Description
Grilled Huli Huli Chicken is a classic Hawaiian dish featuring tender, juicy chicken thighs marinated in a flavorful blend of soy sauce, pineapple juice, brown sugar, and aromatic spices. This recipe delivers a perfect balance of sweet and savory flavors with a hint of tang, ideal for backyard barbecues or a tropical-inspired weeknight dinner.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade
- ½ cup soy sauce
- ½ cup brown sugar
- â…“ cup ketchup
- â…“ cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
For Thickening Sauce (Optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, grated ginger, minced garlic, and sesame oil until smooth. Set aside ½ cup of the marinade for basting and keep the rest for marinating the chicken.
- Marinate Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow flavors to infuse.
- Preheat Grill: Heat the grill to medium-high heat, ensuring it is properly cleaned and oiled to prevent sticking.
- Grill Chicken: Remove chicken from the marinade and discard the used marinade. Place the chicken thighs on the grill and cook for 5–7 minutes per side. While grilling, baste the chicken with the reserved marinade to enhance flavor and moisture. Grill until the chicken reaches an internal temperature of 165°F and develops attractive grill marks.
- Make Thickened Sauce (Optional): If a thicker sauce is desired, bring the reserved marinade to a boil in a small saucepan. In a separate bowl, mix cornstarch and water to create a slurry. Stir the slurry into the boiling marinade and simmer for 2–3 minutes until the sauce thickens.
- Serve: Plate the grilled chicken immediately, garnished with chopped green onions and sesame seeds. Pair with steamed rice, grilled pineapple, or a fresh cabbage slaw for a complete meal.
Notes
- This chicken pairs perfectly with steamed rice, grilled pineapple, or a simple cabbage slaw.
- You can also use chicken breasts; just adjust cooking time accordingly as breasts cook faster and can dry out.
- Marinating overnight enhances the flavor deeply, but at least 2 hours is recommended for good taste.
- If you don’t have a grill, you can use a grill pan on the stovetop as an alternative cooking method.
