Huli Huli Chicken
Huli Huli Chicken
Ingredients
For the Marinade and Chicken
- 1 cup ketchup
- 1 cup soy sauce
- 1 cup pineapple juice
- 1 tablespoon ginger, freshly grated or granulated
- 1 tablespoon garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 8 chicken thighs, bone-in, skin-on
For Serving and Garnish
- 4 cups cooked rice, for serving
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the ketchup, soy sauce, pineapple juice, ginger (freshly grated or granulated), minced garlic, onion powder, garlic powder, salt, and black pepper. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min
- 2
Place the bone-in, skin-on chicken thighs into a large zip-top bag. Pour the prepared marinade over the chicken in the bag. Seal the bag, ensuring as much air as possible is removed, and massage the chicken to ensure it is thoroughly coated with the marinade. Place the bag in the refrigerator and allow the chicken to marinate for a minimum of 6 hours, or preferably 12 to 24 hours for best flavor.
⏱️ 5 min
- 3
Preheat your grill to medium-high heat (approximately 375-400°F). Remove the marinated chicken from the bag, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 5 min•🌡️ 375
- 4
Place the chicken thighs on the preheated grill, skin-side down first. Cook for 6-8 minutes per side, flipping occasionally, until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. The skin should be nicely charred and crispy.
⏱️ 25 min
- 5
Once cooked, remove the chicken from the grill and place it on a clean cutting board. Let the chicken rest for 5 minutes before chopping.
⏱️ 5 min
- 6
Chop the Huli Huli chicken into smaller, bite-sized pieces. Serve the chicken over a bed of cooked rice and garnish generously with sliced green onions and sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Huli Huli Chicken
For the Marinade and Chicken
- 1 cup ketchup
- 1 cup soy sauce
- 1 cup pineapple juice
- 1 tablespoon ginger, freshly grated or granulated
- 1 tablespoon garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 8 chicken thighs, bone-in, skin-on
For Serving and Garnish
- 4 cups cooked rice, for serving
- 1/4 cup green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the ketchup, soy sauce, pineapple juice, ginger (freshly grated or granulated), minced garlic, onion powder, garlic powder, salt, and black pepper. Whisk all ingredients together until well combined and smooth.
⏱️ 5 min - 2
Place the bone-in, skin-on chicken thighs into a large zip-top bag. Pour the prepared marinade over the chicken in the bag. Seal the bag, ensuring as much air as possible is removed, and massage the chicken to ensure it is thoroughly coated with the marinade. Place the bag in the refrigerator and allow the chicken to marinate for a minimum of 6 hours, or preferably 12 to 24 hours for best flavor.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (approximately 375-400°F). Remove the marinated chicken from the bag, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 5 min•🌡️ 375 - 4
Place the chicken thighs on the preheated grill, skin-side down first. Cook for 6-8 minutes per side, flipping occasionally, until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer. The skin should be nicely charred and crispy.
⏱️ 25 min - 5
Once cooked, remove the chicken from the grill and place it on a clean cutting board. Let the chicken rest for 5 minutes before chopping.
⏱️ 5 min - 6
Chop the Huli Huli chicken into smaller, bite-sized pieces. Serve the chicken over a bed of cooked rice and garnish generously with sliced green onions and sesame seeds.
⏱️ 5 min