Huli Huli chicken is a Hawaiian HIT at our house!
It was created back in the 1950s in Hawaii. Originally, the chicken was cooked over a pit, thus inheriting the name Huli Huli or “turn turn” chicken.
We first had this at a neighbor’s house in Texas and fell in LOVE! He was from Hawaii and shared the recipe, and we’ve been making it ever since.
This main dish is perfectly juicy and mostly savory, with a little bit of sweetness for a favorite Hawaiian dinner. With delicious Hawaiian flavors, you’ve got a taste of paradise on your own patio! It’s a backyard getaway with every delicious bite.
Why we think you’ll love it:
- Prepped in minutes. This huli huli sauce only requires a handful of easy ingredients, and all you do is mix! Grilling this chicken recipe is just as simple.
- For any meat. This yummy, easy dinner idea can be made with various cuts of meat!
- Serving variations. This can easily be served alone or on Crock Pot Rice or Garlic Noodles.
Huli Huli Chicken Ingredients
- Brown sugar (1 cup, packed): Adds sweetness and helps the sauce caramelize beautifully. Use light or dark brown sugar.
- Ketchup (¾ cup): Gives body, tanginess, and color to the glaze.
- Reduced-sodium soy sauce (¾ cup): Provides salty umami depth.
- Chicken broth (⅓ cup): Thins the marinade slightly for even coating.
- Ginger (2 teaspoons): Adds warm, fresh spice and signature Hawaiian flavor. Or 3-4 teaspoons of grated fresh ginger.
- Minced garlic (2 teaspoons): Balances the sweetness with savory depth.
- Boneless, skinless chicken thighs (12): Tender, flavorful, and perfect for grilling. We prefer boneless skinless chicken thighs because they stay moist when cooked on the grill better than breasts. Without the bone, they are easier to eat. With that said, you can use boneless or bone-in, breasts or thighs. The marinade also tastes great with pork.
How to Make Huli Huli Chicken
MARINATE. Mix brown sugar, ketchup, soy sauce, broth, ginger, and garlic in a small bowl. Take out 1 cup and reserve for basting (and refrigerate).
- Place the rest of the huli huli chicken marinade into a large Ziploc bag with the thighs. Refrigerate overnight.
GRILL. Discard the marinade from the chicken and grill the thighs until they’re no longer pink (about 5-7 minutes per side), basting with the reserved marinade as you grill. Serve warm. ENJOY!
Kristyn’s Recipe Tips
- We prefer boneless, skinless chicken thighs (they stay juicy), but if you use chicken breasts, make sure to pound them to an even thickness. For bone-in chicken breasts or thighs, increase the grilling time to 6-9 minutes per side.
- Marinate overnight for the best flavor and tenderness.
- Reserve some marinade before adding raw chicken so you can safely baste while cooking. Brush with marinade near the end for that glossy, caramelized finish.
- Our secret to tender chicken is to take it off the grill at 160°F and allow it to rest. The temperature will rise another 5-10 degrees, bringing it to a safe 165°F.
- For oven directions: Preheat the oven to 375°F. Sear the outside of the chicken in a skillet with a bit of olive oil, then place the chicken on a baking pan. Bake for 15-20 minutes.
- We love to make a freezer meal: Freeze the chicken in the marinade for up to 6 months. The chicken will continue to marinate as it thaws in the fridge and will be ready to throw on the grill.
Huli Huli Chicken Recipe
Video
Ingredients
- 1 cup brown sugar, packed
- ¾ cup ketchup
- ¾ cup reduced-sodium soy sauce
- ⅓ cup chicken broth
- 2 teaspoons ginger
- 2 teaspoons minced garlic
- 12 boneless skinless chicken thighs
Instructions
- Mix brown sugar, ketchup, soy sauce, broth, ginger, and garlic in a small bowl. Take out 1 cup and reserve for basting (and refrigerate).
- Place the rest of the marinade into a large Ziploc bag with the thighs. Refrigerate overnight.
- Discard marinade from chicken and grill thighs until no longer pink (about 5-7 minutes per side), basting with the extra marinade as you grill. Serve warm. ENJOY!
Notes
- If chicken breasts are used, pound them to an even thickness. Grill boneless chicken thighs or breasts for 5-7 minutes per side. For bone-in chicken breasts or thighs, sear for 5 minutes on each side and move to indirect heat and grill another 20-25 minutes, flipping occasionally.
- Take the chicken off the grill at 160°F and allow it to rest. The temperature will rise another 5-10 degrees, bringing it to a safe 165°F.
- Oven-baked directions: Preheat the oven to 375°F. Sear the outside of the chicken in a skillet with a bit of olive oil, then place the chicken on a baking pan. Bake for 15-20 minutes.
- Make a freezer meal: Freeze the chicken in the marinade for up to 6 months. The chicken will continue to marinate as it thaws and will be ready to throw on the grill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Freeze the chicken in the marinade for up to 6 months. The chicken will continue to marinate as it thaws and will be ready to throw on the grill.
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. Reheat in the microwave or oven.
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This recipe was originally published May 2017.
Recipe adapted from Taste of Home.
I finally made your Huli Huli Chicken & it is the best chicken I’ve every had!!! I think your recipe sez to discard the marinade after the chicken is moved to the grill. Heck, it tastes sooo good, I imediately made a nuther batch w/ it & it is just as tasty!! I also made a batch of your potato salad last week & it was best I’ve ever had!!! I’ll never lose that recipe! Tomorrow I’ll be making your Pasata Salad ( I’ve already made that before & it just great too!! So, I’m having pasta Salad & Hulli Huli chix tomorrow 4 dinner. Thank You, Thank You, Thank You!!!!!
Now that is the kind of comment I love to wake up to on a Monday morning. Sounds like you’ve got your dinner all covered. All that’s missing is a dessert! ;O)