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Delicious Grilled Huli Huli Chicken marinated in sweet and savory sauce.

Grilled Huli Huli Chicken

A flavorful Hawaiian-style grilled chicken marinated in a sticky glaze of soy sauce, brown sugar, and spices, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Barbecue, Hawaiian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup soy sauce Use low-sodium soy to avoid an overly salty glaze.
  • 1/2 cup brown sugar Pack the brown sugar into the measuring cup for accurate sweetness.
  • 1/4 cup ketchup For a smokier flavor, swap half the ketchup for tomato paste and add a pinch of smoked paprika.
  • 1/4 cup apple cider vinegar This adds brightness; white vinegar is a substitute.
  • 2 cloves garlic, minced Fresh garlic makes a big difference.
  • 1 tsp ginger, minced Fresh ginger adds warmth; for convenience, use powdered ginger.
  • 1 tsp sesame oil Use toasted sesame oil for a nutty finish.
  • 1/4 tsp black pepper Fresh cracked pepper adds brightness.
For the Chicken
  • 4 pieces chicken thighs Bone-in, skin-on thighs for the juiciest result.
  • Green onions for garnish Slice on the diagonal for a prettier plate.

Method
 

Marinating the Chicken
  1. In a bowl, mix soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, sesame oil, and black pepper.
  2. Stir until the sugar mostly dissolves and the mixture looks glossy. Taste the marinade and adjust if needed.
  3. Place the chicken in a resealable bag and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, preferably overnight.
Grilling the Chicken
  1. Preheat the grill to medium-high heat (about 375 to 400 °F).
  2. Remove chicken from the marinade and discard the marinade.
  3. Pat the thighs lightly with paper towels if the marinade is very wet.
  4. Grill the chicken for 5-7 minutes on each side, or until fully cooked and juices run clear.
  5. Garnish with green onions before serving.
  6. Let the chicken rest for 5 minutes after grilling.

Notes

For a tangier twist, mix in a tablespoon of pineapple juice. For a smoky flavor, add 1/2 teaspoon smoked paprika to the marinade. If you want a slightly more tropical finish, brush a thin layer of pineapple juice mixed with a teaspoon of brown sugar during the last minute of grilling.