Jump to Recipe Print RecipeAs I flipped through my cookbook, an enticing aroma wafted from the pages, transporting me to the sun-soaked shores of Hawaii. Today, I’m sharing my favorite recipe for Huli Huli Chicken—an irresistible dish featuring succulent chicken thighs marinated in a sweet and smoky sauce. This flavorful meal not only offers a delightful grilling experience but also satisfies your cravings in a healthy, low-calorie way. Ideal for a weeknight dinner or a lively summer barbecue, this recipe is a true crowd-pleaser that pairs beautifully with a variety of sides. Ready to impress your family and friends with something extraordinary? Let’s dive into the tropical flavors of Huli Huli Chicken! What Makes Huli Huli Chicken Unique? Tropical Origins: Huli Huli Chicken hails from the beautiful islands of Hawaii, encapsulating the vibrant spirit of tropical cuisine in every bite. Deliciously Unique Marinade: The special marinade combines sweet and smoky ingredients, creating an irresistible flavor explosion that’ll have everyone asking for seconds! Health-Conscious Delight: With approximately 220 calories and 27g of protein per serving, this dish is perfect for those who want to indulge without the guilt. Versatile Pairings: This chicken pairs wonderfully with a variety of sides, such as steamed jasmine rice, grilled vegetables, or even a refreshing Asian slaw for an extra crunch. Crowd-Pleasing and Easy: Perfect for weeknight dinners or summer barbecues, impress your guests with this simple yet flavorful dish that caters to all tastes! For more chicken inspiration, check out my Garlic Butter Chicken or try the delightful Cowboy Butter Chicken. Huli Huli Chicken Ingredients • Here’s everything you need! For the Marinade Sesame Oil – Provides a nutty and fragrant base. Substitution: Can use vegetable oil or coconut oil for cooking. Fresh Ginger (2 teaspoons, grated) – Adds a warming aroma and flavor. Substitution: Ground ginger can be used in a pinch but will have a milder flavor. Garlic (2 large cloves, minced) – Contributes pungency and depth. Substitution: Garlic powder can be used, though fresh is preferred for flavor. Low-Sodium Soy Sauce or Tamari (⅓ cup) – Offers savory depth. Substitution: Coconut aminos for a gluten-free alternative. Rice Vinegar (1 tablespoon) – Provides acidity to balance the sweetness. Substitution: Apple cider vinegar can be used. Brown Sugar (¼ cup) – Delivers sweetness and caramelization. Substitution: Honey or maple syrup for a natural sweetener. Ketchup (¼ cup) – Adds sweetness and moisture. Substitution: Tomato paste mixed with a bit of water can be used. Smoked Paprika (½ teaspoon) – Infuses a hint of smoky flavor. Substitution: Regular paprika plus a dash of liquid smoke for a similar effect. Cornstarch (1 tablespoon) – Thickens the marinade. Substitution: Arrowroot powder can be used for a gluten-free option. For the Chicken Boneless, Skinless Chicken Thighs (2 pounds) – The main protein, ensuring juiciness when grilled. Substitution: Bone-in thighs or chicken breasts can be used, though they may require different cooking times. Vegetable Oil – Prevents sticking during grilling. Substitution: Any high smoke-point oil can be used. Enjoy crafting your Huli Huli Chicken with these delightful ingredients! Step‑by‑Step Instructions for Huli Huli Chicken Step 1: Make the Marinade In a medium saucepan, heat 2 tablespoons of sesame oil over medium heat. Sauté 2 teaspoons of grated fresh ginger and 2 minced garlic cloves until fragrant, about 1 minute. Next, stir in ⅓ cup low-sodium soy sauce, 1 tablespoon rice vinegar, ¼ cup brown sugar, ¼ cup ketchup, and ½ teaspoon smoked paprika. Combine 1 tablespoon cornstarch with 2 tablespoons of cool water, add it to the saucepan, and simmer while stirring for 3-4 minutes until the marinade thickens. Step 2: Marinate the Chicken Once the marinade has cooled, reserve ½ cup for later. Pour the remaining marinade over 2 pounds of boneless, skinless chicken thighs in a large bowl or resealable bag, ensuring they are well coated. Seal the bag, removing excess air, or cover the bowl tightly. Refrigerate for at least 1 hour, but up to 4 hours for the best flavor infusion in your Huli Huli Chicken. Step 3: Preheat the Grill About 15 minutes before grilling, preheat your grill to medium-high heat, aiming for around 375°F (190°C). While the grill heats, lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking. This step is vital in achieving that beautifully caramelized exterior on your Huli Huli Chicken. Step 4: Grill the Chicken Once the grill is preheated, remove the chicken from the marinade and place it on the grill. Grill each piece for about 4-6 minutes on one side, until you see nice grill marks and the chicken starts to caramelize. Flip the chicken and baste with the reserved marinade, cooking for another 4-6 minutes. Use a meat thermometer to check for doneness, ensuring the internal temperature reaches 165°F (75°C). Step 5: Serve the Chicken After the chicken is cooked through, carefully remove it from the grill and let it rest for a few minutes. This step allows the juices to redistribute, making your Huli