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Huli Huli Chicken Recipe

Huli Huli Chicken Recipe
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★★★★★

5 from 29 reviews

Huli Huli Chicken is a flavorful Hawaiian grilled chicken dish marinated in a sweet and tangy sauce made from soy sauce, brown sugar, ginger, garlic, and a touch of smoked paprika. This recipe features tender boneless chicken thighs grilled to perfection, basted with a rich homemade sauce that caramelizes beautifully on the grill, delivering a deliciously sticky and savory experience reminiscent of traditional Hawaiian street food.

Ingredients

Scale

For the Sauce

  • 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
  • ¼ cup cool water (for cornstarch slurry)

For the Chicken

  • 2 pounds boneless, skinless chicken thighs
  • Vegetable oil (for greasing the grill or pan)

Instructions

  1. Make the Marinade: Heat sesame oil in a small saucepan over medium heat. Add grated fresh ginger and minced garlic and cook until fragrant, about 1 minute. Stir in low-sodium soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika. In a small bowl, mix cornstarch with ¼ cup cool water to create a slurry. Add the slurry to the saucepan, stir well, and bring to a boil. Reduce heat and simmer the sauce until thickened enough to coat the back of a spoon, about 3-4 minutes. Remove from heat and allow to cool slightly.
  2. Marinate the Chicken: Reserve ½ cup of the prepared sauce for basting during grilling. Transfer the remaining sauce to a large bowl and let it cool for about 5 minutes. Add the boneless, skinless chicken thighs to the bowl and toss them thoroughly to coat with the marinade. Cover and refrigerate for up to 4 hours to allow the flavors to penetrate the chicken.
  3. Grill the Chicken: Preheat your grill to medium-high heat and brush the grill grates with vegetable oil to prevent sticking. Place the marinated chicken thighs on the grill and cook them for 4-6 minutes on one side. Flip the chicken, brush with half of the reserved sauce, and cook for another 2-4 minutes. Flip again, baste with the remaining reserved sauce, and continue cooking for an additional 2 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  4. Serve: Remove the grilled chicken from the grill and transfer to a serving platter. Serve hot alongside your favorite side dishes such as steamed rice, grilled vegetables, or a fresh salad to complement the smoky, sweet flavors of the Huli Huli Chicken.

Notes

  • Marinate the chicken for a minimum of 1 hour for best results, but up to 4 hours for maximum flavor infusion.
  • If grilling outdoors isn’t possible, the chicken can also be cooked on a grill pan or under the broiler in your oven.
  • Adjust the sweetness by slightly reducing or increasing the brown sugar according to your taste preference.
  • Use low-sodium soy sauce or tamari to keep sodium levels moderate.
  • Ensure the chicken is cooked to a safe internal temperature of 165°F for food safety.
  • Reserve sauce for basting to prevent cross-contamination from raw chicken.

Nutrition

Keywords: Huli Huli Chicken, Hawaiian grilled chicken, chicken recipe, grilled chicken thighs, sweet and tangy chicken, barbecue chicken

Find it online: https://nataliereeve.com/huli-huli-chicken-recipe/