I really hesitate saying I feel like I’m getting a handle on things. You know, all the things…being a first year teacher during a pandemic…the pandemic…hurricanes…I actually can’t think of anything else right now except that I have perpetually felt like I do NOT have a handle on things.
But.
As of right now. I have enough students struggling to know my class isn’t too easy and enough doing well that I know it’s not too hard. I’m satisfactorily caught up on grading assignments. Laundry is starting to pile up, but we do have clothes in our closets. We don’t actually have any groceries (in fact, I may have to do a grocery delivery for my son who is on his last day of hybrid school before returning to school full time next week–HALLELUJAH, by the way), but we’ve only eaten out once this week. I’m settling into a groove, and part of that is simple, delicious meals that I can partially prep ahead of time. Like this Huli Huli Chicken.
Huli Huli Chicken is a Hawaiian BBQ Chicken. It’s sweet and savory and smoky and ABSOLUTELY delicious. My kids can whip the marinade together and it’s something we all love. Â I serve it along with some roasted veggies or a salad and some macaroni salad.
How to Make It
You’ll need boneless skinless chicken thighs (this recipe calls for a lot–you can cut it in half and either leave the marinade ingredients where they are or half those as well. I just leave it the same so there’s plenty of marinade).
Whisk together all ingredients except the chicken. If desired, trim the excess fat off the chicken thighs. Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal, and refrigerate for 6-8 hours.
When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate, and then place the chicken on the hot grill and close the lid.
Cook 5 minutes and then flip. Cook another 4 minutes or until an instant read 
thermometer is 165 F. Serve immediately.
Huli Huli Chicken
Description
This delicious Huli Huli Chicken recipe is full of Hawaiian flavors. Whip the marinade together in the morning and you have a quick and easy dinner!
Ingredients
1 cup brown sugar
3/4 cup ketchup
3/4 cup soy sauce
1/3 cup pineapple juice
3 tablespoons apple cider vinegar
1 tablespoon fresh minced or grated ginger
1 tablespoon minced garlic
5–6 pounds boneless skinless chicken thighs (even if I’m not making this for a crowd, I’ll make all of it and then use the leftovers in lunches)
Instructions
Whisk together all ingredients except the chicken. If desired, trim the excess fat off the chicken thighs. Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal, and refrigerate for 6-8 hours.
When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate, and then place the chicken on the hot grill and close the lid. Cook 5 minutes and then flip. Cook another 4 minutes or until an instant read thermometer is 165 F. Serve immediately.
I’ve been wanting to make this recipe for so long. We finally had a BBQ this weekend with close friends. A-MA-ZING! Everyone asked for the recipe! This is going to be a regular at our house. Now I just need to make it with the coconut rice.
★★★★★
Great recipe! We paired it with the coconut rice from this site, grilled pineapple, and a green salad. My husband served his mission in Hawaii and LOVED this meal!
★★★★★
This recipe is a keeper! Next time, and there will be a next time, I might add some red pepper flakes just to jazz it up a bit. Sides were sweet potatoes & broccoli, although with more forethought, I would have been more creative.
★★★★★
I am so excited to make this recipe! The marinade is so much like the cooking liquid for your baby-back ribs recipe—the best ribs I’ve ever had and the only ribs recipe I’ll ever make. Thanks for another awesome recipe!
If the family won’t eat dark meat (my favorite) can u make with tenders?
Could you compromise and use Breasts? I think tenders would get list here. Or maybe a Pork tenderloin?
I don’t have a grill. Do you think it would work in the oven? If yes, what temp and estimated cooking time? Thanks.
I’m sure you could—probably low broil (around 450) for about the same amount of time.
Looks delicious!! What sides would you recommend serving with this? I was thinking rice and maybe grilled pineapple 🙂
Yes and yes ????????
This week I made Huli Huli chicken and served it with the coconut rice recipe in this site. It was a delicious combination!