Description
This Grilled Huli Huli Chicken recipe features tender, juicy chicken thighs marinated in a sweet and savory pineapple-based sauce that is grilled to perfection. Infused with flavors of ginger, garlic, and soy sauce, this classic Hawaiian-inspired dish is perfect for a flavorful summer barbecue or family dinner.
Ingredients
Scale
Marinade
- 1 cup pineapple juice
- 1 cup packed light brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/2 cup chicken broth
- 3 teaspoons minced fresh ginger
- 3 teaspoons minced garlic
Chicken
- 24 boneless skinless chicken thighs (about 4 pounds) OR 4 pounds boneless skinless chicken breasts
- Cooking oil (for oiling grill rack)
Instructions
- Prepare the marinade: In a medium bowl, whisk together pineapple juice, light brown sugar, ketchup, reduced-sodium soy sauce, chicken broth, minced fresh ginger, and minced garlic until well combined. Reserve 1 cup of this marinade for basting later, then cover the bowl and refrigerate the rest.
- Marinate the chicken: Divide the remaining marinade evenly between two large resealable plastic bags. Add 12 chicken thighs to each bag. Seal the bags and turn them to coat the chicken thoroughly in the marinade. Refrigerate for at least 6 hours or overnight to allow the flavors to penetrate the meat.
- Prepare the grill: Remove the chicken from the marinade and discard the used marinade. Moisten a paper towel with cooking oil and, using long-handled tongs, lightly oil the grill rack to prevent sticking.
- Grill the chicken: Place the chicken on the grill over medium heat and cover. Grill for 6 to 8 minutes on each side or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through. During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade to enhance flavor and keep it moist.
Notes
- For best results, use boneless skinless chicken thighs for juicier meat, but chicken breasts can be used as a leaner alternative.
- Do not baste the chicken with marinade used for raw meat except the reserved portion to avoid cross-contamination.
- Ensure the grill is preheated and the rack is well oiled to prevent sticking.
- Internal temperature of 165°F guarantees safe consumption of poultry.
- Marinate chicken overnight for maximum flavor infusion.
