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Huli Huli Chicken

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This Huli Huli Chicken recipe brings a burst of tropical Hawaiian flavor to your grill with a sweet, tangy, and savory pineapple-soy marinade. It’s easy, crowd-pleasing, and perfect for summer dinners or backyard BBQs.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 cup pineapple juice
  • 1/2 cup soy sauce (low-sodium if preferred)
  • 1/3 cup brown sugar (light or dark)
  • 1/4 cup ketchup
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil (toasted preferred)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh pineapple slices (optional, for grilling)
  • Green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. In a large mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, grated ginger, minced garlic, crushed red pepper flakes (if using), salt, and black pepper to make the marinade. Taste and adjust seasoning as needed.
  2. Add chicken thighs or breasts to the marinade, turning to coat well. Cover the bowl or seal a zip-top bag and refrigerate for at least 2 hours, preferably overnight. Flip the chicken halfway through marinating for even flavor.
  3. About 30 minutes before cooking, remove chicken from the fridge to come to room temperature. Preheat grill to medium-high (about 400°F). For charcoal grills, arrange coals for indirect heat.
  4. Pour leftover marinade into a small saucepan. Bring to a boil and simmer for 5-7 minutes until slightly thickened to use as a basting sauce. (Do not use raw marinade as a sauce.)
  5. Lightly oil grill grates. Grill chicken over direct heat for 5-6 minutes per side, basting with the cooked marinade after flipping. Move chicken to indirect heat if it starts to burn or caramelize too quickly.
  6. Check for doneness: chicken is ready when it reaches 165°F at the thickest part and juices run clear. Breasts may cook faster than thighs.
  7. If using, grill pineapple slices for 2-3 minutes per side until caramelized and grill-marked.
  8. Let chicken rest for 5 minutes before slicing. Garnish with sliced green onions and sesame seeds. Serve hot.

Notes

For best flavor, marinate the chicken overnight. Use tamari or coconut aminos for a gluten-free version. If you don’t have a grill, bake at 400°F for 20-25 minutes and broil for a charred finish. Baste frequently for a sticky glaze, and use a meat thermometer to avoid overcooking. Grilled pineapple slices make a great side. Leftovers keep well and can be frozen for up to 2 months.

Nutrition

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Find it online: https://magnetmeal.com/huli-huli-chicken-recipe-best-easy-grilled-dinner-for-summer/