Huli Huli Chicken
Published July 10, 2021 • Updated February 19, 2026
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Keto huli huli chicken with a sweet, tangy grilled chicken marinade that caramelizes into a sticky Hawaiian glaze. I use chicken thighs for the juiciest result, and my low carb huli huli sauce gets that charred flavor without the sugar.
I have been making this huli huli chicken for years, and it is one of those recipes that earns a permanent spot in my grilling rotation. The marinade is the whole point here. It is a blend of brown sugar replacement sweetener, unsweetened ketchup, apple cider vinegar, fresh ginger, garlic, and soy sauce that caramelizes into a sticky, sweet-tangy glaze on the grill. The longer you let the chicken sit in it, the better it gets.
I use boneless, skinless chicken thighs because they stay juicy even if you leave them on the grill a minute too long. Thighs have more fat than breasts, and that fat renders down while grilling to keep the meat tender. If you love a good keto grilled chicken marinade, this Hawaiian chicken recipe is in the same family but with a completely different flavor profile.
What makes my keto huli huli chicken different from the traditional version is the sweetener swap. I use golden monkfruit sweetener instead of brown sugar, and Primal Kitchen unsweetened ketchup instead of the regular stuff. Most huli huli recipes call for pineapple juice, but I skip it entirely because the sugar content is too high. Honestly, I do not miss it. The combination of vinegar, ginger, and garlic gives this grilled chicken marinade plenty of depth on its own.
The real trick to huli huli chicken is the basting. I reserve about a quarter cup of the marinade before adding the raw chicken, and I use that reserved sauce to baste the thighs every time I flip them. Each layer of sauce chars and caramelizes, building up that sticky, slightly smoky crust that makes this Hawaiian chicken recipe so addictive. I flip and baste at least three times during cooking.
If you are looking for more grilled chicken ideas, my grilled jerk chicken has a completely different spice profile but uses the same thigh-on-grill technique. And if you want to explore other Asian-inspired flavors, my keto teriyaki chicken and Asian-inspired chicken wings are both family favorites.
I have also used this huli huli marinade on drumsticks and bone-in leg quarters. Bone-in pieces take longer (about 25-30 minutes with indirect heat), but the flavor is incredible because the bone keeps the meat moist. For meal prep, I grill a big batch on Sunday and store it in the fridge for up to 5 days. This keto huli huli chicken reheats well in the oven at 350 degrees for about 10 minutes. You can also freeze it for up to 3 months.
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Ingredients
3 pounds boneless, skinless chicken thighs -
1/2 cup brown sweetener (monkfruit or erythritol blend)
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2/3 cup unsweetened ketchup
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1/4 cup apple cider vinegar
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2 teaspoons freshly grated ginger
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2 teaspoons minced garlic
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⅔ cup soy sauce or liquid aminos
Step by Step Instructions
Step by Step Instructions
Make the huli marinade
In a large bowl, mix together brown sugar replacement sweetener, ketchup, apple cider vinegar, ginger, garlic, and soy sauce to make the huli huli sauce. Reserve ¼ cup marinade for basting later.
Marinate chicken
Add chicken thighs. Cover with plastic wrap and refrigerate. Let chicken marinate for at least 2 hours, overnight is ideal.
Char grill
To grill chicken, preheat grill to medium heat (350-400 degrees). Coat grill grate with cooking spray or oil to grease the grill. Add marinated chicken and grill 6-8 minutes. Baste chicken with reserved sauce before flipping. Flip the chicken, baste again, and grill for another 6-8 minutes until chicken reaches an internal temperature of 160-165 degrees.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use chicken breasts instead of thighs?
I have made this with chicken breasts and they work fine, but thighs are my strong preference. Breasts dry out faster on the grill, so if you go that route, I pull them off as soon as they hit 160 degrees internal. I also pound my breasts to an even thickness before marinating so they cook evenly.
What is the ideal marinating time for huli huli chicken?
I go overnight whenever I can because the flavor difference is noticeable. At minimum, I marinate for 4-6 hours. I have tested shorter times (even 30 minutes in a pinch) and the chicken still tastes good, but the marinade does not penetrate as deeply. Overnight gives you that flavor all the way through the meat.
Can I make this huli huli chicken spicy?
I add red pepper flakes directly to my marinade when I want some heat. About half a teaspoon gives a nice warmth without overwhelming the sweet-tangy flavor. I have also drizzled chili oil on top after grilling, which my husband prefers because he can control the heat level on his own plate.
