Nothing says summer quite like the irresistible aroma of sweet and smoky Huli Huli chicken wafting from the grill. I first learned about this Hawaiian classic during a warm afternoon barbecue when a friend introduced me to the tangy marinade that makes this dish truly unforgettable. Each bite of tender chicken thigh, perfectly caramelized and bursting with flavor, transports me to sun-kissed shores and gentle ocean breezes.
This recipe marries the sweetness of light brown sugar with the rich smokiness of paprika, creating a mouthwatering glaze that clings to the chicken just right. Perfect for those sunny summer gatherings or a cozy dinner at home, this dish is your ticket to a taste of paradise without the hassle. If you’re looking to swap out takeout for a dish that dazzles—while being easy on the waistline—my sweet and smoky Huli Huli chicken is sure to impress family and friends alike. Let’s dive in and bring a slice of aloha to your table!
Why is Huli Huli Chicken a Must-Try?
Tropical Flavors: This Huli Huli chicken infuses your meal with sweet and smoky Hawaiian essence, making it a perfect escape from the ordinary.
Easy to Make: With simple ingredients and a straightforward grilling technique, you’ll whip it up effortlessly, ideal for any home cook.
Healthier Choice: Enjoy a low-fat option without sacrificing taste—perfect for those watching their diet!
Versatile Dish: Whether serving at a summer barbecue or a cozy dinner, this dish satisfies every crowd, leaving everyone craving more.
Make-Ahead Friendly: The marinade can be prepped in advance, giving you more time to enjoy with loved ones—check out my meal prep tips.
Huli Huli Chicken Ingredients
For the Marinade
- Toasted Sesame Oil – Adds a nutty flavor and helps infuse the garlic and ginger; can substitute with vegetable or canola oil.
- Fresh Ginger – Provides a fragrant, zesty note that enhances the overall flavor; use ground ginger if fresh isn’t available.
- Garlic Cloves – Offers a savory depth; little change in the quantity can alter the impact—use fresh garlic for best results.
- Low-Sodium Soy Sauce or Tamari – Serves as the salty base of the marinade; Tamari can be used for a gluten-free option.
- Rice Vinegar – Adds tanginess, balancing the sweetness; unseasoned is recommended.
- Light Brown Sugar – Sweetens the sauce and helps with caramelization; honey can be a substitute for a more floral sweetness.
- Ketchup – Contributes sweetness and a slight tang; can substitute with tomato sauce if needed.
- Smoked Paprika – Infuses a smoky flavor that complements grilling; regular paprika can be used if smoked is unavailable.
- Cornstarch – Thickens the sauce; substitute with arrowroot powder if necessary.
For the Chicken
- Boneless, Skinless Chicken Thighs – The main protein providing tenderness and juiciness; can swap for chicken breasts or tofu for a vegetarian option.
- Vegetable Oil – Used to brush grill grates to prevent sticking.
This Huli Huli chicken recipe is more than just ingredients; it’s a promise of unforgettable flavors and delightful memories, bringing the tropical ambiance right to your kitchen!
How to Make Huli Huli Chicken
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Make the Sauce: Heat 2 tablespoons of toasted sesame oil in a saucepan over medium heat. Sauté 2 tablespoons of fresh ginger and 4 minced garlic cloves until fragrant and golden brown, about 2-3 minutes.
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Combine Ingredients: Stir in ½ cup low-sodium soy sauce, ¼ cup rice vinegar, ¼ cup light brown sugar, ¼ cup ketchup, and 1 tablespoon smoked paprika. Mix well until everything is combined and the sugar has dissolved.
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Thicken Sauce: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cool water to create a slurry. Add this to the saucepan, stirring constantly and simmer the mixture until it thickens, roughly 2-3 minutes.
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Marinate Chicken: Set aside half of the sauce for basting. Let the remaining mixture cool before tossing in 2 pounds of boneless, skinless chicken thighs. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
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Preheat Grill: Preheat your grill or grill pan to medium-high heat, around 400°F. Brush the grates with vegetable oil to prevent sticking.
