Description

Huli Huli Chicken is a classic Hawaiian grilled chicken recipe featuring a flavorful marinade made with pineapple juice, soy sauce, brown sugar, and ginger, resulting in tender, juicy chicken with a sweet and tangy glaze. Perfect for summer cookouts or a tropical-inspired dinner.

Ingredients

Chicken

2 pounds boneless, skinless chicken thighs (or bone-in thighs)

Marinade

1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons ketchup
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil

For Grilling

1 tablespoon vegetable oil (for grilling)

Garnish (Optional)

Chopped green onions
Sesame seeds

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Instructions

Prepare the Marinade: In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated fresh ginger, minced garlic, and sesame oil until the sugar is fully dissolved to create a smooth marinade.
Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish, pour the marinade over the chicken ensuring all pieces are well coated. Seal or cover, then refrigerate and marinate for at least 4 hours or ideally overnight for the best flavor infusion.
Preheat Grill: Heat a grill or grill pan over medium heat. Brush the grill grates or pan with vegetable oil to prevent sticking.
Grill the Chicken: Remove chicken from the marinade, reserving the leftover marinade for basting. Place the chicken on the grill and cook for 6 to 7 minutes on each side, or until the chicken is fully cooked through and has nice char marks. During the last few minutes of grilling, baste the chicken frequently with the reserved marinade to build a flavorful glaze. Adjust cooking time slightly if using bone-in thighs.
Rest and Serve: Transfer the grilled chicken to a plate and let it rest for a few minutes to lock in juices. Optionally, garnish with chopped green onions and sesame seeds before serving. Serve alongside rice, grilled pineapple, or a fresh salad for a complete meal.

Notes

You can substitute chicken breasts for thighs but reduce cooking time to prevent drying out the meat.
For enhanced smoky flavor, grill over charcoal and baste the chicken frequently during cooking.
Use tamari or a gluten-free soy sauce to make this recipe gluten-free.
Allowing the chicken to marinate overnight significantly enhances the depth of flavor.
Be sure to discard any leftover marinade used to coat raw chicken to avoid cross-contamination.