Huli Huli Chicken

This grilled chicken recipe is everything you want for your next BBQ: sweet, savory, and totally irresistible.

Marinated in a tropical blend of ginger, garlic, and soy sauce, and then grilled to smoky perfection, Huli Huli Chicken is glazed with a sticky, caramelized sauce that makes every bite finger-licking good.

Whether you’re grilling for a crowd or just craving something flavorful, this dish will be the star of your cookout!

For Huli Huli Chicken:

Boneless Chicken Thighs – These are perfect for grilling as they stay juicy and tender, even at high heat.
Brown Sugar – Adds the sweet, caramelized flavor that balances out the savory elements of the sauce.
Ketchup – Provides a tangy base for the marinade and contributes to the sticky texture of the glaze.
Soy Sauce – Brings in that salty, savory depth of flavor that complements the sweetness of the brown sugar.
Sherry (or Chicken Broth) – Adds a mild acidity to balance the sweetness, with sherry giving a more complex flavor.
Fresh Ginger – Infuses the marinade with a warm, aromatic flavor that is quintessential to this dish.
Garlic – Delivers a savory, aromatic punch that enhances the overall flavor of the chicken.

For Huli Huli Sauce:

Reserved Marinade – The marinade used for soaking the chicken also doubles as the basting sauce, transforming into a smoky, sticky glaze as the chicken grills.

Huli Huli Chicken

Bring a taste of the islands to your backyard with this savory-sweet grilled chicken.

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Course: Main Course

Cuisine: Hawaiian

Keyword: Huli Huli Chicken

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

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Ingredients:

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry (or chicken broth as a substitute)
2 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons minced garlic
24 boneless, skinless chicken thighs (about 6 pounds)

Instructions:

Make the Marinade
In a small bowl, whisk together brown sugar, ketchup, soy sauce, sherry (or chicken broth), ginger, and garlic. Set aside 1 1/3 cups of this marinade to use for basting, then cover and refrigerate it.
Marinate the Chicken
In two shallow dishes, divide the remaining marinade equally. Add the chicken thighs, turning to coat them in the marinade. Cover and refrigerate for at least 8 hours, or overnight for deeper flavor. (Tip: If you're short on time, marinate while you preheat the grill. The chicken will still have great flavor, but marinating overnight works best!)
Grill the Chicken
Preheat the grill to medium heat. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken, covered, on an oiled rack for 6-8 minutes per side, or until the internal temperature reaches 170°F. During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade to create a sticky glaze.

Serving Suggestions:

Serve this flavorful chicken alongside traditional sides like rice, coleslaw, and Hawaiian macaroni salad, or use it in sandwiches with grilled pineapple. For a twist, chop the grilled chicken and add it to tacos, salads, or lettuce wraps.

Variations:

Add pineapple: Substitute unsweetened pineapple juice for the sherry for a tropical twist.
Try different cuts of chicken: Use skinless chicken breasts, bone-in thighs, or even chicken wings—just adjust the cooking times for each cut.

Storing and Reheating:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.

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Can I use chicken breasts instead of thighs?

Absolutely! You can use boneless, skinless chicken breasts, but keep in mind that they tend to dry out more easily than thighs. Be sure to watch the grilling time closely to ensure they stay juicy.
How long should I marinate the chicken?

Ideally, marinate the chicken for at least 4-6 hours or overnight. If you’re pressed for time, even 30 minutes will enhance the flavor. Just be careful not to marinate for too long, or the chicken may get mushy.
Can I bake the chicken instead of grilling it?

Yes, if you prefer not to grill, you can bake the marinated chicken. Preheat your oven to 375°F, place the chicken on a baking sheet, and cook for 20-25 minutes until the internal temperature reaches 165°F. For a crispy finish, broil it for 2-3 minutes at the end.
What can I substitute for sherry in the marinade?

If you don’t have sherry, you can easily substitute it with chicken broth. It will still add the necessary moisture and flavor balance without compromising the dish.
Can I use pre-made huli huli sauce?

While homemade sauce is best for the authentic flavor, you can use store-bought huli huli sauce to save time. Just make sure to adjust the marinating time if you’re using a store-bought version, as it may already have a different flavor profile.