Hawaiian-Style Grilled Chicken

We only recommend things we love. If you buy something through our site, we might earn a commission.

With a dead-simple marinade, this chicken comes out tangy and sweet, with just the right hint of bitterness. The only trick is: turn it frequently, to keep the sugars from burning.

“Come fundraising season, you’ll start to see a lot of people selling tickets for huli huli chicken. Huli huli, which translates to ‘turn turn,’ is a local-style barbecue chicken that is grilled and basted on a spit. The sweet marinade burns a bit, so I recommend you grill out side to avoid smoking up your house and setting off the fire alarms!” —Alana Kysar, author of Aloha Kitchen: Recipes from Hawaii, from which this recipe was taken.

In a large bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, ginger, and garlic until well combined. Reserve 1⁄3 cup of the mixture for later. To the remaining mixture, add the chicken and stir to evenly coat it. You can transfer this mixture with the chicken to a gallon- size ziplock bag or simply cover the bowl with plastic wrap. Refrigerate overnight or for at least 8 hours, turning the chicken at least once.

After marinating the chicken, oil your grill grates well. Heat the grill to medium and grill the chicken for 5 to 7 minutes on each side, until cooked through, basting it with the reserved marinade after you turn it. Serve immediately.

Print Options:

Hawaiian-Style Grilled Chicken