Grilled Huli Huli Chicken – Juicy, Smoky, and Sweet Island Flavor

There’s something deeply comforting about the scent of marinated chicken sizzling over a hot grill, especially when that marinade is rich with brown sugar, soy sauce, and fragrant garlic. That’s the moment when you know you’re in for something really special. And if you’ve ever been to Hawaii—or just dreamed of it—you may already be familiar with one of its most iconic grilled dishes: Huli Huli Chicken.

This is no ordinary grilled chicken. It’s smoky, sticky, sweet, savory, and absolutely bursting with flavor. Huli Huli Chicken has roots in Hawaiian roadside grills, where whole chickens were traditionally cooked over open flames and rotated, or “huli-ed”, to get perfectly crisp, caramelized skin on all sides. The name “Huli Huli” literally means “turn turn” in Hawaiian, a nod to the spit-roasting method that made the dish famous. Today, it’s evolved into a backyard barbecue staple that’s easier than ever to prepare with just a grill, some everyday pantry ingredients, and a little patience.

I still remember the first time I tasted Huli Huli Chicken during a family trip to Maui. We’d spent the morning exploring local beaches, and by noon we were starving. That’s when we spotted a roadside food truck with a massive grill out front. Thick plumes of smoke floated into the sky, and the line of people waiting in the heat was a good sign. I took one bite of that juicy, sweet-savory chicken and immediately fell in love. When we got back home, recreating that experience became a small obsession. After some tweaking and a few accidental flare-ups, I landed on a version that feels just right.

So here it is—my take on the beloved Grilled Huli Huli Chicken. It’s easy, satisfying, and perfect for warm-weather cookouts, casual weeknight dinners, or any time you want to bring a little island magic to your table.

Why You’ll Love This Grilled Huli Huli Chicken Recipe

There are a lot of chicken recipes out there, but few check all the boxes quite like this one. From flavor to texture to pure comfort-food satisfaction, this grilled Huli Huli Chicken delivers big time. Here are some reasons why this dish is going to earn a permanent spot in your dinner rotation.

First, let’s talk flavor. The marinade is an absolute powerhouse. With brown sugar, ketchup, soy sauce, garlic, and ginger as its base, it brings together a perfect balance of sweet, savory, and slightly tangy notes. As the chicken marinates, it soaks up all that goodness. Then, once it hits the grill, something magical happens. The sugars start to caramelize, creating those slightly charred, sticky bits that make each bite more irresistible than the last.

Second, this recipe is incredibly easy to make. The marinade comes together in minutes—literally just a whisk and a bowl—and the chicken can be left to do its thing overnight. When you’re ready to cook, it’s just a matter of firing up the grill and turning the chicken every few minutes until it’s perfectly cooked through. No fancy techniques. No hard-to-find ingredients. Just straightforward, delicious cooking.

And let’s not forget how versatile it is. You can serve it with rice, noodles, grilled veggies, or stuff it into sandwiches. Kids love it. Adults love it. It’s a crowd-pleaser, whether you’re hosting a backyard cookout or just making a quiet dinner at home.

Lastly, the recipe is naturally halal-friendly. With no alcohol or pork products involved, it’s easy to serve to friends and family no matter their dietary preferences. That means more sharing, more laughter, and more memories around the table.

Health Benefits of this Grilled Huli Huli Chicken

While grilled Huli Huli Chicken may seem indulgent thanks to its sweet and savory glaze, it can absolutely be a healthy part of your diet when prepared with care and served alongside nutritious sides.

To start with, chicken thighs are an excellent source of protein, which is essential for building muscle, supporting immune function, and keeping you full longer. While chicken breasts are often hailed as the healthier cut, thighs bring more flavor and tenderness to the table and can still be a lean option when the skin is removed. They’re also rich in key nutrients like iron, zinc, and B vitamins.

The marinade ingredients, while flavorful, are easy to adjust based on your dietary needs. Reduced-sodium soy sauce helps keep the salt content in check without compromising on that umami flavor. Garlic and ginger are both known for their anti-inflammatory and immune-boosting properties, and they bring a natural brightness and depth to the marinade that synthetic flavorings just can’t replicate.

Because this chicken is grilled rather than fried, you’re also avoiding the extra fat and calories that come with deep frying. Grilling allows the fat to drip away from the meat, leaving you with a leaner result that still feels indulgent. Plus, the high heat of the grill helps lock in moisture, meaning you don’t have to drown the meat in extra sauces or oils.

