Description
Bright, sweet, tangy and slightly smoky Huli Huli Chicken featuring a savory soy and tropical pineapple marinade, perfect for grilling.
Ingredients
- 4 chicken thighs
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup ketchup
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Whisk together the soy sauce, pineapple juice, brown sugar, minced garlic, minced ginger, ketchup, and sesame oil in a bowl until the brown sugar dissolves.
- Add the chicken thighs to the bowl, coating each piece thoroughly, and refrigerate for at least 2 hours.
- Preheat your grill to medium-high heat and clean and oil the grates.
- Remove the chicken from the marinade and season lightly with salt and pepper.
- Place the thighs skin-side down on the grill and cook about 6–7 minutes per side, basting occasionally with reserved marinade until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with chopped green onions.
Notes
Marinate chicken for 6–8 hours for deeper flavor; avoid overnight marinating with high-sodium soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian