Huli Huli Chicken (Print Version)
Juicy, sweet and savory Hawaiian grilled chicken with pineapple juice, soy sauce, and caramelized glaze that's ready in under an hour.
# Ingredients:
→ Marinade
01 -
½ cup (12 ml) pineapple juice, not fresh
02 -
½ cup (115 g) tomato ketchup
03 -
½ cup (100 g) light brown sugar
04 -
¼ cup (60 ml) soy sauce
05 -
2 tablespoons (30 ml) unseasoned rice vinegar
06 -
1 tablespoon (15 ml) sesame oil, not toasted
07 -
1-2 teaspoons Sriracha, adjust to taste
08 -
3 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
10 -
2 pounds (900 g) boneless, skinless chicken thighs
# Steps to Follow:
01 -
In a large bowl or jug, combine pineapple juice, ketchup, brown sugar, soy sauce, rice vinegar, sesame oil, Sriracha, garlic, and ginger. Whisk together.
02 -
Pour HALF of the marinade over the chicken thighs in a bowl or zip-top bag. Coat evenly, then cover and refrigerate for at least 30 minutes or up to 24 hours.
03 -
Preheat the grill to medium-high heat. Clean and oil the grill grates.
04 -
Remove chicken from the marinade and place on the grill. Cook for 3 minutes, flip, and cook for 2 more minutes. Baste with reserved marinade, cook for 1 minute, flip, and baste again. Repeat 2 more times, grilling until the chicken reaches an internal temperature of 165°F/74°C.
05 -
Allow chicken to rest for 5 minutes before slicing. Optionally garnish with green onions and serve with grilled pineapple, pineapple salsa, and lime wedges.
# Additional Notes:
01 -
Reserve half the marinade for grilling to avoid cross-contamination. Do not use the portion used for raw chicken during grilling.
02 -
The key to caramelized chicken is frequent turning and basting throughout cooking.
03 -
Resting the chicken for 5 minutes after grilling enhances juiciness.
04 -
Grill pineapple slices or spears while the chicken rests for a quick side.