Huli Huli Chicken Recipe

Course: Dinner

Cuisine: American

Prep Time: 5

Cook Time: 15

Marinade Time: 3

Total Time: 3 20

Servings:

Calories: 576kcal

This grilled Huli Huli Chicken is packed with Hawaiian-inspired flavor! The mix of pineapple juice, soy sauce, ginger, and more is just delicious.

In a large bowl, whisk the pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, and garlic. Reserve ½ cup for basting.
½ cup canned pineapple juice, ⅓ cup low-sodium soy sauce, ¼ cup brown sugar, ¼ cup ketchup, ¼ cup low-sodium chicken broth, 1 tablespoon apple cider vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic
Add the chicken thighs to the bowl, cover and refrigerate for at least 3 hours and up to overnight.
2 pounds boneless, skinless chicken thighs
Preheat your grill to medium-high heat. Grease the grates with oil.
Place the chicken on the grill, cover and cook for 5 minutes. Turn and then baste the chicken with the reserved sauce. Cover and cook for another 3 minutes. Continue flipping and basting every 2-3 minutes until the chicken is cooked through.
Serve with rice and garnish with green onions.
4 cups cooked rice, Sliced green onions

For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.
Make sure to reserve some of the marinade before adding the chicken to avoid cross-contamination.
Really short on time? A quick marinade for 30 minutes will still help infuse the chicken with flavor. Be sure to baste often when grilling!
Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
Properly cooked chicken is 165°F internally.

Storage: Store huli huli chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.