The Chicken You’ll Want to Make All Summer Long
There are chicken recipes you make because you need dinner.
And then there are chicken recipes that make you think, okay, when can I make this again?
This Grilled Huli Huli Chicken is very much the second kind.
We’re talking juicy chicken thighs soaked in a sweet, tangy, seriously flavorful marinade made with pineapple juice, soy sauce, brown sugar, ginger, and garlic. Then it all goes onto the grill until those edges get beautifully caramelized and the chicken is cooked through and juicy.
And that pineapple-soy situation? So good.
It’s easy enough for a regular weeknight, but it also feels right at home at a backyard BBQ with a big bowl of rice and a few hungry people standing around the grill.
Basically, if you’ve been looking for a grilled chicken recipe that people actually get excited about, start here.
Why You’ll Love This Recipe
Okay, here’s why this one earns a spot in your regular dinner rotation:
- It’s ridiculously flavorful. Sweet pineapple, salty soy sauce, brown sugar, ginger, and garlic all come together in one very good marinade.
- The chicken stays juicy. Boneless, skinless chicken thighs are perfect here because they’re flavorful and wonderfully forgiving on the grill.
- The marinade does the heavy lifting. Mix it up, let the chicken hang out in it for a few hours, and then let the grill take over.
- You get those caramelized edges. The brown sugar in the marinade helps create that gorgeous grilled finish we all want.
- It works for weeknights AND BBQs. This is just as easy to make for dinner as it is for a weekend cookout.
- It’s make-ahead friendly. Get the chicken marinating earlier in the day and dinner is basically waiting for you.
For Grilled Huli Huli Chicken
- Chicken Thighs – Boneless, skinless thighs work best for a juicy result, but chicken breasts can also be used if you prefer white meat.
- Pineapple Juice – Adds a tropical, sweet-tart flavor to the marinade that perfectly balances the savory elements.
- Soy Sauce – Gives the marinade that deep umami flavor and a bit of saltiness.
- Brown Sugar – Adds sweetness that caramelizes on the grill, giving the chicken a nice glaze.
- Ketchup – Provides some acidity and tang, contributing to the balance of flavors in the marinade.
- Chicken Broth – Adds depth and helps thin out the marinade, making it perfect for soaking the chicken.
- Fresh Ginger – Offers a warm, aromatic kick that complements the sweetness of the pineapple juice and brown sugar.
- Minced Garlic – Adds a savory base to the marinade, enhancing all the other flavors.
- Green Onions – For a fresh, mild onion flavor, used as a garnish.
How To Make Grilled Huli Huli Chicken
This is one of those recipes where the actual hands-on work is pretty minimal. The marinade comes together quickly, and then the chicken gets some time to soak up all those good flavors.
1. Make the Marinade
Grab a medium bowl and combine the pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger, and garlic.
Give everything a good stir until the sugar dissolves.
And here’s the important part: set aside 1 cup of the sauce for basting later.
Future you will be very happy you did.
2. Marinate the Chicken
Put the chicken thighs into a large ziplock bag and pour the marinade right over them.
Seal it up and get it into the refrigerator for at least 3 hours.
Overnight? Even better.
This is the part where you get to walk away and let the marinade do its thing.
3. Fire Up the Grill
When you’re ready to cook, preheat the grill to medium heat.
You want enough heat to get those beautiful grilled edges without letting the sweet marinade burn before the chicken has finished cooking.
4. Grill the Chicken
Place the marinated chicken on the grill and cook, covered, for 6–8 minutes per side, or until the chicken is fully cooked and no longer pink in the center.
During the last 5 minutes, grab that reserved marinade and baste the chicken occasionally.
This is where things get really good.
5. Finish It Off
Once the chicken is cooked, take it off the grill and sprinkle with sliced green onions if you like.
Then serve it hot.
And maybe make a little extra rice, because you’re probably going to want something to catch all those juices.
Expert Tips
Give the chicken time to marinate.
Three hours will give you great flavor, but if you can plan ahead, overnight is even better. The longer the chicken sits in the marinade, the more time those sweet, savory flavors have to work their way in.
Stick with medium heat.
This marinade has brown sugar and pineapple juice, which means it can caramelize quickly. Medium heat gives you time to get beautifully browned chicken without burning the outside.
Don’t skip the reserved marinade.
That final round of basting is what helps give the chicken that glossy, flavorful finish.
Chicken thighs are your friend.
They’re juicy, flavorful, and much more forgiving than chicken breast if you happen to leave them on the grill for an extra minute or two.
Using chicken breasts?
