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.
Ingredients
Scale
For the Sauce
- 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)
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- Vegetable oil (for greasing the grill or pan)
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
Nutrition
- Serving Size: 1/4 recipe (approximately 6 oz chicken)
- Calories: 320
- Sugar: 10g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Huli Huli Chicken, Hawaiian chicken recipe, grilled chicken, sweet soy chicken, summer barbecue chicken
