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Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken: Sweet & Savory Grilling Bliss

Experience the tropical delight of Hawaiian Huli Huli Chicken, a sweet and savory grilled dish that transforms any meal into an island escape.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Hawaiian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds Boneless, Skinless Chicken Thighs The main protein source, ensuring tender and juicy results when grilled.
  • 1/2 cup Soy Sauce Delivers saltiness and umami depth; swap for tamari if you prefer a gluten-free option.
  • 1/2 cup Brown Sugar Adds sweetness and helps with caramelization; honey or coconut sugar also work well.
  • 1/2 cup Pineapple Juice Infuses fruity sweetness and acidity; feel free to use fresh or canned juice.
  • 1/4 cup Ketchup Introduces a hint of sweetness and contributes to sauce thickness; consider substituting with homemade BBQ sauce for added flavor.
  • 1/4 cup Vegetable Oil Keeps the chicken moist and prevents sticking on the grill; olive oil can be a great alternative.
  • 2 tablespoons Minced Fresh Ginger Brings zesty flavor and elevates the complexity of the marinade; ground ginger can be used in a pinch.
  • 3 cloves Garlic, Minced Adds aromatic depth; garlic powder can substitute if necessary.
  • 2 tablespoons Rice Vinegar Provides acidity to balance the flavors; white vinegar is a suitable substitution.
  • 1 teaspoon Black Pepper Enhances overall flavor; you can skip it if you prefer a milder taste.
For Garnish
  • 2 tablespoons Green Onions Adds fresh flavor and visual appeal; chives can be a tasty substitute.
  • 1 tablespoon Sesame Seeds Offers crunch and flavor; these can be omitted for a simpler garnish.

Equipment

  • Grill
  • Medium Bowl
  • Resealable Plastic Bag or Shallow Dish

Method
 

Preparation
  1. In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced ginger, garlic, rice vinegar, and black pepper until well combined.
  2. Place the boneless, skinless chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
  3. About 15 minutes before you're ready to grill, preheat your grill to medium-high heat (approximately 400°F/200°C). Clean the grill grates thoroughly.
  4. Once marinated, take the chicken from the refrigerator and let any excess marinade drip off. Keep the leftover marinade for basting later if desired.
  5. Carefully place the chicken thighs on the preheated grill. Cook each side for about 6-8 minutes, flipping only once, until the chicken reaches an internal temperature of 165°F (75°C).
  6. During the last few minutes of grilling, brush the chicken with the reserved marinade for added flavor and moisture.
  7. Once grilled to perfection, remove the chicken from the grill and allow it to rest for about 5 minutes.
  8. Just before serving, sprinkle the grilled chicken with chopped green onions and sesame seeds.

Nutrition

Serving: 1pieceCalories: 280kcalCarbohydrates: 15gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 350mgSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For maximum flavor, marinate the chicken overnight. Use fresh garlic and ginger for enhanced flavor.

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