Hawaiian Huli Huli Chicken

I’ve been blessed to visit Hawaii a few times and each time I’m amazed anew at its beauty.  Breathtaking is the word that immediately comes to mind and most of our time on those islands has been spent on Kauai.  Thank you bro for turning us on to this gem of an island!  


Huli Huli chicken is sold in many places and roadside stands and if you’re not eating the tremendous bounty of the Pacific Ocean while you’re exploring the islands, then this is a Hawaiian treat to try. 

​On my last visit I even witnessed it being sold out of the back of someone’s truck from an insulated chest on the side of the road.  Hang loose!!  

ASSEMBLE EASY INGREDIENTS

LET MARINATE

This bird has a teriyaki vibe that appeals to just about everyone and is easy to replicate.  Using chicken legs or thighs makes it super inexpensive to make in large quantities and is kid friendly as well.  Think backyard luau or picnic.

So yummy and you’ll have a taste of the islands for pennies and minus the long flight.

I use these Pyrex mixing bowls nearly every day.  

I use my Ninja Foodi all the time and using the air crisp setting ensured these chicken legs cook in about 20
minutes.

I love Aleppo pepper flakes.  They're not as hot and are slightly smoky & florally.

Hawaiian Huli Huli Chicken Legs
Makes 12 legs

1/2 cup ketchup (low sugar like Primal Kitchen)
1/2 cup coconut sugar or brown sugar
1/2 cup coconut aminos or soy sauce
1 inch nob ginger, grated or minced
5-6 garlic cloves, grated or minced
1 teaspoon aleppo pepper flake (optional if you like a bit of spice) or regular chili flake
12 chicken legs (or thighs)


In a large bowl, whisk all ingredients together except the chicken.  Place chicken and marinade in a large bag or container and let set for 2 hours or overnight,

Cook the legs:
These can be grilled, roasted in the oven or prepared (like I love to do) in a Ninja Foodi on the air crisp setting for 20-25 minutes in 2 batches.

​If roasting in the oven, I’d recommend 400 for about 30-40 minutes or until the thickest part of the chicken registers 165 on a meat thermometer.
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