Description
This Huli Huli Chicken recipe features tender, juicy chicken thighs marinated in a sweet and tangy pineapple-soy sauce blend, then grilled to perfection with a delicious char. A Hawaiian classic, this dish combines the flavors of fresh ginger, garlic, and brown sugar for an irresistible tropical barbecue experience.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs (or bone-in thighs)
Marinade
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
For Grilling
- 1 tablespoon vegetable oil (for grilling)
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the marinade: In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated fresh ginger, minced garlic, and sesame oil until the sugar dissolves completely.
- Marinate the chicken: Place the chicken thighs into a resealable plastic bag or a shallow dish, then pour the marinade over the chicken. Seal or cover and refrigerate for at least 4 hours, preferably overnight for the best flavor infusion.
- Preheat and oil the grill: Heat a grill or grill pan over medium heat. Brush the grilling surface with vegetable oil to prevent sticking and promote even cooking.
- Grill the chicken: Remove chicken from marinade and place on the hot grill. Cook for 6 to 7 minutes on each side until the chicken is fully cooked and has a nice char. During the last few minutes, baste the chicken with the reserved marinade to enhance the glaze and flavor. Adjust cooking time if using bone-in thighs to ensure doneness.
- Rest and garnish: Transfer the grilled chicken to a plate and let it rest for a few minutes to retain juices. Garnish with chopped green onions and sesame seeds if desired. Serve hot, accompanied by rice, grilled pineapple, or a fresh salad.
Notes
- Chicken breasts can be used instead of thighs but may require reduced cooking time to prevent drying out.
- For authentic smoky flavor, use a charcoal grill and baste frequently while grilling.
- To keep the marinade food-safe, reserve a portion separate for basting before cooking.
- Use gluten-free tamari soy sauce to make this dish gluten-free.
