Huli Huli Chicken
A delightful blend of sweet and savory flavors, this Huli Huli Chicken is marinated to infuse juicy and tender chicken with a sticky glaze.
Ingredients
For the marinade
- 1 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon pepper
For the chicken
- 4 pieces chicken thighs (bone-in, skin-on)
For garnish (optional)
- Green onions For garnish
- Pineapple slices For grilling, optional
Instructions
Preparation
- In a bowl, mix pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and pepper. Stir well until the sugar dissolves.
- Place the chicken thighs in a large zip-lock bag or a dish. Pour the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best flavor.
Grilling
- Heat your grill to medium-high heat. If using charcoal, let the coals get hot until they’re covered with ash.
- Remove the chicken from the marinade and allow excess marinade to drip off. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- If you have leftover marinade, you can brush it on the chicken while it cooks, but make sure to boil any leftover marinade if you plan to use it as a sauce.
- If using, grill the pineapple slices for about 2-3 minutes per side, until they are caramelized and have grill marks.
Serving
- Remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped green onions. Serve with grilled pineapple if desired.
Notes
For best flavor, do not skip the marinating step. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Use boiled marinade as a sauce for extra flavor.