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Grill Chicken: Cook the marinated chicken thighs on the grill for 4-6 minutes per side, basting with the reserved sauce until the chicken reaches an internal temperature of 165°F.
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Serve: Transfer the grilled chicken to a platter and serve warm, ideally with traditional macaroni salad and steamed white rice.
Optional: Garnish with fresh cilantro or green onions for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Huli Huli Chicken?
Transform your meal into a tropical feast with deliciously complementary sides and refreshing drinks. With each flavor-packed bite of this chicken, you’ll want accompaniments that elevate the experience.
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Macaroni Salad: A classic Hawaiian side, its creamy texture and mild flavor perfectly balance the sweet and smoky chicken.
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Steamed White Rice: Fluffy rice soaks up any extra sauce, providing a delightful backdrop to the bold flavors of the Huli Huli chicken.
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Grilled Pineapple Slices: Sweet, caramelized pineapple enhances the tropical vibe, making each bite feel like a sunny beach day.
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Asian Slaw: Crunchy, colorful cabbage and carrot salad tossed in a tangy dressing adds a refreshing crunch alongside the juicy chicken.
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Coconut Rice: Creamy and subtly sweet, coconut rice harmonizes beautifully with the Hawaiian-inspired flavors and provides an exotic twist.
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Pickled Vegetables: Bright, tangy pickles contrast the richness of the chicken and offer a refreshing palate cleanser between bites.
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Tropical Smoothie: A blend of mango, pineapple, and coconut milk delivers a cooling drink that echoes the dish’s tropical inspirations, perfect for warm days.
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Chocolate Lava Cake: An indulgent dessert that wraps up your meal with a rich, gooey center, offering a sweet end to a flavorful journey.
Huli Huli Chicken Variations & Substitutions
Feel like adding a custom twist to your Huli Huli chicken? Let your creativity shine with these exciting ideas!
- Vegetarian Option: Swap the chicken for firm tofu or tempeh, marinating and grilling for a delicious plant-based alternative.
- Pineapple Twist: Use pineapple juice instead of rice vinegar to add a tropical sweetness that complements the smoky flavors beautifully.
- Heat it Up: Incorporate some sriracha or chili flakes into the marinade for a spicy kick that brings an exciting heat to each bite.
- Fruit Infusion: Add diced mango or peach into the marinade for a fruity burst that brightens the overall flavor profile.
- Herbed Delight: Mix in freshly chopped herbs like cilantro or basil to the marinade for a fragrant freshness that lifts the dish.
- Smoky Variation: Use liquid smoke instead of smoked paprika for an even deeper smoky flavor, taking your grilling to new heights.
- Pork or Shrimp: Experiment with pork tenderloin or shrimp for a different protein that plays nicely with the marinade’s sweet and smoky notes.
- Rice Vinegar Substitute: If you lack rice vinegar, apple cider vinegar will offer a different tang while still balancing the sweetness.
With these enticing variations, your Huli Huli chicken can be uniquely yours, letting you explore flavors beyond the ordinary!
How to Store and Freeze Huli Huli Chicken
Fridge: Store cooked Huli Huli chicken in an airtight container for up to 3 days to keep it fresh and flavorful, allowing easy access for quick meals.
Freezer: If you want to enjoy the chicken later, freeze it in a freezer-safe bag or container for up to 2 months; remember to label and date the package for reference.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat on the grill or in the oven at 350°F for about 10-15 minutes until warmed through.
Marinade Storage: The marinade can be prepared in advance and kept in the refrigerator for up to 5 days, making meal prep a breeze for your next Huli Huli chicken experience.
Make Ahead Options
Preparing your sweet and smoky Huli Huli chicken in advance is a game changer for busy weeknights! You can make the marinade and refrigerate it for up to 5 days, allowing the flavors to deepen. Additionally, marinate the chicken thighs for 30 minutes to 4 hours in the fridge; just remember not to exceed 24 hours to keep the meat tender and juicy. When you’re ready to cook, simply preheat your grill and grill the chicken for 4-6 minutes per side. This way, you’ll enjoy restaurant-quality results with minimal effort, making dinner feel like a breeze on your busiest days!
