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Huli Huli Chicken

Huli Huli Chicken recipe
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huli huli chicken on white plate with bbq sauce brush with maui wowee glass jar

Huli Huli Chicken

  • Author: A Cook Named Matt | Matt Broussard
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 day, 1 hour, 15 minutes
  • Yield: 68 servings 1x



For the marinade

  • ¼ cup (35 grams) garlic clove
  • ⅓ cup (50 grams) ginger
  • 1 ½ (200 grams) rice wine vinegar
  • 2 cups (300 grams) soy sauce
  • ¼ cup (50 grams) Sambal
  • ¼ cup (40 grams) Spiceology Maui Wowee Blend
  • 2 tablespoons (20 grams) Dijon
  • 2 tablespoons (20 grams) tomato paste
  • 2 cups water

For chicken

  • Desired Cut of Chicken (we encourage breast and thigh)


For the marinade

  1. Combine all ingredients (except water) into a blender/mixer and blend until smooth.
  2. Reserve 1 cup of the marinade.
  3. Add 2 cups of water to the remaining sauce in the blender, blend once more to combine water and sauce.

For the chicken

  1. Marinate the chicken overnight in the fridge.
  2. Set oven temperature to 375°F.
  3. Remove chicken from marinade and pat dry.
  4. While oven heats up, brush the sauce you set aside from your marinade over your chicken and quickly sear in a cast iron or sauté pan.
  5. Set chicken on a sheet tray and bake at 375°F until internal temp reaches 165°F. The color should be a beautiful mahogany color. About 45 minutes.

Serving suggestion: Serve over a bed of short-grain rice.

Huli Huli Chicken

Used in this Recipe

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