What Is Huli Huli Chicken?
Huli Huli Chicken is a Hawaiian grilled chicken dish marinated in a sweet, tangy, and slightly smoky sauce. The name “Huli” means “turn” in Hawaiian, referring to how the chicken is flipped repeatedly while grilling.
This dish became famous in the 1950s when Hawaiian entrepreneur Ernest Morgado started selling it at fundraisers. Today, it’s a staple at luaus and backyard BBQs!
Table of Contents
✅ Why You’ll Love This Recipe:
- Only 5 main ingredients
- Sticky, caramelized glaze
- Perfect for meal prep (freezes well!)
- Crowd-pleaser at parties
Juicy Huli Huli Chicken (Better Than Takeout!)
Equipment
- Grill
- Meat Thermometer
Ingredients
Huli Huli Marinade
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce or coconut aminos for GF
- 1/3 cup sherry or chicken broth
- 2.5 tsp minced fresh ginger
- 1.5 tsp minced garlic
Chicken
- 24 boneless skinless chicken thighs about 6 pounds
Instructions
- Whisk together brown sugar, ketchup, soy sauce, sherry, ginger, and garlic in a bowl. Reserve 1⅓ cups for basting.
- Divide remaining marinade between two large resealable bags. Add 12 chicken thighs to each bag, ensuring even coating. Refrigerate for 8+ hours (overnight preferred).
- Preheat grill to medium heat (375°F/190°C). Oil grates to prevent sticking.
- Grill chicken 6-8 minutes per side, basting with reserved marinade during last 5 minutes. Cook until internal temperature reaches 170°F (77°C).
Notes
Ingredients
*(Serves 8-10)*
| Ingredient | Why It’s Important |
|---|---|
| 1 cup brown sugar | Adds caramelized sweetness |
| ¾ cup ketchup | Tangy base for the sauce |
| ¾ cup soy sauce | Salty umami depth |
| ⅓ cup sherry/chicken broth | Balances flavors |
| 2½ tsp fresh ginger | Warm, zesty kick |
| 1½ tsp garlic | Savory aroma |
| 24 boneless thighs | Stays juicy on the grill |
Pro Tip: For a healthier twist, use coconut aminos instead of soy sauce!
Step-by-Step Instructions
1. Make the Marinade
In a bowl, whisk:
- Brown sugar
- Ketchup
- Soy sauce
- Sherry (or broth)
- Ginger & garlic
Reserve 1⅓ cups for basting later.
2. Marinate the Chicken
- Divide the remaining sauce between two large ziplock bags.
- Add 12 thighs per bag, ensuring even coating.
- Refrigerate 8+ hours (overnight = best flavor!).
3. Grill to Perfection
Gas Grill Method:
- Preheat to medium heat (375°F).
- Oil the grates to prevent sticking.
- Grill 6-8 mins per side, basting in the last 5 mins.
- Check temp (170°F for thighs).
No Grill? Use a grill pan or broiler!
Serving Suggestions
Pair your Huli Huli Chicken with:
- Steamed white rice (soaks up the sauce!)
- Grilled pineapple (adds sweetness)
- Macaroni salad (Hawaiian-style)
Final Thoughts
There’s something magical about the way caramelized, sticky-sweet Huli Huli Chicken comes together with just a handful of pantry staples. Whether you’re firing up the grill for a weekend BBQ or craving a taste of the tropics on a busy weeknight, this recipe delivers big flavor with minimal effort.
What I love most? The versatility. Swap the protein (try it with shrimp or tofu!), adjust the sweetness to your liking, or even bake it if grilling isn’t an option. Plus, the leftovers (if you have any!) are just as delicious the next day.
So ditch the takeout menu—this 5-ingredient wonder proves that the best meals don’t need to be complicated. Juicy, glossy, and packed with that signature Hawaiian sweet-savory balance, it’s a recipe you’ll come back to again and again.
Your turn! Whip up a batch this weekend and let me know how it goes in the comments. And if you snapped a pic of that golden, glazed perfection, contact me on [email protected] —I’d love to see your masterpiece!
More Recipes You’ll Love:
Irresistible Pineapple Chicken and Rice – A 20-Minute Dinner Miracle!
Salisbury Steak Meatballs – Comfort Food Made Easy (30-Min Meal!)
Or go to my Pinterest.
FAQs
What temperature is Huli Huli chicken done?
Huli Huli chicken is safe to eat when the internal temperature reaches 165°F (74°C) for breasts and 170°F (77°C) for thighs. Use a meat thermometer for accuracy.
Why is it called Huli Huli chicken?
The name comes from the Hawaiian word “huli,” meaning “turn.” Traditionally, the chicken is repeatedly flipped on the grill while basting, giving it its signature caramelized glaze.
What is the difference between Huli Huli chicken and teriyaki chicken?
While both are sweet and savory, Huli Huli chicken is Hawaiian-style with pineapple undertones (often using ketchup and brown sugar), while teriyaki chicken is Japanese-inspired, relying more on soy sauce, mirin, and sake.
What is Huli Huli sauce made of?
The classic sauce includes brown sugar, ketchup, soy sauce, ginger, garlic, and sherry (or chicken broth) for a sticky, sweet-tangy glaze.
How do I know when my chicken is done?
Breasts: 165°F (74°C)
Thighs: 170°F (77°C)
Visual cue: Juices run clear, no pink flesh.
How to reheat Huli Huli chicken?
Oven: 350°F (175°C) for 10-15 mins (cover with foil to retain moisture).
Air Fryer: 320°F (160°C) for 5-7 mins.
Microwave: 30-sec bursts (not ideal—may dry out).