Fire up the grill because this Juicy Hawaiian Huli Huli Chicken brings bold, sticky-sweet Hawaiian flavor straight to your backyard. Marinated overnight in a savory mix of soy sauce, brown sugar, ginger, and garlic, then grilled to juicy perfection and basted with even more flavorful sauce, this chicken is bursting with irresistible tropical vibes. It’s quick to prep, perfect for summer cookouts, and so good you’ll want to make a double batch.
Whether you’re planning a backyard luau or just want something new to throw on the grill, Juicy Hawaiian Huli Huli Chicken is one of those crowd-pleasing dishes that’s low effort but delivers huge flavor.
What Is Huli Huli Chicken?
Juicy Hawaiian Huli Huli Chicken is a Hawaiian-style grilled chicken that’s traditionally cooked over a wood fire and basted in a sweet and savory sauce as it turns—“huli” means “turn” in Hawaiian. This version uses a simplified marinade and a two-step basting process to replicate that same juicy, caramelized result on a standard grill.
Boneless, skinless chicken thighs are soaked in a marinade made with brown sugar, soy sauce, garlic, ginger, sesame oil, and rice vinegar. The chicken is grilled and repeatedly basted with reserved marinade for extra flavor, caramelization, and shine. The result is juicy, tender meat with a sticky glaze and deep umami flavor.
When to Serve
This is the kind of recipe that fits anywhere, but it really shines in warmer months. Serve it at:
- Summer BBQs or outdoor dinners
- Poolside cookouts with friends
- Father’s Day or Memorial Day gatherings
- Fourth of July backyard parties
- Easy weeknight dinners with grilled pineapple and rice
- Hawaiian-themed dinner nights
If you’re entertaining or hosting a summer party, this one is easy to prep ahead and doubles beautifully. Just marinate overnight, toss it on the grill, and dinner is served in under 15 minutes.
There’s something so satisfying about the smell of sizzling chicken on the grill while the sun’s shining and the kids are running around in the backyard. This Huli Huli Chicken has quickly become our go-to when we want something that feels a little extra special but still easy enough to pull off on a busy summer night. The flavor hits all the right notes — sweet, savory, garlicky, a little smoky — and it tastes like something you’d order on vacation. Every time we make it, someone asks for the recipe.
Why You’ll Love This Recipe
- Big flavor with minimal effort — The marinade does all the work
- Perfect for grilling season — Great for gas, charcoal, or even stovetop
- Juicy and caramelized — That glaze is everything
- Customizable — Works with different cuts of chicken
- Meal prep-friendly — Leftovers reheat perfectly
- Crowd pleaser — Kids, adults, picky eaters — everyone loves this
Ingredient Breakdown
- Brown Sugar: Adds the sweetness and helps the marinade caramelize beautifully on the grill.
- Ketchup: Gives body, tang, and a touch of richness to the sauce.
- Soy Sauce (low-sodium preferred): Adds salty, umami depth that’s balanced by the sugar.
- Chicken Broth: Thins out the marinade and adds savory flavor.
- Fresh Ginger & Garlic: Bring bold, aromatic flavor that gives the chicken its signature taste.
- Rice Vinegar: Adds a mild acidity to balance the sweet and salty elements.
- Sesame Oil: Adds a nutty finish and authentic flavor.
- Chicken Thighs: Boneless, skinless thighs stay tender and juicy. Bone-in or other cuts can be used with timing adjustments.
- Optional Garnishes: Green onions and grilled pineapple take the presentation up a notch.
Variations
- Make it spicy: Add a teaspoon of chili paste or sriracha to the marinade.
- Try bone-in chicken thighs or drumsticks: Just increase cook time slightly.
- Use chicken breasts: Shorten cooking time slightly and monitor closely to avoid drying out.
- Make it stovetop-friendly: Sear the chicken in a skillet and finish in the oven.