Huli Chicken even juicier. Serve it warm on a platter, accompanied by your favorite sides like jasmine rice or grilled vegetables, and enjoy the deliciously sweet and smoky flavors of Hawaii! Expert Tips for Huli Huli Chicken Marinade Magic: Marinate your chicken for at least an hour, but 4 hours is ideal for a robust flavor infusion in your Huli Huli Chicken. Temperature Check: Always use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe and juicy chicken without any risk of undercooking. Grilling Precision: Keep an eye on the grill temperature and flip the chicken every 2-3 minutes to prevent burning and achieve even caramelization. Reserved Marinade: Remember to reserve some marinade before adding it to the chicken. It’ll add extra flavor while basting on the grill! Easy Cleanup: Line your grill with aluminum foil or use a grill basket to make cleanup easier, especially with sticky marinades like this one. Make-Ahead Option: You can prepare the marinade a week in advance and store it in the refrigerator. This saves time and enhances flavor when you’re ready to whip up this dish! Huli Huli Chicken Variations & Substitutions Customize your Huli Huli Chicken to suit your cravings and dietary needs with these friendly variations! Dairy-Free: Opt for coconut aminos instead of soy sauce for a gluten-free twist without compromising flavor. Low-Sugar: Replace brown sugar with erythritol or another sugar substitute to cut calories while keeping sweetness. Spicy Kick: Add 1-2 teaspoons of sriracha or red pepper flakes to your marinade for a zesty heat that wakes up the palate. Herb Infusion: Mix in fresh chopped cilantro or green onions into the marinade; they add a refreshing brightness that elevates the dish. Fruit Vibes: Pair with grilled pineapple or mango slices for a fruity contrast that enhances the sweetness and brings a tropical flair. For a delightful contrast, consider serving this chicken alongside Asian slaw or grilled vegetables, echoing the freshness and vibrant flavors of your Hawaiian feast. Explore more chicken ideas like Savory Chicken Flatbread or a delicious twist with Peanut Butter Chicken Stir-Fry for more culinary inspirations! Smoky Flavor Boost: Integrate a touch of smoked chipotle powder for an alluring smokiness that lingers with every bite—simply divine! Vegetarian Alternative: Swap chicken for grilled tofu or tempeh, marinated in the same delicious mixture for a plant-based feast that’s equally satisfying. Storage Tips for Huli Huli Chicken Room Temperature: Huli Huli Chicken should not be left out at room temperature for more than 2 hours to prevent bacterial growth. Fridge: Store leftover chicken in an airtight container in the fridge for up to 3 days. This will help keep it moist and flavorful for your next meal. Freezer: If you want to save Huli Huli Chicken for later, wrap portions tightly and freeze them for up to 3 months. Thaw in the refrigerator before reheating. Reheating: To enjoy your leftover chicken, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or in the microwave until heated to at least 165°F (75°C). What to Serve with Huli Huli Chicken Set the table for a tropical feast that transports your taste buds to sunny Hawaii and brings smiles to your family! Steamed Jasmine Rice: Fluffy and fragrant, jasmine rice perfectly absorbs the rich flavors of the sweet and smoky chicken, making every bite harmonious. Grilled Pineapple Slices: The natural sugars of pineapple caramelize beautifully on the grill, enhancing the tropical vibe while adding a juicy, refreshing contrast. Asian Slaw: This crunchy medley of cabbage, carrots, and sesame dressing provides a refreshing crunch that balances the savory richness of the chicken. Cauliflower Rice: A light and healthy alternative, cauliflower rice offers a subtle nutty flavor that complements the savory chicken without overpowering it. Roasted Vegetables: Colorful bell peppers, zucchini, and snap peas provide texture and sweetness, beautifully roasted to enhance their naturally vibrant flavors. Mango Salsa: A zesty, vibrant salsa adds a burst of freshness, with ripe mango lifting the dish’s profiles and enhancing the sweet notes of the chicken. Coconut Water: Light and refreshing, this naturally sweet drink echoes the tropical theme and offers a hydrating contrast to the bold flavors of the meal. Pineapple Sorbet: For a sweet finish, this cool treat provides a refreshing and tangy palate cleanser that perfectly complements the smoky sweetness of Huli Huli Chicken. Iced Green Tea: A lightly sweetened iced green tea is a delightful beverage choice that refreshes palate and adds an earthy note to your meal. Make Ahead Options These Huli Huli Chicken delights are perfect for meal prep! You can make the marinade up to 3 days in advance, storing it in an airtight container in the refrigerator. Additionally, marinate the chicken up to 24 hours before grilling for maximum flavor—just ensure it’s sealed well to prevent spoilage. When you’re ready to grill, simply take the marinated chicken out of the fridge and let it come to room temperature for about 15 minutes. This will help it cook evenly. Remember to baste