Barbecue, Dinner, Meat

Huli Huli Chicken

Huli Huli Chicken, a Hawaiian-inspired BBQ Chicken, is a delightful blend of sweet, savory, and smoky flavors. It’s an absolute treat that even kids can help prepare by whipping up the marinade. My family loves it. We serve a classic island combo of white rice and Hawaiian-Style Macaroni Salad to complete the Hawaiian vibe. And the best part? Leftovers are just as great, whether they’re hot or cold!

A few notes about ingredients

  • Chicken Thighs – I’ve used both skin-on and bone-in and boneless skinless chicken thighs. The preference is up to you.
  • Brown Sugar – Light or dark brown sugar will work here.
  • Ketchup – Any ketchup will do. This adds both flavor and viscosity to the marinade.
  • Soy Sauce – You can use regular or light soy sauce.
  • Pineapple Juice – You can use canned pineapple, frozen concentrate, or fresh pineapple juice if you have it.
  • Apple Cider Vinegar – Apple cider vinegar both acidifies and provides flavor to the marinade.
  • Ginger – I like to use fresh ginger. You could also substitute 1/2 teaspoon of dry ginger if needed.
  • Garlic – Use fresh garlic for the best flavor. Substitute with minced if necessary.
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Huli Huli Chicken

Prep time

10

minutes
Cooking time

15

minutes
Marinating time

8

hours

Ingredients

  • 1 cup brown sugar

  • ¾ cup ketchup

  • ¾ cup soy sauce

  • ⅓ cup pineapple juice

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon fresh minced ginger

  • 1 tablespoon minced garlic

  • 4-5 pounds boneless skinless chicken thighs

Directions

  • Marinade
  • Mix brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, and garlic. Optional step: Set aside about ⅓ cup marinade in an airtight container in the fridge for basting at the end. Set the remaining marinade aside while you prep your meat.
  • If desired, trim the excessive fat off the chicken thighs. You do not need to remove all of the fat. It adds flavor and will melt off during the cooking process. Use a clean pair of kitchen shears to snip off large pieces that might fall off the grill.
  • Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 6-8 hours.
  • Grilling
  • When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate, then place the chicken on the hot grill and close the lid. Cook for around 5 minutes per side until an instant-read thermometer reads 165℉.
  • Once the chicken is at its temperature, reduce the heat to low and baste each side with a reserved glaze for an additional 1 minute or so.
  • Remove chicken from the grill. Cover with foil and allow to rest for about 5 minutes before serving.

Notes

  • Huli Huli marinade contains a lot of sugar, leaving it prone to burning quickly on the grill. Watch your heat and turn it down if you see the outside of your chicken getting charred too quickly. You can move your chicken to indirect heat to cook through if needed, then move back over the flame to get crispy at the end of cooking.

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