These Huli Huli chicken skewers are the perfect summer grilling recipe. Sweet marinade on savory chicken with a drizzle of creamy sriracha sauce take you on tropical gateway. It’s a nice departure from my traditional BBQ flavors and definitely something I will be making over and over again.
How to make the best Huli Huli sauce.
A Hawaiian delight, this Huli Huli sauce and marinade is the perfect combination of savory spices and tropical fruity flavors.
In a mixing bowl, add ketchup, brown sugar, pinapple juice, rice vinegar, soy sauce, ginger paste, minced garlic, sesame oil and Dad’s All Purpose rub. Whisk the ingredients together and set aside.
Prep the Chicken Skewers.
For this recipe, I went with chicken thighs. I personally prefer thighs over breast as they are fattier and have more flavor. That said, feel free to use whichever cut you like most. Cut the chicken into 1 inch cubes and toss them in a ziplock bag. Next pour 3/4 of the Huli Huli sauce over the chicken. Close the bag and message the marinade over the chicken cubes making sure to cover all pieces. Set it in the fridge to marinate for at least 1 hour.
Next, skewer the individual chicken pieces onto a skewer stick and these are ready to hit the grill.
Pro Tip: if using wooden skewers, soak them in water so they can absorb the moisture and not burn during the cooking process. I recommend using metal skewers. They are reusable and durable.
Time to grill the Huli Huli chicken skewers.
Set the grill to high direct heat at 450 degrees and place the marinade Huli Huli chicken skewers on the grill. Flip every minute for a total of 10 minutes or until the meat reaches 175 degrees internal temp. Before serving, brush the skewers with the remaining huli huli sauce and leave them on the grill for another minute allowing the sauce to caramelize over the chicken. Finally, once removed and rested, drizzle some sriracha mayo over the top for some heat to counteract the sweetness. Enjoy!
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Huli Huli Chicken Skewers
Prep Time 1 hour hour
Cook Time 8 minutes minutes
- 2 lbs Boneless chicken thighs
- 1 tbsp Sriracha mayo
Huli Huli Sauce Ingredients
- 1 cup Pineapple juice
- 1/2 cup Ketchup
- 1/2 cup Brown sugar
- 1/2 cup Soy sauce
- 2 tbsp Sesame oil
- 2 tbsp Rice vinegar
- 1 tbsp Ginger paste
- 1 tbsp Minced garlic
- 1 tbsp Dad's All Purpose rub
To make the Huli Huli sauce, in a mixing bowl, add ketchup, brown sugar, pineapple juice, rice vinegar, soy sauce, ginger paste, minced garlic, sesame oil and Dad's All Purpose rub. Whisk the ingredients together and set aside. Cut chicken thighs into 1 inch cubes and toss them in a ziplock bag.
Pour 3/4 of the Huli Huli sauce over the chicken. Close the bag and message the marinade over the chicken cubes making sure to cover all pieces. Set it in the fridge to marinate for at least 1 hour.
Skewer the individual chicken pieces onto a skewer stick.
Set the grill to high direct heat at 450 degrees.
Place the marinade Huli Huli chicken skewers on the grill. Flip every minute for a total of 10 minutes or until the meat reaches 175 degrees internal temp.
Brush the skewers with the remaining huli huli sauce and leave them on the grill for another minute allowing the sauce to caramelize over the chicken
Rest for 10 minutes.
Drizzle grilled chicken skewers with sriracha mayo.
Check out the Recipes Page for other tasty ideas!
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