Description
This Grilled Huli Huli Chicken recipe features tender, boneless chicken thighs marinated in a flavorful Hawaiian-inspired sauce made from pineapple juice, brown sugar, soy sauce, and aromatic ginger and garlic. The chicken is grilled to perfection and basted with reserved marinade for a deliciously sticky glaze. Perfect for summer barbecues or anytime you want a taste of island-style grilled chicken.
Ingredients
Scale
Marinade
- 1 cup pineapple juice
- 1 cup packed light brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/2 cup chicken broth
- 3 teaspoons minced fresh ginger
- 3 teaspoons minced garlic
Chicken
- 24 boneless skinless chicken thighs (about 4 pounds) (OR 4 pounds boneless skinless chicken breasts)
- Cooking oil (for grill rack)
Instructions
- Prepare the marinade: In a medium bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, minced ginger, and garlic until well combined. Reserve 1 cup of this marinade for basting later. Cover the remaining marinade and refrigerate.
- Marinate the chicken: Divide the remaining marinade evenly between two large resealable plastic bags. Add 12 chicken thighs to each bag, seal, and turn to coat the chicken thoroughly. Refrigerate for at least 6 hours or overnight to allow flavors to infuse.
- Prepare the grill: Remove chicken from the bags and discard the marinade. Moisten a paper towel with cooking oil, and using long-handled tongs, lightly oil the grill rack to prevent sticking.
- Grill the chicken: Place the chicken pieces on the grill over medium heat and cover. Grill for 6 to 8 minutes on each side, turning once, until the chicken reaches an internal temperature of 165°F (74°C). During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade to create a sticky, flavorful glaze.
Notes
- Use boneless skinless chicken breasts if preferred instead of thighs.
- Marinating overnight enhances the flavor more deeply.
- Make sure to oil the grill rack well to prevent chicken from sticking.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- Reserved marinade is for basting only and should not be used as a serving sauce unless boiled first.
