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.