Introduction: Can a Sweet, Savory Hawaiian Chicken Dish Be Ready for Grilling in Just 30 Minutes of Active Time?
Craving a tropical, flavor-packed meal that brings the taste of Hawaii to your backyard? The Huli Huli Chicken recipe is your answer! This dish features juicy chicken thighs marinated in a sweet, tangy, and savory sauce made with brown sugar, ketchup, soy sauce, and ginger, then grilled to perfection with a sticky, caramelized glaze. Wondering how to create this restaurant-quality, island-inspired dish at home with just 30 minutes of active prep and cooking time for a delicious dinner for twelve? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing meal that’s perfect for barbecues, family gatherings, or summer feasts!
Overview: Why This Recipe Rocks
The Huli Huli Chicken is a vibrant, Hawaiian-style dish that combines tender chicken thighs with a bold, sweet-savory marinade that doubles as a basting sauce. It’s flavorful, crowd-friendly, and perfect for grilling. Here’s why it’s a standout:
- Time Requirement: About 30 minutes active time (15 minutes prep, 15 minutes cooking), plus 8 hours or overnight marinating.
- Difficulty Level: Easy! If you can mix a marinade and grill chicken, you’re set.
- Why It’s Awesome: This dish uses simple ingredients to deliver bold, tropical flavors with minimal effort. It’s versatile (swap chicken cuts or adjust sweetness), serves 12 generously, and is perfect for large gatherings, summer barbecues, or meal prep. Plus, the marinade does most of the work, so active cooking is quick and easy!
With its glossy, caramelized exterior and juicy interior, this Huli Huli Chicken is as beautiful as it is delicious. Let’s get cooking!
Essential Ingredients
To make Huli Huli Chicken for 12 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this tropical dish:
- Packed Brown Sugar (1 cup): Creates a sweet, caramelized glaze.
- Ketchup (¾ cup): Adds tangy, tomatoey depth to the marinade.
- Reduced-Sodium Soy Sauce (¾ cup): Provides savory, umami flavor.
- Sherry or Chicken Broth (â…“ cup): Adds richness and balances sweetness.
- Minced Fresh Gingerroot (2½ tsp): Brings warm, spicy zing.
- Minced Garlic (1½ tsp): Offers savory, aromatic depth.
- Boneless Skinless Chicken Thighs (24, about 6 lb): Juicy, tender protein that grills beautifully.
Substitutions and Variations:
- Chicken Thighs: Swap with boneless chicken breasts, drumsticks, or bone-in thighs (adjust cooking time).
- Brown Sugar: Use honey or maple syrup for a different sweetness.
- Soy Sauce: Replace with tamari (gluten-free) or coconut aminos for a soy-free option.
- Sherry: Substitute with pineapple juice, apple juice, or additional chicken broth for a non-alcoholic version.
- Add-Ons: Include pineapple slices on the grill or a pinch of red pepper flakes in the marinade for a spicy kick.
- Vegetarian: Swap chicken for tofu slabs or portobello mushrooms; marinate and grill as directed.
Why These Ingredients Matter: The chicken provides lean protein, while the marinade’s brown sugar, ketchup, and soy sauce create a balanced sweet-savory-tangy flavor with a Hawaiian flair. The ginger and garlic add warmth, making this a vibrant, crowd-pleasing meal perfect for any gathering.
Step-by-Step Instructions
Let’s make Huli Huli Chicken step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Prepare the Marinade
- In a small bowl, combine 1 cup packed brown sugar, ¾ cup ketchup, ¾ cup reduced-sodium soy sauce, ⅓ cup sherry (or chicken broth), 2½ tsp minced fresh gingerroot, and 1½ tsp minced garlic. Whisk until well blended.
- Reserve 1â…“ cups of the marinade for basting; cover and refrigerate.
- Divide the remaining marinade between 2 large shallow dishes or zip-top bags.
Tip: Whisk thoroughly to dissolve the brown sugar and blend the ketchup for a smooth marinade.
Step 2: Marinate the Chicken
- Add 12 boneless skinless chicken thighs (about 3 lb) to each dish or bag, turning to coat thoroughly.
- Cover or seal and refrigerate for 8 hours or overnight, turning occasionally if possible.
Tip: Marinate for at least 8 hours for maximum flavor; overnight is ideal for tender, juicy chicken.
Step 3: Prep for Grilling
- Preheat a grill to medium heat (about 350–400°F) and oil the grill rack to prevent sticking.
- Drain the chicken, discarding the used marinade from the dishes or bags.
Tip: Pat the chicken lightly with paper towels to remove excess marinade for better grilling and caramelization.
