Hawaiian Huli Huli Chicken
A sweet-savory grilled chicken dish with roots in Hawaiian backyard cook-outs. Tender chicken thighs are marinated in a tropical blend of pineapple juice, soy sauce and brown sugar, then charred over high heat and basted with the same flavorful glaze. Huli Huli Chicken is perfect for summer barbecues or any time you crave a taste of the islands.
Ingredients
8 bone-in, skin-on chicken thighs
1 cup unsweetened pineapple juice
⅓ cup low-sodium soy sauce
¼ cup light brown sugar, packed
¼ cup ketchup
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon sesame oil
¼ teaspoon freshly ground black pepper
2 green onions, thinly sliced, for garnish
1 tablespoon sesame seeds, for garnish
Instructions
In a medium bowl whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil and black pepper until the sugar is dissolved and the mixture is smooth. Reserve ½ cup of this glaze in a small container and refrigerate for basting later. Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the remaining marinade over them, ensuring each piece is coated. Seal or cover and refrigerate for at least 2 hours or up to 4 hours.
When ready to cook, preheat a grill or grill pan over medium-high heat and oil the grates lightly to prevent sticking. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Arrange the thighs skin-side down on the hot grill. Grill without moving for 8 to 10 minutes until the skin is crisp and deeply charred in spots, then flip each piece.
Brush the cooked side with the reserved glaze and continue grilling for another 6 to 8 minutes, turning and brushing once more during cooking, until the internal temperature reaches 165°F (74°C). Transfer the chicken to a platter, tent loosely with foil, and let it rest for 5 minutes to lock in juices.
To serve, arrange the chicken on a serving plate and spoon any remaining glaze over the top. Sprinkle with sliced green onions and sesame seeds for a burst of color and extra crunch.
Notes
For an indoor alternative, cook the chicken under a hot broiler on a foil-lined baking sheet, using the same timing and basting method. Marinating overnight will intensify the flavor but shorten to 30 minutes at room temperature before grilling to ensure even cooking. Leftover chicken makes a great filling for tacos or sandwiches and can be reheated gently in a covered skillet with a splash of pineapple juice to keep it moist.
Find it online: https://richspoon.com/hawaiian-huli-huli-chicken/