Huli Huli Chicken Recipe
Dive into the flavors of Hawaii with my must-try Huli Huli Chicken recipe! From its tangy-sweet marinade to the juicy, tender meat, this dish is a guaranteed crowd-pleaser.
Servings: 4
Ingredients
- - 4 to 5 pounds boneless skinless chicken thighs
- - ½ cup packed light brown sugar
- - ½ cup ketchup
- - ½ cup light soy sauce
- - ½ cup pineapple juice canned
- - 1 tablespoon minced ginger
- - 3 garlic cloves crushed
- - 3 tablespoons apple cider vinegar
- - ½ teaspoon cumin
- - ½ teaspoon coarse black pepper
- - ½ teaspoon paprika
- - 1 can sliced pineapple rings drained (or 1 pineapple)
- - ½ cup sliced green onions for garnish
Instructions
- Rinse the chicken thighs and pat them dry.
- In a large bowl or gallon-size Ziploc bag, combine all ingredients except for the chicken. Mix thoroughly.
- Set aside ½ cup of the sauce mixture for serving later.
- Add the chicken thighs to the remaining marinade, ensuring they are well coated. Seal and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat (around 400°F).
- Lightly brush the grates with oil to prevent sticking.
- Place the marinated chicken on the grill and cook for about 10 minutes without turning or moving.
- Flip the chicken and continue cooking until the internal temperature reaches 165°F, approximately another 10 minutes.
- While the chicken is cooking, grill the pineapple rings until golden on each side.
- Once everything is cooked, remove from the grill.
- Brush the reserved marinade over the chicken. Optionally, place the chicken under the broiler for a few minutes to thicken the sauce, or heat the reserved sauce in a saucepan on the stovetop until slightly thickened, then brush it over the chicken.
- Garnish with sliced green onions before serving.