Description
This Grilled Huli Huli Chicken recipe offers a deliciously tangy and sweet Hawaiian-style grilled chicken, perfect for summer cookouts. Marinated with a flavorful blend of soy sauce, brown sugar, pineapple juice, and aromatic ginger and garlic, it delivers juicy, tender chicken with beautiful grill marks and a luscious glaze.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, and black pepper until well combined.
- Marinate the Chicken: Reserve 1/3 cup of the marinade for basting. Place the chicken thighs in a large zip-top bag or bowl, pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 2 hours or preferably overnight to infuse flavor.
- Preheat the Grill: Heat your grill to medium-high heat to ensure a nice sear and proper cooking temperature.
- Grill the Chicken: Remove chicken from marinade and place on the grill. Cook for 5 to 7 minutes per side, basting occasionally with the reserved marinade, until the chicken reaches an internal temperature of 165°F and has attractive grill marks.
- Rest and Serve: Let the grilled chicken rest for 5 minutes to retain juices. Then slice and garnish with sliced green onions and sesame seeds if desired before serving.
Notes
- This dish pairs perfectly with steamed rice, grilled pineapple, or fresh cabbage slaw.
- You may substitute chicken breasts for thighs; however, carefully monitor cooking time to avoid overcooking.
- For enhanced flavor and tenderness, marinate the chicken overnight.
