If you’re looking for chicken that is juicy, sticky, sweet, savory, and a little smoky around the edges, this is it.
This Huli Huli Chicken is the kind of recipe that makes you want to fire up the grill before you’ve even finished reading. The chicken soaks up a sweet-and-savory marinade packed with brown sugar, soy sauce, ketchup, ginger, and garlic, then gets grilled until those edges are beautifully caramelized.
And honestly? That first bite is the whole reason to make it.
Tender chicken. Sweet, savory sauce. Smoky grill flavor.
This is backyard-grilling chicken done right.
Why You’ll Love This Recipe
There are some recipes you make because they’re easy. Some because they’re impressive.
This one happens to be both.
- Big flavor without a complicated ingredient list. The marinade does most of the work here.
- Juicy chicken every time. Boneless, skinless chicken thighs are perfect for grilling because they stay wonderfully tender.
- Sweet + savory in the best way. Brown sugar brings the sweetness, while soy sauce, garlic, and ginger give the marinade plenty of savory depth.
- Perfect for a crowd. This recipe makes 12 servings, so it’s ready for family dinners, backyard gatherings, and summer cookouts.
- Make-ahead friendly. Let the chicken marinate overnight and you’ve already done most of the prep.
- That grilled finish. The smoky, caramelized edges are what really make Huli Huli Chicken special.
Basically, if you like grilled chicken with plenty of flavor and very little fuss, put this one on the list.
For Huli Huli Chicken
- Chicken Thighs – I recommend using boneless, skinless chicken thighs for a juicier, more flavorful result. You can substitute with chicken breasts if you prefer.
- Brown Sugar – This is where the sweetness comes from, giving the marinade its rich flavor.
- Ketchup – Adds tanginess and helps thicken the marinade.
- Reduced-Sodium Soy Sauce – Provides a savory, umami flavor while keeping the salt content lower.
- Sherry or Chicken Broth – A bit of liquid to balance the flavors and add depth.
- Fresh Ginger – Offers a warm, zesty kick to the marinade.
- Garlic – Essential for a savory and aromatic boost to the marinade.
For Grilling
- Vegetable Oil – For greasing the grill and preventing the chicken from sticking.
How To Make Huli Huli Chicken
1. Make the Marinade
This is where all that good flavor starts.
Whisk together the brown sugar, ketchup, soy sauce, sherry or chicken broth, ginger, and garlic. It comes together quickly, but don’t skip the step of setting aside the marinade for basting.
That reserved marinade is going to give the chicken an extra hit of that sweet, savory flavor while it grills.
2. Marinate the Chicken
Add the chicken thighs to the marinade and turn them so every piece gets nicely coated.
Now comes the easiest part: walk away.
Cover the chicken and let it marinate in the refrigerator for 8 hours or overnight. This is one of those recipes where a little planning pays off in a big way.
3. Get Ready To Grill
When you’re ready to cook, drain the chicken and discard the marinade used for the raw chicken.
Preheat your grill to medium heat and oil the rack.
You’re looking for that nice, steady grill heat that will cook the chicken through while giving the outside plenty of opportunity to caramelize.
4. Grill the Chicken
Place the chicken on the grill and cook it covered, turning as directed in the recipe card.
As it cooks, the marinade starts doing its thing. The outside gets beautifully browned, the edges become caramelized, and the chicken starts smelling ridiculously good.
5. Baste and Finish
During the last 5 minutes of cooking, brush the chicken with the reserved marinade.
This final layer is where things get really good.
Keep grilling until the chicken reaches 170°F internally, then pull it from the grill and get ready to eat.
And yes, you may want to make extra rice. Just saying.
Expert Tips
Give the chicken time to marinate.
If you have the time, let it go overnight. The marinade has plenty of bold flavors, and that extra time gives them a chance to work their way into the chicken.
Don’t skip the reserved marinade.
The marinade used for the raw chicken should be discarded. The portion you set aside before marinating is what you’ll use for basting during the final few minutes of grilling.
Keep the grill at medium heat.
Because the marinade contains brown sugar, the chicken can brown quickly. Medium heat gives you a better chance of getting those gorgeous caramelized edges without burning them.
Use a thermometer.
Chicken thighs are forgiving, but a meat thermometer takes the guesswork out of grilling. Check the thickest part of the chicken and make sure it reaches the temperature listed in the recipe card.
Let the grill do its thing.
Try not to constantly move the chicken around. Give it time to cook, brown, and develop those delicious grilled edges before turning.
