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authentic Grilled Hawaiian Huli-Huli Chicken

Grilled Hawaiian Huli-Huli Chicken

Born at an ʻEwa, Oʻahu fundraiser in 1955, huli-huli chicken means 'turn, turn' for good reason. Split birds are flipped again and again over smoky mesquite, basted with a glossy lacquer of shoyu, pineapple juice, ketchup, brown sugar, ginger, and sesame oil. The sauce hits the skin late so it caramelizes into a sweet-savory crust without scorching, leaving juicy, smoke-kissed meat underneath. Pure island backyard magic.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole chickens about 3.5 lb each, split in half along the backbone
  • 1 cup shoyu Japanese-style soy sauce, such as Aloha or Kikkoman
  • 1 cup fresh pineapple juice strained if pulpy
  • 0.75 cup ketchup
  • 0.75 cup light brown sugar packed
  • 2 tbsp fresh ginger finely grated
  • 6 cloves garlic finely grated or minced
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp green onions thinly sliced, for garnish
  • 1 tbsp toasted sesame seeds for garnish

Equipment

  • 1 charcoal grill with lid gas grill works as a substitute
  • 2 chunks mesquite or kiawe wood or 2 cups soaked wood chips
  • 1 Medium saucepan
  • 1 large mixing bowl or zip-top bag for marinating
  • 1 basting brush
  • 1 pair of long tongs
  • 1 instant-read thermometer
  • 1 chef's knife and kitchen shears for splitting the chicken

Method
 

  1. In a medium saucepan, combine the shoyu, pineapple juice, ketchup, brown sugar, ginger, garlic, sesame oil, rice vinegar, salt, and black pepper. Whisk over medium heat until the sugar dissolves and the sauce just simmers, about 4 minutes. Remove from heat and cool completely.
  2. Divide the cooled sauce: pour 1.5 cups into a large bowl or zip-top bag for marinade, reserve 1 cup for basting, and set aside 0.5 cup in a clean container for serving at the table.
  3. Split each chicken in half by cutting along both sides of the backbone with kitchen shears, then through the breastbone. Pat the halves very dry and add them to the marinade, turning to coat. Refrigerate at least 4 hours or up to 24 hours, flipping once.
  4. Soak 2 cups of mesquite or kiawe wood chips in water for 30 minutes, or have wood chunks ready. Build a two-zone fire in a charcoal grill, banking lit coals to one side, and aim for a medium-low indirect temperature of 325 F. On a gas grill, light only the outer burners.
  5. Add the soaked chips or wood chunks to the coals. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Lightly season the skin with salt.
  6. Place the chicken halves skin-side up on the cool side of the grill. Cover and cook, flipping (huli!) every 8 to 10 minutes to keep the skin from scorching, for about 30 minutes.
  7. Once the thickest part of the thigh registers 155 F, begin basting generously with the reserved 1 cup of sauce after each flip. Continue cooking and turning for another 10 to 15 minutes, building several glossy layers of glaze.
  8. For the final 2 to 3 minutes, slide the chicken directly over the coals, skin-side down, just long enough to caramelize and lacquer the surface. Watch closely so the sugars do not burn.
  9. Pull the chicken when the thigh reads 170 F and the juices run clear. Transfer to a platter, tent loosely with foil, and rest for 10 minutes.
  10. Cut each half into quarters, scatter with green onions and toasted sesame seeds, and serve with the reserved 0.5 cup of sauce alongside.

Notes

  • Kiawe wood is traditional, but mesquite chunks or chips give the closest mainland flavor; a handful of apple wood softens the edge.
  • Reserve a portion of sauce before it touches raw chicken if you want extra glaze for serving.
  • Marinate up to 24 hours for deeper flavor, but no longer or the texture turns mushy.
  • Leftovers keep 3 days refrigerated and reheat well wrapped in foil at 325 F.
  • Serve the classic plate-lunch way with two scoops of white rice and a scoop of macaroni salad.