Huli Huli Chicken Hawaiian (Print Version)
# Ingredients:
01 -
4-5 pounds boneless skinless chicken thighs
02 -
½ cup packed light brown sugar
03 -
½ cup ketchup
04 -
½ cup light soy sauce
05 -
½ cup canned pineapple juice
06 -
1 tablespoon ginger paste or minced ginger
07 -
1 tablespoon garlic paste or minced garlic
08 -
3 tablespoons apple cider vinegar
09 -
½ teaspoon cumin
10 -
½ teaspoon coarse black pepper
11 -
½ teaspoon smoked or sweet paprika
12 -
1 pineapple or 1 can of pineapple slices, drained
13 -
½ cup sliced green onions for garnish
# Instructions:
01 -
Rinse chicken thighs and pat dry. In a large bowl or resealable bag, combine all ingredients except the chicken. Mix well.
02 -
Remove ½ cup of the sauce mixture and set aside for serving. Add chicken thighs to the remaining marinade, ensuring all pieces are submerged. Cover or seal and refrigerate for at least 4 hours or overnight.
03 -
Heat grill to medium-high heat (400°F) and lightly brush the grates with oil.
04 -
Place chicken on the grill, cooking for about 10 minutes without moving. Flip and continue cooking until the internal temperature reaches 165°F (about 10 minutes more). Discard used marinade.
05 -
While the chicken cooks, add pineapple rings to the grill and cook until golden on each side.
06 -
Brush reserved marinade over cooked chicken. Optional: Thicken the sauce by broiling the chicken briefly or heating the marinade in a saucepan. Serve with grilled pineapple and garnish with green onions.
# Notes:
01 -
Clean under grill grates and let excess marinade drip off before grilling to prevent flare-ups.
02 -
Adjust seasonings to taste before applying the sauce.
03 -
Use any chicken cut but adjust cooking time for larger or bone-in pieces.