Name: Authentic Hawaiian Huli Huli Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Hawaiian
Ingredients: 1 whole chicken, cut into pieces; 1/2 cup soy sauce; 1/2 cup brown sugar; 1/4 cup ketchup; 1/4 cup chicken broth; 1/4 cup rice vinegar; 1/2 cup pineapple juice; 1/4 cup white wine or sherry; 1 tbsp grated ginger; 2 cloves garlic, minced; 1 tbsp sesame oil; 1 tsp Sriracha (optional); 1/2 tsp ground black pepper

I present a juicy grilled chicken marinated in a tropical blend of soy sauce, brown sugar, pineapple juice, and aromatic spices. The result is a sweet, savory, and caramelized dish that brings the aloha spirit straight to my barbecue.

Why I’ll Love This Recipe

I love how the tangy-sweet marinade seeps into each piece of chicken when I let it marinate for hours—especially overnight—so every bite bursts with flavor. The caramelized, glossy glaze I see on the grill reminds me of tropical sunsets, and grilling it makes me feel like I'm on the shores of Hawaii. It’s simple enough for a beginner yet impressive enough for gatherings.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Whole chicken, cut into pieces
Soy sauce
Brown sugar
Ketchup
Chicken broth
Rice vinegar
Pineapple juice
White wine or sherry
Grated ginger
Minced garlic
Sesame oil
Optional: Sriracha (or another hot sauce)
Ground black pepper

directions

I whisk together soy sauce, brown sugar, ketchup, chicken broth, rice vinegar, pineapple juice, white wine or sherry, grated ginger, minced garlic, sesame oil, Sriracha (if using), and black pepper until the sugar dissolves.
I reserve about 1 cup of the marinade for basting and set it aside.
I marinate the chicken pieces in the remaining mixture for at least 4 hours—better if overnight—for maximum depth of flavor.
I fire up the grill and cook the chicken, brushing it with the reserved marinade as it sizzles and caramelizes.
I cook the chicken until it’s beautifully charred, glossy, and cooked through.
I remove the chicken and let it rest for a few minutes to let the juices settle before serving.

Servings and timing

Servings: About 6 people
Prep time: 15 minutes
Cook time: 40 minutes
Rest time: 5 minutes
Total time: About 1 hour (plus marinating time of at least 4–6 hours, ideally overnight)

Variations

I sometimes use chicken thighs or drumsticks instead of a whole chicken—they stay juicy and are easier to grill.
I swap apple cider vinegar for rice vinegar when I want a sharper tang.
I add a touch of smoked paprika for depth or mirin instead of sherry for sweetness.
I bake the marinated chicken in the oven at 375 °F, then broil for a few minutes to caramelize the glaze when grilling isn’t an option.

storage/reheating

I let the cooked chicken cool before storing it in an airtight container in the fridge. It keeps well for 3–4 days. When reheating, I warm it gently in a low oven or on the stovetop to keep it moist. Cold leftovers are delicious too—I often slice them into salads or use them in sandwiches.

FAQs

What does "Huli Huli" mean?

“Huli” means “turn” in Hawaiian, and the dish got its name from being turned repeatedly on a spit while basting with sauce.

How long should I marinate the chicken?

I marinate it for at least 4 hours, but I prefer overnight because it gives the deepest flavor.

Can I use other cuts of chicken besides whole chicken pieces?

Yes, I often use thighs or drumsticks for their tenderness and ease of cooking.

Is there a non-grill cooking option?

I can bake the chicken in the oven and finish with a quick broil to achieve that caramelized finish.

How can I prevent the marinade from burning on the grill?

Since the marinade has sugar, I cook the chicken over medium heat and baste during the last part of grilling to avoid scorching.

Conclusion

I’ve created a flavorful and festive dish that brings my backyard right to the Hawaiian Islands. With its balanced sweet-savory marinade, glossy caramelized glaze, and tender, juicy chicken, this dish is as fun to make as it is to eat. Whether I grill it for a special occasion or make it a weeknight favorite, it promises tropical sunshine and savory delight in every bite.