Hawaiian Huli Huli Chicken has been a staple on the islands for over 70 years. Authentic huli huli chicken is usually made with a whole chicken or larger chicken portions and is cooked on a grill filled with mesquite wood, and it is cooked on splits. It’s rotated while cooking and basted in a sweet, teriyaki-like, huli huli sauce. We tried not to deviate from that thought but had to modernize it a little bit for a working family. So enjoy this traditional bastard!
- 1/4 cup ketchup
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar*
- 2 Tbsp rice vinegar
- 1 Tbsp sriracha (optional)
- 1 Tbsp Worcestershire sauce
- 1 tsp sesame oil, or more to taste
- 1 1/2 Tbsp minced garlic
- 1 1/2 Tbsp peeled and minced fresh ginger
- 3 lbs boneless skinless chicken thighs, trimmed of visible fat (about 9 pieces)
- Vegetable oil (or olive oil) for brushing grill grates
In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.
- Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air.
- Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.
- Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn’t browning enough you can increase heat near the end of grilling.
- Serve warm garnished with green onions if desired. Optionally serve with coconut rice, fresh pineapple and grilled peppers.
Like this Hawaiian Huli Huli Chicken recipe? Check out some more chicken recipes HERE.
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