You absolutely can. Just keep a closer eye on them because they’re leaner and can dry out more quickly.
Check for doneness.
If you want to be extra sure, use an instant-read thermometer. Chicken should reach 165°F (74°C) in the thickest part.
Recipe Variations
The original version is pretty hard to argue with, but there are a few easy ways to switch things up.
Use Chicken Breasts
Prefer white meat? Go for it. Boneless, skinless chicken breasts work well in this recipe. Just be careful not to overcook them.
Make It in the Oven
No grill? No problem.
Bake the chicken at 375°F (190°C) for about 25–30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
Want a little extra color? Pop it under the broiler for the last couple of minutes.
Add More Ginger or Garlic
If you’re the kind of person who looks at a recipe and thinks, “Yes, but what if I added more garlic?” — I get it.
A little extra ginger or garlic works beautifully here and gives the marinade an even bigger savory punch.
Turn It Into a Chicken Bowl
Slice the grilled chicken and pile it over rice with fresh vegetables.
It’s simple, filling, and a very good excuse to make this chicken again.
Storage & Reheating
Have leftovers?
Lucky you.
Store the cooked chicken in an airtight container in the refrigerator and enjoy it within 3–4 days.
When reheating, warm it gently in the microwave, oven, or skillet. Try not to blast it with high heat for too long, since that can dry out the chicken.
Can You Freeze It?
Yep!
You can freeze the marinated uncooked chicken in a ziplock bag or airtight container for up to 2 months.
When you’re ready to make it, thaw the chicken in the refrigerator overnight and then grill as directed.
What To Serve With Huli Huli Chicken
This chicken already brings a lot of flavor to the table, so I like keeping the sides simple.
Rice
Honestly, rice might be my first choice. It soaks up all those sweet and savory juices and makes the chicken feel like a complete meal.
Fresh Salad
Something crisp and fresh is a great contrast to the rich grilled chicken.
Grilled Vegetables
If the grill is already hot, you might as well put it to work. Add some vegetables alongside the chicken for an easy summer dinner.
Pineapple
Want to lean into the tropical flavors? Add some fresh pineapple on the side.
Coleslaw
Cool, crunchy, creamy coleslaw alongside warm, caramelized chicken?
Yes, please.
For an easy dinner, serve the Huli Huli Chicken with rice and a fresh salad.
For a BBQ, add grilled vegetables, pineapple, and a big bowl of coleslaw and call it dinner.
And maybe keep the recipe handy, because someone is probably going to ask you when you’re making it again.
- Can I use chicken breasts instead of thighs?
Yes, you can absolutely swap out chicken thighs for breasts! Chicken breasts are leaner, but they’ll still work great. Just be sure not to overcook them, as they can dry out quicker than thighs. - How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 3 hours, but overnight is even better. The longer it sits, the more those amazing tropical flavors can soak in. - Can I bake the chicken instead of grilling it?
Definitely! Preheat your oven to 375°F (190°C) and bake the chicken for about 25-30 minutes, or until it’s cooked through and reaches 165°F (74°C). If you want a bit of char, pop it under the broiler for the last couple of minutes. - How do I prevent the marinade from burning on the grill?
To avoid burning, grill the chicken on medium heat and make sure to turn it frequently. Also, baste the chicken with the reserved marinade during the last 5 minutes of cooking for a perfectly caramelized finish. - Can I freeze the marinated chicken for later?
Absolutely! Marinate the chicken, then freeze it in a ziplock bag or airtight container for up to two months. When you’re ready, just thaw it in the fridge overnight, and you’re all set to grill!
Grilled Huli Huli Chicken Recipe
Ingredients
- 4 pounds boneless, skinless chicken thighs (chicken breasts can also be used)
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup chicken broth
- 2 tsp freshly grated ginger
- 1½ tsp minced garlic
- Sliced green onions for garnish
Instructions
- In a medium bowl, combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, grated ginger, and minced garlic. Stir until the sugar dissolves. Set aside 1 cup of the sauce for basting the chicken later.
- Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 3 hours, or overnight for deeper flavor.
- Preheat the grill to medium heat. Grill the marinated chicken, covered, for 6-8 minutes per side, or until the chicken is fully cooked and no longer pink in the center. During the last 5 minutes of grilling, occasionally baste the chicken with the reserved marinade.
- Once cooked, remove from the grill and garnish with sliced green onions, if desired. Serve hot and enjoy!
Notes
- For a bit of extra flavor, try adding a little extra ginger or garlic to the marinade.
- This dish pairs well with rice or a fresh salad for a complete meal.
Nutrition
