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Huli Huli Chicken Thighs are an Asian inspired deliciously sweet and spicy marinaded chicken. The longer the chicken marinades the better!

 

I visited my mom in Maui. Well before the catastrophic fire that burned Old Lahaina. I heart breaks for the banyan tree. I hope it will bounce back from being burned. And I hope that Old Lahaina can be rebuilt. They had the best luau according to Mom. And she doesn’t say that unless it really is the best. For me I loved how they told the history of hula and luau. And the Kahlua pork was so delicious!

 

We did many touristy and not so touristy things on that trip. If you’re on that island, I highly recommend a Pacific Whale Foundation whale watching tour. We snorkeled with turtles and baby sat an unfortunate teen male whale caught in a massing multi-ton net while we waited for NOAA to arrive and assist. I would rather do that than wander the ocean looking for whales. But, as it turned out, we got to see a baby and momma slapping tales. She was teaching her little one and it was too cute!

 

 

Also while we were there, we headed to a Morimoto restaurant. The food was delicious. I just cannot do sushi and I really tried. My husband devoured a tour of sashimi, sushi, and other raw seafood items. Not for me. There’s only so much raw seafood I can eat before it just gets to me.

 

And with the sushi, I got the shrimp one. I tried to dismantle it to have the rice and the shrimp, but the nori was just stuck to everything. That’s the part about sushi I cannot manage. The nori. It has a strong flavor and I just can’t get passed it.

 

 

We did not have huli huli chicken. If I get the chance to visit them before they move I might add that as a request because it sounds and looks so delicious! Which is why I started down the path of making my own version of this classic Hawaiian dish.

 

What is Huli Huli Chicken?

 

It’s a marinaded and grilled chicken that is basted as it’s turned. The work huli means turn in Hawaiian. This chicken dish was originally grilled on a homemade spit. Hence the huli huli meaning the chicken turns and turns. As it turns it gets basted with the infamous barbecue sauce that Ernest Morgado’s mother made and made this chicken deliciously famous.

 

 

The original huli huli recipe was never published. Many have guessed what the ingredients are. And that’s sort of what I did with this recipe. I combined ingredients I thought would taste delicious on boneless skinless grilled chicken thighs. I looked a many recipes to see what others put in theirs and came up with my own interpretation of Huli Huli Chicken.

 

What’s in my Huli Huli Chicken Thighs?

 

Chicken thighs, of course. The sauce consists of the basics which is ketchup, pineapple juice, soy sauce, sesame oil, ginger, and garlic. I added brown sugar instead of honey. I just don’t keep honey in the pantry. If I do have it, it’s been in there so long it’s crystalized.

 

 

I added rice vinegar and sriracha sauce. I think the vinegar adds a nice sour kick to complement the sweetness of the rest of the ingredients. And the sriracha for a little spicy kick. Of course, not having tasted authentic huli huli chicken, this is my version of the delicious Hawaiian dish. Since the original recipe was never published, who’s to say this isn’t correct?

 

How do you make Huli Huli Chicken Thighs?

 

They’re so simple to make. You combine everything but the thighs in a mixing bowl and then pour that into your marinade container. For me, that’s a zip top plastic bag. I can squeeze as much air out as I can to make sure the chicken is completely submerged in the marinade for full flavor.

 

 

Marinade for at least 4 hours. If you have the time, make it overnight. The longer it marinades the more flavor the chicken will have. And that’s why I use chicken thighs. They really do hold the flavor well, are tender and juicy, and take just a few minutes on each side to cook.

 

I have a gas grill and wish I had used some of the smoking chips while I cooked these. The mesquite flavor would truly elevate these huli huli chicken thighs. I might try smoking them next time to see how the smoky flavor enhances the sweet, sour, and spicy marinade.

 

Or, at the very least, put some of the chip in the smoker box when grilling them. But since they cook so fast, I would have to make sure they’re smoking before I put the chicken on the grill. That’s one of the reasons I love grilling with boneless, skinless chicken thighs. They cook super quick for a weeknight meal on the table quickly.

 

 

What do Huli Huli Chicken Thighs taste like?

 

So tender and so delicious! The sweet flavor comes through first. Then you taste the garlic and ginger, then the soy and sesame oil. Finally, the spicy the last thing you taste. It’s just a hint of spice, but enough to give a little heat at the end of your bite. Feel free to omit it if you don’t like a little heat. If you don’t have sriracha, add a sprinkle of cayenne pepper for a little heat.

 

These Huli Huli Chicken Thighs can easily make a delicious sandwich with some grilled pineapple splices or a tropical slaw on top. I turned some of the leftover thighs into tacos the next day with some shredded cabbage and teriyaki sauce. That was so delicious! This would also be great on top of a tropical cobb style salad. Similar to my calypso Caribbean cobb salad made with hearts of palm and pineapple.

 

 

If you have leftovers, they will last in the fridge for 2 to 3 days. If they last that long. I couldn’t wait to have the leftovers for lunch the next day. That’s how delicious this chicken is. I can’t wait to make it again! And make extra for sandwiches or tacos. Or nachos! Oh my. Nachos with some delicious queso, pineapple, jalapenos, onion, tomatoes. That sounds delicious, too!

 

And this these Huli Huli Chicken Thighs are a great freezer recipe, too. Make the marinade, add the chicken, and pop it in the freeze for a quick and delicious dinner for your family. You can easily air fry these thighs, too. I put mine in the air fryer at 390 F for 5 to 6 minutes a side or until the internal temperature is 160 F. Then I let them rest in the air fryer 5 minutes before serving. So quick and so delicious. I hope you enjoy this recipe as much as I do.

Delicious Chicken Recipes

• Apple Soy Glazed Chicken Legs from Karen’s Kitchen Stories
• Bang Bang Chicken Pasta from Blogghetti
• Crispy Garlic Parmesan Chicken from Hezzi-D’s Recipe Box
• Autumn Chicken Sheet Pan Dinner from Jen Around the World
• Huli Huli Grilled Chicken from A Kitchen Hoor’s Adventures
• Japanese Soboro Donburi from Pandemonium Noshery
• Leftover Chicken Soup with Sage from Art of Natural Living
• Sopa de Pollo Borracho from That Recipe

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