Hawaiian tropical chicken (Huli huli chicken) from RecipeTin Eats by Nagi Maehashi

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Ingredients

green onion
tomato ketchup
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Serves : 5 - 6
EYB Comments

Marinate 24-48 hours. Can substitute chicken breasts for chicken thighs; Aussie tomato sauce for ketchup; Chinese cooking wine, mirin, or chicken broth for sherry; and cider vinegar for rice vinegar.

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Accompaniments: Red potato salad with bacon and corn ; Pineapple fried rice; Cowboy bean salad with lime dressing; Cucumber salad with herb garlic vinaigrette; Celebration fruit punch; Vermicelli noodle salad; Margaritas!!!; How to grill corn; Tequila sunrise; Corn salad with avocado; Macaroni salad; Mango daiquiri; Coconut coriander/cilantro lime rice; Potato salad; Coleslaw; Frozen strawberry daiquiri

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Marinate 24-48 hours. Can substitute chicken breasts for chicken thighs; Aussie tomato sauce for ketchup; Chinese cooking wine, mirin, or chicken broth for sherry; and cider vinegar for rice vinegar.
anya_sf on May 29, 2026

This chicken was so tasty! Marinated about 20 hours. Had to turn grill down to medium-low to avoid burning, so it took a few minutes longer - still quick though. Served with pineapple fried rice, so skipped the grilled pineapple.
debkellie on September 30, 2024

Nice flavour - gave it the full 48 hours in the marinade (of which there was tons). Perhaps would benefit from turning some of the marinade into an accompanying sauce - not just a baste/mop. Nice BBQ dish.
Rinshin on August 12, 2024

Succulent and delicious. Added 1 tsp Worcestershire sauce. Sake instead if sherry. Marinated for about 7 hours and saved the marinade before grilling. Heated the marinade on high heat for about 4-5 min to concentrate the sauce for brushing on while grilling over charcoal. Cooked to about 185F. I normally do not eat chicken skin but this had incredible taste that I ate the skin! The meat was flowing with juice. Photos added.