Description
Hawaiian Huli Huli Chicken is a mouthwatering BBQ recipe featuring tender, juicy boneless chicken thighs marinated in a tangy, sweet, and savory pineapple-based sauce. Grilled to perfection, this dish delivers authentic Hawaiian flavors with a caramelized glaze and a slight hint of ginger and garlic. Perfect for summer cookouts or a tropical-themed dinner, this recipe is easy to prepare and sure to impress.
Ingredients
Scale
Chicken
- 1 lb Chicken Thighs (Boneless)
Marinade
- 1/2 cup Soy Sauce (low-sodium recommended)
- 1/4 cup Brown Sugar
- 1/2 cup Pineapple Juice (fresh or canned)
- 1/4 cup Ketchup (homemade or sugar-free option)
- 2 tbsp Vegetable Oil
- 1 tbsp Fresh Ginger (minced)
- 3 cloves Garlic (minced)
- 2 tbsp Rice Vinegar
- 1/2 tsp Black Pepper
Garnish
- 2 tbsp Green Onion (chopped)
- Sesame Seeds (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced fresh ginger, minced garlic, rice vinegar, and black pepper until fully combined and smooth.
- Marinate the Chicken: Place the boneless chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish tightly, then refrigerate for at least 1 hour or preferably overnight to allow flavors to infuse.
- Preheat the Grill: About 10-15 minutes before cooking, preheat your grill to medium-high heat to ensure it’s hot enough for searing the chicken and creating grill marks.
- Prepare Chicken for Grilling: Remove the marinated chicken from the refrigerator. Take chicken pieces out of the marinade, letting excess liquid drip off. Discard leftover marinade or reserve some for basting if desired.
- Grill the Chicken: Place the chicken thighs on the grill. Cook for about 6-8 minutes per side, monitoring to avoid burning. The chicken is done when its internal temperature reaches 165°F (75°C) and when it has nice charred grill marks.
- Baste the Chicken (Optional): During the last few minutes of grilling, you can brush the chicken with leftover marinade to boost flavor and create a glossy glaze. Be sure to cook the chicken a few minutes after basting to ensure the marinade is cooked through.
- Rest the Chicken: Once cooked, transfer chicken to a plate and let it rest for 5 minutes. This helps retain juices and keeps the meat tender.
- Serve: Slice the chicken and serve topped with chopped green onions and a sprinkle of sesame seeds for added crunch and visual appeal.
Notes
- For best flavor, marinate the chicken overnight.
- Use boneless, skinless chicken thighs for quicker cooking and juicier results.
- Substitute low-sodium soy sauce and sugar-free ketchup for a healthier version.
- Fresh pineapple juice is preferred but canned juice works well in a pinch.
- If you don’t have a grill, you can cook the chicken under a broiler or on a grill pan on the stovetop.
- Discard marinade that has been in contact with raw chicken or boil it before using as a baste to ensure it is safe to consume.
