I call this dish Hula Chicken because I want to do a little dance every time I eat it! It’s hard to believe that such a short list of ingredients can deliver so much deliciousness. To keep things simple, you don’t have to broil the chicken at the end, but doing so really adds to the texture and flavor of the dish, so I think it’s worth the few extra minutes. Trust me; I wouldn’t lead you astray!
CHICKEN
3 pounds (1361 g) chicken, cut into pieces, or chicken thighs (with bones and skin)
SAUCE INGREDIENTS
¾ cup coconut aminos
¼ cup white wine
½ cup chicken or beef broth
2 TBSP honey
1/3 cup (720 ml) apple juice
½ cup chopped green onions
TOPPING INGREDIENTS
¼ cup honey, warmed slightly
Chopped green onions
Sesame seeds
Serves 4
Place the chicken pieces in a slow cooker.
In a small bowl, mix together the sauce ingredients.
Pour the sauce over the chicken, and cook on high for 4-5 hours.
Carefully remove the chicken pieces with tongs, and place them on a parchment lined-baking sheet.
Brush the chicken with the warmed honey.
Place the baking sheet under the broiler for about 5 minutes or until the chicken has browned and the skin is slightly crispy. Watch it carefully, as it can burn quickly!
Serve with chopped green onions and sesame seeds on top.
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Hula Chicken is sweet, sticky, island-style comfort straight from the slow cooker. Chicken pieces braise in coconut aminos, apple juice, honey, and broth, then get brushed with warm honey and broiled until the skin crisps and caramelises — finished with green onions and sesame seeds.
Pro Tips
- The slow cooker makes the chicken tender; the broiler is what makes it special. Brush the pieces with warmed honey and broil about 5 minutes until browned and slightly crispy.
- Watch the broiler like a hawk — the honey glaze goes from caramelised to burnt in under a minute, so never walk away during those final five minutes.
- Coconut aminos and apple juice give the sauce its Hawaiian-style sweet-savoury base without any soy or refined sugar.
- Use bone-in, skin-on chicken pieces — the skin crisps beautifully under the broiler and the bones keep the meat juicy through the long braise.
- Let the chicken rest a few minutes after broiling so the glaze sets into that signature sticky shell before you garnish and serve.
Frequently Asked Questions
Can I skip the broiler step?
You can, but you'll lose the sticky, lacquered finish that makes Hula Chicken what it is. Even 3–4 minutes under the broiler transforms the dish.
Is Hula Chicken paleo?
Yes: coconut aminos instead of soy, honey and apple juice for sweetness, white wine and broth for the braise. No refined sugar or gluten.
Can I use chicken breasts?
Bone-in pieces are better here — breasts dry out over the 4–5 hour cook and won't crisp the same way under the broiler. Thighs are an excellent choice.
What should I serve with it?
Cauliflower rice to catch the sticky sauce, plus a crunchy slaw or steamed greens to balance all that sweet glaze.
Recipe Card
Ingredients
Method
- TOPPING INGREDIENTS
- ¼ cup honey, warmed slightly Chopped green onions Sesame seeds Serves 4 Place the chicken pieces in a slow cooker.
- In a small bowl, mix together the sauce ingredients.
- Pour the sauce over the chicken, and cook on high for 4-5 hours. Carefully remove the chicken pieces with tongs, and place them on a parchment lined-baking sheet.
- Brush the chicken with the warmed honey.
- Place the baking sheet under the broiler for about 5 minutes or until the chicken has browned and the skin is slightly crispy. Watch it carefully, as it can burn quickly!
- Serve with chopped green onions and sesame seeds on top.