Serve this chicken with steamed brown rice, grilled pineapple, or a vibrant salad for a balanced, nutrient-packed meal. And if you want to cut back on the sugar, you can slightly reduce the amount of brown sugar in the marinade and still get great results.

All in all, grilled Huli Huli Chicken is a great example of how comfort food and healthy eating don’t have to be opposites. With the right approach, you can enjoy the bold flavors you love while still fueling your body with goodness.

Preparation Time, Servings, and Nutritional Information

One of the biggest perks of this recipe is how little hands-on time it actually requires. Once you’ve made the marinade and popped the chicken in the fridge, the hard part is basically over. The grill does most of the work, leaving you more time to relax, set the table, or prep some simple sides.

Preparation Time
Prep time: 15 minutes
Marinate time: At least 8 hours (overnight is best)
Grill time: 12–15 minutes

Total Time: Approximately 8 hours and 30 minutes, including marination

Servings:
This recipe makes enough for about 4 to 6 servings, depending on appetite and side dishes.

Nutritional Information (Per Serving)
Calories: 380
Protein: 36g
Fat: 18g
Carbohydrates: 20g
Sugars: 16g
Sodium: 620mg

These numbers are estimates and can vary based on portion size, specific brands used, and adjustments to the marinade. For a lighter option, you can use chicken breast or remove the skin from the thighs before marinating.

Ingredients List of this Grilled Huli Huli Chicken

To keep things approachable and pantry-friendly, this recipe uses ingredients you probably already have on hand—or can easily grab on your next grocery run. Each one plays a key role in building the layers of flavor that make Huli Huli Chicken so unforgettable.

For the Marinade

• ½ cup packed brown sugar: Adds a rich, molasses-like sweetness that balances the saltiness of the soy sauce and helps the chicken caramelize beautifully on the grill.
• 6 tablespoons ketchup: Brings tangy sweetness and a bit of body to the marinade.
• 6 tablespoons reduced-sodium soy sauce: Provides deep, savory umami and saltiness to the marinade.
• 2½ tablespoons chicken broth (as a halal substitute for sherry): Adds moisture and a hint of savory flavor without any alcohol content.
• ½ teaspoon dried ginger (or 1 teaspoon freshly grated): Offers a subtle, peppery warmth that gives the marinade its signature flavor.
• 1½ teaspoons minced garlic: Gives the dish its aromatic, savory base. Fresh garlic is best for bold flavor.

For the Chicken

• 12 boneless, skinless chicken thighs (approximately 2.5 lbs): Thighs are juicy, flavorful, and less likely to dry out on the grill. Boneless cuts also cook more evenly and quickly.

Optional for Garnish or Serving

• Sliced green onions
• Grilled pineapple rings
• Cooked jasmine or brown rice
• Fresh lime wedges

Feel free to scale up the recipe if you’re feeding a crowd. You can also double the marinade and freeze a portion for next time to save on prep.

Step-By-Step Cooking Instructions

Cooking Huli Huli Chicken is straightforward, but there are a few small details that make a big difference. Follow these steps for perfectly juicy, caramelized chicken every single time.

Step 1: Make the Marinade
Start by preparing your marinade. In a medium bowl, whisk together the brown sugar, ketchup, reduced-sodium soy sauce, chicken broth, dried (or fresh) ginger, and minced garlic. Stir until the sugar is completely dissolved and the mixture is smooth and glossy. The marinade should be slightly thick, with a rich, reddish-brown color.

Step 2: Set Aside Marinade for Basting
Before you add the chicken, pour about ½ cup of the marinade into a separate container. This will be your reserved basting sauce. Cover and refrigerate it to use later during grilling. Keeping it separate prevents cross-contamination and ensures you’ll have a clean, safe glaze to brush on as the chicken cooks.

Step 3: Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag or a shallow glass container. Pour the remaining marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the container and refrigerate for at least 8 hours—or overnight, if possible. The longer the chicken marinates, the more flavor it will absorb.

Step 4: Preheat the Grill
When you’re ready to cook, preheat your grill to medium-high heat, around 400°F. If you’re using a charcoal grill, let the coals become ashy and spread them evenly for direct heat. For a gas grill, heat it with the lid closed for 10 to 15 minutes to ensure the grates are hot.

