Delicious Huli Huli Chicken

Published Date: April 29, 2022

This Huli Huli Chicken has an amazing flavor and taste! The next time that you’re craving a great recipe with flavorful chicken pieces, this Hawaiian chicken is the best!

Loaded down with island flavor that is sure to be a huge hit! The simple marinade is what makes this Hawaiian BBQ chicken such an amazing flavor and will have you coming back for more!

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Huli Huli Chicken

What I love about this grilled Huli Huli chicken recipe is that it’s an easy Hawaiian dish to serve up! Who knew that grilled chicken would be such a big hit! It’s all about the marinade ingredients if you’re asking me! I promise you that this is the easiest way to make Huli Huli sauce to pair up with your boneless skinless chicken thighs. If this is your first time making this recipe, you’re in for a true treat!

When you’re making this Huli-Huli chicken, get ready! It has a flavor, unlike anything that you’ve ever had! You can top with fresh pineapple – or not, and enjoy every single bite! I swear that this easy recipe is going to be all that you crave!

Try some of my other dinner recipes

If you love authentic Huli Huli chicken, there’s more real magic for your tastebuds to have in these recipes too: Copycat Longhorn Parmesan Crusted Chicken, Air Fryer Monterey Chicken, Chicken Gyro Recipe

WHY YOU’LL LOVE THIS RECIPE

  • The cooking process is fast and simple!
  • Every bite of the marinated chicken is full of flavor.
  • This Hawaiian chicken recipe is crazy tender!

Ingredients for the Hawaiian Huli Huli Chicken

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  • Brown sugar
  • Ketchup
  • Soy sauce
  • Chicken broth
  • Fresh ginger
  • Garlic
  • Rice vinegar
  • Sesame oil
  • Chicken thighs

*see recipe card for detailed measurements

KITCHEN SUPPLIES YOU’LL NEED

  • Garlic Press
  • Mixing Bowls

How to make Huli Huli Chicken

Step One: Whisk together the ketchup, soy sauce, chicken broth, and brown sugar in a bowl. Once that is mixed, add in the minced garlic root, sesame oil, and rice vinegar. Set aside one cup of this marinade and then cover and keep it in the fridge. You’ll use this for basting the chicken later while it’s cooking.

Step Two: Add the chicken thighs into a sturdy freezer bag pour in the rest of the marinade . Mix around the chicken thighs so that the marinade covers the chicken entirely. Put the bag in the fridge to marinate overnight. If you can’t do it overnight, be sure to let it marinate for at least 8 hours.

Step Three: Before adding the chicken to the grill, lightly oil it so that it doesn’t stick. Take the chicken pieces out of the marinade (and throw that marinade away!) and put the chicken on the grill. Let it cook for about 3 minutes and then flip.

Brush on some of the new marinade that you saved from earlier, and then flip it and cook for 3 minutes. Brush on more marinade and repeat the process until the chicken is cooked all the way. This will take about 10 minutes or so. Make sure to use your meat thermometer to check that it’s at 165 degrees internally. You can also throw on some fresh pineapple to grill at the same time.

STORAGE NOTES

If you have leftovers of this authentic Huli Huli chicken recipe, you’re so lucky! Just store them in an airtight container and keep them in the fridge for up to 4 days.

If you can’t eat it that quickly, put it into the freezer for up to 3 months of time.

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SUBSTITUTIONS AND VARIATIONS

Don’t have a grill to cook the chicken? No stress! You can easily cook this chicken in a skillet over medium heat. You just need to add a tablespoon of oil and then brush on the set-aside marinade. After you sear it, pop it into the oven and bake it for 20 minutes at 375 degrees.

Interested in using other cuts and pieces of chicken? Go for it. Just keep in mind that you’ll have to adjust the cooking times depending on what you use. Bone-in chicken thighs need to have an internal temperature of 165 degrees while drumsticks need to have a temperature of 170 degrees.

Can I use the leftover marinade to baste the chicken?

No, it’s actually not safe to eat. You’ll want to throw out the marinade that the chicken was soaking in.

What is the best way to check if the chicken is done cooking?

Using a meat thermometer is your best bet. Once the chicken is done cooking, put the meat thermometer into the thickest part of the chicken. (If there are bones in the chicken, keep the thermometer away from the bones.) As long as the reading shows at least 165 degrees, the chicken is done and safe to eat.

What side dishes pair well with Huli Huli chicken?

You can pair this dish with cauliflower rice, veggies, salad, grilled pineapple, or brown and white rice. Trust me when I say that this dish is so versatile.

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If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!

Huli Huli chicken on platter with green onions and grilled pineapple.
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Huli Huli Chicken

This Hawaiian chicken recipe is full of flavor and taste!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 hours 10 minutes
Servings: 8 pieces
Calories: 457kcal

Ingredients

  • ½ cup brown sugar packed
  • ½ cup ketchup
  • ½ cup soy sauce
  • ½ cup chicken broth
  • 1 tsp ginger root fresh and minced
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 12 chicken thighs boneless and skinless
  • optional garnishes: green onions, pineapple rings

Instructions

  • Whisk together the ketchup, soy sauce, chicken broth, and brown sugar in a bowl. Once that is mixed, add in the minced garlic root, sesame oil, and rice vinegar. Set aside one cup of this marinade and then cover and keep it in the fridge. You'll use this for basting the chicken later while it's cooking.
  • Add the chicken thighs to a sturdy freezer bag, then pour the rest of the marinade into a freezer bag. Mix around the chicken thighs so that the marinade covers the chicken entirely. Put the bag in the fridge to marinate overnight. If you can't do it overnight, be sure to let it marinate for at least 8 hours.
  • Before adding the chicken to the grill, lightly oil it so that it doesn't stick. Take the chicken pieces out of the marinade (and throw that marinade away!) and put the chicken on the grill. Let it cook for about 3 minutes and then flip. Brush on some of the new marinade that you saved from earlier, and then flip it and cook for 3 minutes. Brush on more marinade and repeat the process until the chicken is cooked all the way. This will take about 10 minutes or so. Make sure to use your meat thermometer to check that it's at 165 degrees internally.

Notes

*You can add some fresh or canned pineapple to the grill to serve along side the chicken if you’d like!
Storage: Store them in an airtight container and keep them in the fridge for up to 4 days. If you can’t eat it that quickly, put it into the freezer for up to 3 months of time.
 FAQ suggestions: 
  1. Can I use the marinade that was on the chicken for basting it?  No. It is important to throw out the marinade that was on the chicken.  Do not use this to baste the chicken as this will not cook it enough to make it safe to eat.
  2. How can I be sure the chicken is fully cooked?  Insert a meat thermometer into the thickest part of the chicken and make sure the internal temperature is 165 degrees.  
  3. I don’t have a grill – could I still make this chicken?  Yes, you could sear the chicken in a skillet (with 1 Tablespoon of oil).  Brush it with the set-aside marinade, then bake it in a 375 degree oven for about 20 minutes.
  4. What could I serve this with?  I like to serve Huli Huli chicken with white or brown rice, cauliflower rice, quinoa, stir fry veggies, asian salad or grilled pineapple.  
  5. Can I use other pieces of chicken?  Yes, but you will need to adjust the cooking time to achieve doneness.  If you choose to use bone-in chicken thighs (165 degrees) or drumsticks (170 degrees), you will have to increase the cooking time slightly.  If you use chicken breasts (165 degrees), you will need to decrease the cooking time or the meat may be dry.   

Nutrition

Calories: 457kcal | Carbohydrates: 19g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1135mg | Potassium: 442mg | Fiber: 1g | Sugar: 17g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
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