Grilled Huli Huli Chicken
Prepare to meet your new go-to chicken recipe!
In just 30 minutes, you can whip up a sweet and savory masterpiece with this juicy, grilled chicken, marinated in a tropical blend of pineapple juice, soy sauce, and a hint of ginger.
It’s quick, it’s easy, and it’s so flavorful you’ll be making it on repeat.
Perfect for busy nights or weekend BBQs—trust me, this will become your new favorite chicken recipe in no time!
For Grilled Huli Huli Chicken
- Chicken Thighs – Boneless, skinless thighs work best for a juicy result, but chicken breasts can also be used if you prefer white meat.
- Pineapple Juice – Adds a tropical, sweet-tart flavor to the marinade that perfectly balances the savory elements.
- Soy Sauce – Gives the marinade that deep umami flavor and a bit of saltiness.
- Brown Sugar – Adds sweetness that caramelizes on the grill, giving the chicken a nice glaze.
- Ketchup – Provides some acidity and tang, contributing to the balance of flavors in the marinade.
- Chicken Broth – Adds depth and helps thin out the marinade, making it perfect for soaking the chicken.
- Fresh Ginger – Offers a warm, aromatic kick that complements the sweetness of the pineapple juice and brown sugar.
- Minced Garlic – Adds a savory base to the marinade, enhancing all the other flavors.
- Green Onions – For a fresh, mild onion flavor, used as a garnish.
Grilled Huli Huli Chicken Recipe
This Grilled Huli Huli Chicken is a crowd-pleasing recipe with a deliciously tangy marinade that’s simple to make and packed with flavor! It’s perfect for any occasion, and you’ll want to make it again and again!
Ingredients
- 4 pounds boneless, skinless chicken thighs (chicken breasts can also be used)
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup chicken broth
- 2 tsp freshly grated ginger
- 1½ tsp minced garlic
- Sliced green onions for garnish
Instructions
- In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, and minced garlic. Stir until the sugar dissolves. Set aside 1 cup of the sauce for basting the chicken later.
- Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 3 hours, or overnight for deeper flavor.
- Preheat the grill to medium heat. Grill the marinated chicken, covered, for 6-8 minutes per side, or until the chicken is fully cooked and no longer pink in the center. During the last 5 minutes of grilling, occasionally baste the chicken with the reserved marinade.
- Once cooked, remove from the grill and garnish with sliced green onions, if desired. Serve hot and enjoy!
Notes
- For a bit of extra flavor, try adding a little extra ginger or garlic to the marinade.
- This dish pairs well with rice or a fresh salad for a complete meal.
- Can I use chicken breasts instead of thighs?
Yes, you can absolutely swap out chicken thighs for breasts! Chicken breasts are leaner, but they’ll still work great. Just be sure not to overcook them, as they can dry out quicker than thighs. - How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 3 hours, but overnight is even better. The longer it sits, the more those amazing tropical flavors can soak in. - Can I bake the chicken instead of grilling it?
Definitely! Preheat your oven to 375°F (190°C) and bake the chicken for about 25-30 minutes, or until it’s cooked through and reaches 165°F (74°C). If you want a bit of char, pop it under the broiler for the last couple of minutes. - How do I prevent the marinade from burning on the grill?
To avoid burning, grill the chicken on medium heat and make sure to turn it frequently. Also, baste the chicken with the reserved marinade during the last 5 minutes of cooking for a perfectly caramelized finish. - Can I freeze the marinated chicken for later?
Absolutely! Marinate the chicken, then freeze it in a ziplock bag or airtight container for up to two months. When you’re ready, just thaw it in the fridge overnight, and you’re all set to grill!
