Huli Huli Chicken BBQ Grilled (Print Version)
# Ingredients:
01 -
4-5 pounds boneless, skinless chicken thighs
02 -
1/2 cup packed light brown sugar
03 -
1/2 cup ketchup
04 -
1/2 cup light soy sauce
05 -
1/2 cup canned pineapple juice
06 -
1 tablespoon ginger paste or minced ginger
07 -
1 tablespoon garlic paste or minced garlic
08 -
3 tablespoons apple cider vinegar
09 -
1/2 teaspoon cumin
10 -
1/2 teaspoon coarse black pepper
11 -
1/2 teaspoon smoked or sweet paprika
12 -
1 pineapple (sliced rings) or 1 can sliced pineapple (drained)
13 -
1/2 cup sliced green onions (for garnish)
# Instructions:
01 -
Rinse the chicken thighs and pat them dry.
02 -
In a large bowl or gallon-size zip-top bag, combine all ingredients except for the chicken. Mix thoroughly.
03 -
Remove 1/2 cup of the sauce mixture and set it aside for serving later.
04 -
Add the chicken thighs to the remaining marinade, ensuring all pieces are submerged. Cover or seal and refrigerate for at least 4 hours, or up to overnight.
05 -
Heat the grill to medium-high heat (400°F). Lightly brush the grates with oil to prevent sticking.
06 -
Place the chicken on the heated grill and cook for about 10 minutes on one side without moving or turning. Flip and continue cooking until the internal temperature reaches 165°F (approximately 10 minutes more). Discard the marinade used for the chicken.
07 -
When the chicken is halfway cooked, place pineapple rings on the grill and cook until golden on both sides.
08 -
Remove everything from the grill. Brush the reserved marinade over the chicken. To thicken the sauce, place the chicken briefly under the broiler or heat the reserved sauce in a saucepan on the stovetop before brushing it over the chicken.
# Notes:
01 -
Store leftover chicken in the refrigerator for 1-2 days, or freeze for up to 1 month if the chicken was not previously frozen.
02 -
Excess marinade can cause grill flare-ups. Allow marinade to drip off before grilling.
03 -
For larger or bone-in chicken cuts, adjust cooking times accordingly.