Huli Huli Chicken

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Quick Bite

Huli Huli Chicken is grilled chicken basted with a sweet-savory sauce of soy, ginger, garlic, sugar, and island-style flavor. It is smoky, sticky, juicy, and built for backyard fundraisers.

History

Huli Huli Chicken has a more modern origin than many Hawaiian foods. It is widely credited to Ernest Morgado, who introduced the dish in the 1950s after serving marinated grilled chicken at local gatherings and fundraisers.

The word “huli” means “turn” in Hawaiian, and the name came from the cooking method. Chicken halves were placed between grill racks and flipped over hot coals while someone called out “huli!” to turn them.

The sauce was inspired by teriyaki-like flavors, but the dish became its own Hawaii favorite. Soy sauce, sugar, ginger, and garlic give it that sweet-salty balance that works beautifully over smoke.

Huli Huli Chicken became especially associated with community events, school fundraisers, church gatherings, and roadside grills. When you smell sweet soy glaze hitting hot charcoal, you understand why it stuck.

Fun Facts

• “Huli” means “turn,” which is exactly what happens on the grill.
• The original name was trademarked, which is why many home recipes are “Huli Huli-style.”
• It is one of the great fundraiser foods of Hawaii.

Where to Try

Mike’s Huli Chicken Oahu, Hawaii
A popular North Shore stop known for smoky, roadside-style Huli Huli Chicken.

Ray’s Kiawe Broiled Chicken Haleiwa, Hawaii
Known for chicken grilled over kiawe wood, giving it the smoky character people chase.

L&L Hawaiian Barbecue Hawaii locations
A widely available place to try local barbecue-style chicken plates with the rice-and-mac-salad setup.

Recipe

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Huli Huli Chicken Servings: 4–6 Prep: 15 minutes, plus marinating Cook: 30–35 minutes Difficulty: Easy Style: Hawaiian Grilled Chicken

Ingredients

For the chicken and marinade

• 3 pounds chicken thighs, drumsticks, or split chicken halves
• ½ cup soy sauce
• ½ cup pineapple juice
• ⅓ cup brown sugar
• ¼ cup ketchup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• ½ teaspoon black pepper

Instructions

1. Make the sauce: Whisk together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, ginger, garlic, Worcestershire sauce, and pepper.
2. Reserve basting sauce: Reserve ½ cup of the sauce for basting.
3. Marinate the chicken: Place the chicken in a bag or bowl and pour the remaining marinade over it.
4. Refrigerate for at least 4 hours, or overnight.
5. Heat the grill: Heat a grill to medium.
6. Oil the grates.
7. Grill: Grill the chicken, turning often, until cooked through and lightly charred.
8. Baste: Brush with the reserved sauce during the last 10 minutes of cooking.
9. Rest: Rest for 5 minutes before serving.

Traditional note: To make it more traditional, cook the chicken over charcoal or kiawe wood and turn it often while basting. Chicken halves give the most classic fundraiser feel.

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