Ah, yes! Huli-huli chicken is a Hawaiian classic—sweet, savory, smoky, and grilled to perfection. “Huli-huli” actually means “turn-turn” in Hawaiian, because the chicken is traditionally turned on the grill while basting with sauce. Here’s a tried-and-true recipe:
Ingredients (serves 4–6)
For the chicken:
- 3–4 lbs chicken thighs or drumsticks (bone-in, skin-on works best)
- Salt and pepper, to taste
For the Huli-Huli sauce:
- 1 cup ketchup
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup rice vinegar (or apple cider vinegar)
- ¼ cup pineapple juice
- 2 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 1 tsp ginger, grated (optional, for extra zing)
- 1 tsp sesame oil (optional)
Instructions
- Make the sauce:
- In a bowl, whisk together ketchup, soy sauce, brown sugar, vinegar, pineapple juice, Worcestershire sauce, garlic, ginger, and sesame oil.
- Marinate the chicken:
- Place chicken in a large resealable bag or dish. Pour half of the sauce over the chicken, reserving the other half for basting.
- Marinate for at least 2 hours, ideally overnight in the fridge.
- Preheat the grill:
- Medium heat (around 350–400°F / 175–200°C).
- Oil the grill grates to prevent sticking.
- Grill the chicken:
- Place chicken on the grill and cook for 20–25 minutes per side (depending on size), turning occasionally.
- Brush generously with reserved sauce each time you turn (“huli-huli” style).
- Check for doneness:
- Chicken is done when internal temperature reaches 165°F (74°C) and juices run clear.
- Serve:
- Let chicken rest a few minutes, then serve with rice and grilled pineapple or a fresh salad.
Tips:
- You can make this in the oven or on a stovetop grill pan if you don’t have an outdoor grill—just roast at 400°F (200°C) for 35–45 minutes, basting halfway through.
- For extra smokiness, add a little liquid smoke to the sauce.
If you want, I can also give a simpler 30-minute “weeknight” Huli-Huli chicken version that skips overnight marinating but still has that classic flavor.
Do you want me to do that?
