I quickly want to address something before I share this amazing GRILLED HULI HULI CHICKEN! I can’t even tell you how in-love I am with this recipe, but first, I need to talk about comments. I was just reading through over 100 comments I needed to approve and I was blown away at how rude some people can be. There were a few comments with people actually cussing me out over a failed recipe and telling me the way I wrote the recipe couldn’t possibly be right. I understand sometimes they don’t work out and it could be for a NUMBER of reasons. The way you measure ingredients (especially flour), the way your oven heats, if you substituted something, or if you didn’t like the taste. I’m sure there are foods you love that I wouldn’t. So please, for heaven sakes, don’t start cussing me out over it. I won’t approve them and they go right in the trash can. The recipes I post on my blog are tried and true and to my family’s liking. I would never post a recipe I don’t love and how I explain the ingredients and instructions is exactly how I make them.
I appreciate every single person that visits my blog. I can’t even tell you how much I do! But I am just a Mom, doing what I love (cooking and sharing those recipes for free!) and the last thing I need are rude and unnecessary comments. By all means, PLEASE ask me questions, I’m happy to answer questions or to help you figure out what went wrong. And I honestly don’t mind if you tell me you didn’t like something. It’s when you start cussing me out and saying really rude and unnecessary things is what I won’t tolerate.
Okay, stepping off my soapbox now. haha! Let’s get back to this seriously amazing chicken. You guys, it is so delicious and a total must-make. It’s the first recipe you need to try when you dust off your grills! The marinade is really simple to whip up and so easy. As we ate this I felt like I was back on Maui enjoying some yummy Hawaiian food. I served ours with fried rice, grilled pineapple and fresh broccoli. My entire family gobbled it right up. 😀
I will note- this recipe makes a TON. Perfect for a big barbecue or outdoor get together. If you’re not feeding that many you can easily divide the recipe in half. Also, I did use chicken thighs and it was wonderful, but they are fattier than chicken breasts. (That’s why they taste so dang good!) By all means, if you’re not a big lover of chicken thighs you can totally use boneless, skinless breasts. That’s what I am going to try next time!
- 1 cup pineapple juice
- 1 cup packed brown sugar
- ¾ cup ketchup
- ¾ cup reduced-sodium soy sauce
- ⅓ cup chicken broth
- 2-1/2 teaspoons minced fresh ginger
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs (about 4 pounds) or 4 pounds boneless skinless chicken breasts
- In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. Reserve 1-1/3 cups marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
- Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
Recipe adapted from Taste of Home