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Hawaiian Huli Huli Chicken - My Body My Kitchen

Huli Huli (Hawaiian) Chicken

“Huli” is a Hawaiian term for  “turn”. Originally, huli-huli chicken was made on a grill with a spit and those watching the chicken being cooked would shout “huli” when the chicken was turned.
Prep Time 2 hrs
Cook Time 40 mins
Course Main Course
Cuisine Hawaiian
Servings 8


  • 2 1/2 Lbs Chicken Legs/Thighs skinless
  • Oil for Grilling
  • Slices of Fresh Pineapple optional


  • 1/2 Cup Pineapple Juice
  • 1/2 Cup Soy Sauce
  • 4 to 6 Cloves Garlic minced
  • 1 Tbsp Ginger grated
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Red Pepper Flakes
  • 1 Tbsp Thyme
  • Salt to taste

For Glaze

  • 1/4 Cup Ketchup
  • 1/4 Cup Honey


  • Combine the marinade ingredients in a bowl; set aside about 1/4 Cup of marinde. Combine the remainder of marinade with chicken in a bowl or freezer bag. Marinate for least one hour or overnight. Note: If you’re using fresh or unpasteurized pineapple juice do not marinate the chicken for more than a couple hours.
  • Combine the reserved marinade with the honey and ketchup; refrigerate. This will be your glaze.
  • Heat and grease grill. Remove chicken from marinade; shake off excess marinade. Place chicken on the grill; occasionally turn and baste chicken with glaze. Continue until the chicken is cooked through and the internal temperature is 165 F. At the same time, grill the pineapple.
  • Enjoy with your favorite sides like brown rice and vegetables.


Nutrition Info: 257 Cals, 9g Fats, 13g Carbs, 0g Fiber, 28g Protein
Keyword grill