Grilled Huli Huli Chicken
Craving a meal that’s bursting with tropical flavors?
This Grilled Huli Huli Chicken is the ultimate go-to recipe!
The irresistible marinade packs a punch, turning ordinary chicken into an extraordinary dish.
With minimal prep and maximum flavor, you’ll be making this time and time again!
Perfect for family dinners or weekend BBQs, this chicken will steal the show every time.
For Grilled Huli Huli Chicken
- Chicken Thighs – Boneless, skinless chicken thighs work best, but you can also use chicken breasts for a leaner option.
- Pineapple Juice – Provides a sweet and tangy base for the marinade, infusing the chicken with a tropical flavor.
- Soy Sauce – Adds a savory depth to the marinade, balancing out the sweetness of the pineapple juice.
- Brown Sugar – This gives the dish a slight sweetness, helping to caramelize the chicken while grilling.
- Ketchup – Adds a bit of richness to the marinade and complements the other flavors.
- Chicken Broth – Used to add extra moisture and depth to the marinade.
- Fresh Ginger – A key ingredient to give the marinade a nice zing and a touch of spice.
- Minced Garlic – Infuses the marinade with an aromatic, savory flavor.
- Green Onions – Perfect for garnish, adding a fresh and slightly sharp taste.
Grilled Huli Huli Chicken
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Ingredients:
- 4 pounds of boneless, skinless chicken thighs (or chicken breasts)
- 1 cup unsweetened pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup chicken broth
- 2 teaspoons freshly grated ginger
- 1 1/2 teaspoons minced garlic
- Green onions, sliced (for garnish)
Instructions:
- In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Stir until well mixed. Set aside 1 cup of the sauce for basting during grilling.
- Place the chicken thighs in a large ziplock bag and pour in the remaining marinade. Seal the bag and refrigerate for at least 3 hours, or overnight for best flavor.
- Preheat your grill to medium heat. Grill the marinated chicken for 6-8 minutes per side, or until fully cooked and no longer pink in the center. While grilling, baste the chicken with the reserved marinade during the last 5 minutes of cooking.
- Once done, remove the chicken from the grill and garnish with sliced green onions.
1. Can I use chicken breasts instead of thighs?
Absolutely! While thighs are great for grilling due to their moisture, chicken breasts work just as well if you’re looking for a leaner option. Just be sure to cook them evenly by pounding to an even thickness for consistent grilling.
2. How long should I marinate the chicken for?
For the best flavor, let the chicken marinate for at least 3 hours. If you have the time, overnight marinating works wonders to really infuse the chicken with that sweet, savory goodness.
3. Can I bake the chicken instead of grilling it?
Yes, if grilling isn’t an option, you can easily bake the marinated chicken! Set your oven to 425°F (220°C) and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. How do I prevent the marinade from burning on the grill?
A great tip is to set aside some of the marinade before adding it to the chicken. Use this reserved marinade to baste the chicken during the last 5 minutes of grilling for extra flavor, without the risk of burning.
5. Can I use bottled pineapple juice for the marinade?
For convenience, bottled unsweetened pineapple juice is perfect! Just make sure it’s unsweetened to keep the flavor balance right, and you’re good to go.
