Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish featuring a flavorful marinade made from brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. After marinating for several hours, the chicken thighs are grilled to perfection, basted with reserved glaze for extra flavor, and served juicy and tender with a sweet and tangy finish.
Ingredients
Scale
Marinade
- 1 cup brown sugar
- ¾ cup ketchup
- ¾ cup soy sauce
- â…“ cup pineapple juice
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh minced ginger
- 1 tablespoon minced garlic
Chicken
- 4-5 pounds boneless skinless chicken thighs
Instructions
- Prepare Marinade: Whisk together brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic in a bowl until well combined. Optional: Reserve about â…“ cup of the marinade in an airtight container in the refrigerator for basting later.
- Trim Chicken (Optional): If desired, trim any excessive fat from the chicken thighs using clean kitchen shears. Leaving some fat is recommended as it adds flavor and moisture during grilling.
- Marinate Chicken: Place the chicken thighs in a large Ziploc bag. Pour the marinade over the chicken, seal the bag removing excess air, and refrigerate for 6 to 8 hours to allow flavors to develop.
- Preheat Grill: When ready to cook, preheat your grill to medium-high heat. Once hot, reduce the heat slightly and lightly oil the grill grates to prevent sticking.
- Grill Chicken: Place the marinated chicken thighs on the grill and close the lid. Cook for about 5 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Baste Chicken: Reduce the grill heat to low. Using a brush, baste each side of the chicken with the reserved marinade glaze and cook for an additional 1 minute per side to enhance flavor and caramelization.
- Rest and Serve: Remove the chicken from the grill and cover loosely with foil. Let it rest for approximately 5 minutes to allow juices to redistribute before serving.
Notes
- Marinate the chicken for at least 6 hours, but overnight for even more flavor.
- Using boneless skinless thighs keeps the meat tender and juicy on the grill.
- Reserve some marinade before adding to raw chicken to use as a safe basting sauce.
- Do not baste chicken with marinade that has been in contact with raw chicken to avoid cross-contamination.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Resting the chicken before serving helps retain moisture.
