f you've never had Huli Huli Chicken, you're about to fall in love with one of Hawaii's most iconic dishes. Think sticky, caramelized chicken with a sweet-savory glaze, a hint of ginger, and that gorgeous char from the grill. The smell alone will have your neighbors peeking over the fence. I first tasted this at a roadside stand on Oahu years ago, and I've been chasing that flavor ever since. The best part? This Huli Huli Chicken comes together with simple pantry ingredients and barely any active cooking time, which makes it a total win for busy families.
If you're already a fan of easy, bold-flavored chicken dishes, you'll want to check out this Stuffed Chicken Breasts Recipe for another weeknight favorite, or this Keto Creamy Chicken with Spinach and Mushrooms when you want something cozy and low-carb. And if you're in the mood for something totally different but equally satisfying, this Parmesan Crusted Cod Recipe is always a crowd-pleaser. For hearty, no-fuss family dinners, the Hobo Casserole Recipe and the Keto Crunchwraps Recipe are always worth bookmarking too.
Why You'll Love This Huli Huli Chicken
There are so many reasons this recipe earns a permanent spot in your dinner rotation.
- The marinade doubles as a basting sauce, so every bite is layered with flavor.
- Boneless chicken cooks fast, which means dinner is on the table in about 10 minutes of actual grill time.
- The sweet soy base is deeply satisfying without being complicated.
- Kids and adults both go crazy for that sticky, caramelized glaze.
- It works beautifully for meal prep, cookouts, and casual weeknight dinners.
This Huli Huli Chicken is the kind of recipe you make once and never stop thinking about.
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Ingredients for Huli Huli Chicken
Here's everything you need to make this easy Hawaiian grilled chicken at home.
For the chicken and marinade:
- 3 lbs chicken breasts or thighs, boneless and skinless: Thighs stay juicier on the grill, but breasts work beautifully too. Either way, this Huli Huli Chicken comes out tender and flavorful.
- ½ cup brown sugar, packed: This is what creates that gorgeous caramelized crust. It balances the saltiness of the soy sauce and helps the glaze stick.
- ½ cup ketchup: Adds body, a mild tang, and a little sweetness to the marinade.
- ½ cup soy sauce, regular strength: The salty, savory backbone of the whole dish. It penetrates deep into the chicken during marinating.
- ¼ cup sherry or rice cooking wine: Adds a subtle depth and complexity. No alcohol? Swap it for ¼ cup chicken stock plus ¼ cup pineapple juice.
- 2 teaspoons fresh ginger, minced: Bright, warm, and a little spicy. Fresh ginger makes a real difference in the flavor of this Huli Huli Chicken.
- 4 cloves garlic, minced: Adds savory depth and rounds out the sweetness.
- ¼ teaspoon freshly ground black pepper: A small touch that adds just enough warmth.
Optional garnish and sides:
- Thinly sliced green onions: Fresh, mild, and beautiful on top.
- Grilled pineapple rings: This is the detail that makes Huli Huli Chicken feel truly tropical. Don't skip it if you can help it.
See recipe card for quantities.
How to Make Huli Huli Chicken
Follow these simple steps for perfect Hawaiian grilled chicken every time.
Prep the chicken: Pat your chicken dry with paper towels, then pierce each piece thoroughly with a fork. This step is important because it helps the marinade absorb deeply into the meat, which is what makes Huli Huli Chicken so flavorful all the way through. Place the chicken in a large bowl and set it aside.
Make the marinade: In a separate bowl, combine the brown sugar, ketchup, soy sauce, sherry, minced ginger, garlic, and black pepper. Stir until the sugar dissolves and everything is well blended. Before you pour it over the chicken, set aside ⅔ cup of the marinade in a small dish. This reserved portion becomes your basting sauce later, and it's what gives Huli Huli Chicken that sticky, glossy finish on the grill.
Marinate the chicken: Pour the remaining marinade over the chicken and turn each piece to coat it evenly. Cover the bowl tightly and refrigerate overnight, or for at least 8 hours. If you can, flip the chicken once halfway through marinating so both sides soak up that sweet soy flavor equally.
Preheat the grill: When you're ready to cook, discard the used marinade and lightly grease your grill grates. Preheat to medium-high heat. A properly preheated grill gives Huli Huli Chicken those beautiful grill marks and helps the sugar caramelize without burning.
Grill the chicken: Place the chicken on the grill and cook 4 to 5 minutes per side. You're looking for the center to be fully cooked through with no pink remaining. During the last couple of minutes on each side, brush generously with the reserved basting sauce. This is the moment that makes Huli Huli Chicken truly special. The sugars in the sauce caramelize against the heat, creating a sticky, lacquered glaze that smells absolutely incredible.
