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Simple Recipes for Every Day

Huli Huli Chicken

homemade grilled huli huli chicken on a plate
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 2 large garlic cloves, minced
  • 1/3 cup low sodium soy sauce or tamari
  • 1 Tbsp rice vinegar
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1/2 tsp smoked paprika
  • 1/4 cup water
  • 1 Tbsp cornstarch
  • 2 lbs boneless, skinless, chicken thighs

Method

  1. Make the marinade. Heat the sesame oil until glistening in a small saucepan over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the soy sauce, rice vinegar, brown sugar, ketchup and smoked paprika, stirring to combine.
  2. In a small bowl, mix the water and cornstarch together to make a slurry. Add the cornstarch slurry to the sauce in the pan, mixing until combined. Bring to a boil, then reduce the heat to medium low/low and simmer until the huli huli sauce is thick enough to coat the back of a wooden spoon. Remove from the heat.
  3. Reserve 1/2 cup of the sauce for basting. Set the remaining marinade aside to cool for 5 minutes. Place the chicken in a large bowl and toss with remaining marinade. Use right away or place the chicken in the fridge to marinate for 30 minutes and up to 4 hours.
  4. Heat a gas grill to medium high. Oil the grill racks. Using tongs, place the marinated chicken on 
the grill and grill for 4-6 minutes on each side. Baste the chicken with the reserved sauce, flip the chicken pieces and grill for 2-4 minutes. Baste the chicken thigh pieces again and flip them. Grill the huli huli chicken until it is cooked through. Look for an internal temperature of 165°F on an instant read thermometer.