Huli Huli Chicken
A delicious Hawaiian dish featuring tender chicken thighs marinated in a sweet and savory sauce, perfect for grilling.
Ingredients
For the marinade
- 1/2 cup packed light brown sugar Provides sweetness
- 1/2 cup ketchup Adds tanginess and depth
- 1/2 cup light soy sauce Brings saltiness and umami
- 1/2 cup canned pineapple juice Enhances sweetness and tropical flavor
- 1 tablespoon ginger paste or minced ginger Adds a warm, spicy note
- 1 tablespoon garlic paste or minced garlic Provides aromatic flavor
- 3 tablespoons apple cider vinegar Adds acidity
- 1/2 teaspoon cumin Brings an earthy flavor
- 1/2 teaspoon coarse black pepper For seasoning
- 1/2 teaspoon smoked or sweet paprika Provides color and flavor
For the chicken and garnish
- 4-5 pounds boneless skinless chicken thighs Main protein for the dish
- 1 pineapple or 1 can of slices, drained To be grilled
- 1/2 cup sliced green onions For garnish
Instructions
Preparation
- Rinse the chicken thighs under cold water and pat them dry with a paper towel.
- In a large mixing bowl or Ziploc bag, combine all ingredients except the chicken and pineapple rings to form the marinade.
- Reserve 1/2 cup of the sauce mixture for serving later.
- Add the chicken thighs to the marinade, ensure they are well-coated, and refrigerate for at least 4 hours or overnight.
Cooking
- Preheat the grill to medium-high heat (approximately 400°F) and lightly oil the grates.
- Grill the chicken for about 10 minutes on each side, or until the internal temperature reaches 165°F.
- While grilling, toss the pineapple rings on the grill until golden and caramelized.
- Remove the chicken and pineapple from the grill and brush reserved marinade over the chicken before serving.
Notes
For extra flavor, you can add a splash of sesame oil or red pepper flakes to the marinade. Store the marinated chicken for up to 24 hours for best results.