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Grilled Huli Huli Chicken

Grilled huli huli chicken recipe served with grilled pineapple and green onion garnish on a plate
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Juicy, tender chicken thighs marinated in a sweet and savory blend of brown sugar, soy sauce, ketchup, rice vinegar, ginger, and garlic, then grilled to smoky perfection using the traditional huli huli flip-and-baste method. A Hawaiian BBQ classic with 44 grams of protein per serving.

Ingredients

Scale
  • 4 pounds boneless, skinless chicken thighs
  • 1/2 cup brown sugar (packed)
  • 1/2 cup ketchup
  • 1/2 cup soy sauce (use tamari for gluten-free)
  • 1/3 cup rice vinegar
  • 1 small knob fresh ginger, minced (about 1 tablespoon)
  • 3 cloves garlic, minced
  • Chopped fresh cilantro (optional, for serving)
  • Chopped green onions (optional, for serving)
  • Grilled pineapple slices (optional, for serving)

Instructions

  1. In a sealable plastic bag or large dish, whisk together brown sugar, ketchup, soy sauce, rice vinegar, minced ginger, and minced garlic until the sugar fully dissolves and everything is well combined.
  2. Before adding any chicken, pour off and reserve exactly 1/2 cup of the marinade into a separate bowl. Set aside for basting. Never use marinade that has touched raw chicken as a basting sauce.
  3. Add chicken thighs to the remaining marinade, turning to coat every piece evenly. Seal and refrigerate for at least 2 hours, preferably overnight for the deepest flavor.
  4. Oil grill grates well and preheat grill to medium heat. Do not use high heat as the sugar in the marinade will burn before the chicken cooks through.
  5. Remove chicken from marinade, let excess drip off, and discard used marinade. Place chicken on the grill. Cook for 20 to 25 minutes total, flipping and basting with reserved sauce every 5 minutes using a basting brush. This is the signature huli huli flip-and-baste method.
  6. If the glaze darkens too quickly, move chicken to a cooler zone on the grill. Use an instant-read thermometer to verify the internal temperature at the thickest part reaches 165 degrees F (74 degrees C).
  7. Remove from grill and let rest 3 to 5 minutes. Garnish with chopped cilantro and green onions. Serve with grilled pineapple if desired.

Notes

  • Always reserve the 1/2 cup basting sauce before adding raw chicken to the marinade. This is a critical food safety step – never baste with marinade that has contacted raw chicken.
  • Medium heat is essential throughout grilling. High heat will burn the sugar glaze before the chicken cooks through.
  • Substitute tamari or certified gluten-free soy sauce to make this recipe fully gluten-free.
  • Works with any chicken cut including bone-in thighs, breasts, legs, or drumsticks. Adjust cook time accordingly and always verify doneness with a thermometer.
  • For baking: sear each piece 2 to 3 minutes per side in a skillet, then bake covered at 350 degrees F (175 degrees C) for 30 minutes, brush with reserved sauce, and bake uncovered for an additional 5 to 10 minutes.

Nutrition

Find it online: https://www.benefitiany.com/grilled-huli-huli-chicken/