Grilled Huli Huli Chicken

huli huli chicken

I hope everyone is having a great Memorial Day Weekend! We are heading to the beach, but I wanted to post a quick recipe that is perfect for your holiday BBQ.

Huli apparently means “turn” in Hawaiian. Turn the chicken a few times on the grill and you have a great start for dinner. I always pound my chicken breasts out all over to about 3/4 inches thick before grilling and I swear that is the best tip ever for evenly cooked juicy grilled chicken.

I revised the recipe to feed just my family, but the original recipe from Taste of Home feeds a crowd.


Huli Huli Chicken
  • ⅓ cup packed brown sugar
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • 2 tablespoons sherry (or chicken broth)
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 6 boneless skinless chicken breasts or thighs, pounded to 1-2 inch thickness and cut in half
  • Directions
  • In a small bowl, mix the first six ingredients. Reserve ½ of the marinade
  • for basting; cover and refrigerate. Add chicken to remaining marinade in a large resealable plastic bag. Refrigerate for 8 hours or overnight.
  • Drain and discard marinade from chicken.
  • Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.


  1. Dawn @ Words Of Deliciousness says:

    This sounds delicious. I hope you had a nice Memorial Day weekend.

  2. Your chicken looks absolutely perfect! I heard of this before but never had it – I need to change that – sounds super tasty.

  3. I love all the flavours in your chicken. It looks amazing!

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