Serve it up: Transfer the chicken to a platter. Add grilled pineapple rings on the side, scatter some fresh green onions on top, and bring it straight to the table. This Huli Huli Chicken is best served hot off the grill.
Substitutions and Swaps
- No sherry? Use ¼ cup chicken stock plus ¼ cup pineapple juice for a non-alcoholic version that still adds great depth to your Huli Huli Chicken.
- Low sodium? Use reduced-sodium soy sauce to bring the salt level down without losing flavor.
- Bone-in chicken? It works, but add a few extra minutes of grill time and check that the internal temperature reaches 165°F.
- No grill? A grill pan on the stovetop or a broiler set to high will give you a solid result. The flavor of your Huli Huli Chicken will still be wonderful.
- Add heat? A pinch of red pepper flakes or a drizzle of sriracha in the marinade adds a nice kick.
Equipment You'll Need
- Large mixing bowl
- Fork for piercing the chicken
- Small mixing bowl for the marinade
- Measuring cups and spoons
- Grill, indoor or outdoor
- Basting brush
- Tongs
Storage Tips
Refrigerator: Store leftover Huli Huli Chicken in an airtight container for up to 4 days. It reheats beautifully in a skillet over medium heat with a tiny splash of water to keep it moist.
Freezer: Freeze cooked Huli Huli Chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
Meal prep: This recipe is perfect for weekly meal prep. The flavors actually deepen as it sits, making next-day Huli Huli Chicken arguably even better than fresh off the grill.
Expert Tips for the Best Huli Huli Chicken
Grill the pineapple. It takes only 2 minutes per side and completely transforms it. The natural sugars caramelize and the flavor pairs perfectly with the savory chicken.
Don't skip the overnight marinade. The longer the chicken sits in that sweet soy sauce, the more flavor it develops. Eight hours is the minimum, but 24 hours is where the magic really happens with Huli Huli Chicken.
Always reserve basting sauce before marinating. Never reuse the marinade the raw chicken sat in. Setting aside a clean portion at the start is the right way to do it.
Watch the heat. Medium-high is the sweet spot. Too hot and the sugar will burn before the chicken cooks through.
Rest the chicken. Let it sit 3 to 5 minutes before cutting. This keeps all those juices locked inside your Huli Huli Chicken.
FAQ
What does Huli Huli Chicken taste like?
Huli Huli Chicken has a bold sweet-savory flavor that's deeply satisfying. The brown sugar and ketchup bring sweetness, the soy sauce adds saltiness and umami, and the ginger and garlic give it warmth. After grilling, the marinade caramelizes into a sticky glaze with a gentle char. It's a little like Hawaiian teriyaki chicken, but richer and smokier.
Who created Huli Huli Chicken?
Ernest Nagata is credited with creating Huli Huli Chicken in Hawaii in 1955. He developed the sweet soy marinade and the rotating grill technique that made this dish famous across the islands. The name "huli" means "turn" in Hawaiian, referring to how the chicken is flipped over the grill.
What is Huli Huli sauce made of?
The sauce is a simple blend of brown sugar, ketchup, soy sauce, sherry or rice wine, fresh ginger, and garlic. It creates a sweet, tangy, savory marinade that also works as a basting glaze.
Can I use this marinade for Hawaiian chicken in the oven?
Absolutely. Bake at 400°F for 20 to 25 minutes, basting during the last 5 minutes. You won't get the grill marks, but the flavor of your Hawaiian grilled chicken will still come through beautifully.
What goes with Huli Huli Chicken?
Steamed rice, Hawaiian macaroni salad, grilled pineapple, and a simple green salad are all classic pairings. Shoyu chicken and honey soy chicken fans will feel right at home with these sides.
Can I make this with a honey soy chicken base instead?
You can swap some of the brown sugar for honey if you prefer. It gives the Huli Huli Chicken a slightly floral sweetness and a thicker glaze.
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Homemade Hawaiian Huli Huli Chicken
Ingredients
Equipment
Method
- Pat the chicken pieces dry using paper towels. Pierce them several times with a fork to allow better flavor absorption.
- In a medium bowl, stir together brown sugar, ketchup, soy sauce, sherry, ginger, garlic, and black pepper. Reserve ⅔ cup of this mixture for basting later.
- Pour the remaining marinade over the chicken in a large bowl. Turn the chicken to coat thoroughly. Cover and refrigerate for at least 8 hours, ideally overnight, flipping halfway through.
- Discard the used marinade from the chicken. Preheat your grill to medium-high and lightly grease it.
- Grill the chicken for 4–5 minutes on each side, or until the center is just cooked through. Avoid overcooking. During the last few minutes, baste with the reserved marinade.
- Serve the grilled chicken with optional pineapple rings and sprinkle with green onions if desired.
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