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    January 23, 2024

    Huli Huli Chicken

    Seasoned with a ginger-spiked sweet and smoky sauce, this huli huli chicken recipe is the best way to channel those Hawaiian vibes directly to your kitchen.

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    a plate of grilled huli huli chicken cooked in sesame oil, ginger, garlic, tamari, rice vinegar, sugar, ketchup & paprika

    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.

    chicken thighs, cornstarch, sesame oil, ginger, garlic, tamari, rice vinegar, sugar, ketchup & paprika in prep bowls

    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

    ginger and garlic cooking in a small saucepan
    homemade huli huli sauce in a saucepan made with sesame oil, ginger, garlic, tamari, rice vinegar, sugar, ketchup & paprika
    chicken thighs marinating in sesame oil, ginger, garlic, soy sauce, rice vinegar, sugar, ketchup & paprika
    grilled huli huli chicken cooked in sesame oil, ginger, garlic, soy sauce, rice vinegar, sugar, ketchup & paprika

    How to Make Grilled Huli Huli Chicken

    1. 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.

    2. 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.

    3. 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.

    a plate of grilled huli huli chicken cooked in sesame oil, ginger, garlic, tamari, rice vinegar, sugar, ketchup & paprika

    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.

    a plate of grilled huli huli chicken cooked in sesame oil, ginger, garlic, tamari, rice vinegar, sugar, ketchup & paprika

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    Huli Huli Chicken

    Updated on January 23, 2024

    • Serves: 6
    • Prep Time:  15 min
    • Cook Time:  25 min
    • Calories: 220
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    Ingredients

    • 2 teaspoons sesame oil
    • 1 teaspoon grated fresh ginger
    • 2 large garlic cloves, minced
    • ⅓ cup low-sodium soy sauce or tamari
    • 1 tablespoon rice vinegar
    • ¼ cup brown sugar
    • ¼ cup ketchup
    • ½ teaspoon smoked paprika
    • 1 tablespoon cornstarch
    • 2 pounds boneless, skinless chicken thighs
    • Vegetable oil, for grill grates or pan

    Method

    1. Make the marinade. Heat the sesame oil in a small saucepan over medium heat. Once the oil is glistening, add the ginger and garlic and cook until fragrant, about 1 minute. Stir in the soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika until combined.

    2. In a small bowl, mix the cornstarch with ¼ cup cool water together to form a slurry. Add the cornstarch slurry to the sauce in the pan, and stir until combined. Bring to a boil, then reduce the heat to medium low and simmer until the sauce is thick enough to coat the back of a wooden spoon, 3-4 minutes. Remove from the heat.

    3. Transfer ½ cup of the sauce to a small bowl and reserve. Transfer the remaining marinade to a large bowl and let cool for 5 minutes. Add the chicken and toss to coat.

    4. Heat a gas grill or grill pan to medium high. Brush the grates with the oil. Place the chicken on the grill and cook for 4-6 minutes per side. Brush the chicken with half of the reserved sauce, then flip the chicken and cook for 2-4 minutes. Brush the chicken with the remaining sauce and cook 2 minutes more. The chicken is ready when the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a large platter.


    Note: For extra flavorful chicken, marinate in the fridge for 30 minutes or up to 4 hours!

    Nutrition Info

    • Per Serving
    • Amount
    • Calories220
    • Protein27 g
    • Carbohydrates14 g
    • Total Fat10 g
    • Dietary Fiber0 g
    • Cholesterol0 mg
    • sodium624 mg
    • Total Sugars11 g

    Huli Huli Chicken

    Questions & Reviews

    Join the discussion below.

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    • Carol

      Can this be cooked in an air fryer? Directions?

      We have not tested this in an air fryer yet.

    • Carla

      Would toasted sesame oil be okay?

      Yes! Hope you enjoy Carla!

    • Gisellea

      Hej! Can I make this with tofu and grill/bake it in the oven too ?

      We haven't tried it like this but we'd love to hear if you try it out!

    • Bree

      I love this recipe, I’ve used it a few times now! I see you suggest 30 mins to 4 hours to marinade, is it possible to marinade the chicken over night?

      yes overnight should be ok, but we don't recommend longer than 24 hours. Hope you enjoy!

    • Ellie

      Hello! Thank you for this great recipe. When it comes to rice vinegar in this, do you use seasoned or unseasoned??

      Unseasoned. Hope you enjoy!

    • Laila

      Whole family LOVED this recipe! So easy and so delicious! Thank you!

      YAY! So happy to hear that, thanks Laila!

    • Chelsea

      Followed the recipe as written, and it turned out great! Will make again.

      Thanks Cehlsea, so happy you loved it!

    • Leslie

      Made this for a crowd tonight. So easy and so good! Rave reviews and all requested the link. Thank you!

      Thanks Leslie, so happy to hear that!

    • Leslie

      Made this for a crowd tonight. So easy and RAVE reviews. Thank you!

      YAY! Thanks Leslie, glad everyone loved it!

    • Kerry

      This is a wonderfully flavourful marinade and paired with chicken thighs, it’s perfection! A real crowd pleaser. I doubled the recipe and so glad I get to enjoy leftovers! Will definitely make this again. Served with brown rice and broccoli.

      Thanks Kerry, we are so glad everyone loved it!