Huli Huli Chicken Recipe (2024)

Yes. However you normally cook chicken would work. I usually do 35-40 minutes at 425.

im not quite confident in my grilling skills just yet, but this marinade looks so simple and yummy. would I be able to bake? if yes temp/time please?

Suggest you grill this very sugary dish so it doesn’t burn. Setup the grill with coals/gas burner one side only. Cook the chicken on the non direct heat side until done (165F?) Then sear, turning repeatedly over the direct beat (coals/gas burner) for 4-5 mins. This way, moist inside & shellac/crispy outside.

Remove chicken from the refrigerator an hour before you start cooking to lose the chill and reduce the cooking time.Bone-in chicken: 400 degrees for 35-40 minutes depending on the size of the pieces. 20 minutes skin-side up, turn for 10 minutes, turn again and finish for 5-10 minutes. Baste every time you turn it. For darker/crispier broil for about 5 minutes.Boneless thighs: 425 degrees for 20 minutes skin-side up, baste, then broil for about 5 minutes until as dark & crispy as you prefer

Baste It!There's a carved-in-stone, ya-gotta-know issue with this dynamo: Baste it, every five minutes, or else . . .That half cuppa Brown Sugar is why.Sugar cooks to black yuck way way before the chik's done.Only way this Supremo Disharoo gets done right to your taste is if you Baste The Product on a timely Baste-iss.Dig?Good.Get to work. The End Product will satisfy.Bone appetite, yeah.

1 cup pineapple juice1 cup chicken broth1/4 cup soy sauce1/4 cup red barbecue sauce1/4 cup rice vinegar1/4 cup dark brown sugar, packed4 tablespoons fresh ginger, skinned and grated fine2 tablespoons Worcestershire sauce1 teaspoon dark Asian sesame oil2 teaspoons Sriracha Sauce4 medium cloves of garlic, pressed or finely mincedCook it for 10 minutes or so. Use as the marinade. Boil it after and use as the BBQ sauce. Huli means "turn". Put some on, turn. Put some on, turn. Lovely.

Mom would make this homespun version... she would add water to all ingredients put in a pot WITH the chicken and cook till cooked through. Remove chicken and grill (because cooked through - no worry to burn on grill). Reduce what’s in pot to thick bbq sauce and serve with rice! What a delight!

Would this work doing it in the oven and also broiling?

This is really a dipping sauce, meant to be added to the chicken -- it's also good on ribs -- after it's cooked, not used as a marinade or basting sauce. I've been making a variant of it for years using lemons and ground mustard, but no sugar -- there's quite enough in the ketchup.If you do insist on using it as directed, make sure to cook the the chicken (or ribs) over indirect heat, preferably with the lid on, so the sauce doesn't burn, which it will do quite quickly.

No worry nor drama.Unless you're planning a midday picnic in a Baghdad suburban park, where it's gonna be 115º, serve up the Huli Huli to friends and kin and all the foes, cuz this dish will satisfy all comers.You wanna be extra cautious, though, might want to print out a stack of liability waivers . . .

In 1994 Huli Huli Chicken opened in Hong Kong's famous Lan Quai Fong district and was received with great enthusiasm. I was the owner along with two partners from Ernst and Young and we were hoping to franchise this fantastic style of Chicken. That didn't work out.I learned about Huli Huli Chicken when I was the all night disc jockey on radio KHON in 1955-56 and I still use the original method for my home cooked (by rotisserie) chicken here in Puerto Vallarta.

If you use honey instead of brown sugar, it will be much less likely to burn.

I used boneless skinless chicken thighs. They browned and charred up beautifully and remained juicy. The marinade is delicious, not too sweet for me. This is one of the best marinades for the grill that I have come across in a long time. And don’t be shy with the ginger and garlic.

whats with the dried out chicken folks. Bone in legs 25 to 30 minutes in the oven at 375. 40 minutes at 400 or 425 is overkill. Chicken for me always comes out tender, juicy, and done to perfection. I hate overcooked meat, and I strongly dislike undercooked.

For those who have one, an air fryer also works for this recipe, doing it in batches--350F for 25 minutes, then 400F for 10, or they have that grilled, slightly charred exterior. (There being just two of us, I cut this recipe in half and used the air fryer once, using a single batch of thighs and legs.) It is a lovely sauce.

We can’t afford a trip to the islands right now so we decided that Huli Huli chicken and yellow rice with black beans and pineapple might make us feel like we’re floating somewhere on a boat. This recipe did the trick! We broiled it inside and dutifully mopped and flipped. So yummy! Mahalo for the recipe!

I love this recipe--it never fails me! I've had alot of luck in doing boneless, skinless chicken thighs and turning these into grilled skewers with the chicken and pineapple. I serve with spicy gingered cucumber salads and steamed rice. Great for a summber bbq or for a weeknight!

I did this in a very unorthodox way: didn't realize it required overnight marination, so I mixed up the marinade, dunked the chicken in it, then dumped most of the marinade and the chicken into a roasting pan and baked at 425 for 40 mins, turning and basting twice. It was brown but not glazed like the photo, but the chicken had a lovely flavor. Not the recipe, I am aware, but delicious.

This has been on my radar forever, and I finally made it. I used chicken wings to shorten the cooking time. I turned and basted them every few minutes. They were sweet, but delicious. The char added the bitterness to counter the sweetness. I think the wings cooked for a total of 15 minutes, and while cooked through, probably could have used an extra minute or two for some of them. Maybe some heat or some vinegar to counter the sugar. All in all a great dinner.

This was delicious and not one bite was left! After reading the comments I doubled the amount of ginger and garlic and added a quarter cup of pineapple juice for 3 lbs of boneless skinless thighs. Let it marinate 12 hours. Doubled the marinade so there was plenty for basting. Cooked on a gas grill, first searing at 375 for 5 minutes on each side (basting each side), then lowering to 300 and flipping and basting every 5 minutes for about 15 minutes more (23 total). Oil your grates really well!

I’ve made this a few times now but I’m thinking next time I’d add some spice to it. Feels like it’s missing a little kick. Maybe some chili pepper.

Rice vinegar instead of apple cider will be less pungent

Tripled the recipe to make 45 chicken thighs for a family reunion. Didn't change a thing, and they were excellent. Highly recommend! Rave reviews from everyone. We also grilled pineapple to serve with.

This was the bomb. We recently visited the famous huli huli chicken shack in Hana on Maui so this was a sentimental dish for us and it did not disappoint. I added pineapple juice from the can instead of vinegar and a little Worsteshire sauce. My husband faithfully flipped every 5 minutes on the grill with only 2 burners on for 45 minutes. Our friends raved about it. Served with pearled lemon garlic couscous and watermelon salad--the perfect summer meal.

What's a huli-huli recipe without pineapple juice?

My preferred method for this recipe is low-and-slow, and I go for the legs (aka drumsticks) that are really cheap and low in fat. I set the grill on dead-low, and never go above that. I fill the grill with 69-cent/lb legs, and have enough to feed a crowd for dirt cheap. They're great leftover, warm or cold. This may be my favorite way to make chicken (and ribs).

In the Washington DC area, we call the huli-huli sauce as "Mumbo Sauce". It's an easy recipe with countless variations and available in most larger grocery stores.

BGE. Cook direct, raised, 350 deg. 45 min?

Can this be done in an Air Fryer?

Great recipe!! The once change I have made is to cut the ketchup from 1/2 cup to 1/4, since I wanted a bit more of the other flavors. Otherwise, fantastic--have served it several times to rave reviews.