This Hawaiian Huli Huli Chicken recipe is a true culinary delight, featuring tender chicken pieces bathed in an irresistible soy sauce marinade infused with fresh ginger and garlic. Perfectly grilled to achieve that smoky, caramelized perfection, it’s a dish that promises to transport your taste buds straight to the sunny shores of Hawaii.
Embrace the Aloha Spirit with This Beloved Hawaiian Chicken Recipe
Originating from the vibrant culinary traditions of Hawaii, Huli Huli Chicken holds a special place in the hearts of many, and it quickly became one of my personal favorites. This incredible recipe comes from my dear friend Patricia, who graciously shared her family’s treasured version on this blog over a decade ago. Its enduring popularity and our shared love for its unique flavors inspired this comprehensive update, ensuring even more readers can discover and fall in love with this unforgettable dish. Get ready to experience the sweet, savory, and tangy notes that make Huli Huli Chicken a truly iconic Hawaiian staple, perfect for any gathering or a simple weeknight meal.
What Exactly is Huli Huli Chicken? A Glimpse into Hawaiian Tradition
The name “Huli Huli” itself is Hawaiian, meaning “turn, turn,” a direct reference to the traditional method of cooking this chicken. Historically, Huli Huli Chicken was cooked on a rotisserie over a kiawe wood fire, where the chicken was continuously turned and basted with its signature sweet and savory sauce. This constant turning ensured even cooking and deep flavor penetration, creating a beautifully caramelized exterior. My friend Patricia fondly recalls Huli Huli Chicken being a popular item sold at school fundraisers and roadside stands throughout Hawaii, a testament to its widespread appeal and cultural significance.
While often compared to Japanese teriyaki chicken due to its soy-based, sweet-savory profile, Huli Huli Chicken has a distinct Hawaiian character. The marinade often features elements like fresh ginger, garlic, and sometimes a hint of pineapple juice, which adds a unique tropical tanginess. The grilling process is key, as it imparts a smoky flavor and tender texture that truly sets it apart. The result is a succulent, flavorful chicken with a glossy, caramelized crust that’s utterly addictive.
Huli Huli Chicken is incredibly versatile and pairs wonderfully with traditional Hawaiian sides. It is famously served with sticky rice, which soaks up all the delicious extra sauce, or alongside a creamy Hawaiian Macaroni Salad for a complete island-inspired meal. I always recommend making a generous amount of extra sauce to use for basting throughout the cooking process and for drizzling over the finished chicken. This ensures maximum flavor and moisture, making every bite truly unforgettable.
Why You’ll Adore This Huli Huli Chicken Recipe
- **Effortlessly Delicious:** This recipe is surprisingly simple to prepare, requiring minimal active cooking time thanks to the power of marination.
- **Explosion of Flavor:** The marinade is a perfect balance of sweet, savory, and tangy, creating a depth of flavor that’s hard to beat.
- **Versatile Cooking Methods:** Whether you prefer the smoky char of a grill or the consistent heat of an oven, this chicken tastes incredible either way.
- **Crowd-Pleaser:** Huli Huli Chicken is a universal favorite, making it ideal for family dinners, potlucks, barbecues, and any festive occasion.
- **Authentic Taste of Hawaii:** Bring the flavors of the islands to your kitchen with this genuinely Hawaiian-inspired dish.
- **Perfect for Meal Prep:** Marinate the chicken a day in advance for quick and easy cooking when you’re short on time.
Essential Ingredients for Your Huli Huli Marinade:
Crafting the perfect Huli Huli Chicken begins with its signature marinade. Each ingredient plays a crucial role in building the complex, irresistible flavor profile:
- **Soy Sauce:** This forms the umami-rich base of our marinade, providing the essential savory depth. Opt for a good quality, low-sodium soy sauce if you’re mindful of salt intake, or a traditional one for robust flavor.
