More great recipes for chicken thighs
What Is Huli Huli Chicken?
Hawaiian huli huli chicken originated in 1955 when Honolulu-based businessman Ernest Morgado whipped up a teriyaki-inspired sauce based on a recipe handed down from his mother. A bit sticky, sweet and smoky, it was an instant hit. It’s called “huli huli” because huli is the Hawaiian word for “turn” and huli huli chicken is turned constantly as it is cooked. Our recipe just calls for frequently turning the huli huli chicken pieces as you grill them, and is a way to add major flavor to our basic grilled chicken thighs.
Ingredients For The Best Huli Huli Chicken Sauce
Sesame oil
Fresh ginger
Fresh garlic
Low sodium soy sauce
Rice vinegar
Brown sugar
Ketchup
Smoked paprika
Cornstarch
How to Make Grilled Huli Huli Chicken
Make the huli huli chicken marinade in a small saucepan. Sauté ginger and garlic in sesame oil, then add soy sauce, vinegar, sugar, ketchup and smoked paprika. Whisk in a simple cornstarch-water slurry. To thicken the sauce, bring it to a boil and simmer on low until the sauce can coat the back of a wooden spoon. Set aside the huli huli sauce to cool.
Marinate the chicken in the huli huli sauce. Keep 1/2 cup of the homemade huli huli sauce for basting, and toss the rest of the sauce in a big bowl with the chicken thighs to marinate for up to four hours.
Grill the huli huli chicken. Grill it for about 5 minutes. Turn the chicken thighs, and grill for another five minutes. Baste the chicken thighs with the huli huli sauce, flip and grill it for another two minutes. Baste the chicken thigh pieces again, flip them and grill until the chicken is cooked through. It’s done when you see an internal temperature of 165°F on an instant read thermometer.
How to Store Leftovers + Tips
You can mix up the marinade up to a day beforehand if you’d like to work ahead. The chicken can marinate in the huli huli sauce for up to four hours.
We recommend serving this easy huli huli chicken recipe with our Macaroni Salad, Classic Coleslaw, and white rice.
Leftovers are good for up to 4 days in the fridge and can be frozen for up to three months.
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