Tips for the Best Huli Huli Chicken
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Marination Time: Longer is better: Marinate the chicken for at least 30 minutes, but if you can, allow it to soak for up to 4 hours to enhance flavor.
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Grill Temperature: Get it hot: Preheating your grill ensures that the chicken gets a perfect sear, locking in juices and flavor.
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Check Doneness: Use a thermometer: Cook the chicken until it reaches an internal temperature of 165°F for safety and optimal texture.
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Baste Wisely: Don’t skip this step: Basting the chicken with reserved sauce during grilling adds extra flavor and keeps the chicken moist.
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Avoid Overcooking: Be mindful of time: Chicken thighs cook quickly; turn them every few minutes to prevent burning while ensuring they are cooked through.
By following these tips, your Huli Huli chicken is sure to wow your guests!
Huli Huli Chicken Recipe FAQs
How do I choose ripe ingredients for my Huli Huli chicken?
Absolutely! For the best flavor, select ripe ingredients. Look for firm, vibrant ginger with no wrinkles and garlic bulbs that feel heavy with a tight skin. Opt for chicken thighs that are bright pink and moist; avoid any that are dull or have dark spots all over.
What’s the best way to store leftover Huli Huli chicken?
For sure! Store cooked Huli Huli chicken in an airtight container in the refrigerator for up to 3 days. This helps maintain its juicy texture. You can also wrap it tightly in aluminum foil or plastic wrap if you’re in a pinch.
Can I freeze my Huli Huli chicken, and how?
The more the merrier! To freeze, place the chicken in a freezer-safe bag or container, ensuring all air is removed, and seal tightly. It will keep well for up to 2 months. When you’re ready to enjoy it, thaw the chicken in the fridge overnight before reheating.
What’s the best way to reheat Huli Huli chicken?
Great question! Preheat your oven to 350°F (175°C) and place the thawed chicken on a baking sheet. Cover it with foil to retain moisture and heat for 10 to 15 minutes until warmed through. If you prefer, you can also reheat it on the grill for a few minutes—just be careful not to overcook!
Are there any dietary considerations for Huli Huli chicken?
Very much! If you have food allergies, be sure to check labels for soy, gluten (if using regular soy sauce), and ensure that the vegetable oil is free of allergens. You can make it gluten-free by using tamari in the marinade. For a vegetarian option, simply swap the chicken with firm tofu or tempeh.
What if my marinade doesn’t thicken properly?
No worries! If the marinade doesn’t thicken, mix a little more cornstarch with cool water to create a slurry and slowly add it to the sauce while stirring. Return it to the heat and simmer again for 1-2 minutes. If it’s still not thickening as expected, make sure the heat isn’t too low, as it needs to simmer actively to reach the right consistency!
Sweet and Smoky Huli Huli Chicken That's Better Than Takeout
Ingredients
Equipment
Method
- Heat 2 tablespoons of toasted sesame oil in a saucepan over medium heat. Sauté 2 tablespoons of fresh ginger and 4 minced garlic cloves until fragrant and golden brown, about 2-3 minutes.
- Stir in ½ cup low-sodium soy sauce, ¼ cup rice vinegar, ¼ cup light brown sugar, ¼ cup ketchup, and 1 tablespoon smoked paprika. Mix well until everything is combined and the sugar has dissolved.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cool water to create a slurry. Add this to the saucepan, stirring constantly and simmer the mixture until it thickens, roughly 2-3 minutes.
- Set aside half of the sauce for basting. Let the remaining mixture cool before tossing in 2 pounds of boneless, skinless chicken thighs. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill or grill pan to medium-high heat, around 400°F. Brush the grates with vegetable oil to prevent sticking.
- Cook the marinated chicken thighs on the grill for 4-6 minutes per side, basting with the reserved sauce until the chicken reaches an internal temperature of 165°F.
- Transfer the grilled chicken to a platter and serve warm, ideally with traditional macaroni salad and steamed white rice.