Step 4: Grill the Chicken
- Place the chicken thighs on the oiled grill rack, cover, and grill over medium heat for 6–8 minutes per side, or until a thermometer inserted into the chicken reads 170°F.
- During the last 5 minutes of grilling, baste the chicken occasionally with the reserved 1â…“ cups marinade, turning to coat evenly.
Tip: Baste sparingly to avoid flare-ups, and use a thermometer to ensure the chicken is cooked without drying out.
Step 5: Serve
- Transfer the grilled chicken to a platter or plates.
- Serve hot, garnished with optional green onions or grilled pineapple slices if desired.
Tip: Let the chicken rest for 3–5 minutes before serving to retain juices and enhance flavor.
Assembly: Serving the Perfect Huli Huli Chicken
Your Huli Huli Chicken is ready to transport you to the islands! Here’s how to make it look as tropical as it tastes:
- Serving: Arrange 2 chicken thighs per plate, showcasing their glossy, caramelized exterior. Serve family-style on a large platter for a festive vibe.
- Presentation Tips:
- Garnish with chopped green onions, sesame seeds, or cilantro for a pop of color.
- Serve on vibrant plates or a wooden board to evoke a Hawaiian luau feel.
- Pair with grilled pineapple slices or a sprinkle of toasted coconut for an island touch.
- Serving Ideas: Pair with Hawaiian macaroni salad, jasmine rice, or grilled veggies like zucchini or bell peppers. A tropical drink like a mai tai, pineapple juice, or sparkling water with lime complements the sweet-savory flavors.
Pro Tip: For a luau-inspired feast, serve with a side of coconut rice or grilled corn on the cob to soak up the sticky marinade.
Storage and Make-Ahead Tips
This Huli Huli Chicken is great for leftovers and meal prep. Here’s how to keep it tasty:
- Storage:
- Store leftover chicken in an airtight container in the fridge for up to 4 days.
- Keep any extra basting marinade separate in the fridge for up to 3 days (only if unused on raw chicken).
- Freezing:
- Freeze cooked chicken in a zip-top bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Alternatively, freeze raw chicken in the marinade (before grilling) for up to 3 months; thaw and grill as directed.
- Reheating:
- Reheat in a 350°F oven for 8–10 minutes with a splash of broth or water to keep moist.
- Or microwave in 1-minute bursts, covered, until hot.
- For best results, reheat on a grill or skillet to recrisp the exterior.
- Make-Ahead Tips:
- Prep the marinade and mince ginger and garlic up to 2 days ahead; store in the fridge.
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- Grill the chicken a day ahead; reheat gently to serve.
Tip: Drizzle with a bit of fresh marinade or a squeeze of lime after reheating to revive the tropical flavors.
Recipe Variations
The Huli Huli Chicken is super versatile. Here are some fun ways to mix it up:
- Spicy Kick: Add ½ tsp red pepper flakes or Sriracha to the marinade for heat.
- Tropical Twist: Include ¼ cup pineapple juice in the marinade for extra sweetness.
- Vegetarian: Swap chicken for tofu slabs, portobello mushrooms, or cauliflower steaks; marinate and grill.
- Herb Boost: Add 1 tsp chopped fresh cilantro or basil to the marinade for a fresh twist.
- Low-Sodium: Use low-sodium soy sauce and reduce salt in sides for a heart-healthier option.
- Oven-Baked: If no grill, bake at 400°F on a wire rack for 20–25 minutes, basting halfway, until 170°F.
Mix and match to suit your taste or pantry staples!
Conclusion: A Tropical, Hawaiian-Inspired Classic
The Huli Huli Chicken is a vibrant, flavorful meal that brings sweet-savory Hawaiian flair to your table with just 30 minutes of active time. With juicy chicken thighs and a sticky, caramelized marinade, it’s perfect for barbecues, family gatherings, or summer feasts. Try it as is or add your own spin—maybe some extra spice or tropical fruit? Share your creations with us! Fire up the grill, gather your ingredients, and enjoy every sticky, savory bite!
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Huli Huli Chicken
Description
Craving a tropical, flavor-packed meal that brings the taste of Hawaii to your backyard? The Huli Huli Chicken recipe is your answer! This dish features juicy chicken thighs marinated in a sweet, tangy, and savory sauce made with brown sugar, ketchup, soy sauce, and ginger, then grilled to perfection with a sticky, caramelized glaze.
Ingredients
To make Huli Huli Chicken for 12 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this tropical dish:
- Packed Brown Sugar (1 cup): Creates a sweet, caramelized glaze.
- Ketchup (¾ cup): Adds tangy, tomatoey depth to the marinade.
