Huli Huli Chicken

This Huli Huli chicken is a Hawaiian twist on classic grilled chicken. The chicken is crisp on the outside and juicy in the middle. It’s marinated in a sweet, tangy sauce, it’s ready in under 20 minutes.

A simple sauce or marinade can genuinely transform the humble chicken thigh, and my Huli Huli chicken recipe is proof of that!

If you are unfamiliar with this dish, it’s essentially Hawaii’s answer to grilled chicken. The chicken is marinated in a soy/ketchup mixture, yielding the most juicy and moist chicken ever. I like to whip this up for an easy weeknight dinner, but it’s also great to feed a crowd, and it can be prepped in advance.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make huli huli chicken
4. Arman’s recipe tips
5. Storage instructions
6. What to serve with this
7. Huli Huli Chicken (Recipe Card)

Why I love this recipe

• Quick and easy. It’s ready in under 20 minutes.
• Full of flavor. Sweet, savory, spicy, and tangy elements all go into this dish. 
• Great for meal prep. The chicken can sit in the marinade for up to 2 days. Once cooked, you can use the grilled chicken to prep easy lunches for busy days. 
• Multiple cooking methods. I like to use a grill, but I’ve included skillet and oven instructions as well.

If you love tasty chicken recipes, try my tandoori chicken, Peruvian chicken, saffron chicken, and stuffed chicken breast next.

Ingredients needed

• Boneless skinless chicken thighs. My preferred cut of chicken for this dish. I tested it with skin-on and bone-in chicken and while it worked well, I found there was less of the sauce left to baste the chicken with.

Huli Huli sauce:

• Tomato ketchup and soy sauce. The base of the marinade. To balance out the other ingredients, opt for low-sodium soy sauce and reduced-sugar ketchup.
• Brown sugar. To provide the sweet characteristic of this dish. 
• Rice vinegar. To balance out the bold flavors of the marinade and create a gorgeous glaze. 
• Sriracha. Adds a spicy element to the dish. 
• Garlic cloves and fresh ginger. Always fresh, not the dry kind.
• Sesame oil. To add a mild nutty flavor to the marinade. 

How to make huli huli chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Arman’s recipe tips

• Use an instant-read thermometer to check the doneness of the chicken. Insert the thermometer into the thickest part of the cut. Chicken thighs are done if the thermometer reads 165 degrees. 
• Allow the chicken thighs to rest when you remove them from the grill. This gives the juices time to redistribute and make the chicken more flavorful. 
• Use other cuts of chicken. I tested this recipe with chicken legs and chicken leg quarters and it worked really well.
• For a sweeter marinade, you can swap out half the ketchup for equal parts fresh pineapple juice.

Storage instructions

To store: Place leftovers in an airtight container and store in the fridge for up to five days. 

To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to 6 months. 

Reheating: Microwave the chicken for 20-30 seconds or reheat it in the oven until warm. 

What to serve with this

• Basmati rice
• Coconut milk rice
• Cauliflower mashed potatoes
• Grilled sweet potatoes
• Air fryer carrots

If you tried this Huli Huli chicken recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published November 2022, updated May 2024, republished May 2025