Description
Discover the authentic flavors of Hawaii with this ultimate Hawaiian Huli Huli Chicken recipe. Juicy, marinated chicken thighs are grilled to perfection with a sweet and tangy glaze made from soy sauce, pineapple juice, brown sugar, and ginger, delivering a delicious BBQ experience that will transport your taste buds to the islands.
Ingredients
Scale
Chicken
- 1 lb Chicken Thighs (Boneless for quicker cook)
Marinade
- 1/2 cup Soy Sauce (Use low-sodium for a healthier option)
- 1/4 cup Brown Sugar (White sugar can be used but will alter flavor)
- 1/2 cup Pineapple Juice (Fresh is best, but canned works too)
- 1/4 cup Ketchup (Homemade or sugar-free for lighter option)
- 2 tbsp Vegetable Oil (Olive oil can add a new flavor twist)
- 1 tbsp Fresh Ginger (Ground ginger can substitute but won’t provide the same zing)
- 3 cloves Garlic (Fresh minced offers best taste, garlic powder is fine in a pinch)
- 2 tbsp Rice Vinegar (Apple cider vinegar or white vinegar can be used as alternatives)
- 1/2 tsp Black Pepper (A pinch of crushed red pepper can elevate the heat)
Garnish
- 2 tbsp Green Onion (Chopped cilantro can serve as a vibrant alternative)
- Sesame Seeds (Optional, provides crunch and visual appeal)
Instructions
- Preparation: Gather all ingredients and clean the chicken thighs. Make sure the chicken is patted dry for better marinade absorption.
- Make the Marinade: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced ginger, garlic, rice vinegar, and black pepper until the mixture is well blended and smooth.
- Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag tightly or cover the dish. Refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: While the chicken is marinating, preheat your grill to medium-high heat, ensuring the grates are clean and oiled to prevent sticking.
- Prepare Chicken for Grilling: Remove the chicken from the marinade and let any excess drip off. Discard most of the leftover marinade, reserving a small amount to brush on the chicken during grilling if desired.
- Grill the Chicken: Place the chicken thighs on the grill and cook for 6-8 minutes on each side. Grill until the internal temperature reaches 165°F (75°C) and the chicken exhibits attractive grill marks.
- Brush with Marinade: During the last few minutes of grilling, brush the chicken with the reserved marinade to enhance flavor and juiciness, taking care to avoid cross-contamination.
- Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes to redistribute juices, ensuring a moist bite.
- Serve: Slice the chicken and garnish with freshly chopped green onions and a sprinkle of sesame seeds for a crunchy, visual appeal. Serve hot for an authentic Hawaiian BBQ experience.
Notes
- Marinating overnight enhances the flavor intensity and tenderizes the chicken further.
- Use low-sodium soy sauce for a healthier option without sacrificing taste.
- Substitute fresh ginger and garlic with their powdered forms only if necessary, though fresh ingredients give the best flavor.
- Keeping some marinade aside for basting prevents contamination from raw chicken juices.
- If a grill is unavailable, the chicken can be cooked on a stovetop grill pan or broiled in the oven, though grilling offers the best smoky flavor.
- Serve with rice or grilled vegetables to complete your meal.
- Adding crushed red pepper flakes to the marinade can give it a spicy kick.
