Hawaiian Huli Huli Chicken is a beloved island classic, and this recipe simplifies its smoky, sweet, and savory grilled perfection for your own backyard. Discover how easily you can recreate this iconic flavor, making weeknight dinners or backyard gatherings truly special.
Key Ingredients for Hawaiian Huli Huli Chicken
- 2.5 – 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
- 1 cup ketchup
- 1/2 cup soy sauce (low sodium is fine)
- 1/3 cup packed brown sugar
- 1/4 cup mirin (Japanese sweet rice wine) or dry sherry
- 2 tablespoons grated fresh ginger
- 2 tablespoons minced garlic
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or other hot sauce (optional, for a touch of heat)
- Pinch of black pepper
- For Garnish (Optional): Sliced green onions, toasted sesame seeds
How to Make Hawaiian Huli Huli Chicken
This Hawaiian Huli Huli Chicken recipe is incredibly easy to make, promising a wonderfully juicy and flavorful result. The magic lies in a simple yet potent marinade that infuses the chicken with its signature sweet and savory notes. Expect a preparation time of about 15 minutes, with a marinating time of at least 30 minutes (or longer for deeper flavor!), followed by about 25-30 minutes of grilling.
Step-by-Step Instructions
- Prepare the Marinade: In a medium bowl, whisk together the ketchup, soy sauce, brown sugar, mirin (or sherry), grated ginger, minced garlic, rice vinegar, sesame oil, sriracha (if using), and black pepper until the brown sugar is fully dissolved. This is where all the vibrant flavors for your Hawaiian Huli Huli Chicken come from!
- Marinate the Chicken: Place the chicken pieces in a large resealable bag or a shallow dish. Pour about ¾ of the marinade over the chicken, ensuring each piece is well-coated. Reserve the remaining ¼ of the marinade for basting later. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For the most intense flavor, marinate for 2-4 hours, or even overnight.
- Preheat the Grill: Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). If using a charcoal grill, arrange the coals for direct heat.
- Grill the Chicken: Remove the chicken from the marinade, discarding any excess marinade that was in the bag or dish. Place the chicken pieces on the preheated grill grates, skin-side down first if possible.
- Cook and Baste: Grill the chicken for about 10-15 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). During the last 5-10 minutes of cooking, baste the chicken generously with the reserved marinade. This basting step is crucial for achieving that gorgeous, sticky, caramelized glaze that makes Hawaiian Huli Huli Chicken so irresistible. Flip and baste one more time to ensure even coating.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a tender and juicy Hawaiian Huli Huli Chicken. Garnish with sliced green onions and toasted sesame seeds, if desired.
Why You’ll Love This Hawaiian Huli Huli Chicken
Prepare to fall in love with this Hawaiian Huli Huli Chicken for a multitude of reasons! Its star feature is undoubtedly the incredible sweet, tangy, and savory glaze, reminiscent of authentic Hawaiian luaus, achieved with a surprisingly simple marinade. Making this restaurant-quality dish at home is also incredibly cost-effective compared to dining out, allowing you to enjoy tropical flavors without a hefty bill. The balance of brown sugar caramelizing with the umami of soy sauce, coupled with the brightness of ginger and garlic, creates a flavor profile that’s uniquely satisfying and incredibly craveable.
This recipe offers a delightful departure from your standard grilled chicken, bringing a taste of the islands right to your table. While similar to teriyaki chicken, the distinctive blend of ketchup and brown sugar in the Huli Huli marinade provides a richer, slightly sweeter, and more complex flavor. Don’t wait to bring this sunshine-filled dish to your next meal – give this Hawaiian Huli Huli Chicken recipe a try today and taste the aloha!
Storing and Reheating Tips
To store leftover Hawaiian Huli Huli Chicken, allow it to cool completely at room temperature. Once cooled, transfer the chicken to an airtight container or wrap it tightly in plastic wrap and then aluminum foil. Refrigerated, it will stay fresh for up to 3-4 days.
For longer storage, you can freeze the cooked chicken. Ensure it’s completely cooled, then place it in a freezer-safe bag or container, removing as much air as possible. Frozen cooked chicken is best consumed within 2-3 months for optimal quality.
To reheat, place the chicken in a single layer on a baking sheet and warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also gently reheat it in a skillet over medium-low heat, adding a splash of water or chicken broth if needed to prevent drying. For frozen chicken, thaw it in the refrigerator overnight before reheating as described above.
Final Thoughts
This Hawaiian Huli Huli Chicken recipe brings the vibrant flavors of the islands to your table with incredible ease. It’s a delicious way to enjoy a taste of aloha, perfect for any occasion. We encourage you to give it a try and share the tropical joy with your loved ones!
Hawaiian Huli Huli Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together the ketchup, soy sauce, brown sugar, mirin (or sherry), grated ginger, minced garlic, rice vinegar, sesame oil, sriracha (if using), and black pepper until the brown sugar is fully dissolved.1 cup ketchup, 1/2 cup soy sauce, 1/3 cup packed brown sugar, 1/4 cup mirin, 2 tablespoons grated fresh ginger, 2 tablespoons minced garlic, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sriracha, 1 pinch black pepper
- Place the chicken pieces in a large resealable bag or a shallow dish. Pour about ¾ of the marinade over the chicken, ensuring each piece is well-coated. Reserve the remaining ¼ of the marinade for basting later. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For the most intense flavor, marinate for 2-4 hours, or even overnight.2.5 – 3 lbs bone-in, skin-on chicken pieces
- Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). If using a charcoal grill, arrange the coals for direct heat.
- Remove the chicken from the marinade, discarding any excess marinade that was in the bag or dish. Place the chicken pieces on the preheated grill grates, skin-side down first if possible.
- Grill the chicken for about 10-15 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). During the last 5-10 minutes of cooking, baste the chicken generously with the reserved marinade. Flip and baste one more time to ensure even coating.
- Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before serving. Garnish with sliced green onions and toasted sesame seeds, if desired.sliced green onions, toasted sesame seeds