- Add fruit: Pineapple slices grilled alongside the chicken add extra tropical flavor.
What I really love is how versatile this is. Hosting friends? Double the batch and serve it buffet-style with rice, grilled pineapple rings, and tropical drinks. Just feeding your crew on a random Wednesday? Toss it on the grill while you make a simple salad and call it a day. It’s one of those rare recipes that’s just as impressive for guests as it is practical for weeknights — and it reheats like a dream. Trust me, this one’s worth bookmarking.
Troubleshooting Tips
Chicken sticking to the grill?
→ Make sure your grill is preheated and lightly oiled before adding the chicken.
Too salty?
→ Use reduced-sodium soy sauce and low-sodium chicken broth. You can also add a splash more vinegar or lemon juice to balance it.
Chicken drying out?
→ Stick with thighs if possible—they’re more forgiving. Avoid overcooking by using a meat thermometer and pulling them at exactly 165°F.
Sauce burning on the grill?
→ Baste during the final minutes of cooking only, and keep the grill at medium to medium-high heat.
Storage and Serving Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooked chicken in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently in the microwave, oven (covered), or on the stovetop with a splash of broth.
- Serve with: Steamed white rice, brown rice, cauliflower rice, grilled pineapple, stir-fry veggies, or a cool Asian slaw.
Make-Ahead and Freezing Tips
- Marinate ahead: Mix the marinade and refrigerate the chicken for up to 24 hours.
- Freeze raw: You can freeze the raw chicken in the marinade for up to 3 months. Thaw in the fridge overnight before grilling.
- Meal prep: Make a double batch and use the leftovers for salads, wraps, or rice bowls throughout the week.
FAQ – Juicy Hawaiian Huli Huli Chicken
Can I use the marinade that the chicken was in to baste it?
No — for food safety reasons, do not reuse the marinade that was in contact with raw chicken. Set aside a separate portion before adding the chicken, and use that for basting.
What internal temperature should the chicken reach?
Cook to an internal temp of 165°F. Use an instant-read thermometer inserted into the thickest part of the chicken.
Can I make this without a grill?
Yes! Sear the marinated chicken in a hot skillet with a little oil, then finish it in a 375°F oven for about 20 minutes. Brush with the reserved marinade halfway through baking and again before serving.
Can I use bone-in chicken?
Absolutely. Bone-in thighs or drumsticks work great, just increase the grill time to ensure they cook through. Aim for 170°F for drumsticks and 165°F for thighs.
Can I use chicken breasts instead?
Yes, but they tend to dry out faster. Marinate for less time (4–6 hours) and grill just until they hit 165°F. You can also butterfly thicker breasts for quicker, more even cooking.
What’s the best side dish for Huli Huli Chicken?
This goes great with:
- White or brown rice
- Cauliflower rice or quinoa
- Stir-fried or grilled vegetables
- Asian-style cucumber salad
- Grilled pineapple or mango salsa
Can I marinate it longer than 24 hours?
It’s best to stick to the 8–24 hour window. Longer marinating can start to break down the chicken too much, especially with the acidic vinegar and ginger.
How do I avoid flare-ups on the grill?
Pat the chicken dry before grilling and keep the heat medium to avoid charring. Use indirect heat if your grill runs hot, and always close the lid to control flare-ups.
How to Make Huli Huli Chicken in the Oven
No grill? No air fryer? No problem! The oven is a fantastic way to make Huli Huli Chicken right in your kitchen while still locking in all that juicy, sweet-savory flavor.
