Description
Imagine a sunny backyard barbecue, the scent of sizzling chicken wafting through the air, mingling with the tropical sweetness of pineapple. This Huli Huli Chicken recipe is your ticket to paradise, combining a tangy-sweet marinade with smoky charred perfection. The name “Huli Huli” comes from the Hawaiian word “huli,” meaning “turn,” referring to the flipping process during grilling. With its roots in island cuisine, this dish brings a touch of aloha to your table, perfect for summer gatherings or when you simply want to escape to the tropics.
Ingredients
- 3 pounds chicken thighs (bone-in, skin-on preferred)
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon black pepper
- 1/4 cup green onions, sliced (for garnish)
- Optional: fresh pineapple rings, grilled
Instructions
Step 1: Prepare the Marinade
In a medium mixing bowl, combine the soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk until smooth and well blended. The aroma of ginger and pineapple juice will transport you straight to the islands!
Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are well coated. Reserve the other half of the marinade for basting. Seal the bag or cover the dish and refrigerate for at least 4 hours. For deeper flavor, let the chicken marinate overnight.
Pro Tip: Marinating overnight not only enhances the flavor but also makes the chicken incredibly tender.
Step 3: Preheat Your Grill
Fire up your grill to medium-high heat and oil the grates to prevent sticking. If you don’t have a grill, preheat your oven to 375°F (190°C) for a baking option.
Step 4: Grill the Chicken
Remove the chicken from the marinade, discarding the used portion. Place the chicken skin-side down on the grill and cook for 5-7 minutes, allowing the skin to crisp up beautifully. Flip the chicken and continue grilling.
Step 5: Baste Generously
While the chicken cooks, brush it with the reserved marinade frequently. This step is where the magic happens! The sauce caramelizes, creating a sticky, flavorful glaze. Continue flipping and basting for another 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Optional: Grill fresh pineapple rings alongside the chicken. The natural sugars caramelize, adding a delightful burst of sweetness to each bite.
Step 6: Garnish and Serve
Once cooked, transfer the chicken to a platter and sprinkle with sliced green onions. Serve with the grilled pineapple for an extra tropical flair. Pair with steamed rice or a crisp green salad, and enjoy the island vibes!
Notes
- Marinating Time: The longer you marinate the chicken, the better the flavor infusion. Aim for at least 4 hours, but overnight is ideal.
- Cooking Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This ensures it’s safe to eat and juicy.
- Grill Preparation: Preheat your grill well in advance and oil the grates to avoid sticking. A hot grill also helps achieve that beautiful char on the chicken.
- Reserve Marinade Carefully: Be sure to set aside a portion of the marinade before adding it to the chicken. Do not use the marinade that was in contact with raw chicken for basting.
- Pineapple Juice: Freshly squeezed pineapple juice offers the best flavor, but canned juice works in a pinch.