Step 5: Prepare the Chicken for Grilling
Remove the chicken from the marinade and discard the used marinade. Let any excess drip off, but don’t wipe it all away—you want a thin coating to stay on the meat for maximum flavor.

Step 6: Grill the Chicken
Place the chicken thighs on the grill grates. Cook for 6 to 7 minutes per side, turning occasionally to avoid burning. Use tongs to flip the chicken gently, being careful not to tear the meat.

Step 7: Baste While Grilling
During the last 5 minutes of grilling, begin brushing the chicken with the reserved marinade. This step is key to building up that signature sticky glaze. Turn and baste a few times, allowing the sugars to caramelize and form a glossy coating.

Step 8: Check for Doneness
The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to check the thickest part of each thigh. The juices should run clear, and the outside should be deeply golden with dark grill marks.

Step 9: Let It Rest
Once cooked, transfer the chicken to a clean plate and tent it loosely with foil. Let it rest for about 5 minutes before serving. This allows the juices to redistribute and keeps the chicken moist.

Step 10: Serve and Enjoy
Slice the chicken if desired, garnish with chopped green onions or grilled pineapple, and serve hot alongside your favorite sides. The aroma alone will have everyone asking for seconds.

How to Serve this Grilled Huli Huli Chicken

One of the things I love most about Huli Huli Chicken is how endlessly versatile it is when it comes to serving. Whether you want something quick and casual or a plated meal worthy of guests, this chicken fits the occasion. The deeply caramelized exterior, savory-sweet flavor, and juicy texture make it the star of any plate.

You can start with the classic route and serve the chicken with a scoop of warm jasmine or brown rice. The rice does a perfect job of soaking up all the extra juices and marinade glaze, creating a simple yet comforting pairing that never fails. Add some grilled pineapple on the side, and suddenly you’ve got a tropical meal that looks and tastes like a little vacation.

Another easy serving option is to pair the chicken with a crisp salad. A fresh slaw made with cabbage, carrots, and a light vinaigrette gives you the perfect crunchy, tangy contrast to the sticky-sweet chicken. If you want to keep it hearty, a macaroni salad with light mayo and chopped veggies can bring that island-style cookout vibe to your table.

This chicken is also amazing when used in sandwiches. Just slice it up and layer it onto a toasted bun with some lettuce, sliced tomato, and maybe a bit of grilled pineapple or a smear of spicy mayo. You can even wrap it up in flatbread with pickled vegetables for a fusion-style twist.

For a kid-friendly meal, serve Huli Huli Chicken over buttered noodles or with a side of roasted sweet potatoes. It’s comforting, colorful, and easy to customize for picky eaters.

Finally, if you’re hosting a larger gathering, turn this into a full-on Hawaiian plate lunch. Serve it with steamed rice, macaroni salad, and grilled corn or tropical fruit. It’s casual but festive, and everyone will leave happy and full.

Pairing Suggestions

Finding the right sides and drinks to pair with Huli Huli Chicken can elevate your meal from tasty to totally memorable. Because the flavors are so bold and balanced, your side dishes and beverages should either complement the sweetness and savoriness or offer a fresh contrast.

Side Dish Pairings

Steamed white rice or jasmine rice is the go-to companion for a reason. It’s neutral, fragrant, and perfect for balancing out the rich glaze of the chicken. Brown rice works just as well if you’re looking for something with more fiber and a slightly nutty flavor.

For a pop of color and freshness, grilled vegetables are a beautiful match. Think zucchini, bell peppers, corn on the cob, and red onions. Toss them in a bit of olive oil, salt, and pepper, and grill them alongside your chicken for an easy, hands-off side.

Tropical fruit salads are another great idea. Diced mango, pineapple, and papaya tossed with lime juice and fresh mint can offer a sweet, acidic brightness that cuts through the richness of the chicken.

If you want something cool and creamy to go with your grilled meat, consider a classic macaroni salad or a cucumber-yogurt salad. These dishes cool the palate and offer textural contrast.

For a more filling accompaniment, serve the chicken with garlic mashed potatoes or even a coconut rice pilaf.

Drink Pairings

While we’re keeping this recipe halal, there are still plenty of great drink options that can complement the flavors of the dish beautifully.

Try a tall glass of iced green tea with a splash of lemon—it’s refreshing and lightly astringent, which balances the sweet glaze. Sparkling water with pineapple juice and fresh lime is another tropical-inspired option that pairs wonderfully with the island flavors.

