Description
This Huli Huli Chicken recipe delivers juicy, flavorful grilled chicken thighs marinated in a sweet, smoky, and tangy Hawaiian-inspired sauce. Easy to prepare and packed with taste, it’s perfect for any summer gathering or family dinner. Serve with grilled pineapple rings for an authentic touch.
Ingredients
Units
Scale
For the Marinade
- 1/2 cup packed light brown sugar
- 1/2 cup ketchup
- 1/2 cup light soy sauce
- 1/2 cup pineapple juice (canned)
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon garlic paste or minced garlic
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon paprika (smoked or sweet)
For the Chicken
- 4–5 pounds boneless skinless chicken thighs
For Grilling & Garnish
- Pineapple rings (from 1 pineapple or 1 can of slices, drained)
- 1/2 cup sliced green onions (for garnish)
Instructions
- Prepare the Chicken: Rinse the chicken thighs and pat them dry with paper towels to ensure the marinade adheres well.
- Make the Marinade: In a large bowl or a gallon-size ziplock bag, combine the brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika. Mix very well until all ingredients are fully integrated.
- Reserve and Marinate: Remove 1/2 cup of the sauce mixture and set aside in the refrigerator for later use. Add the chicken thighs to the remaining marinade, making sure they are well coated and submerged. Seal the bowl or bag and marinate in the refrigerator for at least 4 hours or overnight for best flavor infusion.
- Preheat the Grill: Heat your grill to medium-high heat (about 400°F). Lightly brush the grates with oil to prevent sticking. Clean under the grates before grilling.
- Grill the Chicken: Remove the chicken from the marinade, letting the excess drip off. Grill chicken for about 10 minutes without moving. Flip and grill for another 10 minutes, or until the chicken reaches an internal temperature of 165°F. Discard the used marinade.
- Grill the Pineapple: When the chicken is halfway cooked, add the pineapple rings to the grill. Grill until golden and caramelized on both sides.
- Finish and Serve: Remove chicken and pineapple from the grill. Brush the reserved marinade over the chicken. Optionally, place chicken under a broiler for a few minutes to thicken the glaze, or heat reserved sauce in a saucepan to thicken before brushing over. Garnish with sliced green onions and serve hot.
Notes
- Store leftovers covered in the refrigerator for 1-2 days. Freeze up to 1 month unless chicken was previously frozen.
- Adjust the seasonings in the reserved sauce before brushing over chicken. For sweeter BBQ flavor, add more sugar.
- Allow excess marinade to drip off chicken before grilling to avoid flare-ups.
- Any chicken cut can be used, just adjust cooking times for bone-in or larger pieces.
- This dish is sweet, smoky, and tangy all in one—try with extra grilled veggies for a full meal.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 467 kcal
- Sugar: 25 g
- Sodium: 1621 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.04 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 67 g
- Cholesterol: 194 mg
