Can I substitute chicken breasts for thighs?

Absolutely. Just keep an eye on the grill time since breasts cook a little quicker and can dry out faster.

How do I store leftovers?

Pop any leftovers in an airtight container and refrigerate for up to 4 days. Reheat gently in the microwave or toss them cold into a salad.

Can I freeze the marinated chicken?

Yes! Marinate it, pop it in the freezer, and defrost overnight in the fridge before grilling. Perfect for meal prep queens.

What is Huli Huli sauce made of?

The classic Huli Huli sauce is a sweet and savory mix of brown sugar, soy sauce, ketchup, garlic, and ginger. Some versions also include pineapple juice or sherry for extra zing. It’s like a tropical hug for your chicken!

What’s the difference between teriyaki and Huli Huli?

Both are sweet and salty, but Huli Huli has a tangier, slightly fruitier flavor—thanks to ingredients like ketchup or pineapple juice—while teriyaki leans more heavily on soy sauce and sake or mirin. Huli Huli is the beach party cousin of teriyaki.

Why is it called Huli Huli chicken?

“Huli” means “turn” in Hawaiian! Traditionally, the chicken was cooked between two grills and flipped halfway through—someone would literally shout “Huli!” when it was time to turn the meat. So yes, your dinner has a fun name and a cool backstory.

Is Huli Huli chicken healthy?

It can definitely be part of a balanced meal! Using chicken thighs adds rich flavor, and grilling keeps things lighter than frying. If you're watching sugar or sodium, you can tweak the marinade ingredients (low-sugar ketchup, reduced-sodium soy sauce, etc.) to fit your needs.

Grilled Huli Huli Chicken in 3 Easy Steps

Description

This Grilled Huli Huli Chicken is a sweet, smoky, and savory Hawaiian-inspired dish that’s perfect for cookouts or easy weeknight dinners. Made with a simple marinade and juicy chicken thighs, it’s bursting with flavor and grills up beautifully every time.

Ingredients

Scale

½ cup packed brown sugar
6 tablespoons ketchup
6 tablespoons reduced-sodium soy sauce
2½ tablespoons sherry or chicken broth
½ teaspoon dried ginger
1½ teaspoons minced garlic
12 boneless skinless chicken thighs (about 2.5 pounds)

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Instructions

In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry (or broth), ginger, and garlic until well combined.
Reserve ½ cup of the marinade for basting; cover and refrigerate.
Pour the remaining marinade over the chicken thighs in a large zip-top bag or shallow dish. Seal and refrigerate for at least 8 hours or overnight.
Preheat your grill to medium heat. Remove the chicken from the marinade and discard the used marinade.
Grill chicken thighs for 12–15 minutes, turning once halfway through, until cooked through.
During the last 5 minutes of grilling, baste the chicken with the reserved marinade.
Serve hot and garnish with chopped green onions or cilantro if desired.

Notes

You can substitute chicken breasts, but be sure to reduce grill time slightly to avoid drying them out.
No grill? Use a grill pan or broil in the oven for a similar charred effect.
This chicken is delicious chopped over salads, inside wraps, or served with grilled pineapple and rice!

Prep Time: 10 minutes (plus 8 hours marinating)
Cook Time: 15 mins
Category: Dinner
Method: Grilling
Cuisine: Hawaiian

Nutrition

Serving Size: 2 chicken thighs
Calories: 290 kcal
Sugar: 9 g
Sodium: 670 mg
Fat: 13 g
Saturated Fat: 3.5 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0 g
Protein: 28 g
Cholesterol: 120 mg