Name: Juicy Hawaiian Huli Huli Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 8 h 20 min
Cuisine: Hawaiian
Ingredients: ½ cup brown sugar (packed); ½ cup ketchup; ½ cup soy sauce (preferably reduced sodium); ½ cup chicken broth; 1 teaspoon fresh ginger root (minced); 2 cloves garlic (minced); 2 teaspoons rice vinegar; 2 teaspoons sesame oil; 12 boneless, skinless chicken thighs (about 3 pounds); Green onions (sliced); Pineapple slices

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Introduction

Juicy Hawaiian Huli Huli Chicken is a flavorful grilled dish that brings the taste of the islands right to your backyard. This recipe combines a sweet and savory marinade with tender chicken thighs for an irresistible meal perfect for summer gatherings or weeknight dinners.

The image shows a wooden board filled with nine pieces of grilled chicken thighs, glazed with a shiny, dark red-brown barbecue sauce that creates a glossy look. The chicken has a mix of charred black grill marks and a rich orange-brown color underneath. Scattered around the chicken pieces are small yellow pineapple chunks and chopped green onions. In the background, there is a white bowl with dark sauce and a white patterned plate with grilled yellow corn, all placed on a white marbled surface. Two metal forks rest near the board's edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup brown sugar (packed)
½ cup ketchup
½ cup soy sauce (preferably reduced sodium)
½ cup chicken broth
1 teaspoon fresh ginger root (minced)
2 cloves garlic (minced)
2 teaspoons rice vinegar
2 teaspoons sesame oil
12 boneless, skinless chicken thighs (about 3 pounds)
Optional garnish: green onions, pineapple slices

Instructions

Step 1: In a medium bowl, whisk together the brown sugar, ketchup, soy sauce, and chicken broth. Stir in the minced ginger, garlic, rice vinegar, and sesame oil. Set aside 1 cup of this marinade, cover it, and refrigerate for basting later.
Step 2: Place the remaining marinade in a large freezer bag with the chicken thighs. Seal the bag and massage to coat the chicken evenly. Refrigerate and marinate overnight or for at least 8 hours.
Step 3: When ready to grill, lightly oil the grill grates. Remove the chicken from the marinade and discard the used marinade. Place the chicken on the grill and cook for about 3 minutes on one side.
Step 4: Flip the chicken and brush some of the reserved marinade on the cooked side. Continue grilling for another 3 minutes, then flip again and baste. Repeat this process until the chicken is fully cooked and reaches an internal temperature of 165°F, about 10 minutes total depending on grill heat.
Step 5: Remove the chicken from the grill and let it rest for a few minutes. Garnish with sliced green onions and pineapple if desired before serving.

Tips & Variations

For extra smoky flavor, add wood chips to your grill while cooking the chicken.
Use boneless, skin-on thighs for crispier edges and extra juicy meat.
Substitute chicken thighs with drumsticks or breasts, adjusting cooking time accordingly.
Serve with steamed rice and grilled pineapple for a complete Hawaiian-inspired meal.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to maintain juiciness. Leftover marinade that was not in contact with raw chicken can be refrigerated for up to 3 days but should not be used after grilling.

How to Serve

The image shows several pieces of grilled chicken thighs and bright yellow pineapple slices cooking on a black grill. The chicken pieces are glazed with a shiny, reddish-brown sauce and have dark char marks running across them, giving a textured and slightly crispy look. The pineapple pieces are cut into rectangular strips and also have prominent grill marks, showing a contrast between the bright yellow fruit and the deep grill lines. The arrangement of the chicken and pineapple is scattered evenly over the grill bars, with a close-up view highlighting the juicy and cooked texture of the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade a day in advance and refrigerate it to allow the flavors to deepen. Just be sure to set aside some marinade before adding raw chicken to use for basting during grilling.

What if I don’t have a grill?

You can cook the chicken under a broiler or in a grill pan on the stove. Adjust cooking times as needed and baste frequently with the reserved marinade for best results.