Dive into the flavors of Hawaii with this must-try Huli Huli Chicken recipe! From its tangy-sweet marinade to the juicy, tender meat, this dish is a guaranteed crowd-pleaser. Fire up your grill and get ready for a tropical taste sensation that will transport you to paradise!
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 ginger paste or minced ginger
- 3 garlic cloves, crushed
- 3 tablespoons apple cider vinegar
- ½ teaspoon cumin
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika, smoked or sweet
- 1 can sliced pineapple rings, drained (or 1 pineapple)
- ½ cup sliced green onions, for garnish
DIRECTIONS
- 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.
Expert Tips and Tricks
- For extra flavor, try marinating the chicken overnight to allow the flavors to fully penetrate the meat.
- Don’t overcrowd the grill—make sure there’s enough space between each piece of chicken to ensure even cooking and beautiful grill marks.
- If you’re using wooden skewers for the pineapple, soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
Variations
- Swap chicken thighs for boneless skinless chicken breasts for a leaner option.
- Add a kick of heat by stirring in a tablespoon of sriracha or red pepper flakes to the marinade.
- Experiment with different fruit juices such as orange or mango for a tropical twist.
- Grill the chicken over indirect heat for a smokier flavor profile.
- Use the leftover chicken to make flavorful tacos, salads, or sandwiches.
- Mix in some chopped cilantro or mint to brighten up the marinade.
- Substitute maple syrup for the brown sugar for a richer sweetness.
- Try grilling pineapple spears alongside the chicken for a fun presentation.
- Serve the Huli Huli Chicken as sliders with Hawaiian sweet rolls and coleslaw.
- Transform leftovers into a delicious stir-fry with bell peppers, onions, and broccoli.
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