Huli Huli Chicken

Name: Huli Huli Chicken
Total time: 8 h 45 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/2 cup ketchup; 1/2 cup soy sauce; 1/2 cup packed light or dark brown sugar; 1/4 cup rice vinegar or apple cider vinegar; 1 (1-inch) piece fresh ginger, peeled and finely grated; 2 to 3 garlic cloves, peeled and finely grated; 3 1/2 to 4 pounds bone-in, skin-on chicken pieces; Grapeseed or canola oil, for brushing the grill grate

Recipe from Alana Kysar

Adapted by Margaux Laskey

Updated May 18, 2022

Huli Huli Chicken — Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 45 minutes, plus 8 hours’ marinating
Rating: 4(6,125)
Comments: Read comments

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother’s teriyaki-style sauce. It was such a hit that he decided to market it with the name “huli huli.” Huli means “turn” in Hawaiian and refers to how it’s prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from “Aloha Kitchen: Recipes from Hawai‘i” by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly. —Margaux Laskey

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Ingredients

Yield:4 to 6 servings

½cup ketchup
½cup soy sauce
½cup packed light or dark brown sugar
¼cup rice vinegar or apple cider vinegar
1(1-inch) piece fresh ginger, peeled and finely grated
2 to 3garlic cloves, peeled and finely grated
3½ to 4pounds bone-in, skin-on chicken pieces
Grapeseed or canola oil, for brushing the grill grate

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate ½ cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
Step 2
When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

Ratings

4 out of 5

6,125 user ratings

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Comments

Andy5 years ago

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

laura5 years ago

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?

pH5 years ago

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.

Sandy2 days ago

We have a Ninja electric grill. Will this recipe work for grillin chicken on It? Any suggested modifications/

JB-backwards-hat2 days ago

When cooking chicken (and many meats), base when to remove from grill/oven/etc based on temperature, not time. So many comments made here will result in overcooked, dry chicken. USDA recommends chicken is done at 165F. So remove from heat at 160F to allow for 5F in carryover. If you do indirect and then move to direct for charring, cook to about 140-145 F indirect, then 5-10 min direct until it reaches 160F. Buy a good thermometer if you want to be a good cook.

Jenn2 days ago

Our family, and extended family and friends that we have cooked for, are all fans of this recipe. A grilling tip: make sure to pat the chicken dry thoroughly, after removing from marinade. Otherwise grill flare ups are likely.

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