What can I use instead of brown sweetener?
I have tested this with golden monkfruit, brown erythritol, and allulose. My favorite is golden monkfruit because it caramelizes the best on the grill. If you are not following keto, regular brown sugar or coconut sugar both work. Just know the carb count changes significantly.
Can I use bone-in chicken for this recipe?
I have grilled this with drumsticks and bone-in leg quarters and both turn out great. Bone-in pieces take longer, about 25-30 minutes with indirect heat, and I move them to direct heat for the last 5 minutes to get that char. The bone keeps the meat incredibly moist.
Is there a gluten-free option for the soy sauce?
I use tamari when I am cooking for friends who avoid gluten, and it works perfectly in this huli huli marinade. I have also used liquid aminos, which have a slightly milder flavor and even fewer carbs. Both are swaps I keep in my pantry at all times.
Why do you skip pineapple juice in this recipe?
I skip it because pineapple juice is loaded with sugar, and for keto that is a dealbreaker. I tested my huli huli sauce with and without it early on, and honestly the vinegar, ginger, and garlic combination gives you all the brightness and tang you need. I do not miss it at all.
What sides pair well with huli huli chicken?
My go-to is cauliflower rice with a squeeze of lime, which keeps the whole meal low carb. I also love serving it alongside grilled vegetables or a big chopped salad. When I am feeding a crowd, I set out the chicken with my keto sesame chicken for variety.
I don't usually make marinades from scratch, this was my first try and I honestly had no idea what I was getting into. The ginger smell when I mixed everything together was something, and watching the brown sweetener glaze up on the grill was wild. My chicken thighs came out with this charred, caramelized coating and I kept pulling pieces off before they even made it to a plate. Cold February night and I felt like I'd actually pulled something off.
For anyone making this in winter without an outdoor grill, a cast iron grill pan on medium-high gets you pretty close. The main thing is letting the pan get fully hot before the chicken goes on. If it isn't hot enough, the glaze just steams and you lose that char. I also swapped in liquid aminos for the soy sauce and pulled the sweetener back by about a tablespoon since liquid aminos runs a little sweeter on its own. The caramelization still came through on the thighs, that deep sticky glaze clinging to the edges. Letting it rest two or three minutes before cutting helps too, the glaze firms up and doesn't just slide off the moment you slice into it.
Cast iron works. Just has to be screaming hot before the chicken goes on or it steams. And yeah, liquid aminos is sweeter, the sweetener cut makes sense.
Fourth time making this and I finally let it marinate overnight instead of the few hours I had been doing, and the ginger gets so much deeper into the thighs. That char when the sweetener hits the grill is the part I keep thinking about.
The overnight ginger thing is real. That's actually why I spec golden monkfruit for this one (caramelizes better than plain erythritol blends on the grill).
Making this for a big group cookout next weekend and need to do about 8 pounds of thighs instead of the 3 the recipe calls for. Do I just scale the marinade straight up, or does the soy sauce to sweetener ratio get off in larger batches? Also wondering if grill time stays the same or needs adjusting since I'll be cooking more pieces at once.
Scale the marinade straight up, but I'd go a little lighter on the soy sauce (not a full 2.67x). The saltiness can get aggressive in bigger batches. Everything else scales fine. Grill time stays the same per piece, but you'll have more pieces going at once so just watch your temperature and don't crowd them or they steam instead of char.
I'm the only one in my family who follows the Keto lifestyle. I made this recipe for the family and everyone asked me to make it again the same week. It will be a staple in our home from now on. Thank you!
When the non-keto family asks for it again the same week, that's the real test passed. The glaze gets sticky enough that nobody thinks 'low carb.'
We had this whole meal last week, it was the bomb! Specially the salad!! Yum ! yum! Dessert was awesome, Huli chicken was great! Plus there's leftovers!!
Leftovers are the best part of this one (the marinade just keeps getting better). Glad the salad was a hit too, that combo is my go-to summer spread.
This recipe was ah-mazzzzing:)
Many thx!
Ha, love that. Chicken thighs were the right call here. Way juicier on the grill than breasts would be.
Thank you so much for the recipe! I have been watching your videos on You Tube for some time, along with others. The Huli Huli sauce is my new go to sauce! Really good, lots of flavor. I am definitely going to use with other proteins. Thanks again. Keep up the great work!
Salmon is my favorite with this sauce. Grill it 3-4 minutes a side and that glaze gets sticky and charred really fast.