What’s in This Easy Huli Huli Chicken Recipe?
Whip up a flavorful marinade for chicken thighs or breasts (or both!), and grill up this Hawaiian-inspired dish!
Chicken: You can use thighs or breasts for this recipe. We like a mix of both. Sugar: Brown sugar adds a rich, deep flavor to the marinade. Ketchup: This adds a sweet and tangy flavor to marinade. Soy Sauce: Regular or low-sodium soy sauce both work fine. Or you can use tamari or coconut aminos if preferred. Vinegar: Rice vinegar adds acidity to the marinade, to help penetrate the chicken. Ginger: Use fresh ginger for the most flavor. Ground ginger won’t add nearly as much kick. Garlic: Fresh garlic is best.
Variations on Grilled Huli Huli Chicken
In the wintertime when it’s too cold to grill but we’re craving some sunshine, we like to make this huli huli chicken in the oven! Preheat your oven to 350°F. It’s best to sear the chicken on the stovetop over medium-high heat with a little bit of olive oil. Sear each piece of chicken for 2-3 minutes on each side. Then, line a baking dish with foil and place the seared chicken in the dish. Cover the dish with foil and bake for 30 minutes. Brush the chicken with your reserved sauce and then bake uncovered for another 15 minutes.
How to Store and Reheat
Leftover huli huli chicken will keep in the refrigerator for up to 3 days. Store it in an airtight container. You can reheat your leftovers in the microwave or oven.
How to Freeze
Let huli huli chicken cool to room temperature, then transfer to an airtight container and freeze for up to 3 months. Let it defrost in the fridge before reheating.
Notes from the Test Kitchen
Grilled pineapples perfectly complement the sweet and sour flavors of the Hawaiian chicken marinade! Serve it over a bed of white rice, along with more veggies.
How to Make Easy Huli Huli Chicken Step by Step
Make the Marinade: Whisk together ½ cup of brown sugar, ½ cup of ketchup, ½ cup of soy sauce, ⅓ cup of rice vinegar, 1 grated small knob of fresh ginger, and 3 minced cloves of garlic together in a sealable plastic bag or large dish. Reserve ½ cup of the marinade for cooking. Marinate the Chicken: Place 4 pounds of boneless, skinless chicken thighs or breasts in the marinade and let it marinate overnight for the best flavor or at least 2 hours. Grill the Chicken: Oil the racks of the grill. Heat the grill to medium. Place the chicken on the grill, cooking for 20-25 minutes. Every 5 minutes, flip the chicken and baste with the reserved marinade. Finish with a sprinkling of chopped cilantro and green onions. Serve with grilled pineapple if desired.
More Grilled Chicken Recipes We Love
California Grilled Chicken Grilled Honey Lime Chicken Grilled Chicken Sandwiches Grilled Chicken Thighs Grilled Buffalo Chicken Grilled Chicken with Strawberry Salsa See all of our Grilled Chicken Recipes!
