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Huli Huli Chicken

Mouthwatering Huli Huli Chicken: Your New BBQ Favorite

Huli Huli Chicken is a vibrant dish that captures the flavors of Hawaii with its sweet and savory blend, making it a beloved BBQ choice.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Ketchup Consider substituting with hoisin sauce for a unique flair.
  • 1/2 cup Soy Sauce Opt for low-sodium or tamari for gluten-free option.
  • 1/2 cup Brown Sugar Coconut sugar works as a natural substitute.
  • 1/4 cup Rice Vinegar White vinegar can be used if rice vinegar isn't available.
  • 1/4 cup Pineapple Juice Fresh juice is ideal for optimal flavor.
  • 1 tablespoon Fresh Ginger Avoid powdered ginger to enhance the dish's freshness.
  • 2 cloves Garlic Fresh minced garlic is the best choice for intensity.
  • 1 tablespoon Sesame Oil Optional for extra richness.
For the Chicken
  • 4 pieces Chicken Thighs Bone-in, skin-on offers the juiciest results when cooked.
For Garnish
  • 2 tablespoons Sliced Green Onions Provides a fresh, crisp finish.
  • 1 tablespoon Sesame Seeds An optional but beautiful touch for presentation.

Equipment

  • Grill
  • Mixing Bowl
  • Whisk
  • resealable bag
  • Paper towel
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the ketchup, soy sauce, brown sugar, rice vinegar, pineapple juice, fresh ginger, minced garlic, and sesame oil. Whisk until well blended, ensuring the sugar dissolves completely. Reserve ½ cup of this marinade for basting later.
  2. Pat the chicken thighs dry with a paper towel to ensure crispy skin. Season with salt and pepper, then place in a resealable bag. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Refrigerate for at least 4 hours, preferably overnight.
  3. Preheat the grill to medium heat, about 350°F (175°C). Oil the grates using a paper towel dipped in vegetable oil.
  4. Place the chicken on the grates, skin-side down. Cook for about 10-15 minutes; flip and baste with reserved marinade. Continue grilling, turning every 10-15 minutes until internal temperature reaches 165°F (74°C), which usually takes around 45-60 minutes.
  5. Let the chicken rest for 5-10 minutes on a cutting board. This allows the juices to redistribute within the chicken.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 16gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 400mgSugar: 12gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1.2mg

Notes

For best results, marinate chicken overnight and always pat it dry before grilling to achieve a crispy skin.

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