Description
Sizzling Hawaiian Huli Huli Chicken brings island flavors to your dinner table with a perfect balance of sweet and tangy marinade. Grilled to golden perfection, you’ll savor each juicy bite of this classic Pacific dish that promises to transport your taste buds to tropical paradise.
Ingredients
Scale
Proteins:
- 4–5 pounds (1.8–2.3 kilograms) boneless, skinless chicken thighs
Sauce Ingredients:
- 1/2 cup (120 milliliters) light brown sugar
- 1/2 cup (120 milliliters) ketchup
- 1/2 cup (120 milliliters) light soy sauce
- 1/2 cup (120 milliliters) pineapple juice (canned)
- 3 tablespoons (45 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) ginger paste or minced ginger
- 1 tablespoon (15 milliliters) garlic paste or minced garlic
Seasoning and Garnish:
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon paprika (smoked or sweet)
- Pineapple rings (from 1 pineapple or 1 can of slices, drained)
- 1/2 cup (120 milliliters) sliced green onions for garnish
Instructions
- Create a vibrant marinade by whisking together brown sugar, ketchup, soy sauce, pineapple juice, minced ginger, crushed garlic, apple cider vinegar, ground cumin, freshly cracked black pepper, and sweet paprika until thoroughly blended.
- Transfer chicken thighs into a spacious, sealable plastic bag and generously coat with the prepared marinade. Seal and allow the chicken to absorb flavors in the refrigerator for a minimum of 2 hours or ideally overnight.
- Prepare the outdoor grill by heating to medium-high temperature, ensuring grates are clean and lightly oiled to prevent sticking.
- Remove chicken from marinade, discarding the remaining liquid. Pat chicken thighs dry with paper towels to promote better caramelization.
- Carefully place marinated chicken onto the preheated grill, cooking for 6-8 minutes on each side. Ensure internal temperature reaches 165°F and exterior develops a beautiful caramelized char.
- Simultaneously grill fresh pineapple rings, rotating them after 2-3 minutes to create appealing crosshatch grill marks and enhance their natural sweetness.
- Plate the succulent chicken, garnishing with thinly sliced green onions and accompanied by the grilled pineapple rings for a tropical, flavor-packed presentation.
Notes
- Swap chicken thighs for chicken breasts or tofu to accommodate different dietary preferences and create lighter protein options.
- Double the marinade ingredients to use half for basting during grilling, ensuring extra flavor and moisture for the meat.
- Reserve some marinade before adding raw chicken to use as a quick sauce or glaze after cooking, enhancing the overall taste profile.
- Consider using a meat thermometer to check chicken’s internal temperature reaches 165°F for perfect food safety without overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg