Description
Huli Huli Chicken is a tropical Hawaiian-style grilled chicken marinated in a flavorful blend of pineapple juice, soy sauce, garlic, ginger, and a touch of spice. This recipe features juicy, caramelized chicken thighs with a delicious sweet-savory glaze, perfect for a summer BBQ or a taste of the islands.
Ingredients
Scale
Chicken
- 1.5 kg / 3 lb chicken thighs (or breast, boneless preferred)
- 1 tbsp vegetable oil
Marinade
- 3/4 cup (185 ml) canned or bottled unsweetened pineapple juice (NOT fresh)
- 1 1/2 tbsp freshly grated ginger
- 1 1/2 tbsp freshly grated garlic
- 1/2 cup tomato ketchup (or Australian tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (Shaoxing wine)
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp toasted sesame oil
Garnishes (Optional)
- Sliced green onion
- Pineapple slices, grilled for 3 minutes on each side
Instructions
- Prepare Marinade: In a bowl, combine pineapple juice, grated ginger, garlic, ketchup, soy sauce, sherry, brown sugar, Sriracha, rice vinegar, and toasted sesame oil. Stir well. Reserve 3/4 cup (185 ml) of this marinade for basting later.
- Marinate Chicken: Place the chicken thighs (or breasts) in a glass or ceramic container (avoid metal or plastic), pour the remaining marinade over the chicken, coat thoroughly, and refrigerate for 24 to 48 hours to allow flavors to meld.
- Preheat Grill or Skillet: If using a BBQ grill, brush grates with vegetable oil and preheat to medium-high heat. Alternatively, heat vegetable oil in a skillet over medium-high heat on the stovetop.
- Cook Chicken First Side: Remove chicken from marinade, draining excess liquid. Place chicken on the grill or skillet. Cook the first side for 2 to 3 minutes until golden brown, adjusting heat if browning occurs too quickly.
- Flip and Cook Second Side: Flip the chicken and cook for 2 minutes on the second side.
- Baste and Flip Again: Generously brush reserved marinade on the cooked side of the chicken, flip again, and cook for 1 minute.
- Continue Basting and Cooking: Repeat the basting and flipping every minute or so, continuing to cook for a total of 10 minutes, or until the internal temperature reaches 75°C (167°F) for thighs or 65°C (150°F) for breasts.
- Rest and Serve: Transfer the cooked chicken to a plate, loosely cover with foil, and let rest for 3 minutes. Garnish with sliced green onions and grilled pineapple slices if desired before serving.
Notes
- Chicken: Boneless thighs are best for caramelization and juiciness, but breast meat works well too.
- Pineapple Juice: Use canned or bottled unsweetened pineapple juice, NOT fresh homemade juice, to avoid over-tenderizing the chicken. A can of pineapple slices in natural juice works perfectly, and pineapple slices can also be used as garnish.
- Ginger and Garlic: Freshly grated ginger and garlic provide the best flavor. Using a microplane grater is ideal. Jarred pastes can be used but will slightly alter the taste.
- Sherry or Chinese Cooking Wine: Adds a unique depth of flavor. Mirin can be substituted by reducing the sugar slightly, or low sodium chicken stock can be used with adjustments.
- Nutrition: Values assume 6 servings with about half of the marinade absorbed. Using low salt soy sauce and ketchup can reduce sodium content.
Keywords: Huli Huli Chicken, Hawaiian chicken, grilled chicken, pineapple chicken, tropical chicken, BBQ chicken, chicken thighs marinade