Looking for a dish that screams tropical vibes and guaranteed crowd-pleaser? Say aloha to Howzit BBQ’s Huli Huli Chicken — a sweet, savory, fire-kissed masterpiece that turns any backyard into a luau.
What the Heck Is Huli Huli?
“Huli” means “turn” in Hawaiian — and this dish earned its name from being turned over and over on open grills at roadside fundraisers and beach parties. Our take brings that island flair straight to your smoker or grill.
It’s sticky. It’s smoky. It’s got pineapple juice, garlic, ginger, soy, and that signature caramelized glaze. And best of all? Anyone can make it — even on a simple Weber or pellet grill.
Prepare the following, adding each to the same medium bowl and whisk until combined:
The Marinade:
- 1 cup brown sugar
- 3/4 cup ketchup
- 3/4 cup soy sauce
- 1/3 cup sherry or chicken broth
- 2 ½ teaspoons minced fresh gingerroot
- 1 ½ garlic cloves, minced
- 1 cup heavy syrup from 20oz pineapple can
- Optional: splash of bourbon or habanero hot sauce for a kick
Save a ¼ cup of the marinade in an airtight container in the refrigerator for basting later.
In a separate airtight container, marinate thighs or leg quarters overnight for max flavor.
The Cook:
- Fire up the pit to 325°F–350°F (direct heat)
- Cover and cook until dark grill marks form on the bottom, 5 to 6 minutes. Flip the chicken. Brush with the reserved marinade.
- Cover and cook until grill marks form on the second side, 5 to 6 minutes more.
- The chicken is ready when it registers at least 165ºF in the thickest part. If it isn’t ready yet, move it to a cooler side of the grill and continue cooking, flipping it every 2 minutes.
- Baste with reserved marinade during the last 10–15 minutes
- Let the chicken rest 5-10 minutes before serving.
Optional – Create A Glaze From The Remaining Marinade:
Simmer leftover marinade until thick and sticky — brush it on just before pulling from the grill.
Serving It Up
Serve over white rice, with a sprinkle of green onions and a wedge of grilled pineapple. Bonus points if you blast some Brudda IZ while plating.
Final Word
This isn’t comp chicken — this is backyard magic. It’s easy to prep, impossible to mess up, and 100% Howzit approved.
Got leftovers? Doubt it. But if you do — they make killer tacos or rice bowls the next day.
