Go Back
Delicious traditional Hawaiian Huli Huli Chicken cooked with a flavorful marinade.

Huli Huli Chicken

A delightful dish that combines sweet and savory flavors, capturing the essence of tropical Hawaiian cuisine.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Dinner, Grilling, Main Course
Cuisine Barbecue, Hawaiian, Tropical
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Marinade

  • 1 cup halal-certified soy sauce Boasting a savory richness
  • 1 cup brown sugar Offering a deep, caramel sweetness
  • ½ cup ketchup Ensure no alcohol or non-halal additives
  • ½ cup halal chicken broth Rich and savory to enhance flavor
  • ¼ cup rice vinegar Providing tangy brightness
  • ½ cup pineapple juice Delivering a tropical sweetness
  • 1 Tbsp freshly grated ginger Aromatic and slightly spicy
  • 2 cloves garlic, minced For that robust, savory punch
  • 1 Tbsp sesame oil Adding nutty depth
  • 1 tsp halal-certified chili sauce or hot sauce Optional, for a kick of heat
  • 1 tsp ground black pepper Enhancing overall flavor

For the Chicken

  • 1 whole halal chicken (about 3–4 lb), cut into pieces Use halal-certified chicken

For Grilling

  • green onions sliced For garnish, providing a fresh crunch

Instructions
 

Preparation

  • In a large bowl, whisk together the soy sauce, brown sugar, ketchup, chicken broth, rice vinegar, pineapple juice, ginger, garlic, sesame oil, chili sauce (if using), and ground black pepper. Ensure the sugar dissolves completely.
  • Set aside 1 cup of this marinade for basting later.

Marinating the Chicken

  • Place the chicken pieces in a resealable plastic bag or a large dish. Pour the remaining marinade over the chicken, ensuring each piece is generously coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours or, preferably, overnight.

Grilling

  • Preheat your grill to medium-high heat, and oil the grill grates with a paper towel soaked in vegetable oil.
  • Remove the chicken from the marinade, allowing the excess to drip off, and discard the used marinade.
  • Place the chicken pieces on the hot grill. Grill for 30 to 40 minutes, turning and basting frequently with the reserved marinade until the internal temperature reaches 165°F (75°C).
  • If desired, grill pineapple slices for a few minutes on each side until golden and slightly caramelized.

Serving

  • Allow the chicken to rest for 5 to 10 minutes after grilling. Serve garnished with sliced green onions and caramelized pineapple slices on the side.

Notes

Serve with coconut rice or tangy coleslaw to complement the flavors. Store leftovers in an airtight container in the fridge for up to three days.
Keyword Grilled Chicken, Hawaiian Recipes, Huli Huli Chicken, Marinated Chicken, Tropical Chicken