Can I make Huli Huli Chicken in the oven?

Yes! Preheat your oven to 400°F and bake the marinated chicken on a foil-lined baking sheet for about 25-30 minutes, turning once halfway through. For the last 5 minutes, brush with the reserved marinade and switch to broil to achieve caramelization.

How long can I store leftover Huli Huli Chicken?

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually continue to develop, making it even more delicious the next day. You can also freeze it for up to 2 months.

What sides pair well with Huli Huli Chicken?

Traditional Hawaiian sides like macaroni salad, steamed white rice, or pineapple coleslaw complement Huli Huli Chicken beautifully. For a healthier option, try grilled vegetables or a fresh green salad with a light vinaigrette.

Huli Huli Chicken: Sweet Hawaiian Grilled Delight

Name: Huli Huli Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian / American
Ingredients: — The Chicken —; 4–5 lbs chicken thighs (bone-in, skin-on yields the juiciest results); — The Huli Huli Sauce (Marinade & Glaze) —; 1 cup pineapple juice (canned or fresh); ½ cup soy sauce (low sodium preferred); ½ cup light brown sugar, packed; 1/3 cup ketchup; ¼ cup chicken broth (or sherry/white wine); 1 tablespoon fresh ginger, grated; 3 cloves garlic, minced; 1 teaspoon Worcestershire sauce; 1 teaspoon Sriracha or Asian chili paste (optional, for a little kick); — Garnish —; 2 green onions, sliced; 1 tablespoon toasted sesame seeds; Grilled pineapple slices (optional)

Ingredients

— The Chicken —

4–5 lbs chicken thighs (bone-in, skin-on yields the juiciest results)

— The Huli Huli Sauce (Marinade & Glaze) —

1 cup pineapple juice (canned or fresh)

½ cup soy sauce (low sodium preferred)

½ cup light brown sugar, packed

1/3 cup ketchup

¼ cup chicken broth (or sherry/white wine)

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon Sriracha or Asian chili paste (optional, for a little kick)

— Garnish —

2 green onions, sliced

1 tablespoon toasted sesame seeds

Grilled pineapple slices (optional)

Instructions

1. **Make the Sauce:** In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, minced garlic, Worcestershire sauce, and Sriracha.

2. **Reserve Glaze:** Remove 1 cup of the sauce and set it aside in the refrigerator. This will be your basting glaze later. (Do not skip this step, or you will cross-contaminate your glaze with raw chicken!).

3. **Marinate:** Place the chicken thighs in a large Ziploc bag or a large glass bowl. Pour the *remaining* sauce over the chicken. Seal or cover and marinate in the refrigerator for at least 3 hours, but preferably 8 to 24 hours for maximum flavor.

4. **Prep Grill:** Preheat your grill to medium heat (about 350°F–400°F). Lightly oil the grates.

5. **Grill:** Remove chicken from the marinade (discard the used marinade) and place onto the grill, skin-side down first. Cook for about 25–30 minutes total.

6. **Huli (Turn):** The secret to this recipe is in the name! Turn the chicken every 5 minutes to prevent the sugar from burning and to ensure even cooking.

7. **Baste:** During the last 10 minutes of cooking, brush the chicken generously with the *reserved* cup of glaze every time you turn it. Cook until the chicken reaches an internal temperature of 165°F (74°C) and has a beautiful, sticky char.

8. **Serve:** Transfer to a platter, garnish with green onions and sesame seeds, and serve alongside grilled pineapple and rice.

Notes

Oven Method: If you don’t have a grill, bake the chicken at 400°F (200°C) for 35–40 minutes on a foil-lined baking sheet. Baste with the reserved sauce halfway through and again at the end. Broil for the last 2–3 minutes to get that charred look.

Authentic Flavor: If using a charcoal grill, adding soaked mesquite wood chips can mimic the flavor of the traditional Kiawe wood used in Hawaii.

Chicken Cuts: While thighs are traditional because they stay moist, this marinade works wonderfully on chicken breasts (reduce cooking time) or even pork chops.

Sticky Factor: The sugar in the sauce burns easily. Keep your grill heat moderate and keep the chicken moving (‘Huli’)!

Author: Anna Lovae
Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Grill
Cuisine: Hawaiian / American