A traditional Hawaiian chicken recipe with brown sugar, ginger and soy sauce, this Huli Huli Chicken is an easy and delicious grilling recipe.
If you love Hawaiian chicken, also try my Shoyu Chicken recipe!
This Hawaiian Huli Huli chicken has become increasingly popular at our house! If you’re looking to find the BEST marinated chicken recipe, this is it.
I’m always looking for ways to make chicken more exciting, when I found this Hawaiian chicken recipe I knew that it would become a huge hit in our family. We are big fans of a local Hawaiian restaurant here in Utah that serves Huli Huli chicken, and this recipe is a perfect copy-cat.
One thing I love about chicken is how well it stores, so most of the time I find myself making a double or even triple batch of whatever chicken recipe I’m using. This grilled Huli Huli chicken definitely falls into the triple batch category!
This is a recipe that you will need to plan ahead for, since it calls for the chicken to marinate for at least 8 hours before cooking. I prefer to let it marinate overnight, it’s much tastier this way.
Ingredients
- Brown Sugar: I use light brown sugar.
- Soy Sauce: I always like to use low sodium soy sauce so that it is not overly salty.
- Ketchup: This might seem like a weird ingredient, but it really brings in the flavor that you want fo this chicken recipe.
- Chicken Broth: I also suggest low sodium for the chicken broth.
- Apple Cider Vinegar: Apple cider vinegar is my favorite here, but you could also use rice vinegar. Just make sure it is unseasoned.
- Fresh Ginger: You won’t get the same flavor if you substitute ground ginger, so I definitely suggest using fresh!
- Fresh Garlic: Again, I suggest fresh garlic over granulated garlic.
- Boneless Skinless Chicken Thighs: For the best results, chicken thighs are best. If you don’t want to use chicken thighs, you could use chicken breasts or chicken drumsticks.
How to Make Huli Huli Chicken
- In a small bowl, combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger and garlic.
- Place the chicken thighs in a shallow dish large enough that they can be laid in a single layer. (You can also place them in a ziplock bag.)
- Reserve 1/2 cup of the marinade, and add the rest to the dish with the chicken thighs. Turn to coat the chicken in the sauce.
- Cover the dish and refrigerate for 8 hours, or overnight.
- When ready to make the chicken, remove it from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat a grill to medium heat.
- Grill the chicken until it reaches an internal temperature of 170ºF, about 12-16 minutes, turning a few times during the cook time. Baste the chicken with the reserved marinade during the last 5 minutes of cook time.
Tips & Tricks
- If possible, turn the chicken a time or two during the marinating time.
- For the most flavor, marinate overnight.
- If you are unable to grill the chicken, a cast iron skillet will work also.
- Boneless, skinless chicken breasts can be substituted for the chicken thighs.
- While ginger can be foreign to some, be sure not to skip out on this ingredient, it adds so much to the overall flavor!
- Check the chicken for doneness with a meat thermometer. If you don’t have one, you’ll want to make sure the juices run clear when cut.
What to Serve with Huli Huli Chicken
I have a few favorites that I like to serve with this Huli Huli chicken. We typically do a side of rice alongside the chicken, as well as fresh or grilled pineapple. That mixture of salty and sweet is the perfect combination! This Hawaiian macaroni salad is also so yummy, I would recommend this recipe as a side dish for sure!
How to Store any Leftovers
Since you’re going to want to make extra of this Huli Huli chicken, you will want to store it for later. I prefer to use an air-tight container that keeps the chicken fresh for 3-4 days. You can also wrap the Huli Huli chicken tightly in tinfoil, but because it is a bit sticky from the sauce, an airtight container works best.
I prefer to reheat leftovers in the microwave so that it doesn’t dry out, but you could also throw it in the oven, or back on the grill for a few minutes.
More Grilled Chicken Recipes:
Rosemary Ranch Chicken
Honey Soy Chicken
Bacon Wrapped Teriyaki Chicken Skewers
Grilled Brown Sugar Mustard Chicken
Grilled Chicken Seasoning
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Huli Huli Chicken
Ingredients
- 1/2 cup packed light brown sugar
- 6 tablespoons ketchup
- 6 tablespoons low sodium soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger root
- 1 teaspoon minced garlic
- 3 pounds boneless, skinless chicken thighs
Instructions
- In a small bowl, combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger and garlic.
- Place the chicken thighs in a shallow dish large enough that they can be laid in a single layer. (You can also place them in a ziplock bag.)
- Reserve 1/2 cup of the marinade, and add the rest to the dish with the chicken thighs. Turn to coat the chicken in the sauce.
- Cover the dish and refrigerate for 8 hours, or overnight.
- When ready to make the chicken, remove it from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat a grill to medium heat.
- Grill the chicken until it reaches 170ºF, about 12-16 minutes, turning a few times during the cook time. Baste the chicken with the reserved marinade during the last 5 minutes of cook time.
Lois Luckovich says
Great recipe! It’s on my must make list!
Courtney says
This is a great recipe, very flavorful. My family enjoyed it with some coconut rice and sautéed snap peas as a side. I also love that it can feed a crowd pretty easily, thanks for sharing!
Meghan says
This chicken was so delicious! I followed the recipe exactly as written. It was full of flavor and everyone in my house really loved it. I’m sure it’ll be made again and again
Kari @ Keep it Simple DIY says
This recipe is so delicious I’ve made it multiple times. We throw them on the grill and they turn out amazing every time!
Johnny Appleseed says
This is a great recipe. However, it says the marinate the chicken 8 hours or overnight. I would avoid going past 5-6 hours with any vinegar based marinade when using it with chicken. Red meat no problem as it’s thicker and tougher. If you over do it with chicken, it will come out withered and dry as it’ll break down the meat too much. Especially, if you’re switching to all white chicken breast. Thanks for the recipe!
Zachary garcia says
Nothing huli huli about this at all
badkitty says
Yes it is!
INDIA TOLBERT says
I loved it, but how can I significantly lower the sodium and still make it flavorful?
Laura says
My go to grilled chicken marinade, so good.
Julie says
I made this for the first time last summer as I started conquering my fear of the grill (I’m still a novice). The whole family loved it including the kids! Summertime grilling is just gearing up again and I am ready to go! Thanks so much – this is now a grilling staple at our house!
Jennifer L Edwards says
This was so easy and delicious!
pam says
This recipe for HuluHuli Chicken was awesome everyone wanted more.
Deb says
This was fantastic! What a delicious blend of flavors. I basted the boneless thighs overnight and barbecued them that evening. WOW! THANKS for an incredible recipe. We will make it again. It’s a keeper!
Rae says
Do you think I could bake this, I have no grill.
Sharon Boni says
Just made this tonight and it was delicious! Thanks it’s a keeper!
Pat Weaver says
Aloha, My name is Paka, I am a Kona Boy ( over 30 years in Kona Hawaii! Your marinade sounds pretty good, and close to accurate! My only correction is this… “Huli Huli” means “round and round”! So basically “huli huli” is “rotisserie”, Traditionally it is done over Kiawe wood. This is a mesquite, that was brought to Hawaii, from the southwest, by the Mexican cowboys for cattle food! the volcanic soil in the island gave the mesquite a unique “flavor” that you will not find anywhere else!
Chels R. says
Mmm, that sounds so good! I for one am very ready for Fall tho.