Huli Huli Chicken
Huli Huli Chicken
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Huli Huli Chicken

15 MIN
1 H
8 H
Huli huli chicken, one of Hawaii’s culinary staples, starts with a magnificent marinade. If you’re a fan of teriyaki or sweet-and-sour sauces, you’ll fall for huli huli’s sticky, syrupy zip, especially when basted over chubby chicken drumsticks and served with fresh, warm Hawaiian rolls (which, spoiler, also came in handy for the next, even piggier, course).



  1. In a large bowl, combine the brown sugar, pineapple juice, ketchup, soy sauce, rice vinegar, ginger and garlic. Add the chicken, season with salt and pepper, and toss to coat. Cover and refrigerate for 8 hours or overnight, stirring once or twice.
  2. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Drain the chicken and transfer the marinade to a saucepan. Place the drumsticks on the prepared baking sheet.
  4. Bake the drumsticks for 1 hour or until cooked through, turning them halfway through cooking.
  5. Meanwhile, over medium-high heat, reduce the marinade until syrupy, about 20 minutes. Cover and set aside.
  6. In a large bowl, toss the cooked chicken and sauce together to coat well.
  7. Delicious with green salad with papaya dressing (see recipe) and Hawaiian rolls (see recipe).

Good with...


  1. Really nice flavors. However way too long on the cook time unless you're cooking super roided out chicken drums. Should be more like 45-50 mins. Sauce to reduce, less time less heat. No reason to cook it that high certainly will be reduced to 20% with that temp/time.

  2. My husband prepared this dish! It was ultra easy and he cooked it on BBQ with indirect heat. We liked the taste. Low salt and not too sweet either. Might add a dash of 5 spice powder next time.

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