Huli Huli Chicken
A simple, tasty Huli Huli chicken that brings sweet and smoky flavor to your table.
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.
Notes
Marinate longer for deeper flavor, pat chicken dry before grilling to get a better sear, and always cook chicken to a safe internal temperature (165°F / 74°C).
