If you’re craving a summer cookout classic with tropical flair, look no further than Sweet and Savory Huli Huli Chicken! This Hawaiian favorite bursts with caramelized edges, luscious glaze, and just the right balance between sweet, salty, and tangy — it’s absolutely irresistible whether you fire up the grill or cook it indoors.

Why You’ll Love This Recipe

The Ultimate Sweet-Savory Combo: Each bite of Sweet and Savory Huli Huli Chicken delivers bold flavor thanks to that signature soy, brown sugar, and ginger marinade.
Easy Entertaining: The hands-off marinade and grill time make it perfect for backyard barbecues, family feasts, and easy weeknight meals alike.
Crowd-Pleasing and Versatile: Tender, juicy chicken thighs win over picky eaters of all ages — and leftovers taste amazing hot or cold.
Big Batch Cooking: This recipe serves up to 12, so you can feed a hungry crowd or meal prep plenty for the week!

Ginger-Glazed Huli Huli Chicken Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the easy prep fool you — every ingredient in Sweet and Savory Huli Huli Chicken truly matters. Each one brings out the best in the others, creating that legendary glaze and the most succulent, flavor-packed chicken imaginable.

Packed brown sugar: Lends deep caramel notes and helps that classic sticky-sweet finish.
Ketchup: Adds tang, color, and subtle fruity flavor — the secret to that gorgeous glaze.
Reduced-sodium soy sauce: Provides a savory, umami punch while keeping things from getting too salty.
Sherry or chicken broth: For a touch of richness; sherry brings slight sweetness, while broth keeps it family-friendly.
Fresh gingerroot: Zesty, aromatic, and the flavor backbone of this Hawaiian classic.
Fresh garlic: Adds gentle heat and complexity to round out the marinade.
Boneless, skinless chicken thighs: Super juicy and forgiving on the grill, they soak up all the marinade magic.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about Sweet and Savory Huli Huli Chicken is how easy it is to tweak. From dietary needs to what’s in your pantry, you have endless options to make this dish your own!

Lighten it up: Use boneless, skinless chicken breasts or drumsticks if you prefer a leaner cut, keeping an eye on cooking time to avoid drying out.
Make it gluten-free: Swap in tamari or coconut aminos for the soy sauce — it’s just as savory, without the gluten.
Spice it up: Add a squeeze of Sriracha or a pinch of red chili flakes to the marinade for a little fiery kick.
Pineapple twist: Stir in a few tablespoons of pineapple juice for a burst of tropical sweetness and even juicier chicken.

How to Make Sweet and Savory Huli Huli Chicken

Step 1: Whisk Up the Marinade

Start by grabbing a mixing bowl and whisking together the brown sugar, ketchup, reduced-sodium soy sauce, sherry or chicken broth, ginger, and garlic. This simple sauce will give your chicken its irresistible glaze and flavor — just the right blend of sweet, tangy, and savory!

Step 2: Marinate the Chicken

Divide your chicken thighs into two shallow dishes and pour the marinade evenly over them (set aside 1-1/3 cups for basting later — trust me, you’ll want every drop!). Turn the chicken to coat it well, cover, and let it marinate in the fridge for a full eight hours or even overnight. This is where all that big flavor happens.

Step 3: Fire Up the Grill

When you’re ready to cook, oil your grill rack and preheat it to medium heat. Drain the marinade off the chicken (discard it) and lay the thighs on the grill. Cover and cook about 6–8 minutes per side, brushing generously with the reserved marinade in the final minutes. You’ll know it’s perfect when the internal temp hits 170°F and the edges look wonderfully caramelized!

Pro Tips for Making Sweet and Savory Huli Huli Chicken

Marinating Magic: For the most flavorful Sweet and Savory Huli Huli Chicken, let the thighs marinate overnight — it’s worth every second for that deep flavor.
Reserve and Baste: Always separate some of the marinade for basting; never use what’s touched raw chicken to avoid cross-contamination and maximize taste.
Temperature Matters: Chicken thighs are juiciest when grilled to 170°F, so use a meat thermometer for best results and never risk drying them out.
Grill Marks Galore: For beautiful caramelization, resist the urge to move the chicken too much — let it sear before flipping for those signature stripes.

How to Serve Sweet and Savory Huli Huli Chicken

Garnishes

Finish your Huli Huli Chicken with a scattering of thinly sliced scallions, toasted sesame seeds, or a sprinkle of fresh chopped cilantro. If you want to channel those island vibes, pineapple slices — grilled or fresh — make a stunning (and tasty) garnish.

Side Dishes

Pile your Sweet and Savory Huli Huli Chicken high on a platter with sticky white rice, grilled corn on the cob, or a vibrant slaw. A simple macaroni salad or classic Hawaiian rolls round out the meal with the perfect touch of comfort.

Creative Ways to Present

Take it beyond the backyard! Try shredding leftover chicken for sandwiches, sliders, or even tacos. For a festive spread, serve over rice in colorful bowls with extra marinade drizzled on top, and let everyone build their own island-inspired feast.

Make Ahead and Storage

Storing Leftovers

Allow the chicken to cool completely, then transfer to an airtight container. Sweet and Savory Huli Huli Chicken keeps beautifully in the refrigerator for up to 4 days, and it’s delicious cold or gently reheated.

Freezing

This chicken freezes like a dream! Place cooled portions in a zip-top freezer bag, removing as much air as possible, and freeze for up to 2 months. Thaw overnight in the fridge for best texture and flavor.

Reheating

Reheat gently in the microwave, oven, or in a covered skillet over medium heat just until warmed through. Brushing with a little extra reserved marinade makes reheated Sweet and Savory Huli Huli Chicken taste just-cooked-fresh.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs are more forgiving and juicy, boneless, skinless chicken breasts work well if you keep an eye on doneness. Reduce grilling time slightly and baste often to prevent dryness.
Is there a non-alcoholic substitute for sherry?

Yes! Simply use low-sodium chicken broth in place of sherry. You’ll still get delicious depth of flavor without alcohol.
Can I bake Sweet and Savory Huli Huli Chicken instead of grilling?

If you don’t have access to a grill, bake the marinated chicken thighs at 400°F on a lined baking sheet for about 25–30 minutes, basting with reserved marinade and broiling briefly for a caramelized finish.
How far ahead can I marinate the chicken?

The chicken can be marinated for up to 24 hours — more than enough time for the flavors to soak in. Don’t go much beyond this or the texture may start to change.

Final Thoughts

No matter the season or your kitchen setup, Sweet and Savory Huli Huli Chicken is guaranteed to transport you straight to the islands and brighten up any table. There’s something truly special about sharing this dish — I hope you’ll give it a try and make it part of your own joyful gatherings!

Ginger-Glazed Huli Huli Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 72 reviews

Author: Emily
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 8 hours 45 minutes (including marinating time)
Yield: 12 servings
Category: Main Dish
Method: Grilling
Cuisine: Hawaiian
Diet: Gluten Free

Print Recipe

Description

Huli Huli Chicken is a classic Hawaiian dish featuring tender, flavorful grilled chicken infused with a delicious sweet and savory marinade.

Ingredients

Units Scale

Marinade:

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic

Chicken:

24 boneless skinless chicken thighs (about 6 pounds)

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Instructions

In a small bowl, combine first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate.
Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
Drain chicken, discarding marinade.
Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Nutrition

Serving Size: 1 chicken thigh
Calories: 315
Sugar: 16g
Sodium: 920mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 32g
Cholesterol: 153mg