Description
Sizzling Huli Huli Chicken from Hawaii brings tropical grilling magic straight to your backyard barbecue. Tangy pineapple-infused marinade and caramelized edges make this island classic a crowd-pleasing summer favorite that transports your taste buds to sunny shores.
Ingredients
Scale
Proteins:
- 2–3 lbs boneless skinless chicken thighs
Liquid Base:
- 1 cup pineapple juice
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sesame oil
Flavor Enhancers:
- ½ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon fresh ginger (grated)
- 2 garlic cloves (minced)
- ½ teaspoon chili flakes (optional, for heat)
Garnish and Optional Serving:
- Fresh chopped green onions
- Grilled pineapple slices (optional)
- Sesame seeds (optional)
Instructions
- Whisk together 1 cup pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ¼ cup ketchup, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon sesame oil, 1 tablespoon Worcestershire sauce, and ½ teaspoon chili flakes in a large mixing bowl until the sugar completely dissolves.
- Transfer 2-3 lbs boneless skinless chicken thighs into a large zip-top bag or shallow container. Pour ¾ of the prepared marinade over the chicken, ensuring each piece gets thoroughly coated. Seal and refrigerate for at least 1 hour, or up to 12 hours for deeper flavor infusion.
- Prepare your outdoor grill or grill pan by heating it to medium-high heat, around 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
- Remove the chicken from the marinade, letting excess liquid drip off. Place the thighs on the preheated grill, spacing them evenly.
- Grill the chicken for 6-8 minutes on the first side, brushing with reserved marinade halfway through. Flip and continue grilling for another 6-8 minutes until the internal temperature reaches 165°F.
- Transfer the grilled chicken to a serving platter. Sprinkle with chopped green onions and optional sesame seeds. Serve immediately with grilled pineapple slices and your favorite rice.
Notes
- The marinade’s balance of sweet, tangy, and savory flavors comes from the combination of pineapple juice, soy sauce, and spices, so measure ingredients carefully.
- Let the chicken marinate for the full 12 hours if possible, as longer marinating time allows the flavors to penetrate deeply and tenderize the meat.
- When grilling, watch the heat closely to prevent burning, as the sugars in the marinade can cause quick caramelization and potential charring.
- For a healthier version, swap chicken thighs with skinless chicken breasts, but reduce cooking time to prevent drying out the meat.
- Prep Time: 10 minutes
- Cook Time: 12-16 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 433 kcal
- Sugar: 31 g
- Sodium: 1164 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg