Hawaiian Huli Huli Chicken (Printable Version)
# What You’ll Need:
→ Marinade
01 -
4 pounds boneless chicken thighs or bone-in
02 -
½ cup light brown sugar, packed
03 -
½ cup ketchup
04 -
1 cup canned pineapple juice
05 -
½ cup light soy sauce
06 -
2 tablespoons Worcestershire sauce
07 -
2 tablespoons apple cider vinegar
08 -
½ teaspoon minced fresh ginger
09 -
4 cloves minced garlic
10 -
1 teaspoon smoked paprika
11 -
½ teaspoon ground black pepper
→ Garnish & Sides
12 -
Fresh pineapple slices
13 -
Vegetable oil (for the grill)
14 -
Sliced green onions
# Steps to Follow:
01 -
In a large resealable bag, mix brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and ground black pepper until evenly combined.
02 -
Reserve ½ cup of the marinade and store in the fridge for later. It will be used to baste the chicken.
03 -
Add the chicken thighs into the marinade in the resealable bag, making sure it’s all coated evenly. Seal the bag and marinate in the fridge for at least 4-6 hours or preferably overnight.
04 -
Remove the marinated chicken from the fridge and let it sit on the counter for about 20-30 minutes prior to grilling. Meanwhile, preheat the grill and brush the grill grates with oil.
05 -
Grill chicken for 6 minutes on one side, then flip and cook for about 3 minutes. Baste the chicken with the reserved ½ cup of the marinade, then flip again and cook for another 1-2 minutes per side. Repeat until fully cooked through in the center, about 15-16 minutes total. Remove from the grill and let it rest for 10 minutes.
06 -
Grill the pineapple slices on both sides until you get grill marks.
07 -
Serve the chicken with the grilled pineapple and garnish with green onions.
# Additional Notes:
01 -
For best flavors, marinate chicken for at least 4-6 hours or preferably overnight. You can marinate it for up to 48 hours.
02 -
Do NOT use fresh pineapple juice. It contains enzymes that break down the chicken. Use canned or bottled alternatives.
03 -
To bake instead: Bake at 375°F (190°C) for 30-35 minutes or until an internal temperature of 165°F (74°C). Brush with reserved marinade, top with pineapple slices, and broil for 2-3 minutes to caramelize.