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Huli Huli Chicken

If there’s one grilled chicken to try, it’s this Huli Huli Chicken. “Huli-huli” means “turn-turn” and traditionally well known as a Hawaiian-only food. But now the secret’s out – you can easily make this tender, mouthwatering chicken at home. 

Huli Huli Chicken with grilled pineapple on a plate
You can easily make this scrumptious Hawaiian huli huli chicken right at home.

What is Huli Huli Chicken?

Aside from being super fun to say out loud, the term Huli Huli refers to the method of frequent turn, turn grilling used in Hawaii. This particular recipe for Hawaiian BBQ chicken was known as a special Hawaiian food when it first hit the scene back in the 1950’s, and quickly became a huge hit, and you’ll see why when you taste this.

Thankfully, it’s a secret no longer and we can all enjoy this mouthwatering chicken dinner for our own grill-outs, whenever the craving for really good chicken comes calling. Hawaiian Huli Huli Chicken is tender, savory, BIG on flavor, healthy, and worthy of every happy bite.

Why This Recipe Stands Out

  • The flavors are perfectly balanced, with sweet, savory, highly aromatic notes your taste buds will appreciate.
  • The marinade is easy yet provides huge flavor and tenderness to the chicken.
  • It’s healthy, lean, and full of protein – perfect for those who don’t want to sacrifice flavor for fitness.
  • It’s easily prepared ahead of time, making huli huli chicken a wonderful meal prep recipe.
  • You’ll love it served alongside of our Hawaiian macaroni salad.

Key Ingredients

  • Boneless, skinless chicken breasts or thighs – both can be used. Note that chicken thighs will always yield more tender results, as they’re much more forgiving if you accidentally overcook them.
  • Brown sugar – pack it down during measuring, as the right amount provides sweetness to the marinade.
  • Ketchup – for sweet, tangy flavors and a natural color boost.
  • Regular soy sauce – since we don’t use any additional salt, you’ll want a full-bodied soy sauce.
  • Sherry – this provides flavor complexity and depth, while its enzymes and acids assist with tenderizing the meat. If needed, you can use rice cooking wine instead.
  • Ginger – use fresh ginger, and mince it yourself. In marinades, fresh ginger is always better than ginger powder.
  • Garlic – use freshly minced garlic, and plenty of it, for the most aromatic flavors.
  • Freshly ground black pepper – we always opt for using a pepper mill to freshly grind peppercorns, as the flavor difference is huge.
  • Green onions – an optional but nice pop of color and flavor for garnish.

Key Steps

  • Always use paper towels to pat dry chicken to remove excess moisture before starting the recipe.
  • Pierce chicken throughout, to allow it to absorb as much of the marinade as possible.
  • Marinate chicken overnight, to give it time to fully soak in the flavors.
  • Reserve some of the marinade to use as a basting sauce.
  • Be sure your indoor or outdoor grill is preheated so that it’s hot prior to putting the chicken down.
  • Cook chicken only until the center is no longer pink; the key to tender chicken breasts is not to over-cook it.
Hawaiian huli huli chicken with grilled pineapple rings on plate
Serve grilled huli huli chicken with grilled pineapple rings, along with any picnic favorites.

Make-Ahead Tips

A recipe’s ability to be prepared ahead makes for easier weeknight meals and more relaxing gatherings.

  • Marinade ingredients can be combined and stored in an airtight container in the fridge for 3 days prior to using.
  • Chicken can be marinated for up to 2 days before grilling, if you’d like to have it prepped a couple days early.
  • Combine raw chicken and marinade in freezer bags and freeze them for up to 2 months. Defrost completely before grilling.
  • Grilled chicken can be made large-batch style and divided for various meals throughout the week.

What to Serve with Huli Huli Chicken

The possibilities here are truly endless, as huli huli chicken pairs well with everything from crispy green salads to pasta salads. Here are our favorite dishes to serve with huli huli chicken:

Commonly Asked Questions

What is the traditional Huli Huli chicken marinade made of?

The traditional Huli Huli chicken marinade typically consists of a combination of soy sauce, brown sugar, ketchup, ginger, garlic, and sometimes a hint of pineapple juice. Our recipe does not require pineapple juice, but uses a bit of sherry for depth of flavor and for meat tenderizing.

Can I use boneless chicken for Huli Huli chicken?

Traditionally, you’ll see bone-in chicken being used for huli huli chicken, but we prefer using boneless chicken for its ease of use and quicker cook time.

How long should I marinate the chicken?

We highly recommend marinating for 8 hours, but preferably overnight. The longer the marinade is in contact with the chicken, the more flavor will be absorbed. However, if you’re short on time, try to give it at least 4 hours of marinade time.

What can I serve with Huli Huli chicken?

Huli Huli chicken pairs well with a variety of sides. Traditional Hawaiian accompaniments include steamed white rice, Hawaiian macaroni salad, and grilled pineapple. You can also serve it with a fresh green salad, roasted vegetables, or even in a sandwich or wrap.