Mint lemonade or a chilled cucumber lime cooler can also offer a refreshing contrast, especially on a hot day when the grill is going full blast.

If you’re serving a crowd, consider making a batch of fruit-infused iced tea or mocktails with coconut water, fresh berries, and citrus.

Storage, Freezing & Reheating Instructions

Whether you’re planning for leftovers or batch cooking ahead of time, Huli Huli Chicken stores and reheats like a dream. With just a little planning, you can keep the bold flavors and juicy texture intact for days—or even weeks—after grilling.

Storing in the Fridge

If you have leftovers, let the chicken cool completely before storing. Place the cooled pieces in an airtight container and refrigerate for up to 3 days. Keep any extra sauce or glaze in a separate container if you plan to drizzle it on later. The chicken holds up well and tastes even better the next day as the flavors continue to develop.

Freezing Instructions

This recipe freezes beautifully. Once the chicken has cooled, wrap each piece individually in plastic wrap or parchment paper. Then place them in a freezer-safe container or zip-top bag. Label with the date, and store in the freezer for up to 3 months.

If you want to freeze the chicken raw, you can do that too. Simply add the raw chicken thighs to a freezer-safe bag with the marinade and freeze. When ready to use, thaw overnight in the fridge and proceed with grilling as usual.

Reheating Instructions

To reheat refrigerated chicken, place it in a baking dish, cover loosely with foil, and warm in a preheated oven at 325°F for about 15 to 20 minutes. If the chicken looks dry, you can brush it with a bit of extra marinade or a mix of soy sauce and honey before reheating.

For frozen cooked chicken, thaw it in the fridge overnight before reheating in the oven or on the stovetop in a covered skillet over low heat.

Microwaving is also an option, though it may affect texture slightly. Use short bursts and cover the chicken with a damp paper towel to help retain moisture.

Common Mistakes to Avoid

Even though this recipe is super approachable, a few common mistakes can stand between you and grilled chicken perfection. Avoiding these pitfalls will ensure your Huli Huli Chicken turns out tender, flavorful, and wonderfully caramelized every time.

Not Marinating Long Enough

This dish relies heavily on the marinade to build its signature flavor. If you only marinate the chicken for an hour or two, you won’t get that same depth. Aim for at least 8 hours, and overnight if possible.

Using High Heat Too Early

It’s tempting to crank up the grill for that quick char, but starting with too high of a heat can burn the sugars in the marinade before the chicken is cooked through. Medium-high heat is ideal. If you’re using charcoal, make sure the coals are evenly distributed and not flaming.

Skipping the Reserved Marinade for Basting

Don’t forget to set aside some marinade before adding it to the raw chicken. This reserved portion is essential for brushing on during grilling and building that sticky, shiny glaze. Never use marinade that’s touched raw meat for basting unless it’s been boiled.

Overcooking the Chicken

Chicken thighs are forgiving, but it’s still possible to overdo them. Use a meat thermometer to check for doneness at 165°F. Pull them off the grill as soon as they hit the mark and let them rest to keep them juicy.

Neglecting to Rest the Chicken

Resting might seem like an optional step, but it’s not. Giving the chicken 5 minutes after grilling helps the juices redistribute and keeps every bite moist.

Pro Tips

For next-level Huli Huli Chicken, these tips will give you that edge. Whether you’re a grilling newbie or a backyard pro, there’s always a little extra magic in the details.

Drain Excess Marinade Before Grilling

Too much liquid on the chicken can cause flare-ups and make it hard to get a good sear. Let the marinade drip off slightly before placing the thighs on the grill. You still want some to cling, but not to the point where it drips onto the flames.

Use Fresh Ginger and Garlic When Possible

Dried versions are convenient, but fresh ingredients bring brighter, more vibrant flavor. Fresh ginger in particular adds a zing that dried just can’t match.

Double the Marinade for Future Use

This marinade is a winner. Make a double batch and freeze half for your next cookout. It also works great on other proteins like chicken wings, drumsticks, or even tofu.

Grill Pineapple Alongside the Chicken

Slice a fresh pineapple into rings and grill them until caramelized. They make a fantastic topping for the chicken and add that extra bit of Hawaiian flair.

