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Huli Huli Chicken Recipe

A Hawaiian-style huli huli chicken: a whole bird marinated in pineapple, soy and brown sugar then grilled or roasted and repeatedly glazed to achieve a glossy, caramelized finish. Perfect for backyard BBQs and family dinners.
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Course: Main Course
Cuisine: Hawaiian
Keyword: huli huli, huli huli chicken, Hawaiian chicken, grilled chicken, pineapple glaze, barbecue
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 -6 servings
Calories: 520kcal

Ingredients

  • 1 whole chicken 3–4 lb / 1.4–1.8 kg
  • 1 cup pineapple juice
  • 1/2 cup soy sauce or tamari
  • 1/2 cup packed brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons rice wine vinegar or apple cider vinegar
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic minced
  • 2 tablespoons vegetable oil or melted butter
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper optional
  • 1 tbsp cornstarch mixed with 2 tbsp water optional
  • Salt and black pepper to taste
  • Fresh chopped scallions or parsley for garnish

Instructions

  • Rinse and pat the whole chicken dry; season cavity and skin lightly with salt and pepper.
  • In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, vinegar, ginger, garlic, vegetable oil, sesame oil and red pepper.
  • Reserve 1/3 cup of the sauce for basting. If you prefer a thicker glaze, simmer the reserved sauce and stir in the cornstarch slurry until glossy.
  • Place chicken and remaining marinade in a large zip-top bag or container and refrigerate for 2–8 hours, turning occasionally.
  • Preheat grill for indirect medium heat (about 350°F/175°C) or oven to 375°F/190°C with a roasting rack.
  • Remove chicken from marinade, pat lightly, and place breast-side up on the rack. Tent with foil for the first 20 minutes if roasting.
  • Cook the chicken, basting every 10–15 minutes with reserved glaze to build a sticky coating and ensure even caramelization.
  • Rotate the chicken as needed for even cooking; aim for an internal temperature of 165°F/74°C in the thickest part of the thigh without touching bone.
  • In the last 10 minutes, brush with a final generous layer of glaze and move briefly to direct heat if grilling to caramelize—watch carefully to prevent burning.
  • Remove the chicken and let it rest 10–15 minutes before carving so juices redistribute; garnish with scallions or parsley and serve.

Nutrition

Calories: 520kcal | Carbohydrates: 15g | Protein: 45g | Fat: 30g | Sodium: 820mg | Sugar: 12g