Easy Grilled Huli Huli Chicken (Hawaiian BBQ Chicken)

Want to taste sweet, smoky grilled chicken with a tropical twist? Try Huli Huli Chicken, a famous Hawaiian dish! The chicken is marinated in a tasty sauce with pineapple juice, soy sauce, garlic, ginger, and brown sugar, then grilled until it’s juicy and caramelized. It’s like a Hawaiian vacation on a plate!

🌺 What Is Huli Huli Chicken?

“Huli” means “to turn” in Hawaiian. Long ago, this chicken was cooked by turning it over and over on the grill. The recipe was first made in 1955 by a man named Ernest Morgado for a fundraiser. People loved it so much that it became a popular dish all over Hawaii.

🍗 Why Use Chicken Thighs?

Chicken thighs are best because:

• They stay juicy on the grill
• They have more flavor
• They don’t dry out like chicken breasts

But if you like, you can use chicken breasts or even wings.

🛒 Ingredients

For the Marinade:

• ½ cup soy sauce (low sodium is best)
• ½ cup brown sugar
• ¼ cup ketchup
• ¼ cup pineapple juice
• 2 tablespoons vinegar (rice or apple cider)
• 1 tablespoon fresh ginger (minced)
• 2 garlic cloves (minced)
• 1 tablespoon sesame oil (optional)
• 1 tablespoon sriracha or chili sauce (optional for spice)

For the Chicken:

• 2 to 3 pounds of chicken thighs or drumsticks
  (bone-in and skin-on are traditional, but boneless works too)

🔥 How to Make It

Step 1: Make the Marinade

Mix all the marinade ingredients in a bowl. Stir until the sugar dissolves.

Step 2: Marinate the Chicken

• Put the chicken in a big zip-top bag or bowl.
• Pour most of the marinade over it (save some for basting).
• Cover and put in the fridge for at least 4 hours, or overnight for best flavor.

Step 3: Heat the Grill

• Preheat grill to medium-high (375–400°F or 190–205°C).
• Oil the grill grates so the chicken doesn’t stick.

Step 4: Grill the Chicken

• Take chicken out of the marinade (throw away used marinade).
• Grill for about 6–8 minutes per side, starting with skin-side down.
• Move to a cooler side of the grill and cook for another 10–15 minutes.
• Baste (brush) the chicken with the saved marinade every few minutes.
• Chicken is ready when it hits 165°F (74°C) inside.

Step 5: Let It Rest

• Take the chicken off the grill.
• Let it rest for 5 minutes before serving.

🍍 Optional: Grilled Pineapple

Want extra tropical flavor? Grill some pineapple slices for 1–2 minutes per side. Serve them on top of the chicken!

🍽️ How to Serve

• Hawaiian-style plate: With white rice and macaroni salad
• Taco style: Slice the chicken and put in tortillas with slaw and pineapple salsa
• Rice bowl: With rice, grilled pineapple, cabbage, and avocado
• Salad: Serve over fresh greens with citrus or sesame dressing

✅ Tips for Best Results

• Marinate overnight for the most flavor
• Use two heat zones on your grill: one hot side to sear, one cooler side to finish
• Boil leftover marinade before using as a sauce
• Don’t overcook – check with a meat thermometer!
• Great for meal prep – stays juicy and reheats well

🌀 Easy Variations

• Oven-Baked: Bake at 400°F for 35–40 minutes, then broil for crispy edges
• Chicken Wings: Use wings instead of thighs for a party snack
• Slow Cooker: Add chicken and marinade, cook on LOW for 5–6 hours, then shred
• Vegetarian: Use tofu, seitan, or cauliflower instead of chicken

🏝️ Final Thoughts

Grilled Huli Huli Chicken is sweet, smoky, and full of island flavor. Whether you grill it outside or bake it inside, it’s a fun and tasty recipe that brings a bit of Hawaii to your kitchen.