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Juicy Huli Huli Chicken thighs glazed with sticky Hawaiian sauce on a grill.

Juicy Huli Huli Chicken (Better Than Takeout!)

Chef Andrew
Authentic Hawaiian Huli Huli Chicken with a sticky-sweet 5-ingredient marinade. Perfectly grilled and better than restaurant-quality!
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 8 hours
Total Time 35 minutes
Course Main Course
Cuisine Hawaiian
Servings 8 servings
Calories 391 kcal

Equipment

  • Grill
  • Meat Thermometer

Ingredients
  

Huli Huli Marinade

  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce or coconut aminos for GF
  • 1/3 cup sherry or chicken broth
  • 2.5 tsp minced fresh ginger
  • 1.5 tsp minced garlic

Chicken

  • 24 boneless skinless chicken thighs about 6 pounds

Instructions
 

  • Whisk together brown sugar, ketchup, soy sauce, sherry, ginger, and garlic in a bowl. Reserve 1⅓ cups for basting.
  • Divide remaining marinade between two large resealable bags. Add 12 chicken thighs to each bag, ensuring even coating. Refrigerate for 8+ hours (overnight preferred).
  • Preheat grill to medium heat (375°F/190°C). Oil grates to prevent sticking.
  • Grill chicken 6-8 minutes per side, basting with reserved marinade during last 5 minutes. Cook until internal temperature reaches 170°F (77°C).

Notes

Pro Tips: For crispier skin, pat thighs dry before grilling. Substitute pineapple juice for sherry for extra tropical flavor! Leftovers reheat well in an air fryer.
Keyword BBQ, Grilled Chicken