Add a Touch of Smoked Paprika

This isn’t traditional, but a pinch of smoked paprika in the marinade can add a subtle depth of smokiness if you’re using a gas grill or baking the chicken instead of grilling.

Frequently Asked Questions (FAQs)

With a recipe as beloved and flavorful as Huli Huli Chicken, it’s no surprise that people have lots of questions about how to make it perfect every time. Whether you’re new to grilling or just want to ensure your chicken turns out as juicy and flavorful as possible, these commonly asked questions and answers should help guide you to success.

Can I use chicken breasts instead of thighs?
Yes, absolutely. Chicken breasts are leaner and still delicious with the Huli Huli marinade, though they can be a bit drier if overcooked. To keep them juicy, consider pounding them to an even thickness before marinating and grill them over medium heat until they reach an internal temperature of 165°F. Keep a close eye on them, as they cook a bit faster than thighs.

Can I bake this instead of grilling?
You sure can. If grilling isn’t an option, preheat your oven to 400°F. Place the marinated chicken on a foil-lined baking sheet and bake for about 25 to 30 minutes, turning halfway through. In the final 5 minutes, brush on the reserved marinade and switch on the broiler to help caramelize the top.

Is the marinade reusable?
Only the reserved portion that hasn’t touched raw meat is safe to use for basting. The marinade that the raw chicken soaked in should always be discarded. If you want extra sauce for serving, consider making a separate batch of marinade and simmering it until thickened to serve alongside the chicken.

Can I make this recipe ahead of time?
Definitely. You can marinate the chicken up to 24 hours in advance. You can also grill it, cool it, and refrigerate it for up to 3 days. When ready to serve, gently reheat it in the oven or a covered skillet.

Can I freeze the marinated chicken before cooking?
Yes. Add the raw chicken and marinade to a freezer-safe bag, press out the air, and seal tightly. Freeze for up to 3 months. When ready to cook, thaw the bag overnight in the fridge and then grill as usual.

What if I don’t have a grill?
No grill? No problem. You can use a stovetop grill pan or bake the chicken in the oven. For added flavor, consider broiling it for the last few minutes of cooking to replicate that caramelized char you’d get on the grill.

What sides go best with this dish?
The most classic pairings are steamed rice, macaroni salad, and grilled pineapple. But it also goes great with grilled veggies, tropical fruit salads, or a crisp slaw. For heartier sides, try mashed sweet potatoes or garlic butter noodles.

Can I make this dish spicy?
If you like a bit of heat, add a pinch of crushed red pepper flakes or a teaspoon of sriracha to the marinade. You can also serve the finished dish with chili garlic sauce or a spicy aioli on the side.

How do I know when the chicken is cooked through?
Use an instant-read thermometer. Chicken is safe to eat when it reaches an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest piece; the juices should run clear and the meat should no longer be pink.

Can I use skin-on chicken?
Yes, you can. Skin-on thighs or drumsticks will give you extra crispiness and a richer flavor. Just be aware that the fat from the skin can cause flare-ups on the grill, so monitor it closely and use indirect heat if needed.

Conclusion & Call to Action

Grilled Huli Huli Chicken is more than just a dish—it’s an experience. The first bite transports you to a beachside food truck in Hawaii, where smoky air mingles with the sweetness of caramelizing sugar and soy. It’s a recipe that delivers joy, flavor, and a little bit of island sunshine to your table, no matter where you are.

With a simple marinade, minimal prep, and just a few minutes on the grill, you can create a meal that’s worthy of a celebration yet simple enough for a weeknight dinner. Whether you’re serving it with fluffy white rice, tossing it into wraps, or pairing it with grilled fruit and a crisp salad, this chicken adapts to every craving and occasion.

And don’t let the grill intimidate you—this recipe was designed to be foolproof. As long as you give the chicken enough time to marinate, use moderate heat, and keep that basting brush ready, you’ll end up with tender, flavorful meat that’s cooked to perfection every time. Plus, you now have all the tips, tricks, and guidance you need to nail it.

So what are you waiting for? Head to the kitchen, gather your ingredients, and fire up the grill. I promise, once you make this Huli Huli Chicken, it’ll become a go-to in your home just like it has in mine. If you try the recipe, I’d love to hear how it turned out—drop a comment, share your tweaks, or even snap a photo and tag me on your favorite platform.

Cooking is all about connection, creativity, and flavor—and this dish has all three in abundance. Let it bring some aloha into your kitchen today.

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