Hawaiian Huli Huli Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
4 pounds boneless chicken thighs or bone-in chicken thighs
02 -
½ cup light brown sugar, packed
03 -
½ cup ketchup
04 -
1 cup canned pineapple juice
05 -
½ cup light soy sauce
06 -
2 tablespoons Worcestershire sauce
07 -
2 tablespoons apple cider vinegar
08 -
½ teaspoon minced fresh ginger
09 -
4 cloves minced garlic
10 -
1 teaspoon smoked paprika
11 -
½ teaspoon ground black pepper
→ To Serve
12 -
Fresh pineapple slices
13 -
Vegetable oil for the grill
14 -
Sliced green onions for garnish
# Instructions:
01 -
In a large resealable bag, mix brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and ground black pepper until evenly combined. Reserve ½ cup of the marinade and store in the fridge for later. It will be used to baste the chicken.
02 -
Add the chicken thighs into the marinade in the resealable bag, making sure they’re all coated evenly. Seal the bag and marinate in the fridge for at least 4-6 hours or preferably overnight.
03 -
Remove the marinated chicken from the fridge and let it sit on the counter for about 20-30 minutes before grilling. Meanwhile, preheat the grill and brush the grill grates with oil.
04 -
Grill chicken for 6 minutes on one side, then flip and cook for about 3 minutes. Baste the chicken with the reserved ½ cup of marinade, then flip again and cook for another 1-2 minutes on each side at a time. Repeat until fully cooked through in the center. Total cooking time should be about 15-16 minutes. Remove from grill and let it rest for 10 minutes. Note: Only use the reserved marinade to brush the chicken to avoid cross-contamination.
05 -
Grill the pineapple slices on both sides until grill marks are visible.
06 -
Serve the chicken with the grilled pineapple slices and garnish with green onions. Enjoy!
# Notes:
01 -
For best flavors, marinate chicken for at least 4-6 hours or preferably overnight. You can marinate it for up to 48 hours.
02 -
Do not use fresh pineapple juice, as it contains an enzyme that will break down the chicken. Use canned or bottled pineapple juice.
03 -
Prefer to bake instead of grilling? Bake at 190°C (375°F) for 30-35 minutes or until internal temperature reaches 165°F (74°C). Then, brush with the reserved marinade and arrange pineapple slices on top, and broil for 2-3 minutes until caramelized.