Are you craving a Hawaiian-inspired barbecue or luau? This huli huli chicken is marinated in a sweet and savory sauce, which turns into an incredibly flavorful glaze during grilling.
Recipe Science
- Boneless, skinless chicken thighs have a higher fat content, which helps keep the meat moist and tender during grilling.
- The meat is soaked in the huli huli marinade for up to 24 hours to prevent a dry, jery-like texture.
- “Huli” means “turn” in Hawaiian, frequently turning the chicken to evenly caramelize the sticky sauce and prevent burning.
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“New favorite! So delicious. Next time I need to double the amount of chicken, it’s that good!”—Alison
Why It Works
For this Hawaiian huli huli chicken recipe, I use a tomato-based chicken marinade that combines savory soy sauce, dark brown sugar, and rice vinegar to balance the bold flavors. The flavor pop comes from finely grated fresh garlic cloves and ginger that add a spicy, aromatic taste.
The chicken thighs marinate in the huli huli sauce for at least 3 hours to get a strong coating. You can even prepare it a day ahead, so you can just fire up the grill when you’re ready. Huli means turn, so the the trick is to “huli” the grilled chicken a few times to let the sticky sauce caramelize on the surface.
Ingredients You’ll Need
- Chicken: For this recipe, I use boneless, skinless chicken thighs. The meat is fatter, which helps it stay moist and tender while being grilled, turned over, and basted several times.
- Seasoning: I use equal amounts of ketchup, soy sauce, and dark brown sugar for rich molasses notes. The tomato concentrate and soy naturally contain umami flavors, which enhance the marinade’s savory taste. I add salt to ensure the meat is well seasoned and pepper for spice.
- Vinegar: Unseasoned rice vinegar adds a bright and tangy taste.
- Aromatics: To infuse a stronger spicy, pungent, and sulfurous taste, finely grate fresh ginger and garlic into a paste. A fine kitchen grater like a microplane makes the job easy!
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This huli huli chicken recipe is easy to customize! Try these delicious options:
- Chicken Choices: If you prefer lean meat, use chicken breast. Adjust the cooking time to ensure that the texture does not dry out. Skin-on, bone-in light, or dark meat can be used, although you’ll need more time to cook since the bones act as an insulator.
- Sweetener: Use granulated sugar, honey, or maple syrup.
- Oil: If you like the taste of sesame oil, add 1 to 2 teaspoons to the marinade mixture.
- Vinegar: Use mild apple cider vinegar or red wine vinegar.
- Juice: Pineapple juice, orange juice, or guava juice adds a fruit taste to the marinade.
- Make it Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos.
How to Make Huli Huli Chicken
Step 1: Make the Marinade
In a large bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, ginger, garlic, salt, and black pepper.
Save a ½ cup of the sauce to baste the chicken.
Step 2: Marinate the Chicken
Marinate the chicken in the refrigerator for at least 3 hours and up to 24 hours. Any longer, and it will get too dried out and become like jerky.
Step 3: Preheat the Grill
Grill the chicken over medium-high heat, between 375 to 400ºF (191 to 204ºC). This temperature helps develop the initial light char marks on both sides.
Step 4: Grill the Chicken
I cook the meat for 5 minutes to get a nice sear, then flip and baste with the reserved marinade. Repeat the flipping and basting at least two more times to get a beautifully caramelized surface and fully cooked pieces. The sauce contains sugar, so it will burn if not monitored.
Move the chicken to the indirect heat side if you see the surface charring too quickly. For boneless chicken thighs, target between 165 to 170ºF (74 to 77), about 15 minutes, longer for bone-in pieces.
Tips for Perfect Execution: What makes this technique different from your typical grilled chicken is the frequent turning and brushing with the sauce. The meat cooks for a few minutes on each side for even cooking. This prevents the sauce from burning. I do a similar method for making chicken yakitori.
Step 4: Garnish and Serve
Cover the chicken with foil to keep warm. Let it rest for 5 minutes before serving. Garnish with green onions for a delicate herb flavor.
Frequently Asked Questions
This popular dish was created on the shores of Oahu by Ernest Morgado. In 1955, the Honolulu-based businessman would grill up delicious pieces of teriyaki-style chicken for local patrons. The traditional Hawaiian preparation is between two racks and turned, or “hulied” for even cooking, hence the name, huli huli. The sauce can be customized, but the base is ketchup, soy sauce, sugar, vinegar, ginger, and garlic. Use pieces of light or dark meat, bone-in chicken, or boneless for quicker cooking.
