A simple, tasty Huli Huli chicken that brings sweet and smoky flavor to your table.
introduction
Huli Huli chicken is a Hawaiian grilled chicken with a sweet soy glaze. This recipe is easy and uses common ingredients. If you like warm rice with your chicken, try a nearby rice recipe like chicken rice porridge recipe for a soft side.
why make this recipe
Make this recipe when you want a fast but special meal. It needs little work and gives big flavor. For another quick chicken idea, you can compare to a simple 20-minute honey garlic chicken if you need dinner in a hurry.
how to make Huli huli chicken
This method is for marinating, grilling, and glazing the chicken. It uses a pan or grill and finishes with a sticky sauce. If you prefer an oven method, see a baked style like baked lemon butter chicken for a different roast finish.
Ingredients :
- 2 to 3 pounds bone-in chicken thighs (about 8 pieces)
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup ketchup
- 1/4 cup pineapple juice (or orange juice)
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger (or 1/2 tsp ground ginger)
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- Optional: sesame seeds and sliced green onion for garnish
- Optional: 1 tablespoon sriracha for heat
You can also try a coconut-flavored chicken side for contrast like Brazilian coconut chicken.
Directions :
- Mix soy sauce, brown sugar, ketchup, pineapple juice, vinegar, garlic, ginger, oil, and pepper in a bowl to make the sauce.
- Put the chicken in a large zip bag or bowl and pour half the sauce over it. Save the other half for basting and glaze.
- Seal the bag and chill for at least 1 hour, or up to overnight.
- Preheat a grill or grill pan to medium-high heat. Oil the grates lightly.
- Remove chicken from the marinade and place on the grill. Cook 6–8 minutes per side, until the internal temperature reaches 165°F (74°C). Brush with reserved sauce in the last 3–5 minutes to build shine and flavor.
- If sauce is raw, simmer the reserved sauce in a small pan for 2–3 minutes before brushing.
- Let chicken rest 5 minutes before serving.
For a pasta twist after grilling, you might serve it with Cajun honey butter chicken pasta if you want a creamy side.
how to serve Huli huli chicken
Serve over hot steamed rice or with grilled vegetables. Garnish with sesame seeds and green onion. A wedge of lime or lemon adds brightness.
how to store Huli huli chicken
Cool leftover chicken to room temperature for up to 2 hours, then store in an airtight container. Keep in the fridge for 3–4 days. Reheat gently in a low oven or microwave until warm. You can freeze cooked chicken for 2–3 months; thaw in the fridge before reheating.
tips to make Huli huli chicken
- Marinate longer for deeper flavor, but at least 1 hour is fine.
- Pat chicken dry before grilling to get a better sear.
- Cook on medium heat to avoid burning the sugar in the sauce.
- Always cook chicken to a safe internal temperature (165°F / 74°C).
- Simmer reserved sauce before using as a glaze to kill bacteria.
variation
- Spicy Huli Huli: add sriracha or chili flakes to the sauce.
- Pineapple Huli Huli: add pineapple chunks to the grill and use extra pineapple juice in the sauce.
- Oven method: bake at 400°F (200°C) for 25–35 minutes, basting with sauce in the last 10 minutes.
FAQs
Q: Can I use boneless chicken?
A: Yes. Use boneless thighs or breasts but cook time will be shorter. Check for doneness.
Q: Do I need a grill?
A: No. A grill pan or oven works well. Use the oven method in the variation section.
Q: Can I make the sauce ahead?
A: Yes. You can make and store the sauce in the fridge for 3–4 days. Heat before using as a glaze.
Q: Is this recipe very sweet?
A: It is mildly sweet. You can lower the brown sugar or use less ketchup to cut sweetness.
Q: Can I use low-sodium soy sauce?
A: Yes. Taste and adjust sugar or salt if needed.
Conclusion
This Huli Huli chicken is easy and full of flavor. For more recipe stories and ideas, read this note about classic recipe boxes on Her recipe box | Orangette. If you like food history and old places, you may enjoy this list on Offbeat L.A.: The Oldest Surviving Los Angeles Restaurants… A …. For helpful index ideas and travel tips that pair with food posts, see the Keyword Index – Your AAA Network. If you want listening ideas while you cook, try the Don’t Mom Alone Podcast | Heather MacFadyen. For more state food history and notes, this page is a good reference: The Food Timeline history notes–state foods.
Huli Huli Chicken
Ingredients
For the Marinade and Sauce
- ½ cup soy sauce
- ½ cup brown sugar, packed
- ¼ cup ketchup
- ¼ cup pineapple juice (or orange juice)
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (or 1/2 tsp ground ginger)
- 1 tablespoon vegetable oil
- ½ teaspoon black pepper
For the Chicken
- 2 to 3 pounds bone-in chicken thighs (about 8 pieces)
For Garnish (Optional)
- to taste sesame seeds
- to taste sliced green onion
- 1 tablespoon sriracha for heat
Instructions
Preparation
- Mix soy sauce, brown sugar, ketchup, pineapple juice, vinegar, garlic, ginger, oil, and pepper in a bowl to make the sauce.
- Put the chicken in a large zip bag or bowl and pour half the sauce over it. Save the other half for basting and glazing.
- Seal the bag and chill for at least 1 hour, or up to overnight.
Grilling
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.
- Remove chicken from the marinade and place on the grill. Cook 6–8 minutes per side, until the internal temperature reaches 165°F (74°C). Brush with reserved sauce in the last 3–5 minutes.
- If the sauce is raw, simmer the reserved sauce in a small pan for 2–3 minutes before brushing.
- Let chicken rest for 5 minutes before serving.