- **White Wine (or Chicken Broth):** White wine adds a subtle acidity and complexity to the marinade, tenderizing the chicken and enhancing its flavor. If you prefer to avoid alcohol, unsalted chicken broth is an excellent substitute, offering moisture and a mild savory note.
- **Sugar (I like Sugar in the Raw):** The sweetness is vital to Huli Huli chicken, balancing the savory soy and promoting that beautiful caramelization when grilled. Granulated sugar works perfectly, but I particularly enjoy Sugar in the Raw for its slight molasses notes that add an extra layer of depth. Brown sugar is another fantastic alternative.
- **Freshly Grated Ginger:** The pungent, warm, and slightly spicy flavor of fresh ginger is non-negotiable. It brings a bright, aromatic quality that is characteristic of Hawaiian and Asian-inspired dishes. Always use fresh ginger for the best results; dried ginger simply won’t offer the same vibrant taste.
- **Garlic:** Aromatic and bold, fresh minced garlic is another cornerstone of this marinade. It provides a savory counterpoint to the sweetness and harmonizes beautifully with the ginger and soy sauce.
- **Chicken:** While the recipe is versatile, using bone-in, skin-on chicken pieces like thighs, drumsticks, or leg quarters provides the most flavor and moisture. Skin helps to crisp up beautifully on the grill, and bones add depth. However, boneless, skinless chicken breasts or tenders also work well if you adjust cooking times accordingly. Consider using a mix of your favorite parts!
Mastering the Art of Huli Huli Chicken: A Step-by-Step Guide
Preparing this Hawaiian classic is simpler than you might think, yielding incredibly flavorful results:
Step 1: Prepare the Irresistible Marinade
In a large bowl, combine the soy sauce, white wine (or chicken broth), sugar, freshly grated ginger, and minced garlic. Whisk all the ingredients thoroughly until the sugar is completely dissolved. This ensures that the sweetness is evenly distributed and will contribute to that perfect caramelized glaze.
Step 2: Marinate for Maximum Flavor
Place your chosen chicken parts into a large zip-top bag or a shallow, non-reactive dish. Pour the prepared marinade over the chicken, ensuring all pieces are fully coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours. For the most profound flavor and tender texture, marinating the chicken overnight (8-12 hours) is highly recommended. This allows the robust flavors of the ginger, garlic, and soy to penetrate deep into the meat.
Step 3: Grilling Your Huli Huli Chicken to Perfection
Preheat your grill to a low to medium-low heat (around 300-325°F or 150-160°C). Remove the chicken from the marinade, discarding any remaining marinade that has come into contact with raw chicken. Place the chicken pieces on the grill. Cook for 45-60 minutes, turning the pieces halfway through the cooking time to ensure even browning and doneness. Throughout the grilling process, baste the chicken occasionally with fresh, reserved marinade (make sure you set some aside before adding the raw chicken, or create a separate batch for basting). This regular basting is essential for building layers of flavor and achieving that beautiful sticky, caramelized crust. Cook until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). This can be checked with a reliable meat thermometer.
Alternative Cooking Method: Oven Baking
If grilling isn’t an option, Huli Huli Chicken can be equally delicious when oven-baked. Preheat your oven to 350°F (175°C). Arrange the marinated chicken pieces in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Bake for 1 hour, basting occasionally with fresh marinade. For that desirable crispy skin and slightly charred flavor reminiscent of grilling, you can transfer the baked chicken to a hot grill for 5-8 minutes after baking, searing each side until beautifully caramelized. Alternatively, use your oven’s broiler for a few minutes, carefully watching to prevent burning.
Tips for the Most Flavorful Huli Huli Chicken
- **Don’t Rush the Marinade:** The longer the chicken marinates, the more flavor it will absorb. Aim for at least 4 hours, but overnight is truly transformative.
- **Pat Dry Before Marinating:** For optimal absorption of the marinade, lightly pat your chicken pieces dry with paper towels before placing them in the marinade.
