Huli Huli Chicken
Huli Huli Chicken
Ingredients
For the Huli Huli Sauce and Marinade
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and sriracha until well combined and the sugar is dissolved. This is your Huli Huli sauce.
⏱️ 5 min
- 2
Reserve 1/2 cup of the Huli Huli sauce for basting later. Place the chicken thighs in a large resealable bag or a shallow dish. Pour the remaining Huli Huli sauce over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to marinate.
⏱️ 10 min
- 3
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 375
- 4
Remove the chicken from the marinade, discarding the used marinade. Place the chicken thighs on the preheated grill.
⏱️ 2 min
- 5
Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F. During the last 5-7 minutes of cooking, baste the chicken frequently with the reserved Huli Huli sauce, flipping occasionally, until it develops a beautiful glaze and slight char.
⏱️ 18 min
- 6
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing or serving whole.
⏱️ 5 min
- 7
Garnish with sliced green onions and toasted sesame seeds. Serve immediately with your favorite Hawaiian-inspired sides like rice and macaroni salad.
Kitchen Tools
Nutrition Facts (per serving)
Huli Huli Chicken
For the Huli Huli Sauce and Marinade
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and sriracha until well combined and the sugar is dissolved. This is your Huli Huli sauce.
⏱️ 5 min - 2
Reserve 1/2 cup of the Huli Huli sauce for basting later. Place the chicken thighs in a large resealable bag or a shallow dish. Pour the remaining Huli Huli sauce over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to marinate.
⏱️ 10 min - 3
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 375 - 4
Remove the chicken from the marinade, discarding the used marinade. Place the chicken thighs on the preheated grill.
⏱️ 2 min - 5
Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F. During the last 5-7 minutes of cooking, baste the chicken frequently with the reserved Huli Huli sauce, flipping occasionally, until it develops a beautiful glaze and slight char.
⏱️ 18 min - 6
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing or serving whole.
⏱️ 5 min - 7
Garnish with sliced green onions and toasted sesame seeds. Serve immediately with your favorite Hawaiian-inspired sides like rice and macaroni salad.