Description
Grilled Huli Huli Chicken features a sticky-sweet marinade of soy sauce, brown sugar, and pineapple, creating a delicious grilled dish perfect for summer gatherings.
Ingredients
Scale
- 4 chicken thighs (boneless or bone-in, skin optional; about 3–4 oz each)
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar (packed)
- 1/4 cup pineapple juice
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Green onions, chopped, for garnish
Instructions
- In a bowl, whisk together soy sauce, ketchup, brown sugar, pineapple juice, minced garlic, minced ginger, and olive oil to make the marinade. Ensure the sugar dissolves.
- Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Refrigerate for at least 1 hour (up to overnight).
- Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates.
- Remove the chicken from the marinade, letting excess drip off. Season lightly with salt and pepper.
- Grill the chicken 6–7 minutes per side (for boneless thighs) until fully cooked (internal temperature should reach 165°F / 74°C).
- Baste the chicken with the reserved marinade during the last few minutes of grilling.
- Once cooked, remove chicken from the grill and let rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
For a spicier version, add crushed red pepper or sriracha to the marinade. Use low-sodium soy sauce to reduce salt content.
- Prep Time: 70 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 14g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg