The Time I Accidentally Won a BBQ with Huli Huli Chicken

Okay, gather around. So, the first time I made Huli Huli Chicken, I was actually trying to impress my in-laws (which should probably be a competitive sport, let’s be honest). Let’s just say I ended up with sticky hands, a very smoky kitchen (word to the wise: don’t do this indoors unless you have ventilation better than mine), and – miracle of miracles – people actually went back for thirds? My uncle started calling it ‘that Hawaii chicken,’ and now the name’s stuck, kind of like the sauce itself.

Why You’ll Love This—Or At Least, Why I Keep Making It

I whip this up whenever I need an easy dinner but still want people to think I have my culinary life together. My family goes nuts for that sweet-and-tangy glaze. Sometimes the grill even flames up (it’s mostly the brown sugar’s fault), but honestly, I think a few charred bits are half the fun. And when I’m grumpy about all the extra dishes, this chicken somehow makes it all feel worth it. Also, the leftovers (on the rare chance there are any) taste suspiciously better the next day…or is that just me?

Here’s What You’ll Need (and Maybe a Few Swaps)

2 lbs boneless, skinless chicken thighs (I know, purists say bone-in, but who has time for that on a weeknight?)
1/2 cup ketchup (any kind, honestly—my grandma always said Heinz, but I’ve used store brand and it’s fine)
1/4 cup soy sauce, low-sodium if that’s what’s in your cupboard
1/4 cup brown sugar (sometimes I use honey if I’m out of sugar, works a treat)
1/3 cup pineapple juice (fresh or canned—no one’s judging)
2 tablespoons rice vinegar (apple cider vinegar in a pinch)
1 tablespoon fresh ginger, grated (I admit I’ve used the tube stuff more than once)
3 garlic cloves, minced (or a generous squirt from a garlic paste tube, let’s not get fancy)
1 tablespoon sesame oil (I’ve skipped it on accident, still tasty)
1 teaspoon smoked paprika (adds a little ‘oomph’ but regular paprika works too)
Pinch of chili flakes (optional; my kids say I’m trying to poison them if I add much more)
2 green onions, thinly sliced for garnish (I swear by the pre-sliced ones when I’m tired)

Let’s Get Cooking (Or: The Part Where It Gets Messy)

Whisk together the ketchup, soy sauce, brown sugar, pineapple juice, vinegar, ginger, garlic, sesame oil, paprika, and chili flakes in a bowl or—if you’re feeling lazy—a big freezer bag. This is where I usually ‘sample’ the marinade with a spoon. You know, for quality control.
Add the chicken thighs, turning them so they’re all coated in marinade. Stick the whole thing in the fridge for at least 2 hours, though overnight is magical (and yep, once I only had 45 minutes, still good, just less punchy flavor).
Preheat your grill to medium-high. Lightly oil the grate—if you forget, the chicken will rebelliously stick. Not the end of the world though, just more cleanup later.
Grill the chicken for about 6-7 minutes per side, basting generously with any leftover marinade, until slightly charred and cooked through (that’s 165°F internally, if you’re precise—confession: I usually just peek and see if the juices run clear). Don’t worry if it looks sticky and a bit messy, that’s part of the thrill.
Let the chicken rest for a few minutes (I know, it’s torture). Slice or leave whole, scatter with green onions, and serve.

Notes from My Scatterbrained Attempts

If you double the marinade, make sure to save some for basting separately; learned that after drenching my cooked chicken in raw marinade (oops).
I tried marinating all day once and the chicken got a little mushy—so, 8 hours is probably plenty.
No grill? Broiling in the oven works, but keep an eye out or you’ll end up with ‘blackened’ chicken (not the good kind).

Variations I’ve Toyed With (One of These Was a Flop)

Swapped chicken thighs for drumsticks—juicy, but takes longer to cook
Used tofu instead of chicken (veggie friends approved, but I dunno, it just didn’t grab me)
Added a splash of sriracha for heat—my husband loved it, my kids, not so much
Tried grilling pineapple alongside, which was a total win. 10/10 recommend.

Do You Really Need a Grill? (Plus My Makeshift Solution)

Grill is ideal for flavor, but I’ve done this on a stovetop grill pan (which is a little sad, but, you know, still edible). In an absolute pinch, I even used the oven’s broiler—just watch it like a hawk, and maybe open a window so the smoke alarm doesn’t chime in.

Can You Save Leftovers? Sure, but Good Luck

Store leftover Huli Huli chicken in an airtight container in the fridge for 2-3 days (though honestly, in my house it never makes it past the next lunch). Oh, and it makes one mean sandwich the next day—just saying.

How I Love to Serve This (And a Weird Family Tradition)

I like to serve Huli Huli chicken over a pile of white rice (sometimes jasmine, sometimes whatever I found on sale). If I’m feeling extra, I throw some grilled pineapple and maybe a green salad on the side. My cousin dips hers in ranch, which I can’t approve of, but it takes all sorts, right?

Little Nuggets of Wisdom (AKA My Cooking Regrets)

Don’t skip the resting step. I tried once when I was starving—ended up with juices all over the board and less in the chicken.
If you try rushing the marinating, I won’t judge, but it just won’t be as flavorful.
Basting is messy but necessary; more is more here.

Real-Life FAQs From Friends and Family

Can I use chicken breasts instead? Yeah, you can—just don’t overcook or they’ll get drier than my dad’s jokes.
What if I don’t have pineapple juice? Orange juice works okay, but honestly, I think apple juice once (it was too sweet but edible).
Can I cook this in advance? Absolutely. I actually think it tastes better the next day, but maybe that’s just me?
Is it really worth marinating overnight? Short answer: yes, as long as you have the time and, you know, the memory to actually do it. I forget half the time and it’s still pretty good.
How do I clean my grill after? I usually pawn that job off on my partner, but soaking the grates in warm soapy water helps a lot. There’s probably a fancier way, but that’s what works here.

Lina

Huli Huli Chicken