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!
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)
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.