huli chicken recipe

The Best huli chicken recipe

Oh, you’re talking about Huli Chicken? That’s one of my all-time favorite dishes—simple, flavorful, and always a hit with my family. I started making it a few years back when my husband was craving something fresh and different after a long week of the same old meals. It’s that kind of recipe that feels like a hug in a bowl, with just the right balance of spices and a little smoky kick that makes everything taste better. My kids—especially my little one who’s always picky—have come around to loving it, even if they initially thought it was “weird” at first. It’s the kind of dish that’s easy to make ahead, so I can prep it on a busy weekend and just reheat it when we’re all starving. Plus, it’s got this nice protein boost without being too heavy, which is perfect for a family that’s always on the go.

The thing I love most about this recipe is how versatile it is. It’s great for a casual weeknight dinner after a long day, or you can serve it at a weekend gathering with some crusty bread and a fresh salad. My husband swears it’s the only thing that makes his post-workout meal feel satisfying without being too indulgent. And honestly, the health benefits are pretty solid too—it’s packed with lean chicken, and the spices give it a natural boost without needing extra oils or heavy sauces. My kids don’t even realize they’re eating something nutritious because it just tastes so good. It’s that kind of dish that makes me feel good about feeding my family, knowing they’re getting something flavorful and wholesome without any fuss. Plus, it’s one of those recipes that’s so easy to double or triple that you can have leftovers for days without it getting boring.

Huli Chicken (Hawaiian Spiced Chicken)

4.5 from 1758 votes

A flavorful Hawaiian-style dish featuring marinated chicken in a tangy, spicy sauce with a crispy fried dough wrap. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp paprika
• 1 tbsp vegetable oil

For the Huli Sauce

• 1 cup coconut milk
• ½ cup pineapple juice
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp ginger (grated)
• 1 clove garlic (minced)
• 1 tsp red pepper flakes (optional)
• 1 tbsp vegetable oil

For the Dough

• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• ½ cup warm water
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C) if baking the dough. Mix flour, salt, and baking powder in a bowl. Add warm water and oil, then stir until a dough forms. Cover and rest for 10 minutes.
2. 2 In a separate bowl, mix soy sauce, brown sugar, honey, garlic powder, onion powder, black pepper, and paprika. Add chicken breasts and coat evenly. Let marinate for at least 15 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until fully cooked (internal temperature 165°F/74°C). Remove and set aside.
4. 4 In a saucepan, heat coconut milk, pineapple juice, soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes (if using). Simmer for 5 minutes. Remove from heat.
5. 5 Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut into small circles (about 3-inch diameter). Place a piece of chicken in the center of each circle, then fold the dough over the chicken to form a half-moon shape.
6. 6 Heat oil in a skillet over medium-high heat. Fry huli chicken for 2-3 minutes per side until golden brown. Drain on paper towels.
7. 7 Pour the huli sauce into a small bowl. Drizzle sauce over the fried huli chicken and serve immediately.
8. undefined undefined
9. undefined undefined
10. undefined undefined
11. undefined undefined

🔧Equipment

• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board
• Food processor (optional)
• Large skillet or frying pan
• Oven (for optional baking)
• Tongs or spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 20🥩Protein: 35

📝Notes

[object Object]

This Huli chicken recipe is always a crowd-pleaser because it’s simple yet packed with bold flavors that make it feel special without needing extra fuss. It’s the kind of dish that works perfectly for family gatherings—whether you’re serving it at a casual weeknight dinner or a bigger holiday spread—because it’s hearty enough to hold its own while still being light enough to let everyone enjoy it without feeling weighed down. Plus, the smoky, slightly sweet taste makes it feel festive, so it’s a reliable go-to for any occasion where you want something delicious that everyone will actually want seconds of.

❓ Frequently Asked Questions About Huli Chicken (Hawaiian Spiced Chicken)

1. What are the key ingredients required for making Huli Chicken, and do they need to be substituted if unavailable?

Huli Chicken typically requires the following key ingredients: Huli chicken (or a similar dark meat chicken like duck or turkey), coconut milk, garlic, ginger, lemongrass, kaffir lime leaves, galangal, chili, fish sauce, palm sugar, and sometimes a bit of lime juice. If you can’t find Huli chicken, you can substitute it with dark meat chicken (thighs or drumsticks) or even duck meat—just ensure it’s marinated well to mimic the flavor. For coconut milk, a mix of light and heavy coconut milk can work, but fresh coconut milk adds more richness.

—

2. How long should the chicken be marinated before cooking, and what’s the best way to prepare it?

The chicken should be marinated for at least 4–6 hours (or overnight) in a mixture of coconut milk, fish sauce, palm sugar, garlic, ginger, lemongrass, and chili. For best results, slice the chicken into thick pieces (about 1-inch) and coat them evenly in the marinade. If using whole Huli chicken, you can marinate it whole and then cut into pieces before cooking. Avoid overcrowding the pan to ensure even browning.

—

3. What cooking methods work best for Huli Chicken, and how do you avoid drying it out?

The most common methods are stovetop (pan-frying or braising) or oven-baking. For stovetop, sear the chicken in a hot pan with oil until crispy, then add coconut milk, aromatics, and simmer until tender (~20–25 mins). To prevent drying, don’t overcook—check doneness with a meat thermometer (165°F/74°C internal temp). If using the oven, roast at 375°F (190°C) for 30–40 mins, basting with extra marinade. For extra moisture, add a splash of water or coconut milk to the pan during cooking.

—

4. Can Huli Chicken be made without fresh ingredients like lemongrass or kaffir lime leaves, and what substitutes work?

While fresh ingredients enhance flavor, you can substitute them with dried alternatives or store-bought blends. For lemongrass, use 1 tsp dried lemongrass powder or 1 tbsp powdered lemongrass extract. Kaffir lime leaves can be replaced with lime zest + a pinch of citric acid or 1 tsp lime juice + ½ tsp lime zest. For galangal, use fresh ginger (though the flavor will be milder) or 1 tsp galangal powder. If using dried herbs, rehydrate them in warm water before adding to the marinade.

—

5. How do you serve Huli Chicken, and what traditional sides pair well with it?

Huli Chicken is traditionally served with steamed jasmine rice and stir-fried vegetables like green beans, bamboo shoots, or stir-fried cabbage. Other classic pairings include: – Coconut rice (steamed rice mixed with coconut milk) – Grilled or steamed vegetables (bell peppers, eggplant, or mushrooms) – Pickled vegetables (like cucumber or carrot salad) – Fresh spring rolls or vermicelli noodles (for a lighter option) For a heartier meal, serve with lentil or tofu stir-fry alongside the chicken. Garnish with extra lime wedges, cilantro, or chili flakes for freshness.