Easy & Juicy Hawaiian Huli Huli Chicken Recipe | Grilling Perfection

by
Jump to Recipe - Print Recipe

Introduction

Oh, the smell of grilling, the sweet and savory aroma wafting through the air… it instantly transports me to a tropical paradise! Today, we’re whipping up something truly special: Juicy Hawaiian Huli Huli Chicken. This recipe is a taste of island sunshine, and honestly, it’s so easy, you’ll be making it all the time. It’s perfect for a weeknight dinner or a backyard barbecue, and trust me, it’s a guaranteed crowd-pleaser that will have everyone asking for the recipe!

Why You’ll Love This Recipe

  • Fast: Whip up the marinade in minutes, and the cooking time is super speedy!
  • Easy: Seriously, it’s just a matter of mixing and marinating.
  • Giftable: Make a double batch of the marinade to give as a delicious homemade gift!
  • Crowd-pleasing: The irresistible sweet and savory flavor profile is loved by all ages.

Ingredients

Let’s gather our island treasures!

  • 12 boneless, skinless chicken thighs (about 3 pounds) – Thighs stay wonderfully juicy, but breasts work too!
  • ½ cup packed brown sugar – For that classic caramelized sweetness.
  • ½ cup ketchup – The tangy base of our incredible sauce.
  • ½ cup reduced sodium soy sauce – Adds that salty, umami depth.
  • ½ cup chicken broth – Helps thin out the marinade and adds moisture.
  • 1 teaspoon minced fresh ginger root – A little zing that makes all the difference.
  • 2 cloves minced garlic – Because is there anything better than garlic? I think not.
  • 2 teaspoons rice vinegar – A touch of acidity to balance the sweetness.
  • 2 teaspoons sesame oil – For that nutty, toasty aroma and flavor.
  • Optional garnish: green onions, pineapple slices – For that extra pop of freshness and flavor!

How to Make It

Ready to get this luau started? It’s a breeze!

  1. Make the Huli Huli Marinade

    In a medium bowl, grab a whisk and combine the brown sugar, ketchup, soy sauce, chicken broth, minced ginger, minced garlic, rice vinegar, and sesame oil. Whisk it all together until it’s beautifully smooth. This is where all the magic happens!

  2. Marinate the Chicken

    Now, pop your chicken thighs into a resealable bag or a shallow dish. Pour that glorious marinade all over the chicken, making sure every single piece is coated. Let it hang out and soak up all that deliciousness for at least 30 minutes in the refrigerator. If you have the time, up to 4 hours is even better!

  3. Cook Your Chicken

    You’ve got options, my friends!

    • Grill:

      Preheat your grill to medium-high heat. Take the chicken out of the marinade (and please, discard the used marinade – we don’t want any raw chicken juice hanging around!). Grill your chicken for about 6-8 minutes per side, or until it’s perfectly cooked through and reaches an internal temperature of 165°F (74°C). That golden char is what we’re aiming for!

    • Oven:

      Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – it makes cleanup a dream! Place your marinated chicken on the baking sheet. Bake for 25-30 minutes, or until it’s cooked through and reaches that 165°F (74°C) internal temperature. For an extra-special touch, you can pop it under the broiler for the last 1-2 minutes, but keep a close eye on it so it doesn’t burn!

    • Air Fryer:

      Preheat your air fryer to 380°F (190°C). Arrange the chicken in a single layer in your air fryer basket. Air fry for 12-15 minutes, flipping them halfway through, until they’re cooked through and reach 165°F (74°C). The air fryer gives you that amazing crispy-on-the-outside, tender-on-the-inside texture!

  4. Rest and Serve

    Once your chicken is cooked to perfection, let it rest for just a few minutes. This helps keep it super juicy! If you’re feeling fancy, garnish with some chopped green onions or a few sweet pineapple slices. Aloha!

