Huli Huli Chicken
Fire up your grill and transport your taste buds to Hawaii with this irresistible Huli Huli Chicken recipe! Juicy, bone-in, skin-on chicken thighs are marinated in a sweet and tangy blend of pineapple juice, soy sauce, brown sugar, and aromatic spices, then grilled to perfection with a golden, caramelized glaze. The reserved marinade is thickened into a rich, glossy basting sauce, ensuring every bite bursts with tropical flavor. Grilling produces crispy skin and smoky charred edges, making this dish a summer barbecue favorite. Garnished with fresh green onions and optionally paired with grilled pineapple rings, Huli Huli Chicken is a mouthwatering crowd-pleaser that's perfect for any outdoor gathering. Get ready for bold island-inspired flavors, minimal prep, and maximum deliciousness!
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Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Pineapple juice
- 0.5 cups Soy sauce
- 0.25 cups Brown sugar
- 0.5 cups Ketchup
- 2 tablespoons Fresh ginger (grated)
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 0.25 cups Water
- 1 tablespoon Cornstarch
- 2 stalks Green onions (sliced, for garnish)
- 4 rings Grilled pineapple rings (optional, for serving)
Directions
Step 1
In a medium mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, rice vinegar, and sesame oil until well combined. This will be your marinade.
Step 2
Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour 2/3 of the marinade over the chicken, reserving the rest for later. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the chicken.
Step 3
Preheat your grill to medium heat (about 375-400°F). If using a charcoal grill, set up a two-zone fire to allow for indirect cooking.
Step 4
Remove the chicken from the marinade and discard the used marinade. Pat the chicken thighs dry with paper towels and let them rest at room temperature for 15 minutes before cooking.
Step 5
While the grill is preheating, take the reserved marinade and bring it to a gentle boil in a small saucepan over medium heat. In a separate bowl, mix the water and cornstarch until smooth, then stir this slurry into the boiling marinade. Reduce the heat to low and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and set aside.
Step 6
Place the chicken thighs on the grill, skin-side down, and cook for 4-5 minutes, or until the skin is golden and crisp. Flip the chicken and move it to indirect heat if using a charcoal grill. Continue to cook for 25-30 minutes, turning occasionally, and baste the chicken generously with the thickened marinade every 5-7 minutes.
Step 7
Check for doneness using a meat thermometer— the chicken should reach an internal temperature of 165°F at the thickest part.
Step 8
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with sliced green onions and serve with grilled pineapple rings, if desired. Enjoy!
Nutrition Facts
| Serving size | 2469 grams (2469.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3481 |
| Total Fat 200.90g | 258% |
| Saturated Fat 54.90g | 275% |
| Polyunsaturated Fat 6.00g | |
| Cholesterol 972mg | 324% |
| Sodium 6112mg | 266% |
| Total Carbohydrate 206.00g | 75% |
| Dietary Fiber 7.30g | 26% |
| Total Sugars 165.20g | |
| Protein 231.30g | 463% |
| Vitamin D 0IU | 0% |
| Calcium 346mg | 27% |
| Iron 16mg | 87% |
| Potassium 3728mg | 79% |
Source of Calories