Huli Huli Chicken is a classic Hawaiian dish that offers a perfect blend of sweet, tangy, and savory flavors. This recipe features chicken thighs marinated in a unique mixture of pineapple juice, soy sauce, ketchup, and spices, then grilled to perfection. It's an ideal choice for BBQs or a special family dinner, bringing a taste of the tropics to your table.
In a large bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, grated ginger, smoked paprika, and black pepper.
Marinate the Chicken:
Place the chicken thighs in a large resealable plastic bag or a shallow dish.
Pour the marinade over the chicken, ensuring all pieces are well-coated.
Seal the bag or cover the dish and refrigerate for at least 4-6 hours, preferably overnight.
Preheat the Grill:
Preheat your grill to medium heat.
Grill the Chicken:
Remove the chicken from the marinade, reserving the marinade for basting.
Grill the chicken for about 6-8 minutes on each side, basting frequently with the reserved marinade, until the chicken is cooked through and has a nice caramelized exterior. The internal temperature should reach 165°F (75°C).
Grill Pineapple Slices:
Grill pineapple slices alongside the chicken until they have nice grill marks.
Serve:
Serve the grilled Huli Huli Chicken with the grilled pineapple slices.
Garnish with sliced green onions if desired.
Enjoy:
Enjoy your homemade Huli Huli Chicken, a taste of Hawaii right from your grill!
Tips:
For a less sweet version, reduce the amount of brown sugar.
Chicken breasts can be used instead of thighs, but cooking times may vary.
Always ensure chicken is fully cooked to the safe internal temperature of 165°F (75°C).
Notes
Marinating the chicken overnight will enhance the flavors.
If using chicken breasts, adjust grilling time as they cook faster than thighs.
For a spicier kick, add a pinch of red pepper flakes to the marinade.
Leftovers can be stored in the refrigerator for up to 3 days.