🍍 Huli Huli Chicken – Sweet & Tangy Hawaiian BBQ
Huli Huli Chicken is a Hawaiian-inspired dish featuring a sweet, savory marinade that caramelizes beautifully on the grill. Perfect for summer cookouts or a quick weeknight dinner, this recipe delivers juicy, flavorful chicken with minimal effort.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 lbs chicken thighs (bone-in, skin-on or boneless)
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening sauce)
Instructions
- In a bowl, whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, ginger, garlic, sesame oil, and pepper until well combined.
- Place chicken thighs in a resealable bag or shallow dish and pour half of the marinade over them. Coat evenly, cover, and refrigerate for 4–6 hours (or at least 1 hour). Reserve the remaining marinade.
- Preheat grill to medium-high heat or heat a grill pan on the stove.
- Remove chicken from marinade, shaking off excess. Grill chicken for 6–7 minutes per side, turning frequently to prevent burning.
- Baste chicken with reserved marinade as it cooks. Continue turning until internal temperature reaches 165°F (74°C).
- To make a glaze, simmer the remaining marinade in a small saucepan. Stir in cornstarch slurry and cook 1–2 minutes until thickened.
- Remove chicken from grill, rest for 5 minutes, then brush with glaze and serve hot with rice, grilled pineapple, or vegetables.
Notes
Chicken breasts, drumsticks, or chicken ham may be substituted.
For oven preparation, bake at 400°F (200°C) for 30–35 minutes, turning once.
Marinate longer for deeper flavor, ideally overnight.
Add red pepper flakes to the marinade for a spicy variation.