Introduction

Hey friends! 🙋‍♀️ Ready to take your grilling game to tropical levels? This Huli Huli Chicken is one of those recipes that makes you feel like you’re chilling in Hawaii, even if you’re just flipping chicken on your backyard grill. It’s sticky, smoky, sweet, and full of flavor — like BBQ chicken’s fun, pineapple-loving cousin. This is my go-to when I want a crowd-pleaser that seriously delivers. The marinade does all the heavy lifting, and the grill brings it home. Let’s get to it — you’re gonna love this one.

Detailed Ingredients 🛒🍍

Here’s everything you need to bring those island flavors to your kitchen:

• 🟤 ½ cup packed brown sugar
• 🍅 ½ cup ketchup
• 🧂 ⅓ cup reduced-sodium soy sauce
• 🍗 ¼ cup chicken broth
• 🫚 2 teaspoons fresh ginger, minced
• 🧄 1 teaspoon garlic, minced
• 🍖 3 pounds boneless, skinless chicken thighs
• 🍍 Optional: fresh pineapple slices basted with butter + brown sugar for grilling

Direction

1. In a small bowl, whisk together brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic.
2. Pour ¾ cup of the marinade into a separate container, cover, and refrigerate — this is for basting later.
3. Pour the remaining marinade into a large zip-top bag and add the chicken thighs. Seal and marinate in the fridge overnight for maximum flavor.
4. When you’re ready to cook, drain the chicken and discard the marinade it soaked in.
5. Preheat your grill to medium heat using indirect heat. Grill the chicken, covered, until cooked through — about 6–7 minutes per side, depending on thickness.
6. During the last 5 minutes, baste with the reserved marinade for that signature sticky-sweet glaze.
7. If you’re using pineapple slices, brush them with melted butter and brown sugar, and grill them for a few minutes until caramelized.

My Story

The first time I made Huli Huli Chicken, I was craving something summery in the middle of a rainy spring. I remembered trying a version at a beach cookout years ago, so I decided to recreate it at home. I had chicken thighs, a little soy sauce, and a can of pineapple in the pantry — and I just went for it. After some tweaks (hello, brown sugar glaze magic), it became a favorite. My family requests this every time we fire up the grill now. It’s one of those recipes that’s hard to mess up but easy to obsess over. Sweet, smoky, and just a little sticky… in the best way possible.

FAQ

What does “Huli Huli” mean?
It’s Hawaiian for “turn turn” — referring to how the chicken is traditionally turned on the grill.

Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and hold up better on the grill. If you use breasts, don’t overcook them!

Do I have to marinate overnight?
It’s best for flavor, but even 2–3 hours will still taste great.

Can I bake it instead of grilling?
Totally. Bake at 400°F for about 25–30 minutes, basting in the last few minutes.

Is it spicy?
Not as written, but you can add a little sriracha or chili flakes to the marinade if you like heat.

Suggestion 🍽️

1. Serve with coconut rice for a full tropical vibe.
2. Add grilled veggies like bell peppers or zucchini on the side.
3. Chop up leftovers and throw them into a rice bowl or salad.
4. Use the marinade on shrimp or pork for a fun twist.
5. Turn it into sliders with Hawaiian rolls and a little slaw — party perfect!

Conclusion

If there’s one recipe that brings that sunny, backyard BBQ energy to the table, it’s this Huli Huli Chicken. It’s super simple to prep ahead (hello, overnight marinade!), and grilling it to juicy, sticky perfection couldn’t be easier. What I love most is how the sweet-savory glaze caramelizes just right, especially if you’re basting in those last few minutes. Whether you’re hosting friends, feeding family, or just treating yourself to something tropical, this recipe is always a win. Plus, that grilled pineapple? Yeah, don’t skip it. One bite and you’ll be dreaming of island breezes and second helpings. Trust me — it’s a keeper.

– Sarah Cooper