Huli Huli Chicken (Printer-Friendly)
Hawaiian-style grilled chicken with sweet and savory marinade, great for summer meals.
# What You’ll Need to Cook:
→ Marinade
01 -
1/2 cup ketchup
02 -
1/2 cup soy sauce (shoyu)
03 -
1/3 cup brown sugar
04 -
1/3 cup canned pineapple juice
05 -
2 tablespoons rice vinegar or apple cider vinegar
06 -
1 tablespoon sesame oil
07 -
1 tablespoon hot sauce or sriracha (optional)
08 -
4 cloves fresh garlic, minced
09 -
1 tablespoon fresh ginger, grated
→ Protein
10 -
2 pounds boneless, skinless chicken thighs
→ Garnish
11 -
2 tablespoons fresh chopped green onion or parsley
12 -
1 teaspoon chili flakes or Gochugaru
# Steps to Prepare:
01 -
In a mixing bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, vinegar, sesame oil, hot sauce, garlic, and ginger until well combined.
02 -
Set aside 1/2 cup of the marinade to use later for basting during grilling.
03 -
Place chicken thighs in a sealable bag or bowl and pour in the remaining marinade. Refrigerate for at least 1 hour to marinate.
04 -
Preheat the grill to medium-high heat while the chicken marinates.
05 -
Remove chicken from marinade and discard used marinade. Grill chicken, turning frequently, and baste with reserved marinade until fully cooked and charred.
06 -
Ensure internal temperature of chicken reaches 165°F (74°C) before removing from grill.
07 -
Plate the grilled chicken and garnish with chopped herbs and chili flakes. Serve hot with side dishes of choice.
# Extra Cooking Tips:
01 -
Avoid using fresh pineapple juice in the marinade to prevent mushy texture caused by bromelain.
02 -
Marinated chicken can be grilled or baked depending on your setup and preference.
03 -
The leftover marinade can be boiled and simmered to create a serving sauce.