Grilled Huli Huli Chicken
User Reviews
5
Grilled Huli Huli Chicken
Description
Grilled Huli Huli Chicken is marinated in a blend of pineapple juice, soy sauce, ketchup, brown sugar, apple cider vinegar, garlic, and fresh ginger. The marinade is whisked until sugar dissolves, then the chicken thighs rest in this mixture for at least two hours, up to 20, allowing the flavors to infuse thoroughly. When ready, the marinade is simmered separately to reduce and thicken into a glaze.
The chicken is grilled over medium heat for 5-7 minutes on each side, until reaching an internal temperature of 165°F, ensuring juiciness and doneness without drying. After grilling, the chicken rests covered in foil to allow juices to redistribute. Finally, the thickened glaze is poured over the chicken and tossed to coat evenly, offering a sweet, tangy, and umami-rich finish inspired by Hawaiian cooking.
This dish pairs well with grilled pineapple slices and steamed rice, complementing the tropical flavors. Using a meat thermometer helps maintain tenderness and proper doneness. Leftover marinade is transformed by simmering and used as a glaze instead of discarded, enhancing flavor without waste.
Ingredients
- 6 chicken thigh boneless, skinless
- 1 cup pineapple juice (the juice from a 20 oz can of pineapple slices)
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/3 cup apple cider vinegar
- 1 tablespoon garlic (crushed or minced)
- 2 teaspoons ginger grated fresh
Instructions
- Place chicken thighs in a gallon-sized Ziplock bag.
- Combine remaining ingredients in a medium-sized bowl and whisk until sugar is dissolved.
- Pour sauce into the bag over the chicken. Press air out of the bag and seal.
- Marinate at least 2 hours and up to 20 hours.
- Drain marinade into a medium-sized sauce pan and remove chicken to grill. Simmer sauce over medium heat while chicken is being grilled (about 15 minutes). Stir often. When sauce has thickened a little bit, remove from heat and set aside to cool.
- Grill chicken for 5-7 minutes per side over medium heat.
- When internal temperature reaches 165-degrees, remove from heat and cover with foil for 3-5 minutes before serving.
- Place chicken in a large serving bowl and pour sauce over the chicken, toss to cover in sauce.
- Serve with pineapple slices, rice and/or side dishes mentioned above.
Notes
- Simmer marinade separately to create glaze for coating grilled chicken.
- Grill pineapple slices alongside chicken for a complementary side.
- Use a meat thermometer to ensure chicken reaches 165°F for safe, juicy results.
- Let chicken rest covered for several minutes after grilling to retain juices and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 1369mg | 57% |
| Potassium | 466mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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