Grilled Huli Huli Chicken: The Ultimate Guide to Sweet, Smoky Hawaiian Flavor
Sweet, smoky, and completely irresistible, Grilled Huli Huli Chicken is a Hawaiian-inspired favorite that tastes like summer on a plate. Juicy chicken is marinated in a sticky blend of brown sugar, soy sauce, ketchup, ginger, and garlic, then grilled until caramelized and slightly charred. The result? Tender, flavorful chicken with the perfect balance of sweet and savory. It’s so good, you might find yourself making it twice in one week!
Ingredients
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½ cup packed brown sugar
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6 tablespoons ketchup
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6 tablespoons reduced-sodium soy sauce
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2½ tablespoons sherry or chicken broth
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½ teaspoon dried ginger
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1½ teaspoons minced garlic
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12 boneless, skinless chicken thighs (about 2½ pounds)
Instructions
In a small bowl, whisk together brown sugar, ketchup, soy sauce, sherry (or broth), ginger, and garlic until smooth.
Reserve ½ cup of the marinade for basting. Cover and refrigerate.
Place chicken in a large zip-top bag or shallow dish.
Pour remaining marinade over the chicken and coat well.
Refrigerate for at least 8 hours or overnight for best flavor.
Preheat grill to medium-high heat and lightly oil the grates.
Remove chicken from marinade (discard used marinade).
Grill for 12–15 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Brush with reserved marinade during the last 5 minutes of cooking for a glossy, caramelized finish.
Let rest for a few minutes, then serve hot with rice, grilled pineapple, or a fresh salad.
Notes
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Chicken thighs stay juicier on the grill, but breasts or tenders work too.
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Don’t baste too early — sugar can burn quickly.
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Add pineapple slices to the grill for extra Hawaiian flavor.
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Marinate overnight for the deepest flavor.
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Great for meal prep or sandwiches the next day.