Print

Sticky-Sweet Huli Huli Chicken Recipe

3.9 from 78 reviews

Sticky-Sweet Huli Huli Chicken features juicy, marinated chicken thighs grilled to perfection with a flavorful pineapple-soy glaze, delivering a deliciously tangy and savory Hawaiian-inspired dish.

Ingredients

Scale

Chicken and Marinade

  • 2 pounds bone-in chicken thighs (skin-on)
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

For Garnish

  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Make the marinade: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, garlic, sesame oil, black pepper, and red pepper flakes until well combined.
  2. Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
  3. Preheat grill: Preheat your grill to medium-high heat. Remove the chicken from the marinade, reserving the marinade for basting.
  4. Grill chicken: Grill the chicken thighs skin-side down for about 6-7 minutes, then flip and brush with the reserved marinade. Continue grilling for another 6-7 minutes, or until the chicken reaches an internal temperature of 165°F.
  5. Rest and garnish: Remove the chicken from the grill and let it rest for 5 minutes. Garnish with chopped green onions and sesame seeds before serving.

Notes

  • For best flavor, marinate the chicken overnight.
  • Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F.
  • Red pepper flakes are optional for a bit of heat.

Keywords: Huli Huli chicken recipe, grilled chicken thighs, Hawaiian chicken marinade, sticky sweet chicken, summer grilling recipes