinade for Basting
Before adding the marinade to the chicken, set aside about ½ cup of the freshly mixed sauce in a separate, clean bowl. This reserved portion will be used later for basting the chicken as it grills, ensuring no cross-contamination from the raw chicken marinade.
Step 4: Marinate the Chicken
Pour the remaining marinade over the chicken in the zip-top bag. Seal the bag, pressing out as much air as possible, and then gently shake and massage the bag to ensure every piece of chicken is thoroughly coated. Place the bag in the refrigerator to marinate for at least 3 hours, or ideally, overnight for the deepest flavor penetration. The longer it marinates, the more flavorful and tender your chicken will be.
Step 5: Preheat the Grill
When you’re ready to cook, turn your grill on to medium heat. Allow it to preheat for at least 5 minutes. A properly preheated grill is crucial for achieving those desirable grill marks and ensuring the chicken cooks evenly without sticking.
Step 6: Prepare the Grill Grates
Before placing the chicken on the hot grates, lightly rub them with olive oil using a paper towel or a dedicated grill brush. This step is important to prevent the marinated chicken from sticking, especially with the sugary marinade.
Step 7: Grill the Chicken and Turn
Carefully place the marinated chicken pieces on the preheated, oiled grill grates. Close the grill lid. Allow the chicken to cook undisturbed for a few minutes until it develops beautiful, golden-brown grill marks and starts to caramelize. Then, using tongs, carefully turn each piece over.
Step 8: Cook, Turn, and Baste
Continue to cook the chicken for a total of 25 to 35 minutes, depending on the thickness of the cuts and your grill’s temperature. It’s crucial to turn the chicken every 5 minutes to ensure even cooking and to prevent the sugary marinade from burning. Each time you turn the chicken, generously baste it with the reserved marinade. This builds up layers of flavor and creates that signature glossy, sticky coating.
Step 9: Check for Doneness and Serve
The most reliable way to ensure your chicken is safely cooked and perfectly juicy is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding the bone. Chicken is fully cooked when it reaches an internal temperature of 165°F to 175°F (74°C to 80°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Serve immediately with your preferred side dishes, such as coconut rice and fresh pineapple, and enjoy your taste of Hawaii!
Tips for Making the Best Grilled Huli Huli Chicken
To ensure your Huli Huli Chicken is as delicious and juicy as possible, keep these helpful tips in mind:
- MARINADE SAFETY & FLAVOR: Always reserve ½ cup of the marinade in a separate, clean bowl *before* it comes into contact with raw chicken. This fresh portion is for basting during grilling, preventing any risk of cross-contamination. Any marinade that has touched raw chicken should be discarded, as it can contain harmful bacteria. Marinating for at least 3 hours or, even better, overnight (up to 24 hours) will allow the flavors to deeply penetrate the chicken, resulting in a more tender and robustly flavored dish.
- PERFECT GRILL TEMPERATURE & COOK TIME: Preheat your grill to medium heat (around 350-400°F or 175-200°C) for about 5-10 minutes before adding the chicken. Place the chicken on the preheated, oiled grates and close the lid. Allow the chicken to develop good grill marks on one side before turning. Continue cooking for a total of 25 to 35 minutes, turning every 5-7 minutes. This frequent turning, coupled with basting, is the “huli” action that creates an even cook and prevents burning, especially with the sugary marinade.
- CHECK FOR DONENESS: The most important tip for safe and delicious chicken is to use a meat thermometer. Insert it into the thickest part of the chicken (avoiding bones) to ensure it reaches an internal temperature of 165°F (74°C) for breast meat or 170-175°F (77-80°C) for thighs and legs. Dark meat benefits from slightly higher temperatures, becoming even more tender.
- STORAGE & FREEZING LEFTOVERS: Store any leftover cooked Huli Huli Chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, cooked and cooled chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently to maintain moisture.
- CHOOSING THE RIGHT CUT OF CHICKEN: While this marinade is versatile enough for any chicken cut, we highly recommend using chicken thighs and chicken legs. These cuts naturally contain more fat and connective tissue, which helps them retain moisture much better during grilling. The result is consistently juicier and more flavorful chicken compared to leaner cuts like chicken breast.
