Huli Huli Chicken

Two grilled chicken thighs on a plate with white rice, macaroni salad, and spinach salad.

5 from 10 votes

Grilled Huli Huli Chicken with pineapple and rice makes a delicious and simple summer meal. The easy marinade has sweet and savory flavors thanks to brown sugar, pineapple juice, soy sauce, ginger, and garlic, and using chicken thighs means the meat is extra flavorful and moist!

Prep Time15

Cook Time15

Marinating Time8

Total Time8 30

Course: Dinner

Cuisine: American

Servings: servings

Calories: 305kcal

Author: Amy Nash

Ingredients

3-4 pounds boneless, skinless chicken thighs
½ cup light brown sugar
½ cup ketchup
½ cup soy sauce
½ cup pineapple juice
⅓ cup chicken broth
2 teaspoons ginger root, peeled and grated
3-4 garlic cloves, minced
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
Sliced pineapple rings (optional)
Sliced green onions, for garnish

Instructions

Combine all marinade ingredients in a bowl. Whisk well. Reserve 1 cup for basting.
Place chicken in a large nonreactive glass dish or resealable Ziploc bag and cover with marinade, turning the chicken to coat. Refrigerate at least 8 hours.
Heat grill to medium heat. Drain chicken and discard the marinade. Grill the chicken for 6-8 minutes per side until they reach 170°F when tested with a digital meat thermometer, basting frequently with the reserved marinade during the last five minutes. Grill the pineapple rings at the same time, if using.
Rest and serve with chopped green onions sprinkled on top for garnish.

Notes

Storage: Leftovers can be kept in the fridge for 3-4 days in an airtight container. They reheat decently in the microwave, air fryer, or covered in foil in a 350 degree F oven for 10 minutes.
Freezing: You can freeze leftovers for up to 2 months, although we think they are better used in other dishes (casseroles, soups, etc.).
Other proteins: This glaze works well on pork tenderloin, pork chops, and salmon as well.
For grill marks: If you want beautiful dark grill marks, start with hot, clean grill grates. Not only does this give a beautiful appearance, but it also sears in the juices for more mouthwatering chicken.
Grilled pineapple: We usually do pineapple rings because I use the juice from the can as part of the marinade, but fresh pineapple spears work just as well.

Nutrition