Hawaiian Huli Huli Chicken

The first time I encountered Huli Huli chicken at a backyard luau in Maui, the smell alone stopped me in my tracks. The sweet, tangy aroma wafting from the rotating rotisserie made everyone gather around the grill like moths to a flame. When the host explained that 'huli' means 'turn' in Hawaiian, referring to the constant flipping that creates that perfect caramelized coating, I knew I had to recreate this magic at home. Now it's become our go-to summer grilling staple, transporting us back to the islands with every bite.

Last summer, my neighbor smelled this cooking and actually came over to investigate what tropical paradise had landed in our backyard. We ended up feeding half the neighborhood that night, everyone hovering around the grill watching the chicken turn golden brown, asking for the secret. There's something about that combination of sweet pineapple and savory soy that makes people drop whatever they're doing and grab a plate.

Ingredients

• 4 bone-in, skin-on chicken thighs and 4 drumsticks: Bone-in pieces keep the meat incredibly juicy while the skin gets perfectly crispy and caramelized
• 1/2 cup soy sauce: The salty foundation that balances all that sweetness
• 1/2 cup unsweetened pineapple juice: This is what gives the dish its tropical signature and natural tenderizing enzymes
• 1/4 cup light brown sugar: Creates that gorgeous caramelized crust we're all after
• 1/4 cup ketchup: Adds body and helps the glaze stick to the chicken
• 2 tablespoons rice vinegar: Cuts through the richness and brightens everything
• 2 tablespoons fresh ginger, grated: Fresh is absolutely non-negotiable here for that authentic zing
• 3 cloves garlic, minced: More is always better, let's be honest
• 2 tablespoons sesame oil: Toasted sesame adds that unmistakable depth
• 1 tablespoon honey: The secret weapon for extra shine and sticky goodness
• 1 teaspoon smoked paprika: Adds a subtle smoky layer that mimics the traditional charcoal grilling method
• 1/2 teaspoon freshly ground black pepper: Just enough warmth to make things interesting
• 2 tablespoons scallions and 1 tablespoon toasted sesame seeds for garnish: These aren't optional in my house, they make the whole dish look professional

Instructions

Whisk together your flavor base:

In a large bowl, combine soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, honey, smoked paprika, and pepper until the sugar completely dissolves and everything is smooth

Save some for later:

Pour off exactly 1/2 cup of this liquid gold and set it aside in a separate container for basting during grilling

Get cozy with the chicken:

Place all your chicken pieces in a large resealable bag or shallow dish, pour the remaining marinade over them, and make sure every piece is thoroughly coated before refrigerating for at least 2 hours

Fire up the grill:

Preheat your grill to medium-high heat, around 400°F, and don't forget to oil those grates unless you want chicken to become a permanent decoration

Prep for perfection:

Remove chicken from the marinade and let the excess drip off, then give each piece a quick pat with paper towels to help the skin crisp up

The first sear:

Place chicken skin side down and let it develop a beautiful crust for 6-8 minutes before flipping

The basting begins:

Start brushing with that reserved marinade, turning and basting every 2-3 minutes until the chicken reaches 165°F internally and looks gloriously caramelized

The waiting game:

Let the chicken rest for 5 minutes before serving, then sprinkle with scallions and sesame seeds like you're plating at a restaurant

Save

My cousin originally tried making this in the oven and it was good, but something magical happens over an open flame that you just can't replicate indoors. Now every time we fire up the grill, even on random Tuesdays, the kids start asking if it's 'that chicken' day. The way the neighborhood seems to slow down when the smell hits the air has become my favorite part of summer evenings.

Marinating Magic

I've learned through some slightly disappointing experiments that two hours is the bare minimum for this marinade to work its way deep into the meat. Overnight is even better, and the chicken develops this incredible depth that makes people think you've been slow-cooking for hours. The pineapple enzymes actually tenderize the protein while the soy works its flavor magic throughout every fiber.

Grill Setup Secrets

Setting up your grill with direct heat on one side and indirect on the other has saved countless chicken thighs from becoming charcoal disasters. Start direct to get those gorgeous grill marks and crispy skin, then move to indirect heat while you're basting with the glaze. This two-zone method gives you control while still delivering that smoky char everyone fights over at the table.

Make It A Complete Meal

We've served this alongside everything from coconut rice to grilled pineapple slices, and honestly, the pairing possibilities are endless. The slight sweetness of the chicken plays beautifully with fresh vegetables, especially when they've been kissed by the same grill. Some nights we keep it simple with steamed jasmine rice and a quick cucumber salad, letting the chicken be the star it deserves to be.

• Grill extra pineapple wedges alongside the chicken for the ultimate sweet and smoky side
• A cold crunchy slaw cuts through the richness and adds beautiful color to the plate
• Leftovers (if you somehow have any) make incredible tacos or bowls the next day

Save

There's nothing quite like standing around the grill with friends, a cold drink in hand, watching this chicken transform into something that tastes like a tropical vacation. The memories made over these sticky, sweet, perfectly charred pieces are what summer cooking is all about.