Huli Huli Chicken
User Reviews
5
Huli Huli Chicken
Description
This Hawaiian-inspired chicken uses a marinade blending brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, rice vinegar, and sesame oil to impart layers of sweetness, acidity, and umami. Marinating for at least eight hours allows these flavors to penetrate the meat. Grilling the chicken over medium heat cooks the thighs through while basting with marinade to build a glossy, slightly sticky coating. The grilling also imparts smoky char marks and concentrates the pineapple’s tropical notes.
Serving with grilled pineapple rings adds a fresh, caramelized fruitiness enhancing the glaze’s flavor profile. Chopped green onions sprinkled over the finished chicken contribute a mild sharpness and color contrast. Leftovers store well refrigerated and can be repurposed in other dishes. The glaze also works on pork or salmon, making it versatile for different proteins.
For grilling, clean hot grates help achieve well-defined marks and seal in juices. Using canned pineapple juice in the marinade simplifies preparation, but fresh pineapple works equally well. Reheating can be done in the microwave, air fryer, or oven to revive the original texture.
Ingredients
- 3-4 pounds chicken thighs boneless, skinless
- 1/2 cup light brown sugar
- 1/2 cup ketchup
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/3 cup chicken broth
- 2 teaspoons ginger root peeled and grated
- 3-4 garlic minced, cloves
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- pineapple optional, sliced rings
- green onion for garnish, sliced
Instructions
- Combine all marinade ingredients in a bowl. Whisk well. Reserve 1 cup for basting.
- Place chicken in a large nonreactive glass dish or resealable Ziploc bag and cover with marinade, turning the chicken to coat. Refrigerate at least 8 hours.
- Heat grill to medium heat. Drain chicken and discard the marinade. Grill the chicken for 6-8 minutes per side until they reach 170°F when tested with a digital meat thermometer, basting frequently with the reserved marinade during the last five minutes. Grill the pineapple rings at the same time, if using.
- Rest and serve with chopped green onions sprinkled on top for garnish.
Notes
- Leftovers keep 3-4 days refrigerated in an airtight container and reheat well in microwave, air fryer, or oven.
- Freezing leftovers is possible for up to 2 months; use in casseroles or soups for best results.
- The glaze suits other proteins like pork tenderloin, pork chops, or salmon.
- For grill marks, start with clean, hot grill grates to sear and lock in juices.
- Grilled pineapple rings add sweetness; fresh pineapple spears can be a good alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 1138mg | 47% |
| Potassium | 536mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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