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Huli Huli Chicken is a sweet and savory marinated chicken that’s ridiculously easy to pull together. This Hawaiian-style chicken recipe is perfect for family dinners and can be baked or grilled for delicious results every time!
For more easy chicken dinners, try my Apricot Chicken or Spinach Artichoke Chicken.
Why I Love This Recipe
- Crowd-pleaser – The sweet and savory flavor always wins over picky eaters and grown-ups, too!
- Bake or grill – Perfect for grilling outside in the summer or baking it in the oven anytime.
- Easy pantry ingredients – You likely already have most of these ingredients in your kitchen.
- Meal prep friendly – The marinade works its magic in the fridge, so you can prep ahead.
RECIPE WALK-THROUGH
How To Make Huli Huli Chicken
See the recipe card below for full, detailed instructions
Make the marinade. Whisk together the soy sauce, Worcestershire, vinegar, sugar, honey, ginger, pineapple juice, ketchup, chicken broth, and garlic.
Marinate the chicken. Use a large zip-top bag or container. Refrigerate for at least 2 hours, flipping once halfway through.
Bake or grill the chicken.
Simmer the marinade. Bring to a low boil and simmer for at least 5 minutes, whisking often, until it reduces and thickens slightly.
Broil for crisp skin, watching closely to prevent burning.
Serve. Brush with remaining sauce and enjoy.
Frequently Asked Questions
Can I use boneless chicken thighs or breasts?
Yes, boneless thighs or breasts work too – just reduce the cooking time and keep an eye on them so they don’t dry out. Use a kitchen thermometer to ensure they’ve reached 165°F.
Serving Suggestions
Serve Huli Huli Chicken with Coconut Rice or Bacon & Pineapple Fried Rice to soak up all that yummy sauce. Add a side of sautéed broccoli, grilled zucchini, or a crisp Napa Cabbage Salad to keep it balanced. Want to go all-in on the tropical theme? Try it with a side of grilled pineapple or Hawaiian Macaroni Salad.
Storage Tips
The Best Way to Store Leftovers
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Freezer: You can freeze the chicken in the marinade (raw) for up to 3 months, or freeze leftovers (cooked) for up to 2 months.
Recipe Tips
- Use bone-in, skin-on chicken – It keeps the meat juicy and flavorful.
- Marinate longer if you can – Overnight works wonders if you plan ahead.
- Make it spicy – If you want some kick, try adding a pinch of red pepper flakes or a squirt of sriracha to the marinade.
- Line your pan – This sauce is sticky! Foil or parchment makes cleanup much easier.
- Don’t skip boiling the marinade – Heating the marinade and boiling it for at least 5 minutes kills any potential bacteria, however if you’re not comfortable with that, you could make a little extra and reserve it.
- Watch the broiler – The sugars in the marinade can burn fast, so stay nearby during the final few minutes.
More Easy Chicken Dinners
- Roasted Lemon Garlic Chicken
- Barbecue Ranch Cheddar Chicken
- Honey Glazed Crispy Baked Chicken Wings
- Oven Baked Barbecue Chicken Tacos
Hawaiian Barbecue Baked Chicken (Huli-Huli)
Ingredients
- 3 pounds skin-on bone-in chicken thighs and/or drumsticks
- ¼ cup low sodium soy sauce
- 2 tablespoon Worcestershire Sauce
- ¼ cup rice wine vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1 ½ teaspoons fresh grated ginger
- ¼ cup pineapple juice
- ¼ cup ketchup
- ½ cup chicken broth
- 2 garlic cloves, minced 2 teaspoons minced
Instructions
- Whisk together all ingredients except chicken in a small bowl.
- Place chicken in a large ziploc bag. Pour the remaining marinade over chicken and massage to make sure marinade is coating all of the chicken pieces. Place chicken in the refrigerator for at least 2 hours. Turn bag over at least once while marinating to ensure all pieces are coated evenly.
- Preheat oven to 400 degrees. Arrange chicken on a foil-lined, rimmed baking sheet, skin side up. Pour the marinade through a strainer into a small saucepan and place on the stove at medium heat. While the chicken is cooking, bring the marinade to a low boil and cook for at least 5 minutes, whisking often. Turn heat down to medium-low and continue cooking; whisking occasionally until sauce is reduced and thickened. The glaze will reduce by half in about 15 minutes and it will continue to thicken as it sits.
- Bake chicken for 30-35 minutes until chicken reaches 165°F, or until juices are clear and chicken is no longer pink near the bone.
- Turn chicken pieces over and baste with the cooked sauce about halfway through cooking time.
- Remove the pan from the oven and turn on the broiler. Flip chicken over so the skin side is up and baste liberally with the cooked marinade. Place under the broiler for 5-7 minutes until skin is browned. Watch closely so that it doesn’t burn.
- Remove from the oven and brush chicken pieces with the remaining sauce.
- Garnish with sliced green onions and pineapple chunks, if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Could you cook this in a 9×13 dish with the marinade so you have some sauce to put over rice? I’ve never made this before but looks delicious
You could, but it would steam the chicken more than the sheet pan. If you want the sauce, you can make extra of the marinade and simmer it down in a saucepan.
Delish! Kids loved it, and it’s super easy to make. I served it with a macaroni salad and corn on the cob. YUM!