Huli Huli Chicken Recipe

Easy grilled Huli Huli chicken made with a simple homemade marinade and big summer flavor.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 12

Marinating 30

Total Time 52

Servings servings

Calories 326kcal

In a small bowl, mix the first 6 ingredients in a medium mixing bowl.
½ cup packed brown sugar, ½ cup ketchup, ½ cup reduced-sodium soy sauce, ¼ cup pineapple juice, 1 tablespoon minced fresh ginger, 3 cloves garlic
Reserve 1 cup for basting; cover and refrigerate.
Add the remaining marinade to a resealable container.
Add the chicken and toss to coat in marinade.
2 ½ pounds boneless skinless chicken breasts or chicken thighs
Cover and refrigerate for at least 30 minutes (8 hours is ideal).
Remove chicken and discard the marinade that was with the chicken.
Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 165°F; baste occasionally with reserved marinade during the last 5 minutes.
Let the chicken sit for 5-10 minutes before serving with grilled pineapple, rice, or macaroni salad.

Brown sugar: Light brown sugar or dark brown sugar will work. The marinade is meant to be sweet, but you can adjust the sweetness to fit your tastes.
Pineapple juice: If you have fresh pineapple juice, you can use that. However, I use the individual small cans of pineapple juice that come in a 6 pack. I use some of the remaining pineapple juice to make Hawaiian rolls.
Chicken: You can use bone in chicken breast or chicken thighs. If using bone-in, please adjust the cooking time accordingly as bone-in chicken takes longer.
Nutrition values are estimates.