Description
A precision-focused recipe for authentic Grilled Huli Huli Chicken, featuring a sweet, salty, and smoky glaze made from scratch. This method ensures juicy meat with a caramelized crust without burning the sugar.
Ingredients
Scale
- 1.5 to 2 lbs boneless, skinless chicken thighs
- 1/2 cup high-quality soy sauce (e.g., Kikkoman)
- 1/3 cup dark brown sugar, packed
- 1/2 cup pineapple juice
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2–3 tablespoons water (for thinning sauce)
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes until the sugar is completely dissolved. Add water if the mixture is too thick.
- Place chicken in a zip-top bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting. Seal and massage marinade into meat. Refrigerate for at least 30 minutes or up to 4 hours.
- Preheat grill to medium-high heat (375-400°F / 190-205°C). Clean grates thoroughly and oil lightly with a paper towel dipped in oil.
- Remove chicken from marinade, letting excess drip off. Place on grill and do not move for the first 5 minutes to allow a sear to form.
- Flip the chicken and baste generously with the reserved marinade.
- Continue grilling, flipping every 5 minutes and basting each time. Cook for another 10-15 minutes until internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs.
- In the last 2-3 minutes, move chicken to a cooler part of the grill if the glaze is darkening too quickly to prevent burning. Ensure a sticky, caramelized finish.
- Remove chicken from grill and let rest on a plate for 5 minutes before serving to allow juices to redistribute.
Notes
Precision is key: control heat to prevent sugar from burning. Do not skip the resting step to ensure juicy meat. If using marinade that touched raw chicken as a glaze, boil it for 2 minutes first to kill bacteria. Chicken thighs are preferred for juiciness, but breasts can be used with careful monitoring.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh or b
- Calories: 350
- Sugar: 22
- Sodium: 900
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 25
- Protein: 35
Keywords: Huli Huli Chicken, grilled chicken, Hawaiian recipe, summer BBQ, chicken thighs, sweet and savory glaze, easy dinner