the chicken with the reserved marinade while grilling to retain that delicious, sticky glaze. Enjoy restaurant-quality Huli Huli Chicken with less stress during busy weeknights! Huli Huli Chicken Recipe FAQs How do I choose ripe chicken for Huli Huli Chicken? When selecting chicken, look for boneless, skinless thighs that are firm with a pinkish hue. Avoid any that have dark spots or a strong odor, as this indicates spoilage. Fresh chicken should be plump and moist, as dryness can also signify age. How should I store leftover Huli Huli Chicken? Store leftover Huli Huli Chicken in an airtight container in the refrigerator for up to 3 days. Ensure it cools down to room temperature before sealing. This keeps the chicken moist and preserves its flavors, so you can enjoy it again! Can I freeze Huli Huli Chicken? Absolutely! You can freeze Huli Huli Chicken for up to 3 months. After grilling, let the chicken cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. When you’re ready to enjoy it, thaw it in the refrigerator overnight before reheating. What should I do if my marinade separates? If you find that your marinade separates, don’t worry! Simply whisk it again for a few seconds before using. To ensure a smooth consistency from the start, it’s best to mix your dry ingredients well before adding them to the wet ingredients. This helps create an even blend and prevents separation. Are there any allergies I should be aware of in Huli Huli Chicken? Yes, some ingredients in the Huli Huli Chicken marinade can trigger allergies. For instance, soy sauce contains gluten, so you might want to use tamari or coconut aminos as gluten-free alternatives. Additionally, be mindful of sesame oil if you’re catering to sesame allergies. Always check labels for hidden ingredients to stay safe! How long can I marinate Huli Huli Chicken? You can marinate the chicken for 1 to 4 hours. If you want a more intense flavor, aim for about 4 hours, as this allows the marinade to deeply penetrate the meat. Marinate in the fridge to keep it safe, and remember to reserve some marinade before mixing with the chicken for basting later! Savory Huli Huli Chicken with Smoky Sweet Marinade This Huli Huli Chicken features succulent chicken thighs marinated in a sweet and smoky sauce, ideal for a healthy, flavorful dinner. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsMarinating Time 1 hour hrTotal Time 1 hour hr 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: HawaiianCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Marinade2 tablespoons Sesame Oil Can use vegetable oil or coconut oil for cooking.2 teaspoons Fresh Ginger, grated Ground ginger can be used in a pinch.2 cloves Garlic, minced Garlic powder can be used, though fresh is preferred.⅓ cup Low-Sodium Soy Sauce or Tamari Coconut aminos for gluten-free.1 tablespoon Rice Vinegar Apple cider vinegar can be used.¼ cup Brown Sugar Honey or maple syrup for a natural sweetener.¼ cup Ketchup Tomato paste mixed with water can be used.½ teaspoon Smoked Paprika Regular paprika plus liquid smoke for similar effect.1 tablespoon Cornstarch Arrowroot powder can be used for gluten-free.For the Chicken2 pounds Boneless, Skinless Chicken Thighs Bone-in thighs or chicken breasts can be used.Vegetable Oil Any high smoke-point oil can be used. Equipment GrillMedium saucepanLarge bowl or resealable bagMeat Thermometer Method Step-by-Step InstructionsIn a medium saucepan, heat 2 tablespoons of sesame oil over medium heat. Sauté 2 teaspoons of grated fresh ginger and 2 minced garlic cloves until fragrant, about 1 minute. Stir in ⅓ cup low-sodium soy sauce, 1 tablespoon rice vinegar, ¼ cup brown sugar, ¼ cup ketchup, and ½ teaspoon smoked paprika. Combine 1 tablespoon cornstarch with 2 tablespoons of cool water, add it to the saucepan, and simmer while stirring for 3-4 minutes until the marinade thickens.Once the marinade has cooled, reserve ½ cup for later. Pour the remaining marinade over 2 pounds of boneless, skinless chicken thighs in a large bowl or resealable bag, ensuring they are well coated. Seal the bag, removing excess air, or cover the bowl tightly. Refrigerate for at least 1 hour, but up to 4 hours for best flavor.About 15 minutes before grilling, preheat your grill to medium-high heat, aiming for around 375°F (190°C). Lightly oil the grates with a paper towel dipped in vegetable oil.Once the grill is preheated, remove the chicken from the marinade and place it on the grill. Grill each piece for about 4-6 minutes on one side, then flip and baste with the reserved marinade, cooking for another 4-6 minutes. Ensure the internal temperature reaches 165°F (75°C).After cooking, carefully remove the chicken from the grill and let it rest for a few minutes to redistribute juices. Serve warm on a platter with sides like jasmine rice or grilled vegetables. Nutrition Serving: 1servingCalories: 220kcalCarbohydrates: 16gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg NotesMarinade for at least 1 hour, ideally 4 hours, and always check the internal temperature for safety. Cleanup can be eased with aluminum foil or a grill basket. Tried this recipe?Let us know how it was!
