Description
This Hawaiian Huli Huli Chicken recipe delivers a perfect balance of sweet, tangy, and savory flavors that bring the taste of BBQ bliss right to your grill. Marinated in a flavorful blend of soy sauce, pineapple juice, ginger, and garlic, this boneless chicken thigh dish cooks quickly to juicy perfection. Ideal for summer cookouts or a weeknight dinner, it’s easy to prepare and guaranteed to impress.
Ingredients
Scale
Chicken
- 1 lb Chicken Thighs (Boneless for quicker cook)
Marinade
- 1/2 cup Soy Sauce (Use low-sodium for a healthier option)
- 1/4 cup Brown Sugar (White sugar can be used but will alter flavor)
- 1/2 cup Pineapple Juice (Fresh is best, but canned works too)
- 1/4 cup Ketchup (Homemade or sugar-free for lighter option)
- 2 tbsp Vegetable Oil (Olive oil can add a new flavor twist)
- 1 tbsp Fresh Ginger (Ground ginger can substitute but won’t provide the same zing)
- 3 cloves Garlic (Fresh minced offers best taste, garlic powder is fine in a pinch)
- 2 tbsp Rice Vinegar (Apple cider vinegar or white vinegar can be used as alternatives)
- 1/2 tsp Black Pepper (A pinch of crushed red pepper can elevate the heat)
Garnish
- 2 tbsp Green Onion (Chopped cilantro can serve as a vibrant alternative)
- Sesame Seeds (Optional, provides crunch and visual appeal)
Instructions
- Preparation: Gather all the ingredients and get your workspace ready for marinating the chicken. This initial step ensures you have everything on hand for a smooth cooking process.
- Make the Marinade: In a bowl, whisk together soy sauce, brown sugar, pineapple juice, ketchup, vegetable oil, minced ginger, garlic, rice vinegar, and black pepper until the mixture is well blended. This flavorful marinade is key to the chicken’s delicious taste.
- Marinate the Chicken: Place the boneless chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is coated. Seal the bag tightly or cover the dish and refrigerate for at least 1 hour, ideally overnight. This allows the chicken to absorb all the wonderful flavors.
- Preheat the Grill: About 15 minutes before cooking, preheat your grill to medium-high heat. This temperature is perfect for grilling chicken thighs evenly, producing beautiful grill marks and a juicy interior.
- Prepare the Chicken for Grilling: Remove the chicken from the marinade, letting any excess drip off back into the container. This prevents flare-ups on the grill and helps the chicken cook evenly.
- Grill the Chicken: Place the chicken thighs on the preheated grill. Cook for approximately 6-8 minutes on each side. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C), indicating the chicken is fully cooked and safe to eat.
- Optional Basting: During the last few minutes of grilling, brush the chicken with some of the leftover marinade for an extra layer of flavor and a glossy finish. Make sure to discard any marinade that has been in contact with raw chicken to avoid contamination.
- Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes. Resting helps the juices redistribute within the meat, keeping it moist and tender when sliced.
- Serve and Garnish: Slice the rested chicken thighs and serve them topped with chopped green onions and a sprinkle of sesame seeds for added crunch and visual appeal. Enjoy your Hawaiian BBQ bliss!
Notes
- Marinate the chicken overnight for maximum flavor penetration.
- Use a meat thermometer to ensure perfectly cooked chicken and avoid undercooking.
- Substitute low-sodium soy sauce to reduce sodium content.
- If you don’t have a grill, this recipe can also be prepared using a grill pan on the stovetop.
- Discard leftover marinade that has touched raw chicken to prevent foodborne illness.
- Garnish alternatives like chopped cilantro can add a fresh twist to the final dish.
