Description
Huli Huli Chicken is a classic Hawaiian grilled chicken dish marinated in a sweet and tangy sauce made from pineapple juice, soy sauce, brown sugar, ketchup, and aromatic seasonings. Perfectly charred and juicy, this recipe is a tropical delight served over fluffy rice and garnished with fresh green onions.
Ingredients
Scale
Marinade
- ½ cup canned pineapple juice
- â…“ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup ketchup
- ¼ cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
Main
- 2 pounds boneless, skinless chicken thighs
For Serving
- 4 cups cooked rice
- Sliced green onions
Instructions
- Prepare the Marinade: In a large bowl, whisk together pineapple juice, low-sodium soy sauce, brown sugar, ketchup, apple cider vinegar, grated ginger, and minced garlic until well combined. Reserve half a cup of this mixture for basting later in the cooking process.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the bowl with the marinade. Cover the bowl and refrigerate the chicken for at least 3 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat and Prepare the Grill: Heat your grill to medium-high. Once hot, grease the grill grates lightly with oil to prevent sticking and promote even cooking.
- Grill the Chicken: Place the marinated chicken thighs on the preheated grill. Cover the grill and cook the chicken for 5 minutes on one side. Then, flip the chicken and baste generously with the reserved marinade. Continue grilling with the lid covered for another 3 minutes. Keep flipping and basting every 2 to 3 minutes until the chicken is cooked through, with an internal temperature reaching 165°F (75°C), and has a nice caramelized glaze.
- Serve: Remove the chicken from the grill and let it rest for a couple of minutes. Serve the huli huli chicken hot over cooked rice and garnish with freshly sliced green onions for a flavorful and satisfying meal.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- If you don’t have a grill, this recipe can also be cooked using a grill pan on the stovetop or broiled in the oven.
- Use low-sodium soy sauce and chicken broth to control the saltiness of the dish.
- Be sure to baste frequently to keep the chicken moist and to build layers of caramelized flavor.
- Check chicken doneness with a meat thermometer to ensure safety and juiciness.
