Huli Huli Chicken Recipe
Juicy, flavorful, and flame-kissed, this huli huli chicken recipe is the tropical twist your grill nights have been missing.
With a sweet and smoky glaze infused with ginger and garlic, every bite channels the spirit of Hawaiian BBQ.
What You’ll Need for Huli Huli Chicken
- Boneless, skinless chicken thighs – Rich, juicy, and ideal for soaking up the bold marinade.
- Fresh ginger – Adds warmth and a subtle peppery zing that defines the marinade’s island flair.
- Garlic cloves – Brings a savory depth that complements the sweetness of the glaze.
- Low-sodium soy sauce or tamari – The umami backbone of the marinade with a mellow saltiness.
- Rice vinegar – Adds just enough acidity to balance the sweetness and brighten the flavor.
- Brown sugar – Provides caramelized depth and that signature sticky-sweet BBQ touch.
- Ketchup – Lends tangy body and classic BBQ richness to the sauce.
- Smoked paprika – Enhances the smokiness, giving the sauce a barbecue essence even before grilling.
- Sesame oil – Toasty and nutty, it infuses the base with irresistible aroma.
- Cornstarch – Thickens the sauce into a glossy glaze that clings perfectly to each piece.
Flame-Grilled Perfection: How to Make This Huli Huli Chicken
Start by simmering sesame oil, ginger, and garlic until fragrant, then build your marinade with soy sauce, vinegar, sugar, ketchup, and paprika.
Thicken it into a sticky glaze using a cornstarch slurry, setting aside a portion for brushing later.
Toss the chicken thighs in the cooled marinade, and let them soak up all that flavor—ideally for at least 30 minutes.
Grill over medium-high heat until charred and cooked through, brushing with reserved glaze for that sticky-sweet finish.
Serve hot and sizzling straight from the grill, ideally with grilled pineapple or rice on the side.
Sticky Tips & Tasty Twists
For an even deeper flavor, marinate the chicken for several hours or overnight. The ginger and soy components really come alive with time. Don’t skip the reserved sauce—it’s the key to that caramelized, lacquered finish. If you don’t have a grill, a stovetop grill pan or even the broiler works beautifully.
You can also swap chicken thighs for drumsticks or breasts—just adjust the cook time. Want it spicy? A dash of chili garlic sauce or a pinch of cayenne brings a fiery kick to the sweet glaze.
Storing Huli Huli Goodness
Leftover huli huli chicken stores wonderfully. Keep it in an airtight container in the fridge for up to 3 days. For freezing, let it cool completely, then store in freezer-safe bags for up to 2 months.
To reheat, warm in a covered skillet over low heat or in the oven at 325°F, brushing with any remaining glaze or a splash of water to revive the saucy coating. Avoid microwaving too long to keep the chicken from drying out.
Huli Huli Chicken
Ingredients
- ¼ cup brown sugar
- ½ teaspoon smoked paprika
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons sesame oil
- 2 large garlic cloves minced
- ¼ cup ketchup
- 1 tablespoon cornstarch
- ⅓ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- Vegetable oil for grilling surface
- 1 teaspoon grated fresh ginger
Instructions
- Warm sesame oil in a small saucepan over medium heat until shimmering. Sauté the ginger and garlic for roughly 1 minute, or until aromatic. Pour in the soy sauce, vinegar, brown sugar, ketchup, and smoked paprika, stirring to integrate.
- In a separate bowl, dissolve cornstarch in ¼ cup of cool water to create a slurry. Incorporate this mixture into the saucepan and stir thoroughly. Elevate the heat to bring the sauce to a gentle boil, then reduce to medium-low. Simmer for 3–4 minutes, until the sauce thickens enough to coat the back of a spoon. Take off the heat.
- Set aside ½ cup of the prepared sauce in a small bowl. Pour the remaining marinade into a large bowl and allow it to cool slightly, about 5 minutes. Add the chicken thighs and toss until evenly coated.
- Preheat a grill or grill pan over medium-high heat. Lightly grease the grill grates with vegetable oil. Arrange the marinated chicken on the grill, cooking each side for 4–6 minutes. Baste with half of the reserved sauce, flip, and continue grilling for another 2–4 minutes. Finish with a final brush of the remaining sauce and grill for 2 additional minutes. The chicken is done when a thermometer inserted into the thickest part reads 165°F. Transfer to a serving platter.
