Huli Huli Chicken
A delicious tropical dish with a sweet and tangy marinade that brings the flavors of Hawaii right to your kitchen.
Ingredients
For the Marinade
- 3 lb 3 lb chicken thighs (or breast) Note 1: Chicken thighs are recommended for tenderness.
- 1 tbsp vegetable oil
- 3/4 cup pineapple juice, canned or bottled (NOT FRESH!), unsweetened Note 2: For best flavor.
- 1 1/2 tbsp ginger, freshly grated Note 3: Freshly grated for best flavor.
- 1 1/2 tbsp garlic, freshly grated Note 3: Freshly grated for best flavor.
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine Note 4: Enhances flavor.
- 1/4 cup brown sugar
- 1 tbsp Sriracha Optional for heat.
- 2 tbsp rice vinegar (or cider vinegar)
- 1 tbsp sesame oil, toasted
- Sliced green onion For garnish.
- Pineapple slices, grilled For serving, grilled for 3 minutes on each side for lines.
Instructions
Marinade
- Mix all marinade ingredients together. Set aside 3/4 cup (185 ml) for basting.
- Pour the rest over the chicken in a glass or ceramic container (not metal or plastic).
- Coat the chicken thoroughly, and marinate for 24-48 hours for best results.
Cooking
- Brush the BBQ grills with oil and preheat it to medium-high, or heat oil in a skillet over medium-high heat.
- Drain the excess marinade from the chicken and place it on the BBQ or skillet.
- Cook the first side for 2-3 minutes until golden, adjusting the heat if browning too fast.
- Flip and cook for an additional 2 minutes.
- Baste generously with the reserved marinade, flip again, and cook for 1 more minute.
- Repeat this basting every minute or so for a total cooking time of about 10 minutes.
- Ensure the internal temperature of the chicken reaches 75°C/167°F for thighs or 65°C/150°F for breasts.
- Transfer the chicken to a plate, loosely cover with foil, and let it rest for 3 minutes before serving.
- Garnish with sliced green onion if desired.
Notes
Make sure to marinate the chicken for at least 24 hours for deeper flavor. For extra tenderness, use chicken thighs instead of breasts, as they have more fat. Always check the internal temperature to ensure the chicken is cooked thoroughly. If you have leftovers, let the chicken cool completely and store in an airtight container in the fridge for up to 3 days. For longer storage, freeze the cooked chicken for about 3 months.