This Grilled Huli Huli Chicken is a must-try! The marinade is bursting with sweet and savory flavors, making it a family favorite. Quick to prepare and easy to grill, this recipe will be on repeat all summer long!
- 4 lbs boneless, skinless chicken thighs (or chicken breasts)
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup chicken broth
- 2 tsp fresh ginger, grated
- 1½ tsp minced garlic
- Green onions, sliced (for garnish)
Prepare the Marinade:
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Set aside 1 cup of this mixture for basting.
Grill to Perfection:
Preheat the grill to medium heat. Cook the chicken for 6-8 minutes per side, or until fully cooked and no longer pink inside. During the last 5 minutes, baste occasionally with the reserved marinade for extra flavor.
- For extra charred flavor, grill over direct heat for the last couple of minutes.
- Serve with grilled pineapple, rice, or a fresh tropical salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.