Description
This vibrant Huli Huli Chicken recipe features tender, juicy chicken thighs marinated in a sweet and tangy blend of soy sauce, brown sugar, pineapple juice, and aromatic ginger and garlic. Grilled to perfection and caramelized with a reserved marinade glaze, this Hawaiian classic bursts with tropical flavor and is perfect for summer cookouts or any occasion craving island-inspired fare.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and black pepper until fully combined and smooth.
- Marinate the Chicken: Reserve 1/2 cup of the marinade and set aside for basting later. Place the chicken thighs in a large zip-top bag or shallow dish, then pour the remaining marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
- Preheat the Grill: Heat a grill or grill pan to medium-high. Lightly oil the grill grates to prevent sticking and to help achieve beautiful grill marks on the chicken.
- Grill the Chicken: Remove the chicken from the marinade, discarding the used marinade. Place the chicken on the hot grill and cook for 5 to 7 minutes on one side. Flip the chicken and grill the other side another 5 to 7 minutes. During the last few minutes of grilling, baste the chicken with the reserved marinade to build a glossy, caramelized coating.
- Rest and Serve: Transfer the grilled chicken to a plate and let it rest for 5 minutes to lock in juices. Garnish with chopped green onions and sesame seeds if desired. Serve alongside steamed rice and grilled pineapple for a complete Hawaiian feast.
Notes
- For extra smoky flavor, cook the chicken over charcoal or add a dash of liquid smoke to the marinade.
- Chicken breasts can be used instead of thighs, but the thighs stay juicier and more flavorful.
- Marinating overnight intensifies the flavors and tenderizes the chicken best.
- Make sure to discard the marinade used on raw chicken to avoid cross-contamination.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