Yes! If you prefer light meat, you can substitute chicken breast for chicken thighs. The chicken will cook faster and be leaner, so keep an eye out for doneness a few minutes earlier. Bone-in pieces will take longer to cook.
Mix ¼ cup of tomato paste with ½ cup of water or pineapple juice. Measure out ½ cup of the mixture and add it to the sauce. If you’d like, add ½ teaspoon of onion powder. Ketchup is simply tomato paste diluted to a pourable consistency and flavored with sugar, distilled vinegar, salt, onion powder, and other proprietary seasonings.
I recommend simmering the ingredients on the stovetop over medium-low heat for about 5 to 10 minutes before using it as just a sauce. This process will help evaporate some moisture, making a thicker, stickier consistency. Cooking also helps to mellow the spice from the grated ginger and garlic, which is a little harsh eaten raw.
Add red pepper flakes, chili oil, sriracha, or other types of chili sauce to the marinade. Start with ⅛ teaspoon, increasing the amount to the desired heat level.
For boneless chicken breast, target between 160 to 165ºF (71 to 74ºF) for breasts so that it doesn’t dry out. It will take about 3 to 8 minutes per side, depending on if it’s cut into thinner cutlets or longer with the bone.
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If you tried this grilled Huli Huli Chicken recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Huli Huli Chicken
Ingredients
- ½ cup ketchup
- ½ cup soy sauce
- ½ cup packed dark brown sugar
- ¼ cup unseasoned rice vinegar
- 1 tablespoon finely grated ginger
- 1 tablespoon finely grated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 pounds boneless chicken thighs, fat trimmed
- vegetable oil, for greasing the grill
- 1 tablespoon sliced green onions
Instructions
- Make the marinade – In a bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, ginger, garlic, salt, and pepper. Reserve ½ cup for basting, and refrigerate until ready to use.
- Marinate the Chicken – Add the chicken to a baking dish or resealable plastic bag. Pour in the marinade and turn the pieces to coat evenly. Tightly cover or reseal and transfer to the refrigerator for at least 3 hours or up to 24 hours.
- Preheat the Grill – Preheat the grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Clean and carefully grease the cooking grates with the oil.
- Grill the Chicken – Place the meat on the grill and close the lid. Cook for 5 minutes, then flip and baste with the reserved sauce. Cook covered for about 5 minutes, then flip and baste. Cook for about 2 to 3 minutes, then flip and baste, then cover and cook for 2 to 3 minutes.Cook until the internal temperature reaches about 165 to 170ºF (74 to 77ºC) on a meat thermometer. If the chicken is browning too quickly, move it to the indirect heat side of the grill to finish.
- To Serve – Cover the chicken with foil to keep warm. Rest for 5 minutes before slicing or serving. Garnish with green onions.
Recipe Video
Notes
- Servings: About 12 smaller pieces, varies by brand
- Marinade: Makes 1 ½ cups
- Storing: Store in an airtight container in the refrigerator for up to 5 days. Store marinade for up to 2 days in the refrigerator.
- Reheating: Cover and microwave the chicken on high heat in 15 to 30-second increments until hot.
- Ketchup Substitute: Combine ¼ cup tomato paste and ½ cup water or pineapple juice. Add ½ cup of the mixture to the sauce. If desired, add ½ teaspoon onion powder.
- Make it Gluten-Free: Substitute soy sauce with gluten-free tamari or coconut aminos.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Jen says
Excellent recipe – super easy and appreciated the exact timing for the grill! We used boneless chicken breasts, and they were great. Made the Hawaiian Macaroni Salad as a side, and it was the perfect complement.
Jessica Gavin says
Thank you for your feedback! I love that you paired the chicken with the mac salad. A Hawaiian feast!
John Rains says
I made it last weekend. Absolutely Awesome. I used the Boneless Thighs. Going to try it again with the Boneless Skinless Breast. That Huli-Huli Marinade is the best I’ve had.
Jessica Gavin says
Thank you, John! Let me know what you think about using the sauce with chicken breast.
Gail Noren says
This was one of the best chicken recipes I’ve ever made. The chicken stays juicy and the marinade is not overwhelmingly sweet. Super easy and it’s a dish that my whole family enjoyed! It’s a keeper!
Jessica Gavin says
Yay! Great job preparing the chicken, Gail. Happy to hear that the family enjoyed it!
Alison Bravenec says
New favorite! So delicious. Next time I need to double the amount of chicken — it’s that good!
Jessica Gavin says
Thrilled to hear that you enjoyed the huli huli chicken recipe!