This Easy Grilled Huli Huli Chicken is sweet, tangy, and super simple to make! Just marinate the chicken in a tasty mix of soy sauce, pineapple juice, and ginger before grilling it.
You’ll love how the glaze makes the chicken caramelize beautifully on the grill! I can’t resist pairing it with some white rice and veggies for a fun meal. Yum! 🍗🍍
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for tenderness and flavor. If you prefer chicken breast, it can be used, but may dry out if overcooked, so keep an eye on the grill!
Soy Sauce: This gives the marinade its salty umami flavor. For a gluten-free option, opt for tamari. Coconut aminos is another great alternative if you’re looking for a lower-sodium option.
Pineapple Juice: Fresh pineapple juice is ideal for a fruity kick! If you don’t have it on hand, any tropical fruit juice, like orange or mango, can work too, but will change the flavor slightly.
Brown Sugar: Brown sugar adds sweetness and a rich flavor. If you’re looking for a healthier substitute, try coconut sugar or maple syrup, though the taste will vary slightly.
Fresh Ginger: Fresh ginger is best for its zestiness! If you don’t have it, ground ginger works; just use about one-fourth the amount since it’s more concentrated.
How Do You Get the Chicken Perfectly Grilled?
Grilling the chicken just right can be tricky, but here’s how to nail it:
- Make sure your grill is preheated to medium-high heat (about 375-400°F) to sear the chicken quickly.
- Baste with the reserved marinade regularly while grilling for a tasty glaze.
- Use a meat thermometer: chicken should reach 165°F for safe eating.
- Let it rest for a few minutes after grilling to keep it juicy before serving.
Following these steps will ensure your Huli Huli Chicken is juicy and bursting with flavor! Enjoy the process and the delicious outcome! 🍗
Easy Grilled Huli Huli Chicken
Ingredients:
- 2 to 3 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup pineapple juice (fresh or canned)
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon sriracha or chili sauce for a bit of heat
- Cooking spray or oil for the grill
How Much Time Will You Need?
This recipe requires about 15 minutes of active preparation time, plus at least 1 hour for marinating (or up to overnight for the best flavor). Grilling time is around 12-15 minutes. So basically, you’ll need a few hours in total, but most of that time is just letting the chicken soak in deliciousness!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium-sized bowl, mix together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, black pepper, and sriracha if you like it spicy. Whisk everything together well until the sugar is dissolved.
2. Marinate the Chicken:
Place the chicken thighs inside a large zip-top plastic bag or a shallow dish. Pour the marinade over the chicken, making sure that all the pieces are nicely coated. Seal the bag or cover the dish with plastic wrap, and pop it in the fridge. Let it marinate for at least 1 hour, but if you have time, letting it sit for 3-4 hours or even overnight will give you even more flavor!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat (around 375-400°F). Give the grill grates a light spray with cooking spray or rub with a little oil to keep the chicken from sticking.
4. Grill the Chicken:
Take the marinated chicken out of the fridge and let any excess marinade drip off. Set the marinade aside for later use. Place the chicken thighs on the hot grill. Grill for about 5-6 minutes on each side while basting frequently with the reserved marinade to create a delicious glaze.
5. Check for Doneness:
Keep grilling and turning the chicken until it reaches an internal temperature of 165°F and has a lovely char on the outside, which should take about 12-15 minutes total. Make sure to watch it closely so it doesn’t overcook!
6. Rest and Serve:
Once done, take the chicken off the grill and let it rest for about 5 minutes. This helps keep it juicy. Serve it alongside steamed rice and some grilled veggies for a delightful Hawaii-inspired meal!
Enjoy your juicy and delicious Easy Grilled Huli Huli Chicken with that iconic sweet and savory Hawaiian glaze! 🌴🍗
FAQ for Easy Grilled Huli Huli Chicken
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts! Keep in mind that they may dry out more easily, so be sure to monitor the grill closely and avoid overcooking. Grill them for about 4-5 minutes on each side until they reach 165°F.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 1 hour, but letting it sit for 3-4 hours or overnight is ideal. This allows the flavors to penetrate the meat thoroughly for a deliciously rich taste!
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken a day ahead and keep it in the refrigerator until you’re ready to grill. If you have leftovers, they can also be refrigerated for up to 3 days. Just reheat thoroughly before consuming.
What Should I Serve with Huli Huli Chicken?
This dish pairs wonderfully with steamed rice or coconut rice, grilled veggies, or a fresh salad. You can also add tropical fruits like pineapple or mango for an extra Hawaiian touch!
