Huli Huli Chicken: An Authentic Hawaiian BBQ Classic
Huli Huli Chicken is a juicy, smoky Hawaiian favorite you can easily make at home with island-style flavor.
This post may contain affiliate links. Our privacy policy.
What is Huli Huli Chicken?
Whenever we’d drive up to my aunty’s house in Kula, we always passed a spot we affectionately called the “Huli Huli Chicken House.” Uncle would be outside turning the chicken over an open flame under a little tin shack. With the windows down, the smoky aroma of that sizzlingchicken would fill the car—it was the smell of pure Hawaiian comfort.
Huli huli chicken is a popular Hawaiian barbecue dish made with marinated chicken grilled over an open flame. “Huli” means “to turn” in Hawaiian, which refers to how the chicken is flipped continuously while cooking. It’s known for its sweet-savory glaze and juicy texture.
Where Can You Find Huli Huli Chicken?
You can find this delicious chicken at roadside stands, farmers markets, or beach parks all across Hawaii. Some of the best versions come from family-run stalls with smoky pits and secret marinades that have been passed down for generations.
What Are the Ingredients for Huli Huli Chicken?
There are two delicious ways to make this chicken—with a bold spice rub or a sweet-savory marinade. Both bring out that signature Hawaiian BBQ flavor.
Dry Rub Version – Traditional Style
Main Ingredient:
- 1 whole chicken
Marinade:
- 1 cup shoyu (soy sauce)
- 1 cup sugar
- 1 cup water
- 2 cloves garlic, sliced
Spice Rub:
- 2 tbsp paprika
- 1 tsp cayenne
- 1 tbsp garlic salt
- 1 tsp black pepper
Whether you use a dry rub or a marinade, your chicken is going to be packed with flavor and grilled to perfection.
Suggested ingredients
- Shoyu – (Link to Amazon: Shoyu (soy sauce))
- Honey – (Link to Amazon: Honey)
Tip: You can find many of these ingredients online
(These are affiliate links — if you grab anything, it helps support the blog at no extra cost to you. Mahalo!)
How Do You Make Huli Huli Chicken?
Dry Rub Method:
- Mix together shoyu, sugar, water, and sliced garlic to create the marinade.
- Marinate the whole chicken for 12 hours.
- Remove chicken, pat dry, and coat it generously with the spice rub mix.
- Grill over medium heat for ~20 minutes, turning frequently (huli) to prevent burning.
- Remove, slice, and serve your huli huli chicken hot off the grill.
Are there similar recipes?
If you love huli huli chicken, check out these other local Hawaiian favorites::
Tips & FAQs
It means “turn” in Hawaiian—referring to the rotation of chicken while grilling.
Yes! Bake at 375°F for about 45 minutes, basting and turning halfway through. Make sure inside temperature has reached 165°F.
You can, but chicken thighs will give you juicier results.
Not traditionally, but you can add chili flakes if you want heat.
Absolutely! Store in an airtight bag for up to 3 months.
Recipe Video:
Please consider subscribing to my Youtube channel to support! You’ll also be notified when a new video is posted.
Huli Huli Chicken (2 Ways)
Ingredients
- 1 whole chicken
Dry Rub Marinade
- 1 cup shoyu soy sauce
- 1 cup sugar
- 1 cup water
- 2 cloves garlic sliced
Dry Rub Spice Mix
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tbsp garlic salt
- 1 tsp black pepper
Instructions
Dry Rub Method:
- Mix together shoyu, sugar, water, and sliced garlic to create the marinade.
- Marinate the whole chicken for 12 hours.
- Remove chicken, pat dry, and coat it generously with the spice rub mix.
- Grill over medium heat. Make sure to huli the chicken often for even char and caramelization. Cook until internal temperature reaches 165℉.
- Remove, slice, and serve your huli huli chicken hot off the grill.
Traeger Grill
- Preheat your Traeger grill to 375°F with the lid closed. Use fruitwood pellets like cherry, guava, or apple. If you want a more authentic flavor profile, burn kiawe woodchips in a smoke tube and set next to your chicken.
- Insert the probe into the thickest part of the breast. Place the chicken directly on the grill grates, breast-side up. Close the lid and cook until the internal temperature reaches 160℉, about 70 minutes, depending on the size of the chicken.
- Baste every 15–20 minutes with the reserved marinade (boiled first for safety). Flip occasionally (huli) for even grilling and color.
- Bring temperature to 400℉ and grill the chicken for 10 more minutes to crisp the chicken skin.
- Remove the chicken from grill and let rest until internal temperature reaches 165℉, 15-20 minutes. Carve the chicken, then serve. Enjoy!
My husband was stationed in Hawaii when he was in the military years ago and always boasted about his Huli Huli Chicken, however since he has been out and now in Texas…well he hasn’t been able to find that authentic Huli Huli Chicken flavor! I can’t wait to try it out and see if I did it justice! Wish me luck lol!
I did have a question, can this be done in an air fryer?
Please let me know how it turned out!! I have not tried it in an air fryer lol I’m sure you’ll have it in much smaller pieces. But I think it can be done.