This is my Hawaiian mother-in-law’s Huli Huli Chicken recipe and has been approved by my Hawaiian husband. My recipe is authentic, straight from the Big Island of Hawaii and contains chicken breasts, brown sugar, soy sauce, ketchup, ginger, garlic, rice vinegar, and salt. Huli Huli sauce is an intensely sweet and savory teriyaki sauce that is popular in Hawaii. Huli Huli marinade is used to marinate chicken or pork. Some recipes call for pineapple juice, but my recipe uses brown sugar and soy sauce to obtain a sweet flavor. If you like chicken recipes, then you’ll love my Kung Pao Chicken, Chicken Wraps with Honey-Peanut Sauce, Teriyaki Chicken Bowls, Easy Homemade Chicken Shawarma, KFC Famous Bowl Casserole, and Bang Bang Chicken recipes!
Mouthwatering Huli Huli Chicken contains brown sugar, ketchup, soy sauce, rice vinegar, ginger, garlic, salt, chicken breasts, extra virgin olive oil, and chives, and is takes less than 30 minutes to make.
What is Huli Huli Chicken?
Traditionally, Huli Huli Chicken is a grilled chicken dish that, according to Wikipedia’s article, is prepared by barbecuing a chicken over mesquite wood and basting it with a huli-huli sauce. Huli is the Hawaiian word for “turn.” The dish was originally created on a grill with a spit and people would shout “huli!” when the chickens needed to be turned, basting the other side.
Ingredients in Huli Huli Chicken
Brown sugar. Brown sugar is part of the authentic Huli Huli sauce and sweetens this dish and balances out the soy sauce.
Ketchup. Ketchup is part of the traditional Huli Huli sauce and provides a tomato flavor.
Soy sauce. Soy sauce provides savory, umami flavors.
Rice vinegar. You can also use apple cider vinegar if you wish. Rice vinegar helps tenderize the chicken.
Ginger. Freshly grated ginger gives this dish an island taste.
Garlic. If you don’t have time to freshly mince garlic cloves, use pre-minced garlic. Garlic adds aroma and flavor.
Salt. Salt provides a savory flavor.
Chicken breast. Boneless and skinless chicken breasts or chicken thighs are needed for this recipe.
Extra virgin olive oil. Use high quality extra virgin olive oil to coat your pan.
Chives. Chives add flavor and vibrant green color to your plate.
How to Make the Best Huli Huli Chicken
STEP 1: In a bowl, mix the brown sugar, soy sauce, ketchup, vinegar, ginger, garlic, and salt.
STEP 2: Add the chicken to a ziptop freezer bag and pour the sauce in, reserving ½ cup of the marinade for later.
STEP 3: Store the chicken in the fridge for at least 8 hours, preferably overnight. If you can move it around a couple of times, that would help.
STEP 4: Take the chicken out 30 minutes before you plan to cook it.
STEP 5: Add the olive oil to a saucepan and heat over medium. Cook the chicken until one side is cooked – do not flip the chicken for at least 6-8 minutes as you want to be sure one side is cooked before turning it. After one side is cooked, flip the chicken over and cook for 6-8 minutes, or until a thermometer reads 170 degrees F/ 75 degrees C. During the last 5 minutes of cook time, baste the chicken in the marinade. Sprinkle the chives on top and serve hot.
STEP 6: If you make this recipe, don’t forget to leave a rating and comment!
More chicken breast recipes you’ll love!
Chicken Wraps with Honey-Peanut Sauce
Easy Homemade Chicken Shawarma
Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Final Thoughts
Finally, if you make this Huli Huli Chicken, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Huli Huli Chicken
Equipment
Ingredients
- 1/2 cup brown sugar packed
- 1/2 cup soy sauce
- 1/3 cup ketchup
- 2 tbsp rice vinegar
- 2 tbsp ginger freshly grated
- 1 tbsp garlic freshly minced
- 2 tsp salt
- 1 1/2 lb chicken breasts boneless, skinless
- 1-2 tbsp olive oil extra virgin
- 3 chives chopped
Instructions
- In a bowl, mix the brown sugar, soy sauce, ketchup, vinegar, ginger, garlic, and salt.
- Add the chicken to a ziptop freezer bag and pour the sauce in, reserving ½ cup of the marinade for later.
- Store the chicken in the fridge for at least 8 hours, preferably overnight. If you can move it around a couple of times, that would help.
- Take the chicken out 30 minutes before you plan to cook it.
- Add the olive oil to a saucepan and heat over medium. Cook the chicken until one side is cooked – do not flip the chicken for at least 6-8 minutes as you want to be sure one side is cooked before turning it. After one side is cooked, flip the chicken over and cook for 6-8 minutes, or until a thermometer reads 170 degrees F/ 75 degrees C. During the last 5 minutes of cook time, baste the chicken in the marinade. Sprinkle the chives on top and serve hot.
Nutrition (per serving)
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