Our Traeger Grilled Huli Huli Chicken thighs pair beautifully with a crisp salad, steamed rice, and a mound of stir-fried vegetables. The simple marinade uses staple ingredients you likely already have in your fridge or pantry, so you can have a fantastic dinner on the table tonight.
Traeger Grilled Huli Huli Chicken
Fire up the grill and get ready for Huli Huli chicken. This flavorful take on teriyaki-style chicken is great for feeding a group, works with almost any cut of chicken, and is easy enough for a weeknight meal. The balanced sweet-and-savory marinade caramelizes nicely on a hot pellet grill for delicious, juicy results.
Where did Huli Huli Chicken come from?
Huli Huli Chicken originated in Hawaii and is commonly attributed to Ernest Morgado in the 1950s. He adapted his mother’s teriyaki-style chicken into a distinctive sweet-and-tangy grilled dish. “Huli” means “turn” in Hawaiian, referencing the traditional method of turning chickens on a spit over an open flame to ensure even cooking. Over time Huli Huli became a staple of Hawaiian-style barbecue.
Many variations now exist. The classic marinade often includes brown sugar, soy sauce, garlic, and ginger, while modern versions may add pineapple juice, ketchup, or sherry to personalize flavor. Feel free to adapt the marinade to suit your taste—this recipe is a great foundation for experimentation.
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Recipe Shopping List
If you need to shop, here are the ingredients used in this recipe. For exact measurements see the recipe card below.
- Chicken thighs (boneless, skinless)
- Soy sauce
- Ketchup
- Oil
- Garlic
- Ginger
- Brown sugar
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How To Make This Recipe
Below is a concise overview of the steps. Use the full recipe card at the bottom for exact measurements and timing.
- Marinate – Combine the marinade ingredients, add the boneless, skinless chicken thighs to a large freezer bag, and marinate for 6–8 hours.
- Preheat – Set the pellet grill to hot and fast — aim for about 400°F.
- Grill – Remove thighs from the marinade, place on the grill, and cook about 6–8 minutes per side, or until the thickest part reaches 165°F.
- Serve – Let rest briefly, then serve hot with steamed rice and vegetables.
Try with some of our Creamy Mac Salad!
Recipe FAQ
Yes. Chicken breasts, bone-in thighs, or legs can be used; butterflying larger pieces helps them cook evenly. You can even apply the same marinade to pork chops or pork tenderloin.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or oven, or enjoy cold in a wrap or salad.
For heat, add sriracha or your favorite hot sauce. For extra tang, add a splash of rice or white vinegar. Swap tamari for soy sauce for a gluten-free option.
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- Traeger Jerk Chicken
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Grilled Huli Huli Chicken
This Grilled Huli Huli Chicken is a great main to serve with rice and vegetables.
10 minutes
10 minutes
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ cup soy sauce
- ½ cup ketchup
- ¼ cup oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- ½ cup brown sugar
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San-J Tamari Gluten Free Soy Sauce
Instructions
- Combine the soy sauce, ketchup, oil, garlic, ginger, and brown sugar in a large freezer bag. Add the chicken thighs and marinate for 6–8 hours.
- Preheat the grill to 400°F. Drain the marinade and place the thighs on the preheated grill.
- Grill about 7–8 minutes per side, or until the internal temperature of the thickest part reaches 165°F.
- Remove from the grill, let rest briefly, and serve hot.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 423
Total Fat: 21g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 16g
Cholesterol: 184mg
Sodium: 1621mg
Carbohydrates: 22g
Fiber: 0g
Sugar: 19g
Protein: 39g
Nutrition data provided here is only an estimate.
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