Name: Huli Huli Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Cuisine: Hawaiian
Ingredients: 2 teaspoons sesame oil; 1 teaspoon grated fresh ginger; 2 large garlic cloves, minced; ⅓ cup low-sodium soy sauce or tamari; 1 tablespoon rice vinegar; ¼ cup brown sugar; ¼ cup ketchup; ½ teaspoon smoked paprika; 1 tablespoon cornstarch; ¼ cup cool water (for slurry); 2 pounds boneless, skinless chicken thighs; Vegetable oil (for greasing the grill or pan)

Jump to Recipe

Huli Huli Chicken is a vibrant celebration of tropical flavors that instantly transports you to the Hawaiian islands with every juicy bite. This dish features tender chicken thighs bathed in a luscious, tangy-sweet sauce made from soy, brown sugar, and just the right amount of smoky paprika, creating a perfect balance of savory and sweet. The magic of Huli Huli Chicken lies in its simplicity and bold flavor that makes it an irresistible crowd-pleaser whether you’re grilling outdoors or cooking indoors. Trust me, once you try this recipe, it’s going to become one of your go-to dishes for family dinners or casual get-togethers.

Ingredients You’ll Need

All the ingredients for Huli Huli Chicken are straightforward but absolutely essential in crafting the dish’s signature flavor profile. Each one adds something special — from the nutty warmth of sesame oil to the sharp zing of fresh ginger, and the rich sweetness of brown sugar combined with the subtle smokiness from paprika.

Sesame oil: Adds a beautiful, toasty aroma that is the foundation of the sauce.
Fresh ginger: Provides a bright, zesty kick that lifts the overall flavor.
Garlic cloves, minced: Brings depth and savory complexity with every bite.
Low-sodium soy sauce or tamari: The salty and umami backbone that balances the sweetness.
Rice vinegar: Adds subtle acidity to brighten the sauce and cut through richness.
Brown sugar: Gives the sauce a warm, molasses-like sweetness that’s key to authentic Huli Huli Chicken.
Ketchup: Infuses a tangy element and contributes to that beautiful, sticky glaze.
Smoked paprika: Delivers a gentle smoky flavor without overpowering the other ingredients.
Cornstarch: Used to thicken the sauce so it clings perfectly to the chicken.
Boneless, skinless chicken thighs: Perfect for staying tender and juicy on the grill or stovetop.
Vegetable oil: For greasing the grill or pan, helping to prevent sticking and creating those coveted grill marks.

How to Make Huli Huli Chicken

Step 1: Make the Marinade

Start by warming the sesame oil in a small saucepan over medium heat. Add the grated fresh ginger and minced garlic, cooking just until fragrant — about a minute, so those flavors really awaken. Next, stir in the soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika to build that complex base. To thicken the sauce, mix cornstarch with cool water before adding it in and bring everything to a simmer. You’ll want to cook it until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. This luscious sauce will soon become the heart of your Huli Huli Chicken.

Step 2: Marinate the Chicken

Once the sauce has cooled slightly, reserve half a cup of it for basting later — trust me, it’s a game-changer for that sticky glaze. Pour the remaining sauce into a bowl and toss the chicken thighs in it until well-coated. Let the chicken soak up the flavors in the refrigerator for up to four hours. This marinating period allows the chicken to absorb the sweet, tangy, and smoky notes deeply, ensuring every bite bursts with flavor.

Step 3: Grill the Chicken

Preheat your grill to medium-high and brush the grates with vegetable oil to prevent sticking. Place the marinated chicken on the grill and cook for about 4 to 6 minutes on one side. Then generously brush it with half of the reserved sauce before flipping to the other side. Continue cooking for 2 to 4 minutes, flip again, baste with the remaining sauce, and cook for another couple of minutes. You’re aiming for an internal temperature of 165°F to ensure the chicken is perfectly cooked, juicy, and tender. The repeated basting with sauce creates that irresistible, sticky, and caramelized finish that defines Huli Huli Chicken.

Step 4: Serve

Once cooked to perfection, transfer your chicken to a platter. The rich, glossy coating on each piece promises a mouthwatering experience right from the first glance. Now it’s time to gather your favorite sides and prepare to enjoy one of the most delightful dishes you’ll ever make at home.

How to Serve Huli Huli Chicken

Garnishes

Fresh garnishes add brightness and texture contrast to Huli Huli Chicken. Sprinkle chopped green onions or thinly sliced scallions over the top for a pop of color and gentle sharpness. Toasted sesame seeds add a lovely nutty crunch that complements the sauce beautifully. If you love a touch of heat, thin slices of fresh chili pepper make an exciting garnish, adding a gentle kick without overwhelming the underlying flavors.

Side Dishes

The natural sweetness and bold taste of Huli Huli Chicken pairs perfectly with simple sides that soak up the sauce and balance the palate. Serve with fluffy white rice or coconut rice to complement the tropical vibe. Grilled pineapple or a fresh mango salsa brings a juicy sweetness and refreshing acidity. Roasted or steamed vegetables, such as broccoli or snap peas, add a crisp texture and vibrant color to your plate.

