Huli Huli Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating
1 hr
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Servings
6
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
Huli Huli Chicken Recipe
Description
The marinade combines key ingredients like ketchup, soy sauce, brown sugar, canned pineapple juice, rice or apple cider vinegar, sesame oil, garlic, ginger, and optional hot sauce to create a complex, layered flavor profile. Marinating the chicken in this mixture for at least an hour, or overnight for deeper flavor, allows the meat to absorb the sauce’s nuances.
Grilling the chicken over medium heat while basting with reserved marinade results in a sticky, shiny coating with a slight char. It’s important to discard the used marinade applied on raw chicken and instead boil it down separately to make a safe serving sauce. The correct cooking temperature of 165°F ensures juiciness and safety.
This dish can be paired with sides such as macaroni salad, sticky rice, or pineapple fried rice to complement its Hawaiian barbecue character.
Using canned pineapple juice instead of fresh is crucial because fresh pineapple contains bromelain, which can overly tenderize and turn the chicken mushy. Boiling the reserved marinade before serving ensures it’s safe to eat and thickens it for extra flavor.
Ingredients
- ½ cup ketchup
- ½ cup soy sauce shoyu
- ½ cup brown sugar
- 1/2 cup pineapple juice do not use fresh, canned
- ¼ cup rice vinegar apple cider vinegar is good, too
- 2 tablespoons sesame oil
- 1-2 tablespoon hot sauce optional, for a spicy kick, or sriracha
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 3 pounds chicken thighs boneless, skinless
- oil for the grill
Instructions
- Whisk together the ketchup, soy sauce, brown sugar, pineapple juice, vinegar, sesame oil, hot sauce, garlic, and ginger together in a large bowl until well combined. Reserve ½ cup of the marinade.
- Add the chicken to the bowl and cover, or pour it all into a large sealable bag. Rub the marinade into the meat. Marinate at least 1 hour in the refrigerator, or overnight for more flavor penetration.
- Heat your grill to medium heat and lightly oil the grates. Remove chicken from marinade and shake off excess moisture. Discard used marinade*.
- Grill the chicken 5-6 minutes per side, basting with reserved marinade as you go. Chicken is done when it reaches 165 degrees F (74C) internally.
- Serve and enjoy.
Notes
- Serve Huli Huli chicken with traditional sides like macaroni salad, sticky rice, or pineapple fried rice.
- Use canned pineapple juice rather than fresh; fresh pineapple contains bromelain that can turn the chicken mushy.
- Boil the reserved marinade for at least 10 minutes before serving to make a safe, thickened sauce. Adding cornstarch slurry can help thicken the sauce further if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 46g | 92% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 1.212mg | 0% |
| Potassium | 746mg | 16% |
| Fiber | 0.5g | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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