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Juicy grilled Huli Huli chicken glazed with a sweet and savory Hawaiian BBQ sauce, served with char-grilled pineapple rings and garnished with fresh green onions.

Homemade Hawaiian Huli Huli Chicken

Tender, sweet, and savory Hawaiian-style chicken that’s grilled to perfection and bursting with tropical flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinate Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6
Course: Dinner
Cuisine: Hawaiian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs chicken breasts or thighs boneless, skinless, choose thighs for extra tenderness
  • ½ cup brown sugar firmly packed for balanced sweetness
  • ½ cup ketchup adds tangy sweetness and color
  • ½ cup soy sauce regular, full-bodied for savory depth
  • ¼ cup sherry or rice cooking wine, adds flavor and tenderizes
  • 2 teaspoons fresh ginger minced for bright, aromatic punch
  • 4 cloves garlic finely minced for bold flavor
  • ¼ teaspoon freshly ground black pepper for a subtle kick
  • Optional: thinly sliced green onions for garnish
  • Optional: grilled pineapple rings for a tropical touch

Equipment

  • 1 Large mixing bowl For holding chicken while marinating
  • 1 Fork To pierce chicken for better marinade absorption
  • 1 Small mixing bowl For preparing the marinade separately
  • 1 set Measuring Cups and Spoons To measure all ingredients accurately
  • 1 Grill Indoor or outdoor, preheated to medium-high
  • 1 Basting brush To apply reserved marinade during grilling
  • 1 Tongs To safely flip and handle the chicken on the grill
  • 1 Paper towels To pat chicken dry before marinating

Method
 

  1. Pat the chicken pieces dry using paper towels. Pierce them several times with a fork to allow better flavor absorption.
  2. 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.
  3. 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.
  4. Discard the used marinade from the chicken. Preheat your grill to medium-high and lightly grease it.
  5. 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.
  6. Serve the grilled chicken with optional pineapple rings and sprinkle with green onions if desired.

Nutrition

Serving: 200gCalories: 230kcalCarbohydrates: 38gProtein: 48gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 317mgPotassium: 883mgFiber: 0.1gSugar: 33gVitamin A: 69IUVitamin C: 3mgCalcium: 32mgIron: 1mg

Notes

Marinating the chicken overnight intensifies flavors and ensures juicy results. Serve with tropical sides for a bright, festive meal that brings Hawaiian sunshine to your table.

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