Creative Ways to Present

Huli Huli Chicken looks stunning served on a large wooden platter garnished with tropical leaves or fresh herbs, evoking that island feast feeling. For a fun twist, use it as a filling for tacos or wraps, topped with crunchy slaw and a drizzle of extra sauce. Alternatively, slice the chicken thinly and serve it over a vibrant salad of mixed greens, avocado, and citrus segments for a light, flavorful meal that still celebrates the iconic Huli Huli flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Huli Huli Chicken keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Because of the marinade’s rich flavors, the chicken only gets tastier as it rests, making it a deceptively convenient meal ready to enjoy on a busy day.

Freezing

You can freeze cooked Huli Huli Chicken for up to 2 months with great results. Wrap the pieces tightly in plastic wrap and aluminum foil or place them in a freezer-safe container to prevent freezer burn. When you want to enjoy it, thaw overnight in the fridge for the best texture and flavor retention.

Reheating

Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through. If you find the sauce has thickened too much, add a splash of water or broth to loosen it up. Avoid the microwave if possible, as it can dry out the chicken and dull the vibrant flavors you worked so hard to develop in your Huli Huli Chicken.

FAQs

What is the origin of Huli Huli Chicken?

Huli Huli Chicken originated in Hawaii, where “huli” means to turn or flip, referencing the traditional method of grilling the chicken on a spit over an open flame. The dish has become synonymous with Hawaiian barbecue, loved for its sweet and smoky sauce.

Can I use chicken breasts instead of thighs?

You can substitute chicken breasts, but thighs are preferred because they remain juicy and tender during grilling. Breasts tend to dry out more easily, so if you use them, be cautious about cooking time and marinate well.

Is the sauce gluten-free?

The sauce can be made gluten-free by using tamari instead of regular soy sauce. Tamari offers the same savory umami flavor, making your Huli Huli Chicken both delicious and safe for those avoiding gluten.

Can I make this recipe without a grill?

Absolutely! If you don’t have a grill, use a grill pan or a heavy skillet on the stove. The cooking technique and basting with the sauce remain the same, delivering excellent flavor and texture without the grill marks.

How long can I marinate the chicken?

Marinate the chicken for at least 30 minutes, but for best flavor, aim for 2 to 4 hours. Marinating longer helps the chicken absorb the sauce fully, but if left too long, the texture can break down too much.

Final Thoughts

If you’re looking for a recipe that’s bursting with flavor yet remarkably simple to make, Huli Huli Chicken is your new best friend in the kitchen. Its irresistible sweet, tangy, and smoky sauce perfectly complements juicy chicken thighs, creating a dish that’s perfect for any occasion. Give this recipe a try and discover why it captures the spirit of Hawaiian cooking so beautifully—you’ll find yourself coming back to it again and again, I promise!

Huli Huli Chicken Recipe

★★★★★

5 from 28 reviews

Author: Rafael
Total Time: 4 hours 35 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

Huli Huli Chicken is a flavorful Hawaiian grilled chicken dish featuring a sweet, tangy, and slightly smoky sauce made with soy sauce, brown sugar, ginger, garlic, and smoked paprika. Perfectly marinated and grilled, this juicy chicken thigh recipe delivers an irresistible combination of bold island flavors ideal for summer barbecues or any time you crave a tropical twist.

Instructions

Make the Marinade: Heat sesame oil in a small saucepan over medium heat. Add grated fresh ginger and minced garlic, cooking until fragrant, about 1 minute. Stir in the soy sauce or tamari, rice vinegar, brown sugar, ketchup, and smoked paprika. In a small bowl, whisk cornstarch with ¼ cup of cool water to make a slurry. Add this slurry to the saucepan, stir to combine, and bring the mixture to a boil. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon, then remove from heat.
Marinate the Chicken: Reserve ½ cup of the prepared sauce for basting later. Transfer the remaining sauce to a large bowl and let it cool for 5 minutes. Add the chicken thighs to the bowl and toss to coat them thoroughly with the marinade. Cover and refrigerate the chicken, allowing it to marinate for up to 4 hours to absorb all the flavors.
Grill the Chicken: Preheat your grill to medium-high heat and brush the grates lightly with vegetable oil to prevent sticking. Place the marinated chicken thighs on the grill and cook for 4-6 minutes per side. During grilling, brush the chicken with half of the reserved sauce, flip, and cook for an additional 2-4 minutes. Flip the chicken once more, baste with the remaining sauce, and cook for another 2 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
Serve: Remove the chicken from the grill and transfer it to a serving platter. Serve hot with your favorite sides such as steamed rice, grilled vegetables, or a fresh salad for a delicious Hawaiian-inspired meal.

Notes

Marinate the chicken for at least 1 hour if short on time, but for best results, refrigerate for up to 4 hours.
If you don’t have a grill, the chicken can be cooked under a broiler or on a grill pan.
To make this recipe gluten free, ensure the soy sauce is tamari or gluten free.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently to keep the chicken moist and prevent the sauce from drying out.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Hawaiian