Description
This Grilled Huli Huli Chicken recipe features succulent boneless, skinless chicken thighs marinated in a flavorful Hawaiian-inspired sauce made from pineapple juice, brown sugar, soy sauce, ketchup, and fresh ginger and garlic. The chicken is perfectly grilled over medium heat, resulting in juicy, tender meat infused with a sweet and savory glaze. Ideal for summer barbecues and gatherings, this dish serves 12 and is sure to impress with its vibrant tropical flavors.
Ingredients
Scale
Marinade Ingredients
- 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
Additional
- Cooking oil for grilling (for moistening paper towel)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, minced 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 them tightly, and turn the bags to coat the chicken thoroughly. Refrigerate the bags for at least 6 hours or overnight to allow the flavors to penetrate the meat.
- Prepare the Grill: Once marinated, drain and discard the marinade from the chicken. Moisten a paper towel with cooking oil and, using long-handled tongs, lightly coat the grill rack to prevent sticking. Preheat the grill to medium heat.
- Grill the Chicken: Place the chicken thighs on the grill, cover, and cook for 6 to 8 minutes on each side, or until the internal temperature reaches 165°F (74°C). During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade to enhance flavor and moisture.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- You can substitute chicken breasts if preferred, but thighs tend to remain juicier and more flavorful.
- Always ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Lightly oiling the grill prevents the chicken from sticking and tearing.
- Reserve some marinade before adding raw chicken for basting; discard any marinade used for soaking raw chicken to avoid contamination.
