Huli Huli Chicken
Experience the ultimate Hawaiian BBQ delight with juicy chicken that caramelizes into a sticky, smoky glaze. Each bite delivers an irresistible balance of sweet and savory island flavors, promising a finger-licking escape to the sun-soaked shores of Hawaii
Ingredients
- 1 cup jarred or canned pineapple juice Do not use fresh pineapple juice
- 2 tablespoons apple cider vinegar 2
- 2 tablespoons Worcestershire sauce
- 1/2 cup light soy sauce
- 1/2 cup ketchup
- 1/2 cup light brown sugar
- 1/2 teaspoon fresh ginger, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 4 pounds boneless, skinless, chicken thighs, excess fat trimmed
- 1/4 cup vegetable oil
- Sliced Green Onions for garnish
- Optional rice on the side
Instructions
- In a large mixing bowl, mix pineapple juice, apple cider vinegar, Worcestershire sauce, light soy sauce, ketchup, light brown sugar, ginger, garlic, smoked paprika, and black pepper until evenly combined. Reserve 1/2 cup of the marinade and store in the refrigerator while you will have your chicken marinade in the remaining liquid. Add the chicken thighs into the bowl and seal with plastic wrap. Place in the refrigerator for at least 4 hours or overnight.Remove the bowl with the chicken onto the kitchen counter and allow it to come to room temperature for about 30 minutes. Preferably, use a cast-iron grill pan with grates and lightly brush with some oil. Heat the pan over a medium heat. Once hot, using tongs, carefully remove the chicken from the marinade and place it in the pan, and cook for 6 minutes. Discard the marinade used for the chicken. Turn the chicken onto the other side and cook for 6 minutes. You may have to cook the chicken in batches, depending on your pan size, since you do not want to crowd the pan.Turn the chicken back onto the other side and brush with some of the reserved marinade. Cook for 3 minutes. Turn the chicken over again, brush with more marinade and cook 3 additional minutes. The chicken should have an internal temperature of 165 degrees Fahrenheit. Remove from grill and let it rest for 10 minutes.Grill the pineapples on both sides until you get grill marks. Serve the chicken with the grilled pineapple and garnish with green onions. Serve the chicken with the grilled pineapple over a bed of rice and Enjoy!
Notes
Do not use fresh pineapple juice, as it contains an enzyme called bromelain, that will break down the chicken and make it mushy.
Do not use the marinade from the chicken for basting. ONLY use the reserved marinade.
If you prefer to bake instead of stovetop, bake the chicken in a preheated 375-degree oven for 35-40 minutes or until the internal temperature is 165 degrees. Then brush with the reserved marinade, top off with the fresh pineapple slices, and broil for 2-3 minutes.
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