Huli Huli Grilled Chicken is a tasty dish with a sweet and tangy marinade that sticks to juicy chicken. It’s perfect for summer cookouts and has a yummy Hawaiian twist!
When I make this dish, I can’t resist licking the sticky fingers. It’s a fun way to enjoy dinner! Plus, the best part is just grilling it and letting those flavors come alive!
Key Ingredients & Substitutions
Chicken Thighs or Breasts: I love using boneless, skinless chicken thighs for this recipe as they stay juicier on the grill. However, chicken breasts work too if you prefer leaner meat. Just adjust the cooking time as they may cook faster.
Soy Sauce: This brings a strong umami flavor to the marinade. For a low-sodium option, you can substitute with low-sodium soy sauce or coconut aminos, which are soy-free and offer a slightly sweeter taste.
Brown Sugar: It adds sweetness and helps with caramelization on the grill. If you’re looking for a healthier option, consider using honey or maple syrup as they offer a nice flavor and can be used in the same quantity.
Ketchup: It adds tanginess to the marinade. If you want to skip it, you could use a bit more soy sauce and a splash of vinegar to keep that balance of flavors.
Pineapple Slices: These are optional but enhance the tropical feel. If fresh pineapple is available, I recommend using that instead—it’s often sweeter and tastes amazing grilled!
How Do I Marinate the Chicken for Maximum Flavor?
Marinating is key for infusing juicy, bold flavors into the chicken. You want to make sure to give your marinade enough time to work its magic—at least an hour is good, but overnight is best for deeper flavor.
- In a bowl, combine all marinade ingredients and mix well.
- Place chicken in a zip-top bag or dish, pour marinade over, and seal. Make sure the chicken is well coated.
- Refrigerate and let it soak in the flavors. The longer, the better!
Don’t forget to discard the used marinade before grilling for safety, and allow the chicken to drain a little for better grilling results!
How to Make Huli Huli Grilled Chicken
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
For Grilling:
- 1 can (8 oz) pineapple slices (optional, for grilling)
- Green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus at least 1 hour for marinating (or longer for more flavor). Grilling will take about 15 minutes, so the total time is around 1 hour and 25 minutes if you include marination time. It’s an easy and delicious way to enjoy chicken on the grill!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). This will create a tasty marinade that will give your chicken lots of flavor!
2. Marinate the Chicken:
Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated well. Seal the bag or cover the dish, then pop it in the refrigerator to marinate for at least 1 hour, or ideally, up to overnight. The longer it marinates, the more flavorful it will be!
3. Prepare for Grilling:
When you’re ready to cook, preheat your grill to medium-high heat. If you’re using pineapple slices, drain them now so they’re ready to go on the grill later.
4. Grill the Chicken:
Take the chicken out of the marinade and let the excess liquid drip off. Discard the leftover marinade (it shouldn’t be reused). Place the chicken on the hot grill and cook for about 6–8 minutes on each side. You want the chicken to be cooked through (reaching an internal temperature of 165°F) and get those beautiful grill marks!
5. Grill the Pineapple:
If you’re adding pineapple, place the drained slices on the grill for about 2-3 minutes per side. They should get nice and caramelized, adding a sweet touch to your dish!
6. Rest and Serve:
Once the chicken and pineapple are grilled, take them off the grill and let the chicken rest for a few minutes before slicing it. This helps keep it juicy! Serve the grilled chicken alongside the caramelized pineapple slices and sprinkle with sliced green onions for a fresh garnish. Enjoy your tasty Huli Huli Grilled Chicken!
Can I Use Different Cuts of Chicken?
Absolutely! You can use chicken breasts, thighs, or even drumsticks. Just be mindful of the cooking times: breasts may cook faster, while thighs and drumsticks might take a bit longer. Always ensure the internal temperature reaches 165°F for safety.
What Can I Use Instead of Rice Vinegar?
If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can be good substitutes. For a milder flavor, mix equal parts of apple cider vinegar and water. Remember that the taste might be slightly different, but it’ll still be delicious!
Can I Marinate the Chicken for Longer?
Yes, you can marinate the chicken for up to 24 hours! Just keep it refrigerated to prevent any spoilage. However, avoid marinating for too long, as the acids in the marinade can start to break down the chicken’s texture, making it mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them gently on the grill or in a skillet over medium heat. If you have grilled pineapple, that can be stored the same way and warmed up as well!
