Tangy, sweet, Huli Huli Chicken is Hawaii’s version of barbecue chicken. The chicken is marinated and then glazed as it cooks, it is loaded with flavor from pineapple, ginger, brown sugar and soy sauce.
I ran across this recipe over a year ago and pinned it to try someday. I’m not sure how “someday” became a year and a half later, but I’m glad it was finally made.
I’ve made this chicken twice in two weeks and each time, the whole family raved about it. Served with Cilantro and Lime Pineapple Rice or with Simple Asian Rice and Roasted Green Beans, Huli Huli Chicken is great meal that is guaranteed to be made over and over again in my house.
For dessert, you have to make Hawaiian Haupia a sweet coconut cream custard. So good!!
Huli Huli Chicken
Ingredients
- Marinade Ingredients:
- 2 cups water
- 1 cup soy sauce
- 6 garlic cloves
- 1 tablespoon grated fresh ginger I grated my frozen ginger on a microplane.
- 2-3 lbs boneless skinless chicken thighs any kind of chicken will work, adjust times and methods accordingly
- Glaze Ingredients:
- 2 tablespoons grated fresh ginger
- 2 teaspoons garlic chili paste
- 4 cloves garlic minced
- 2 cups pineapple juice
- 1/4 cup light or dark brown sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup rice vinegar
Instructions
- Combine all of the marinade ingredients and pour over the chicken in an airtight container or gallon size ziploc bag. Refrigerate for at least an hour and up to 24 hours. I typically marinate this chicken for 3-4 hours.
- When ready to cook the chicken, allow it to rest on the counter while you prepare the glaze. Place all the glaze ingredients in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until it has reduced and thickened. (If you are short on time, you can whisk 2 teaspoons cornstarch with a couple tablespoons water and then pour into the glaze. Simmer for just a couple minutes and then remove from the heat when it has thickened.)
- GRILLING DIRECTIONS: Preheat the grill to high and then reduce to medium low when ready to grill. Grill the chicken covered for about 20-30 minutes, until chicken is
- slightly browned on the bottom. Turn the chicken over and cover
- grill again. The skin will crisp up and brown. You want the thigh
- meat to register 170-175 degrees. Remove from the grill and brush generously with half of the glaze. Let rest for at least 5 minutes and then serve along with the rest of the glaze.
- OVEN DIRECTIONS: Preheat the oven to broil. Set aside ½ cup of the glaze for serving. Place the chicken on a wire rack over a large baking sheet. Brush the chicken generously with the glaze and then broil for 5 minutes. Turn each piece over and brush with glaze again. Broil 5 more minutes and then turn each piece over again. Brush with glaze once more and broil 1-3 minutes longer. Test the meat to make sure it is fully cooked before removing from the oven. Let rest a few minutes before serving along with the remaining glaze. Enjoy!
Nutrition
{originally published 2-25-13 – photos and recipe notes updated 3-2-15}
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Jenn says
I don't know what else to say other than… YUM!!!!!
Big Dude says
Great timing Mary. We just decided this Sat to have a luau theme for this years blogger party and huli huli chicken was discussed as a likely dish – recipe saved.
Tricia @ saving room for dessert says
Mouthwatering indeed! I am ready to get the grill going again – this will be on the list!
Katie says
ummm this looks fab and that rice!??!? Gah so good!
Pam says
Bookmarked! What a fantastic looking meal!
Sue/the view from great island says
Perfect timing, I was just about to email you and ask for suggestions for an easy glaze for salmon, and then I saw this. Do you think it would work on fish?
Inside a British Mum's Kitchen says
just love those glaze ingredients!
Mary x
Sue/the view from great island says
I made this glaze for my salmon tonight and it was AMAZING! Thanks Mary 🙂
Aimee Shugarman says
this is delicious looking, YUM!!!
Chris says
This is one that I had on my list to do for the luau party. The Cooks Illustrated version was the first one I am testing. I want to try it on half chickens as written and also just breasts or thighs, since those would probably be faster and easier.
Julia | JuliasAlbum.com says
This is so mouthwatering!
Anonymous says
This is really delicious. Had it on the bbq earlier in the summer and will make it again!
Paree says
I've made this, it's very good and easy
Elle says
I liked your site this morning and I've already made this chicken. So good
Mary says
My grandkids' favorite chicken!! In fact, everyone's favorite!! It's about time to make it again.
Anonymous says
I made this for lunch with chicken breasts. So good!
losvegas25 says
what is garlic chili paste?? Is it available in Canada? Thanks for your help.
Mary says
Here's a link to the chili paste I buy: http://bit.ly/chilipaste You can often find a garlic version in the stores. If you can't find the garlic chili paste, just add a minced clove of garlic to each teaspoon of plain chili paste that you use. I hope that helps!
Anonymous says
Is there a difference between chili paste and chili sauce or can one be substituted for the other if unable to find?
Mary says
There is a difference. However, if you simply can't find the chili paste, Sriracha or another hot sauce can be used in it's place.
Stephanie says
Mouth-watering and delicious. I made it last night. That glaze is an amazing combination and for lunch my son ate leftovers and poured the glaze over his rice, then declared it one of his 3 favorite dishes ever! Having lived in Hawaii for 3 years, I also think you hit the nail on the head. THANKS!!!
Teresa says
Can Chili garlic sauce be substituted for garlic chili paste,?
Mary says
Yes, that should be the same thing.
Lynn says
Love your recipes and instructions. Only wish you included nutritional info.
Mary Younkin says
I’ve tried to add nutritional info as I run across recipes that don’t include them on the site. It isn’t something I did in the past. This one now has the information included, Lynn.