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Huli Huli Chicken (2 Ways)

This Hawaiian classic can be made with a bold dry rub or a sweet, savory marinade. Try both versions for island-style grilled perfection.
Course Dinner, Lunch
Cuisine Hawaiian
Keyword dry rub chicken, grilled chicken, hawaiian bbq, huli huli chicken, marinated chicken
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 6
Author Tani Nakamitsu

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!