Description
Huli Huli Chicken brings Hawaiian sunshine straight to your dinner table with a sweet and tangy marinade that dances across tender grilled chicken. Juicy chicken pieces glazed in a pineapple-soy sauce make weeknight meals feel like a tropical vacation without leaving your backyard.
Ingredients
Scale
Protein:
- 4 pounds boneless chicken thighs
Fresh Produce:
- 2 cloves minced garlic
- ½ teaspoon minced fresh ginger
- Fresh pineapple slices
- Sliced green onions
Sauce and Seasoning:
- ½ cup light brown sugar
- ½ cup ketchup
- 1 cup canned pineapple juice
- 2 tablespoons apple cider vinegar
- ½ cup light soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- Vegetable oil
Instructions
- Combine ½ cup brown sugar, ½ cup ketchup, 1 cup pineapple juice, ½ cup soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar, ½ teaspoon minced ginger, 4 cloves minced garlic, 1 teaspoon smoked paprika, and ½ teaspoon black pepper in a large resealable plastic bag.
- Separate and store ½ cup of the marinade in a sealed container inside your refrigerator for later basting.
- Add 4 pounds of chicken thighs to the remaining marinade, ensuring each piece gets thoroughly coated. Seal the bag and refrigerate for 4-6 hours or overnight.
- Remove chicken from refrigerator 20-30 minutes before grilling to allow it to reach room temperature. Prepare your grill by heating to 400°F and lightly oiling the grates with vegetable oil.
- Place chicken thighs on the preheated grill. Cook for 6 minutes on the first side without moving them.
- Flip the chicken and cook for an additional 3 minutes. Brush with the reserved marinade.
- Rotate chicken again and continue grilling for 1-2 minutes per side, monitoring for an internal temperature of 165°F. Total cooking time should be around 15-16 minutes.
- Transfer grilled chicken to a clean plate and let rest for 10 minutes to redistribute juices.
- Grill fresh pineapple slices until they develop caramelized grill marks.
- Arrange chicken on a serving platter with grilled pineapple and sprinkle sliced green onions on top.
Notes
- Marinating overnight maximizes flavor absorption and tenderizes the chicken thighs more deeply than shorter marination times.
- Patting chicken dry before grilling ensures beautiful caramelization and prevents steaming instead of proper grilling.
- Using a meat thermometer helps guarantee chicken reaches 165°F without overcooking, keeping the meat juicy and safe to eat.
- For gluten-free adaptation, replace traditional soy sauce with tamari or coconut aminos and check Worcestershire sauce ingredients.
- Prep Time: 10 minutes
- Cook Time: 25-26 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8 to 10
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg