Huli Huli Chicken
A delightful Hawaiian dish featuring tender chicken thighs marinated in a sweet and tangy sauce with pineapple, ginger, and garlic, perfect for summer barbecues and family gatherings.
Ingredients
For the Marinade
- 1/2 cup light brown sugar Packed
- 1/2 cup ketchup
- 1/2 cup light soy sauce
- 1/2 cup canned pineapple juice
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon garlic paste or minced garlic
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon smoked or sweet paprika
For Grilling
- 4-5 pounds boneless skinless chicken thighs
- 1 pineapple Pineapple rings (or 1 can of slices, drained)
- 1/2 cup sliced green onions for garnish
Instructions
Preparation
- Rinse the chicken thighs under cold water and pat them dry with a paper towel.
- In a large mixing bowl or a gallon-size resealable plastic bag, combine all ingredients except the chicken and the pineapple rings. Mix everything well until the brown sugar dissolves.
- Remove 1/2 cup of the sauce mixture and set it aside for serving later.
- Incorporate the chicken thighs in the remaining marinade, ensuring that each piece is well-coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours or overnight for better flavor.
Grilling
- Preheat your grill to medium-high heat, around 400°F.
- Lightly oil the grates to prevent sticking and grill the chicken thighs for about 10 minutes on each side, or until they reach an internal temperature of 165°F.
- While the chicken is grilling, place the pineapple rings directly on the grill until they develop a golden color and caramelized edges.
- Remove the chicken and pineapple from the grill and lightly reheat the reserved marinade to brush over the chicken before serving.
Notes
For the best flavor, marinate chicken overnight. Consider adding a teaspoon of chili flakes to the marinade for a spicy kick. Serve with grilled vegetables for a balanced meal.