- **Reserve Basting Sauce:** Always set aside a portion of the marinade *before* it touches raw chicken for basting. Never use marinade that has been in contact with raw meat, for food safety reasons.
- **Control Grill Temperature:** Huli Huli Chicken contains sugar, which can burn quickly. Keep your grill on a lower heat setting to allow the chicken to cook through without charring excessively.
- **Use a Meat Thermometer:** The best way to ensure perfectly cooked and safe chicken is to use an instant-read meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- **Rest the Chicken:** Once cooked, transfer the chicken to a platter, tent it loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and moist chicken.
- **Garnish for Freshness:** A sprinkle of fresh chopped green onions or sesame seeds adds a lovely visual appeal and a burst of fresh flavor.
Serving Suggestions for a Complete Hawaiian Feast
To truly capture the essence of a Hawaiian meal, pair your Huli Huli Chicken with complementary sides:
- **Sticky Rice:** The ultimate classic pairing, perfect for soaking up the delicious marinade.
- **Hawaiian Macaroni Salad:** A creamy, tangy side dish that provides a wonderful contrast to the chicken.
- **Grilled Pineapple:** The natural sweetness and acidity of grilled pineapple perfectly complement the chicken’s flavors.
- **Steamed Vegetables:** Simple steamed broccoli, snap peas, or asparagus provide a fresh, healthy balance.
- **Coleslaw:** A crisp, refreshing coleslaw can cut through the richness of the chicken.
- **Fresh Green Salad:** A light salad with a citrusy vinaigrette offers a refreshing counterpoint.
- **Roasted Sweet Potatoes:** Their natural sweetness pairs wonderfully with the marinade.
Explore More Delicious Recipes!
- Grilled Teriyaki Chicken Skewers
- Grilled Italian Lemon Garlic Chicken
- Grilled Baked Potatoes
- Pollo Loco Chicken
- Grilled Hawaiian BBQ Chicken
- Best Grilled Ribs
- Hawaiian Chicken
- Grilled Chicken Marinade
- Grilled BBQ Chicken
- Grilled Chicken Legs
- Grilled Steak Marinade
- Grilled Peaches
- Glazed Hawaiian Party Rolls
- Marinated Tomato Cucumber Salad
- Hawaiian Poke Cake
- Hawaiian Haystacks
Huli Huli Chicken
This Hawaiian Huli Huli Chicken recipe is marinated in a delicious soy sauce marinade with fresh ginger and garlic then grilled for an authentic island flavor!
Print Recipe
Pin Recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours
Servings: 6
Author: Brandie Skibinski
Ingredients
- ¾ cup soy sauce
- ¼ cup white wine (or chicken broth)
- 2 Tablespoons granulated sugar (I like Sugar in the Raw)
- 1 ½ teaspoons freshly grated ginger
- 1 clove fresh garlic, minced
- 3 pounds of chicken parts: breasts, leg quarters, wings (whatever your preference)
Instructions
- Combine all marinade ingredients (soy sauce, white wine/broth, sugar, ginger, garlic). Mix thoroughly until the sugar is well-dissolved. Add the chicken to a zip-top bag with the marinade and refrigerate for at least 2 hours. Overnight marination is highly recommended for best flavor.
- Preheat your grill to low heat (around 300-325°F or 150-160°C). Grill the chicken for 45-60 minutes, turning the pieces halfway through cooking time. Baste occasionally with fresh, reserved marinade. Cook until the internal temperature reaches 165°F (74°C).
Video
Notes
- To make in the oven: Bake the chicken at 350°F (175°C) for 1 hour, basting occasionally with reserved marinade. For a grilled finish, sear on a hot grill or under a broiler for 5-8 minutes after baking.
Course: Main Course
Cuisine: American (Hawaiian-inspired)
Nutrition
Calories: 276kcal | Carbohydrates: 6g | Protein: 23g | Fat: 16g | Sodium: 1696mg | Sugar: 4g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe?
Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: June 2011
Updated & republished: June 2019