Step-by-Step Oven Instructions:
- Marinate as Usual:
Let your chicken soak up all that delicious Huli Huli flavor for at least 2 hours—overnight is even better. - Preheat the Oven:
Set your oven to 400°F (204°C). - Line Your Pan:
Line a baking dish or sheet pan with foil or parchment for easy cleanup. Lightly grease it, then place your chicken in a single layer. Discard the used marinade. - Bake the Chicken:
Bake for 25–30 minutes, depending on thickness. Use bone-in thighs for more flavor, but boneless also works great. - Baste and Broil:
About 5 minutes before it’s done, brush generously with fresh Huli Huli sauce. Then turn on the broiler for 2–4 minutes, just until the edges start to caramelize and lightly char. Keep a close eye so it doesn’t burn! - Check Doneness:
Chicken should reach an internal temp of 165°F. Let it rest for 5 minutes before slicing or serving.
Oven Tips:
- Place a wire rack on your baking sheet if you want slightly crispier edges.
- Toss pineapple chunks on the sheet pan during the last 10 minutes for that signature island twist.
- Spoon extra sauce over the chicken just before serving for added moisture and flavor.
This easy oven method is perfect for weeknights, holidays, or any time you want a no-fuss version of this tropical favorite.
How to Make Huli Huli Chicken in the Air Fryer
Craving that juicy, caramelized Huli Huli Chicken without firing up the grill? The air fryer’s got your back! Here’s how to get that same smoky-sweet flavor with less mess and faster cooking:
Step-by-Step Air Fryer Instructions:
- Prep the Chicken:
Marinate the chicken thighs or breasts in your Huli Huli sauce as usual—at least 2 hours, or overnight for the most flavor. - Preheat the Air Fryer:
Set it to 380°F (193°C) and let it preheat for about 3–5 minutes. - Air Fry in Batches:
Lightly spray the basket with nonstick spray. Place chicken in a single layer—don’t overcrowd!
Cook for 10–12 minutes, flipping halfway through. - Brush with Extra Sauce:
During the last 2–3 minutes, brush the chicken with more Huli Huli sauce for that sticky, glazed finish. - Check for Doneness:
Internal temp should reach 165°F. Let rest a few minutes before slicing and serving.
Tips:
- Use skin-on, bone-in thighs for the juiciest results, or boneless for quicker cooking.
- Line the basket with parchment for easier cleanup.
- Add pineapple slices during the last 5 minutes for extra tropical flair!
This method is perfect for busy nights when you still want that island-inspired flavor—no grill required.
Final Thoughts
This Juicy Hawaiian Huli Huli Chicken is one of those recipes that instantly earns a spot in your summer rotation. It’s simple to prep, full of bold flavor, and the kind of meal that feels special even though it’s totally fuss-free. Whether you’re cooking for your family or feeding a backyard crowd, this recipe always delivers. Serve it up with grilled pineapple and rice and watch it disappear.
Easy Chicken Recipes
Huli Huli Chicken
Ingredients
- ½ cup brown sugar packed
- ½ cup ketchup
- ½ cup soy sauce preferably reduced sodium
- ½ cup chicken broth
- 1 teaspoon fresh ginger root minced
- 2 cloves garlic minced
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 12 Boneless skinless chicken thighs (about 3 pounds)
- Optional garnish: green onions pineapple slices
Instructions
- In a medium bowl, whisk together the brown sugar, ketchup, soy sauce, and chicken broth. Then stir in the minced ginger root, garlic, rice vinegar, and sesame oil. Set aside 1 cup of this marinade, cover it and keep it in the fridge to use for basting the chicken while it is cooking.
- Place the remaining marinade into a large freezer bag with the chicken thighs. Move the chicken around to spread the marinade evenly. Place this in the fridge to marinate overnight (or at least 8 hours).
- When you are ready to grill the chicken, make sure to lightly oil the grill. Remove the chicken pieces from the marinade (throw out the marinade that the chicken was in). Place the chicken on the grill and let it cook for about 3 minutes on one side, brush some of the set-aside marinade on. Flip it and cook for another 3 minutes, again brush the marinade on. Repeat this process until the chicken is fully cooked. (It may take about 10 minutes depending on the heat of your grill.) Be sure to cook the chicken until the internal temperature reaches 165 degrees.
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