- REPURPOSING LEFTOVERS: Don’t let delicious leftovers go to waste! Shredded or chopped Huli Huli Chicken is fantastic in rice bowls, added to fresh salads for a protein boost, wrapped in tortillas for chicken wraps, or layered into cheesy quesadillas for a quick and flavorful meal.
- ENSURE GRILL IS CLEAN & OILED: Before you even preheat, ensure your grill grates are clean. Burnt residue can cause sticking and impart off-flavors. Once clean, lightly oil the grates before placing the chicken to further prevent sticking, especially with sticky marinades.
- REST THE CHICKEN: After grilling, always let the chicken rest for 5-10 minutes before cutting and serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.
What Should I Serve with Grilled Huli Huli Chicken?
Huli Huli Chicken is incredibly flavorful on its own, but pairing it with the right side dishes can elevate your meal to a truly Hawaiian-inspired feast. Here are some fantastic suggestions:
- COCONUT RICE: This is almost mandatory! The creamy, subtly sweet flavor of coconut rice perfectly complements the tangy and savory chicken, creating a harmonious tropical balance.
- FRESH PINEAPPLE: Whether grilled alongside the chicken or served fresh and chopped, pineapple adds a burst of sweet and acidic refreshment that cuts through the richness of the chicken beautifully.
- SUMMER ORZO PASTA SALAD: A light and refreshing pasta salad with fresh vegetables and a zesty dressing would be a wonderful contrast to the rich chicken.
- MEDITERRANEAN BEAN SALAD: For a heartier, yet still fresh, option, a bean salad with a bright vinaigrette offers a different texture and flavor profile.
- LEMON ARUGULA SALAD: The peppery bite of arugula combined with a bright lemon dressing provides a fantastic fresh element to your plate.
- EASY LEBANESE SALAD: A simple, fresh cucumber and tomato salad with a minty lemon dressing would add a delicious crunch and zest.
- MEDITERRANEAN ROASTED VEGETABLES: If you want more cooked vegetables, a medley of roasted peppers, zucchini, and onions would be a warm and savory accompaniment.
- COLESLAW: A creamy or vinegar-based coleslaw offers a satisfying crunch and coolness, providing a classic barbecue side that pairs well with grilled chicken.
- MACARONI SALAD: A traditional Hawaiian plate lunch often includes macaroni salad. Its creamy, comforting texture makes it a delicious and authentic pairing.
- GRILLED VEGETABLES: Simple grilled asparagus, bell peppers, or corn on the cob would soak up some of that smoky grill flavor and add nutrients.
No matter what you choose, Huli Huli Chicken is sure to be the star of your meal!
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Grilled Huli Huli Chicken
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Ingredients
- 3-4 chicken thighs
- 3-4 chicken legs
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 Tablespoons rice vinegar , {or white vinegar}
- 1/4 cup soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 ½ Tablespoons ginger, grated
- 3 garlic cloves, minced
- 2 Tablespoons sesame oil
- 1 Tablespoon olive oil
Instructions
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Place the chicken in a large zip lock bag.
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In a small mixing bowl, combine the remaining ingredients and stir well. Reserve ½ cup of the marinade in a separate bowl for basting the meat.
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Pour the remaining marinade over the chicken and shake to coat. Seal the bag, then place in the refrigerator to marinate for at least 3 hours or overnight.
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Turn the grill on medium heat. Allow to preheat for 5 minutes.
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Use olive oil to rub on the grill so the chicken doesn’t stick to the grill.
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Place the chicken on the grill and cover. Allow the meat to get some nice grill marks, then turn them over.
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Cook for 25 to 35 minutes, turning every 5 minutes. Baste the chicken with the sauce each time you turn.
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Use a meat thermometer to check for doneness. Test the thickest part of the meat. Chicken is cooked when it reaches 165° to 175° internal temperature.
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Serve immediately with coconut rice and pineapple.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze cooked, cooled meat for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.