Easy Huli Huli Chicken Recipe for the Grill

Easy Huli Huli Chicken Recipe

I love making Huli Huli Chicken when I want grilled chicken with a sweet, savory, and slightly smoky finish. The boneless thighs stay juicy on the grill, while the ginger, garlic, soy sauce, ketchup, and brown sugar create a flavorful marinade that also becomes a glossy basting sauce.

What I especially enjoy about this recipe is the way the glaze develops as the chicken cooks. I turn the chicken as it grills and brush it with the reserved marinade near the end, giving the outside a sticky, caramelized finish without losing the tenderness inside.

Huli Huli Chicken has roots in Hawaii and is commonly associated with Honolulu businessman Ernest Morgado, who developed a grilled chicken recipe in the 1950s. The name comes from the Hawaiian word “huli,” meaning “turn,” which fits the repeated turning of the chicken over the grill.

Why I Love This Huli Huli Chicken

I like this recipe because I can prepare most of it ahead of time. Once the chicken is marinating, I only need to drain it, heat the grill, and finish it with the reserved sauce. I also find chicken thighs forgiving on the grill because their higher fat content helps them stay moist.

The marinade gives me several layers of flavor at once. Brown sugar and ketchup bring sweetness, soy sauce adds savory depth, sherry contributes acidity, and ginger and garlic provide the aromatic character I expect from Huli Huli Chicken.

Huli Huli Chicken Ingredients

How I Choose the Ingredients

I use boneless skinless chicken thighs because they are juicy and well suited to grilling. For the sauce, I keep the brown sugar, ketchup, soy sauce, ginger, and garlic as listed because each ingredient contributes to the balance of sweet, salty, tangy, and aromatic flavors.

If I do not have sherry, I use the listed chicken broth substitute. I keep reduced-sodium soy sauce in the recipe so the finished marinade does not become unnecessarily salty.

How I Make Huli Huli Chicken

Step 1: Make the marinade

In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry, ginger and garlic. Reserve 1-1/3 cups for basting. Cover and refrigerate the reserved marinade.

Step 2: Marinate the chicken

Divide the remaining marinade between two large shallow dishes. Add 12 chicken thighs to each dish, and turn the chicken thighs to coat.

Cover the marinating chicken, and refrigerate for eight hours or overnight.

My tip: If I am short on time, I can reduce the marinating time. The chicken will not be as deeply flavored, but even a shorter marinade is useful. I never let the chicken thighs marinate longer than overnight because the texture can become mushy.

Step 3: Grill the chicken

Drain the chicken, and discard the marinade.

Grill the chicken, covered, on an oiled rack over medium heat for six to eight minutes on each side or until a thermometer inserted into the chicken reads 170°F. During the last five minutes, baste the chicken occasionally with the reserved marinade.

My tip: I keep the grill at a steady medium heat and watch the chicken closely once I start basting. The sugars in the sauce can brown quickly, so I want a deep glaze without letting it burn.

My Huli Huli Chicken Variations

• Pineapple flavor: I can substitute unsweetened canned pineapple juice for the sherry when I want a more tropical variation. I choose canned pineapple juice rather than fresh because fresh pineapple contains an enzyme that can affect the texture of meat.
• Different chicken cuts: I can use boneless skinless chicken breasts, bone-in chicken thighs, or chicken wings, adjusting the cooking time so the chicken reaches a safe internal temperature.
• Huli Huli pork: I can use the marinade with grilled pork chops for another sweet-savory grilled meal.
• Oven or broiler: When I do not want to fire up the grill, I can sear the chicken in a little oil in a skillet or grill pan and finish it in a 375°F oven for basting and baking, or use a broiler.

How I Store Huli Huli Chicken

I store leftover Huli Huli Chicken in an airtight container in the refrigerator for up to four days. When I reheat it, I use a 350°F oven until the chicken is warmed through. I avoid repeatedly reheating the same portion so the chicken stays as moist as possible.

My Best Huli Huli Chicken Tips

• I marinate the chicken for eight hours or overnight when I have enough time for the deepest flavor.
• I discard the marinade that has been in contact with the raw chicken.
• I reserve the separate portion of marinade for basting and keep it refrigerated until needed.
• I oil the grill rack before cooking to make turning the chicken easier.
• I watch the chicken carefully during the final basting stage because the sweet sauce can caramelize quickly.
• I use a food thermometer to check that the chicken reaches the temperature specified in the recipe.

What I Serve with Huli Huli Chicken

I like serving this grilled chicken with rice, Hawaiian-style macaroni salad, or coleslaw. The sweet-savory glaze also works well with grilled pineapple or fresh vegetables. When I have leftovers, I slice the chicken and use it in sandwiches, wraps, salads, tacos, or lettuce cups.

For a simple dinner, I keep the sides fresh and mild so the glazed chicken remains the main flavor. Rice is one of my favorite choices because it also catches any extra sauce from the chicken.

Is Huli Huli sauce the same as teriyaki sauce?

I think Huli Huli sauce and teriyaki sauce can taste similar because both can combine sweet and savory flavors and work as marinades or glazes. Teriyaki is traditionally associated with Japanese cooking and commonly uses soy sauce, sugar, ginger, and rice wine such as sake or mirin. Huli Huli sauce is associated with Hawaiian-style grilled chicken and commonly includes soy sauce, sugar, ginger, ketchup, and an acidic ingredient such as sherry, vinegar, or pineapple juice.

How do I serve Huli Huli Chicken?

I usually serve Huli Huli Chicken with rice and simple sides such as macaroni salad or coleslaw. I can also turn the grilled chicken into sandwiches, salads, wraps, tacos, or lettuce cups when I want to use leftovers in a different way.

Frequently Asked Questions

What does Huli Huli Chicken taste like?

I find Huli Huli Chicken sweet, savory, tangy, and smoky from the grill. The brown sugar and ketchup create sweetness, while soy sauce, ginger, garlic, and sherry add savory and aromatic depth.

Can I marinate Huli Huli Chicken overnight?

Yes. I refrigerate the chicken for eight hours or overnight, following the recipe. I do not extend the marinade beyond overnight because the chicken can become mushy.

Can I make Huli Huli Chicken without a grill?

Yes. I can use a skillet or grill pan to sear the chicken and then finish it in a 375°F oven for basting and baking, or I can use a broiler. I adjust the cooking process as needed while still checking the chicken with a thermometer.

What should I do with leftover Huli Huli Chicken?

I keep leftovers refrigerated in an airtight container for up to four days. I like slicing the chicken for rice bowls, salads, sandwiches, wraps, or tacos.

Nutrition Information

Estimated nutrition per serving. Actual values can vary depending on the amount of marinade retained by the chicken and the portion size.

Finally, Conclusion

I keep this Huli Huli Chicken recipe in my grilling rotation because it gives me juicy chicken and a deeply flavorful glaze without complicated preparation. I can marinate the chicken ahead, grill it until beautifully caramelized, and serve it with simple sides for a satisfying meal. For me, the combination of ginger, garlic, soy sauce, brown sugar, and smoky grill flavor makes this recipe especially memorable.