Recipe Variations
The original Huli Huli Chicken is pretty hard to beat, but if you want to switch things up, here are a few ideas.
Use Chicken Breasts
Prefer white meat? You can swap in boneless, skinless chicken breasts. Just keep a closer eye on them while grilling since they can dry out more quickly than thighs.
Make Huli Huli Skewers
Cut the chicken into evenly sized pieces and thread them onto skewers before grilling. This is especially fun for parties and backyard gatherings.
Add a Little More Ginger
Love ginger? You can lean into that warm, zippy flavor by adding more fresh ginger when making the marinade.
Serve It With Pineapple
Grilled pineapple and Huli Huli Chicken are a seriously good combination. The sweet, juicy pineapple plays beautifully with the savory chicken and smoky grill flavor.
Storage & Reheating
Have leftovers? Lucky you.
Store cooked Huli Huli Chicken in an airtight container in the refrigerator for 3–4 days.
When you’re ready to eat, gently reheat the chicken in the oven, on the stovetop, or in the microwave until heated through. A small splash of chicken broth can help keep the chicken from drying out as it reheats.
You can also freeze the cooked chicken in a freezer-safe container. Thaw it in the refrigerator before reheating.
One important thing: don’t reuse marinade that has come into contact with raw chicken. The marinade reserved before the chicken goes in is the portion you want to use for basting.
What To Serve With Huli Huli Chicken
Now for the fun part: what goes on the plate?
This chicken already brings plenty of sweet and savory flavor, so simple sides are perfect.
Steamed Rice
A pile of fluffy white rice is probably the easiest pairing. It also gives you something to soak up all those delicious juices.
Grilled Pineapple
If you’re already firing up the grill, throw on some pineapple. The caramelized fruit is fantastic with the smoky chicken.
Macaroni Salad
For a full-on cookout plate, serve the chicken with creamy macaroni salad and rice. Simple, filling, and very good.
Grilled Vegetables
Corn, zucchini, bell peppers, or asparagus all work beautifully alongside the chicken.
Fresh Green Salad
Want something lighter? A crisp green salad adds a fresh contrast to the rich, caramelized chicken.
A Few Final Words
This is one of those recipes that looks simple on paper but delivers way more flavor than you’d expect.
The marinade takes just minutes to mix together. The chicken does most of its work while it rests in the fridge. Then the grill takes over.
And when you finally pull those golden, caramelized chicken thighs off the grill?
That’s dinner.
Serve it with rice, add some grilled pineapple, gather everyone around the table, and enjoy.
- Can I marinate the chicken overnight?
Yes! Marinating the chicken overnight is actually a great way to maximize flavor. The longer it marinates, the better it tastes, so feel free to prep it ahead of time and let the chicken soak in all those delicious flavors.
- Can I use chicken breasts instead of thighs?
Definitely! While chicken thighs are juicier and more flavorful, chicken breasts can work well too. Just be sure to cook them a bit more carefully to avoid dryness. You may want to butterfly them for even cooking and better marinade absorption.
- How can I avoid burning the marinade on the grill?
The trick is to reserve some of the marinade before using it on the chicken. Baste the chicken with the reserved marinade during the last few minutes of grilling to avoid burning while still getting that delicious flavor.
- Can I make the marinade in advance?
Absolutely! You can prepare the marinade up to a few days in advance. Just store it in the fridge and give it a good stir before using it. This helps save time when you’re ready to cook and enhances the flavors.
- How do I know when the chicken is perfectly cooked?
Use a meat thermometer to check the internal temperature of the chicken. It should reach 170°F (74°C) to be fully cooked through, ensuring it’s juicy and tender without overcooking.
Huli Huli Chicken
Ingredients
- 1 cup packed brown sugar
- ¾ cup ketchup
- ¾ cup reduced-sodium soy sauce
- ⅓ cup sherry or chicken broth
- 2½ tsp minced fresh ginger
- 1½ tsp minced garlic
- 24 boneless, skinless chicken thighs (about 6 pounds)
Instructions
- In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sherry (or chicken broth), ginger, and garlic. Set aside 1 1/3 cups of the mixture for basting, then cover and refrigerate.
- Divide the remaining marinade between two large shallow dishes. Place 12 chicken thighs in each dish, turning them to coat well. Cover and refrigerate for 8 hours or overnight to marinate.
- When ready to cook, drain the chicken and discard the marinade.
- Preheat the grill to medium heat and oil the rack. Grill the chicken, covered, for 6-8 minutes on each side or until the internal temperature reaches 170°F. During the last 5 minutes of cooking, baste the chicken with the reserved marinade.
