If you love bold, tangy flavors and crave a dish that brings the tropical taste of the islands straight to your backyard grill, this Grilled Huli Huli Chicken Recipe is an absolute game changer. The magical balance of sweet brown sugar, savory soy sauce, and a hint of ginger creates a sticky, caramelized glaze that transforms simple chicken thighs into finger-licking delights. Whether you’re cooking for family or impressing friends at your next cookout, this Hawaiian-inspired chicken always hits the right notes and leaves everyone wanting more.
Ingredients You’ll Need
The secret to an unforgettable Grilled Huli Huli Chicken Recipe lies in its simple, thoughtful ingredients. Each one plays a crucial role—from the sweetness of brown sugar to the umami-packed soy sauce—crafting layers of flavor that make this dish so irresistible.
- Brown sugar (½ cup packed): Adds a rich sweetness that caramelizes beautifully on the grill.
- Ketchup (6 Tbsp): Brings tang and body to the marinade, balancing the flavors perfectly.
- Reduced-sodium soy sauce (6 Tbsp): Provides a salty depth without overpowering the palate.
- Sherry or chicken broth (2½ Tbsp): Adds moisture and a subtle complexity for a tender finish.
- Dried ginger (½ tsp): Infuses a warm and slightly spicy aroma key to authentic Hawaiian-style seasoning.
- Minced garlic (1½ tsp): Gives a punch of savory earthiness that complements the sweetness.
- Boneless skinless chicken thighs (12 pieces, about 2.5 pounds): Their juiciness and flavor retention make them perfect for grilling and soaking up the marinade.
How to Make Grilled Huli Huli Chicken Recipe
Step 1: Prepare the Marinade
Start by combining the brown sugar, ketchup, soy sauce, sherry (or chicken broth), dried ginger, and minced garlic in a small bowl. This mixture is your flavor powerhouse. Set aside ½ cup of this marinade for basting later, then cover and refrigerate it to let the flavors meld.
Step 2: Marinate the Chicken
Place your chicken thighs into a gallon-size ziplock bag or a shallow dish, and pour the remaining marinade over the top. Seal or cover and refrigerate for at least 8 hours, ideally overnight. This long marination helps the chicken soak up those bold island flavors, making every bite rich and juicy.
Step 3: Grill to Perfection
Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off excess, and place the thighs on the grill. Cook for about 12 to 15 minutes, turning occasionally to ensure even cooking. During the last 5 minutes, brush the chicken generously with the reserved marinade to create that irresistibly sticky glaze that defines this dish.
How to Serve Grilled Huli Huli Chicken Recipe
Garnishes
Sprinkle each plate with finely chopped green onions or toasted sesame seeds for a burst of color and crunchy texture. A squeeze of fresh lime can also brighten up the rich, savory-sweet flavors beautifully.
Side Dishes
Keep your sides simple and complementary—think fluffy coconut rice, grilled pineapple slices, or a crisp Asian slaw. These options enhance the tropical vibe while balancing the smoky richness of the grilled chicken.
Creative Ways to Present
Serve your Grilled Huli Huli Chicken Recipe on a bed of fresh greens drizzled with a light vinaigrette, or slice the chicken and use it as a protein-packed topping for salads and rice bowls. It even works wonders tucked inside warm tortillas for a Hawaiian-inspired taco night!
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover chicken in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day, making leftovers even tastier.
Freezing
If you want to stash some away, wrap the grilled chicken tightly in plastic wrap and then foil, or place in freezer-safe containers. Frozen chicken will stay good for up to 3 months—just make sure to thaw it overnight in the refrigerator before reheating.
Reheating
Reheat gently in the oven at 325°F (160°C) until warmed through to maintain moisture without drying out the meat. Avoid the microwave if possible to preserve the beautiful glaze and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and hold up better to grilling, chicken breasts can be used if you prefer white meat. Just watch the grilling time closely to prevent drying.
What if I don’t have sherry?
No worries—chicken broth is a perfect substitute that still adds savory depth to your marinade.
Can I make the marinade ahead of time?
Yes! You can prepare the marinade a day in advance and keep it refrigerated until ready to use. This can help flavors meld even better.
Is this recipe spicy?
No, this Grilled Huli Huli Chicken Recipe leans more toward sweet and savory with a mild ginger warmth, making it family-friendly and broadly appealing.
How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (75°C) or ensure the juices run clear when pierced.
Final Thoughts
This Grilled Huli Huli Chicken Recipe is a fantastic way to bring island vibes to your table with minimal fuss but maximum flavor. Once you try this classic marinade and tender grilled chicken, it will surely become a staple in your summer cookout rotation. So fire up that grill and get ready to enjoy one wildly delicious meal your loved ones will keep asking for!
Print
Grilled Huli Huli Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
This Grilled Huli Huli Chicken recipe features juicy boneless skinless chicken thighs marinated in a flavorful blend of brown sugar, ketchup, soy sauce, sherry, ginger, and garlic, then grilled to perfection. The marinade doubles as a basting sauce to enhance the savory-sweet glaze, making it a classic Hawaiian-inspired dish perfect for summer cookouts or weeknight dinners.
Ingredients
Marinade
- ½ cup packed brown sugar
- 6 Tbsp ketchup
- 6 Tbsp reduced-sodium soy sauce
- 2½ Tbsp sherry or chicken broth
- ½ tsp dried ginger
- 1½ tsp minced garlic
Chicken
- 12 boneless skinless chicken thighs (about 2.5 pounds)
Instructions
- Prepare the marinade: In a small bowl, combine the brown sugar, ketchup, soy sauce, sherry (or chicken broth), dried ginger, and minced garlic. Stir well until the sugar dissolves and the ingredients are fully blended. Reserve ½ cup of this mixture separately for basting the chicken later. Cover the rest and refrigerate.
- Marinate the chicken: Pour the remaining marinade over the chicken thighs, ensuring they are fully coated. Place them in a gallon-size ziplock bag or a covered dish and refrigerate for 8 hours or overnight to allow the flavors to deeply penetrate the meat.
- Grill the chicken: Remove the chicken from the marinade, letting excess drip off. Preheat your grill to medium-high heat. Place the chicken thighs on the grill and cook for approximately 12 to 15 minutes, turning occasionally to ensure even cooking. During the last 5 minutes of grilling, baste the chicken with the reserved marinade to create a glossy, flavorful glaze. Confirm the chicken is thoroughly cooked with an internal temperature of 165°F (74°C).
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- If you don’t have sherry, chicken broth is a suitable substitute.
- Make sure to baste only during the last 5 minutes to avoid burning the sugars in the marinade.
- Use a meat thermometer to ensure safe internal cooking temperature.
- This chicken pairs well with steamed rice and grilled vegetables for a complete meal.