Substitutions & Additions

Feeling adventurous? Here are some ways to make this recipe your own:

  • For a spicier kick: Add a pinch of red pepper flakes or a splash of sriracha to the marinade.
  • Lemon-Lime Twist: Swap the rice vinegar for lime juice for a brighter, more citrusy flavor.
  • Garlic Lover’s Dream: Double up on the garlic if you’re like me and can never have enough!
  • Pineapple Power: Add some cubed pineapple to the marinade itself for extra sweetness and flavor, then grill or bake them alongside the chicken!

Tips for Success

A few little secrets to ensure Huli Huli perfection every time:

  • Don’t over-marinate: While 4 hours is great, leaving chicken in a marinade with acidic ingredients (like vinegar) for too long can make it mushy.
  • Pat it dry: Before grilling or broiling, a quick pat of the chicken with paper towels can help you get a better sear and caramelization.
  • Internal Temperature is Key: Invest in a meat thermometer! It’s the best way to guarantee your chicken is cooked safely and perfectly.
  • Prep Ahead: You can make the marinade up to 2 days in advance and store it in the refrigerator. Just marinate your chicken when you’re ready to cook!

How to Store It

Got leftovers? Lucky you! Store your cooked Hawaiian Huli Huli Chicken in an airtight container in the refrigerator for up to 3-4 days. It’s delicious reheated gently in the oven, microwave, or even in a skillet.

FAQs

Got a question? We’ve got answers!

  • Can I use chicken breasts instead of thighs? Yes, you can! Chicken breasts cook a little faster, so keep an eye on them to avoid drying them out. Grill or bake until the internal temperature reaches 165°F (74°C).
  • What if I don’t have a grill? No problem! The oven and air fryer methods work beautifully. You can also pan-fry them in a skillet over medium heat, making sure to cook them through.
  • How long should I marinate the chicken? At least 30 minutes is recommended for flavor, but up to 4 hours in the refrigerator will give you a deeper flavor. Avoid marinating for much longer than that, especially with the vinegar.

Hawaiian Huli Huli Chicken

A taste of island sunshine, this Juicy Hawaiian Huli Huli Chicken is easy to make and perfect for a weeknight dinner or backyard barbecue. The sweet and savory marinade is a crowd-pleaser!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • Whisk
  • Medium bowl
  • Resealable bag or shallow dish
  • Grill optional
  • Oven optional
  • Baking Sheet optional
  • Parchment paper optional
  • Air Fryer optional
  • Meat thermometer recommended

Ingredients
  

Chicken

  • 12 boneless, skinless chicken thighs about 3 pounds, breasts work too!

Marinade

  • 0.5 cup packed brown sugar For that classic caramelized sweetness.
  • 0.5 cup ketchup The tangy base of our incredible sauce.
  • 0.5 cup reduced sodium soy sauce Adds that salty, umami depth.
  • 0.5 cup chicken broth Helps thin out the marinade and adds moisture.
  • 1 teaspoon minced fresh ginger root A little zing that makes all the difference.
  • 2 cloves minced garlic Because is there anything better than garlic?
  • 2 teaspoons rice vinegar A touch of acidity to balance the sweetness.
  • 2 teaspoons sesame oil For that nutty, toasty aroma and flavor.

Optional Garnish

  • green onions chopped
  • pineapple slices sweet

Instructions
 

  • Make the Huli Huli Marinade
    12 boneless, skinless chicken thighs
  • Marinate the Chicken
    12 boneless, skinless chicken thighs
  • Cook Your Chicken
    12 boneless, skinless chicken thighs
  • Rest and Serve
    12 boneless, skinless chicken thighs

Notes

For a spicier kick, add red pepper flakes or sriracha. Swap rice vinegar for lime juice for a brighter flavor. Double the garlic if desired. Add cubed pineapple to the marinade. Pat chicken dry before grilling or broiling for better sear. Use a meat thermometer for perfect cooking. Marinade can be made up to 2 days in advance.

Sharing is caring!