Grilled Huli Huli Chicken

Juicy. Smoky. Utterly addictive.

This Grilled Huli Huli Chicken is your new BBQ obsession!

The secret? A killer marinade packed with pineapple, soy, and brown sugar that caramelizes beautifully on the grill.

It’s ridiculously easy, bursting with bold Hawaiian flavors, and guaranteed to impress.

Bonus: It works with chicken thighs, breasts, or even pork!

Fire up the grill and let’s get cooking!

For Huli Huli Chicken

Chicken – Boneless, skinless chicken thighs work best, but chicken breasts are also a great option.
Pineapple Juice – Adds a natural sweetness and helps tenderize the chicken.
Soy Sauce – Gives the marinade a rich, savory depth. Use low-sodium if preferred.
Brown Sugar – Balances the flavors with a deep caramel-like sweetness.
Ketchup – Adds a tangy touch and enhances the sauce’s thickness.
Chicken Broth – Provides extra moisture and umami flavor to the marinade.
Fresh Ginger – Grated ginger brings warmth and a slight spice to the dish.
Garlic – Minced garlic adds a robust, aromatic kick.
Green Onions – A fresh and colorful garnish to finish the dish.

For Grilling & Serving

Reserved Marinade – Used for basting the chicken during grilling to lock in flavor.
Grill or Skillet – To achieve the signature smoky, caramelized char.

Optional Sides – Serve with rice, grilled pineapple, or a fresh tropical salad for the perfect Hawaiian-inspired meal.

Grilled Huli Huli Chicken

This Grilled Huli Huli Chicken is a must-try! The marinade is bursting with sweet and savory flavors, making it a family favorite. Quick to prepare and easy to grill, this recipe will be on repeat all summer long!

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Course: Main Course

Cuisine: Hawaiian

Keyword: Grilled Huli Huli Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 29 minutes

Servings: 10

Calories: 290kcal

4 lbs boneless, skinless chicken thighs (or chicken breasts)
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup chicken broth
2 tsp fresh ginger, grated
1½ tsp minced garlic
Green onions, sliced (for garnish)

Prepare the Marinade:

In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic. Set aside 1 cup of this mixture for basting.

Marinate the Chicken:

Place the chicken in a large resealable bag or container. Pour in the marinade, seal, and refrigerate for at least 3 hours or overnight for best flavor.

Grill to Perfection:

Preheat the grill to medium heat. Cook the chicken for 6-8 minutes per side, or until fully cooked and no longer pink inside. During the last 5 minutes, baste occasionally with the reserved marinade for extra flavor.

For extra charred flavor, grill over direct heat for the last couple of minutes.
Serve with grilled pineapple, rice, or a fresh tropical salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Can I use chicken breasts instead of thighs?
Yep! You can totally swap thighs for chicken breasts. Just keep in mind, breasts can dry out faster. My tip? Pound them to an even thickness and don’t overcook—165°F (75°C) is the magic number!

How long should I marinate the chicken?
At least 3 hours, but overnight? Chef’s kiss! The longer, the better—the flavors soak right in, making every bite juicy and delicious.

No grill? No problem! How do I cook this indoors?
Easy fix! Just pop the marinated chicken on a baking tray and roast at 400°F (200°C) for 25-30 minutes, or until cooked through. Or, pan-sear on medium-high heat, flipping until beautifully caramelized.

Won’t the marinade burn on the grill?
Ah, the sugar factor! Grill over medium heat, and only baste with the reserved marinade in the last 5 minutes. That way, you get gorgeous caramelization—not burnt bits.

Can I make the marinade ahead of time?
Absolutely! Mix it up and store it in the fridge for up to 3 days. When ready, just add the chicken, marinate, and boom—dinner’s practically done.

Bonus Tip: Double the marinade and use it as a glaze for veggies, shrimp, or even pork chops. You’ll thank me later!