Description
Grilled Huli Huli Chicken is a delicious Hawaiian-inspired dish featuring tender, juicy chicken thighs marinated in a flavorful blend of pineapple juice, brown sugar, ketchup, soy sauce, ginger, and garlic. Perfectly grilled to smoky perfection and basted with its own marinade, this recipe delivers a sweet and savory taste that’s ideal for summer barbecues or family dinners.
Ingredients
Scale
Marinade
- 1 cup pineapple juice
- 1 cup packed light brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/2 cup chicken broth
- 3 teaspoons minced fresh ginger
- 3 teaspoons minced garlic
Chicken
- 24 boneless skinless chicken thighs (about 4 pounds) or 4 pounds boneless skinless chicken breasts
Instructions
- Prepare the marinade: In a medium bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, minced fresh ginger, and minced garlic until the mixture is well combined. Reserve 1 cup of the marinade for basting later, then cover the remaining mixture and refrigerate.
- Marinate the chicken: Divide the remaining marinade evenly between two large resealable plastic bags. Add 12 chicken thighs to each bag, seal them, and turn to coat the chicken thoroughly. Refrigerate for 6 hours or overnight to allow the flavors to fully infuse the meat.
- Prepare the grill: Remove the chicken from the marinade and discard the used marinade. Moisten a paper towel with cooking oil and, using long-handled tongs, lightly coat the grill rack to prevent sticking.
- Grill the chicken: Grill the chicken pieces covered over medium heat for 6 to 8 minutes on each side, or until the internal temperature reaches 165°F (74°C). During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade to enhance the flavor and keep the meat moist.
Notes
- For juicier chicken, marinate overnight if possible.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- If using chicken breasts instead of thighs, adjust grilling time as breasts may cook faster.
- Make sure to discard the marinade that has come into contact with raw chicken to avoid cross-contamination.
- Lightly oiling the grill helps prevent the chicken from sticking.
