This Easy Huli Huli Grilled Chicken is packed with tasty flavors that will make your mouth water! It features tender chicken marinated in a sweet and tangy sauce made with soy sauce, pineapple, and ginger.
I love how quick this dish is to whip up! Just marinate the chicken, toss it on the grill, and you’ll have a delicious meal ready in no time. Perfect for summer cookouts! 🌞
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their juiciness. You can also use chicken breasts if you prefer a leaner cut, but they may dry out faster.
Soy Sauce: This is key for flavor. If you’re looking for a gluten-free option, try tamari or coconut aminos instead.
Pineapple Juice: Fresh pineapple juice has the best flavor, but canned works just as well! You can replace it with orange juice in a pinch for a different twist.
Ginger: Fresh ginger gives a great zing. Ground ginger can be used in a pinch, but you’ll need less – about 1/3 of the amount as it’s more concentrated.
Garlic: Fresh garlic is amazing in this dish. If you’re out, garlic powder can substitute in a pinch, but use it sparingly.
How Do You Get Juicy Grilled Chicken?
Marinating is essential for juicy chicken. The marinade not only infuses flavor but also helps keep moisture during grilling. Here are some tips:
- Marinate for at least 1 hour; longer (up to 4 hours) is better for deep flavor.
- Ensure your grill is preheated to medium-high to achieve nice grill marks without drying out the chicken.
- Use a meat thermometer to check for doneness; aim for 165°F (74°C) so it’s perfectly cooked.
Let it rest for a few minutes before serving. This helps the juices redistribute, keeping each bite tender and juicy!
Easy Huli Huli Grilled Chicken
Ingredients You’ll Need:
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup pineapple juice (fresh or canned)
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon sesame oil (optional)
For Grilling:
- 4-5 pineapple slices (for grilling and serving)
- 2 green onions, sliced (for garnish)
- Cooking spray or oil (for grill)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and cook. You’ll want to marinate the chicken for at least 1 hour, but if you have time, letting it sit for 3-4 hours allows the flavors to deepen. So in total, you’re looking at a little over an hour if you include marinating time. Perfect for a quick summer dinner or backyard barbecue!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, pineapple juice, vinegar, grated ginger, minced garlic, and sesame oil (if using). Mix well until the sugar is dissolved and everything is nicely combined.
2. Marinate the Chicken:
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour half of the marinade over the chicken, making sure to coat it well. Seal the bag or cover the dish, then refrigerate. Let it marinate for at least 1 hour, but for the best flavor, try to leave it for 3-4 hours.
3. Prepare for Grilling:
When you’re ready to grill, preheat your grill to medium-high heat. Lightly oil or spray the grill grates to prevent sticking.
4. Grill the Chicken:
Remove the chicken from the marinade (be sure to discard the leftover marinade). Place the chicken on the preheated grill. Cook for about 6-7 minutes per side, until the chicken is cooked through (it should reach an internal temperature of 165°F / 74°C) and has lovely grill marks.
5. Grill the Pineapple Slices:
In the last few minutes of grilling the chicken, add the pineapple slices to the grill. Cook them until they are lightly charred and warm, about 2-3 minutes per side.
6. Rest and Serve:
Once done, remove the chicken and pineapple from the grill and let the chicken rest for a few minutes to keep it juicy. Serve the grilled chicken with the pineapple slices on the side or on top, garnishing with sliced green onions.
Enjoy your sweet, tangy, and smoky Hawaiian-inspired Huli Huli grilled chicken! Perfect for sharing with family and friends!
Frequently Asked Questions
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but keep in mind they may dry out faster than thighs. To prevent this, marinate them for a shorter time (1-2 hours is sufficient) and keep an eye on the cooking time to avoid overcooking.
How Can I Make This Dish Spicy?
If you want to add some heat, consider mixing in some red pepper flakes, sriracha, or hot sauce into the marinade. Adjust the amount to your desired spice level, and you can also serve with sliced jalapeños for extra kick!
What’s the Best Way to Store Leftovers?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. You can easily reheat it in the microwave or on a skillet over low heat until warmed through. Pair it with another salad or wrap for a quick meal!
Can I Prepare This in Advance?
Absolutely! You can marinate the chicken the night before and let it sit in the fridge until you’re ready to grill. This not only saves time but also allows the flavors to intensify!
