Description

Discover the mouthwatering flavor of Hawaiian Huli Huli Chicken! Learn to create this savory, grilled delight with authentic techniques and tips for a perfect dish.

Ingredients

4 pounds (1.81 kg) boneless chicken thighs – or bone-in

1/2 cup (120 ml) light brown sugar – packed

1/2 cup (120 ml) ketchup

1 cup (240 ml) canned pineapple juice – do not use fresh pineapple juice

1/2 cup (120 ml) light soy sauce

2 tablespoon (30 ml) s Worcestershire sauce

2 tablespoon (30 ml) s apple cider vinegar

1/2 teaspoon (3 ml) minced fresh ginger

4 cloves minced garlic

1 teaspoon (5 ml) smoked paprika

1/2 teaspoon (3 ml) ground black pepper

Fresh pineapple slices – to serve as a side

Vegetable oil – for the grill

Sliced green onions – for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a big, sealable plastic bag, combine light brown sugar, ketchup, canned pineapple juice, light soy sauce, Worcestershire sauce, apple cider vinegar, minced fresh ginger, minced garlic, smoked paprika, and ground black pepper until well blended.

2. Set aside ½ cup of the mixture and refrigerate it for later use as a glaze for the chicken.

3. Place the boneless chicken thighs into the marinade inside the sealable bag, ensuring they are thoroughly coated. Close the bag and chill in the refrigerator for a minimum of 4-6 hours or preferably overnight.

4. Take the marinated chicken out of the refrigerator and allow it to rest at room temperature for about 20-30 minutes before grilling. Meanwhile, preheat the grill and lightly coat the grill grates with vegetable oil.

5. Grill the chicken: Cook the chicken on the grill for 6 minutes on one side, then turn over and grill for approximately 3 minutes. Brush the chicken with the reserved ½ cup of marinade, then turn again and grill for an additional 1-2 minutes per side. Continue this process until the chicken is thoroughly cooked in the center, taking about 15-16 minutes in total. Take it off the grill and let it rest for 10 minutes. Note: To prevent cross-contamination, use only the reserved marinade for brushing the chicken.

6. Grill the fresh pineapple slices on both sides until they have grill marks.

7. Present the chicken alongside the grilled pineapple and sprinkle with sliced green onions. Enjoy!

Notes

1. For a spicier kick, add extra minced fresh ginger to the marinade without altering other ingredients.
2. Ensure the canned pineapple juice is not fresh, as fresh juice contains enzymes that can over-tenderize the chicken.
3. If using bone-in chicken, adjust the grilling time to ensure the meat is cooked through.
4. Allowing the chicken to rest after grilling ensures juicier, more flavorful meat.