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Hawaiian Huli Huli Chicken

Savory Hawaiian Huli Huli Chicken for Sizzling Summer BBQs

This Hawaiian Huli Huli Chicken is a delightful blend of sweet and savory that captures the essence of summer barbecues.
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Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 1 hour
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds Boneless, Skinless Chicken Thighs Can substitute with chicken breasts for a leaner option.
  • 1/2 cup Soy Sauce Low-sodium soy sauce can be used.
  • 1/4 cup Brown Sugar Can replace with honey or maple syrup.
  • 1/2 cup Pineapple Juice Substitute with orange juice if desired.
  • 1/4 cup Ketchup Can use a homemade sauce or omit.
  • 2 tablespoons Vegetable Oil Olive oil can be used as a substitute.
  • 1 tablespoon Fresh Ginger (minced) Ground ginger can be used in a pinch.
  • 2 cloves Garlic (minced) Fresh version is recommended over garlic powder.
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • to taste Black Pepper Adjust to taste or substitute with cayenne.
For Garnish
  • 2 tablespoons Green Onion (chopped) Can replace with chopped cilantro.
  • to taste Sesame Seeds (optional) Can be omitted if not available.

Equipment

  • Grill
  • medium bowl
  • Resealable plastic bag or shallow dish

Method
 

Step‑by‑Step Instructions
  1. Prepare Marinade: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, ginger, garlic, rice vinegar, and black pepper.
  2. Marinate Chicken: Place chicken thighs into a resealable bag or dish. Pour marinade over chicken, ensuring it's coated, refrigerate for at least 1 hour.
  3. Preheat Grill: Preheat your grill to medium-high heat (375°F to 450°F), allowing about 10-15 minutes for gas grills, or light charcoal until ashen.
  4. Remove Chicken: After marination, allow excess marinade to drip off and discard the leftover marinade.
  5. Grill Chicken: Grill chicken thighs for 6-8 minutes per side until the internal temperature reaches 165°F and is caramelized.
  6. Baste (Optional): Brush chicken with leftover marinade during the last few minutes of grilling for extra flavor.
  7. Rest Chicken: Remove chicken from grill, let it rest for about 5 minutes to redistribute juices.
  8. Garnish: Slice chicken and top with green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1200mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For an even better flavor, marinate overnight and always check the internal temperature to ensure it's cooked safely.

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