Huli Huli chicken — a popular Hawaiian dish — is our go-to for grilled chicken. It is delicious and grills up beautifully.
I first ate this delicious chicken on a trip to Hawaii with Kalisa and her family. The trip was a dream.
We ate Huli Huli on a snorkeling and whale-watching trip. Heaven.
When we returned, I found the recipe in an old article in Hawaii magazine. According to the article, “huli” means turn, from the way they would turn the check during the grilling process. Turning it a few times on the hot grill will create appetizing caramelized grill marks.
I have tweaked it slightly, to make it a little less sweet. We like it on boneless skinless chicken thighs, but use it any chicken parts that appeal to you.
Ingredients
- Chicken pieces (about 3 pounds)
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/8-1/4 cup honey
- 1/4 cup sherry
- 1 1/2 T sesame oil
- 1 T minced ginger root
- 3 garlic cloves, minced
- 1 T worchestershire sauce, or to taste
- 1 T sriracha, or to taste (I add a little more)
- Juice of 1 lemon
Instructions
- Mix your marinade.
- Hold out 1/2 cup marinade, for basting while the chicken grills.
- Marinade your chicken with all but what you have held out, at least 1 hour, and up to 12 hours.
- Grill the chicken, turning a few times to create those great grill marks.
Looking for something to serve with Huli Huli chicken?