- Reduced-Sodium Soy Sauce (¾ cup): Provides savory, umami flavor.
- Sherry or Chicken Broth (â…“ cup): Adds richness and balances sweetness.
- Minced Fresh Gingerroot (2½ tsp): Brings warm, spicy zing.
- Minced Garlic (1½ tsp): Offers savory, aromatic depth.
- Boneless Skinless Chicken Thighs (24, about 6 lb): Juicy, tender protein that grills beautifully.
Substitutions and Variations:
- Chicken Thighs: Swap with boneless chicken breasts, drumsticks, or bone-in thighs (adjust cooking time).
- Brown Sugar: Use honey or maple syrup for a different sweetness.
- Soy Sauce: Replace with tamari (gluten-free) or coconut aminos for a soy-free option.
- Sherry: Substitute with pineapple juice, apple juice, or additional chicken broth for a non-alcoholic version.
- Add-Ons: Include pineapple slices on the grill or a pinch of red pepper flakes in the marinade for a spicy kick.
- Vegetarian: Swap chicken for tofu slabs or portobello mushrooms; marinate and grill as directed.
Why These Ingredients Matter: The chicken provides lean protein, while the marinade’s brown sugar, ketchup, and soy sauce create a balanced sweet-savory-tangy flavor with a Hawaiian flair. The ginger and garlic add warmth, making this a vibrant, crowd-pleasing meal perfect for any gathering.
Instructions
Step 1: Prepare the Marinade
- In a small bowl, combine 1 cup packed brown sugar, ¾ cup ketchup, ¾ cup reduced-sodium soy sauce, ⅓ cup sherry (or chicken broth), 2½ tsp minced fresh gingerroot, and 1½ tsp minced garlic. Whisk until well blended.
- Reserve 1â…“ cups of the marinade for basting; cover and refrigerate.
- Divide the remaining marinade between 2 large shallow dishes or zip-top bags.
Tip: Whisk thoroughly to dissolve the brown sugar and blend the ketchup for a smooth marinade.
Step 2: Marinate the Chicken
- Add 12 boneless skinless chicken thighs (about 3 lb) to each dish or bag, turning to coat thoroughly.
- Cover or seal and refrigerate for 8 hours or overnight, turning occasionally if possible.
Tip: Marinate for at least 8 hours for maximum flavor; overnight is ideal for tender, juicy chicken.
Step 3: Prep for Grilling
- Preheat a grill to medium heat (about 350–400°F) and oil the grill rack to prevent sticking.
- Drain the chicken, discarding the used marinade from the dishes or bags.
Tip: Pat the chicken lightly with paper towels to remove excess marinade for better grilling and caramelization.
Step 4: Grill the Chicken
- Place the chicken thighs on the oiled grill rack, cover, and grill over medium heat for 6–8 minutes per side, or until a thermometer inserted into the chicken reads 170°F.
- During the last 5 minutes of grilling, baste the chicken occasionally with the reserved 1â…“ cups marinade, turning to coat evenly.
Tip: Baste sparingly to avoid flare-ups, and use a thermometer to ensure the chicken is cooked without drying out.
Step 5: Serve
- Transfer the grilled chicken to a platter or plates.
- Serve hot, garnished with optional green onions or grilled pineapple slices if desired.
Tip: Let the chicken rest for 3–5 minutes before serving to retain juices and enhance flavor.
FAQs
1. Can I make this dish gluten-free?
Yes! Use gluten-free tamari or coconut aminos instead of soy sauce and ensure sherry or broth is gluten-free (check labels).
2. How can I make it vegetarian?
Swap chicken for tofu slabs, portobello mushrooms, or cauliflower steaks; marinate and grill as directed.
3. What are the health benefits of this dish?
This dish offers lean protein from chicken and reduced sodium from the soy sauce. Pair with veggies or rice for a balanced meal.
4. Can I use chicken breasts instead of thighs?
Yes! Use 6 lb boneless chicken breasts, cut into smaller pieces; grill for 5–7 minutes per side, checking for 165°F.
5. How do I keep the chicken juicy?
Marinate overnight, grill to 170°F, and let rest for 3–5 minutes to retain juices.
6. Can I use leftover chicken?
This recipe works best with raw chicken for marinating, but you can brush cooked chicken with marinade and grill briefly (2–3 minutes per side) to reheat.
7. How long does it take to make this dish?
Active prep takes 15 minutes (mixing marinade), and cooking takes 15 minutes, for 30 minutes total, plus 8 hours or overnight marinating.
8. Can I double the recipe?
Yes! Double the marinade ingredients and use 48 thighs (12 lb); marinate in larger containers and grill in batches to avoid overcrowding.