Also Try Marinated Grilled Chicken Thighs

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Huli Huli Chicken with grilled pineapple on a plate

Huli Huli Chicken

4.94 from 60 ratings
If there's one grilled chicken to try, it's Hawaiian Huli Huli Chicken. "Huli-huli" means "turn-turn" and was well known as a "Hawaiian-only" food. Now, you can easily make it right at home.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Author: Amy Dong

Ingredients  

  • 3 lbs chicken breasts, or thighs, boneless and skinless
  • ½ cup brown sugar, packed
  • ½ cup ketchup
  • ½ cup soy sauce, regular strength
  • ¼ cup sherry
  • 2 tsp fresh ginger, minced
  • 4 cloves garlic, minced
  • ¼ tsp freshly ground black pepper
  • Optional: green onions, sliced thinly for garnish over cooked chicken

Instructions

  • Use paper towels to dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
    Grilled Chicken Thighs Raw
  • In a bowl, combine all remaining ingredients to make the marinade. Reserve 2/3 cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
    Grilled Chicken Breast being marinated in sauce
  • Drain/discard used marinade from chicken pieces.
    Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the 2/3 cup reserved marinade during the last couple of minutes during grill time – if you start basting too early, it will be more likely to burn.
    Serve with grilled pineapple rings and freshly sliced green onions, if desired.
    huli huli chicken with grilled pineapple rings on white plate

Notes

  • We recommend chicken thighs for extra tenderness, as they’re much more forgiving if you accidentally overcook them. If you use chicken breasts, the key to tenderness is to avoid over-cooking. 
  • Sherry provides a complex depth of flavor and helps tenderize the meat. If you can’t find sherry, you can use rice cooking wine.
  • If you need a non-alcoholic option for sherry, you can use unsalted chicken stock; note that the flavors will be somewhat different. If using chicken stock, we do recommend adding in 1/4 cup real pineapple juice, for the acids. 
  • Prep time listed does not include resting/marinade time. 
  • See original article for delicious serving ideas. 
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Serving: 1serving | Calories: 230kcal | Carbohydrates: 38g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 317mg | Potassium: 883mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
Course: Dinner
Cuisine: Hawaiian
Diet: Gluten Free, Low Calorie, Low Lactose
Method: Grill

Add a comment

Recipe Rating




25 comments

    • Terry
    • 5 stars

    One of our new favorites! We make a big batch and it makes great lunches all week. So easy and so much flavor!

      • Amy Dong

      Glad you guys enjoyed this!

      • Amy Dong

      Thank you, Terry!

    • Ann
    • 5 stars

    This chicken was super delicious! I prepared the chicken thighs on the traeger and they turned out great.

    • Luke Ratford
    • 5 stars

    Great recipe , perfect for summer BBQs the family will love this 🙂

      • Amy Dong

      Thank you!

    • Helen at the lazy Gastronome
    • 5 stars

    Really flavorful dish.

      • Amy Dong

      Thank you!

    • Giangi Townsend
    • 5 stars

    So simple and so delicious, our new favorite recipe.

      • Amy Dong

      Thanks, Giangi!

    • Barbara
    • 5 stars

    I know it is supposed to be grilled, but could it be baked or broiled?

    By the way, dry sherry is something I have been using for the last 50-some years since I was introduced to Chinese cooking by my Chinese neighbor! Besides, if it is cooked the alcohol disappears because the cooking eliminates it. Adds great flavor even to spaghetti sauce!

      • Amy Dong

      Exactly! And yes, you can definitely bake the marinated chicken (try 425F for 15 minutes or just until internal temperature reaches 160; let it rest for 5 minutes on cutting board) – it’ll be tasty!

    • Lisa G
    • 5 stars

    I’ve been using this recipe for quite some time now! The minute the weather starts getting warmer, my family is requesting Huli-Hulu Chicken! Thanks for a GREAT recipe!!!

      • chewoutloud

      Awesome, Lisa! And you’re so welcome 🙂

    • Lynne

    What type of sherry do you use? Cream sherry or dry sherry?

      • chewoutloud

      Hi, Lynne! I use dry sherry. Hope you love it 🙂 Have a great remaining summer!

    • Michelle

    What kind of Sherry did you use? Thanks!

      • chewoutloud

      Michelle, I use any kind of dry sherry. Sometimes I get it at Trader Joe’s, but any major grocery store should carry it. Hope you enjoy it,

    • Pamela Byington

    I don’t want to use any alcohol at all, what can I substitute? Thank you

      • chewoutloud

      Pamela, you can use chicken broth if you like. It might not taste exactly the same, but will still be yummy 🙂 Enjoy and thanks for being here today!

    • Shanna McNally
    • 5 stars

    Just wanted to say, I made this last Saturday and it was a huge hit in my house Even my husband who is not a giant fan of grilled chicken (he finds it dry) had two servings. That’s about as big a compliment as you can hope for, lol.

      • chewoutloud

      YAY, so happy to hear you guys liked it, Shanna! 🙂 Thanks for taking the time to come over and letting us know…yippee!

        • Teresa Emenheiser

        What can you use in place of Sherry? I never use this.

        • Teresa Emenheiser

        what could you use in place of Sherry? I don’t have that or typically buy it.

          • chewoutloud

          You can use cooking wine in place of sherry. Hope you love it! 🙂

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