Hawaiian Grilled Huli Huli Chicken (Print Version)
# Ingredients:
→ Main
01 -
1.5 kg / 3 lb chicken thighs
02 -
1 tbsp vegetable oil
→ Marinade
03 -
3/4 cup canned pineapple juice (unsweetened)
04 -
1 1/2 tbsp freshly grated ginger
05 -
1 1/2 tbsp freshly grated garlic
06 -
1/2 cup tomato ketchup
07 -
1/2 cup soy sauce
08 -
1/4 cup sherry or Chinese cooking wine
09 -
1/4 cup brown sugar
10 -
1 tbsp Sriracha
11 -
2 tbsp rice vinegar
12 -
1 tbsp toasted sesame oil
→ Garnishes
13 -
Sliced green onion
14 -
Grilled pineapple slices
# Instructions:
01 -
Mix all marinade ingredients together. Set aside 3/4 cup (185 ml) for basting. Pour the remaining marinade over the chicken in a glass or ceramic container. Make sure chicken is well-coated, then refrigerate for 24 - 48 hours.
02 -
Brush BBQ grills with oil and preheat to medium high heat. Alternatively, heat oil in a skillet over medium high heat.
03 -
Remove chicken from marinade and let excess drip off. Place on BBQ or skillet. Cook first side for 2-3 minutes until golden, adjusting heat if needed. Flip and cook for 2 minutes.
04 -
Generously baste with reserved marinade, then flip and cook for 1 minute. Continue this process every minute for about 10 minutes total, or until internal temperature reaches 75°C/167°F for thighs or 65°C/150°F for breast.
05 -
Transfer chicken to a plate and loosely cover with foil. Let rest for 3 minutes before serving. Garnish with green onion and grilled pineapple slices if desired.
# Notes:
01 -
Do not use fresh pineapple juice or puree - it will over-tenderize the chicken. Use only canned or bottled juice from the shelf.
02 -
For best results, marinate chicken for 24-48 hours, though 3 hours will work with extra basting.
03 -
If using sweetened pineapple juice, reduce sugar by half. If using pineapple in syrup, skip the sugar completely.