Hawaiian Huli Huli Chicken: A Flavorful Grill Adventure

Experience the irresistible flavors of Hawaiian Huli Huli Chicken, a delightful dish that promises crowd-pleasing satisfaction.

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Prep Time 20

Cook Time 20

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Chicken

Cuisine: Hawaiian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

2 pounds boneless, skinless chicken thighs Can substitute with chicken breasts or drumsticks.
½ cup soy sauce Low-sodium option available.
⅓ cup brown sugar Honey or agave syrup can be used as substitutes.
1 cup pineapple juice Fresh juice preferred over canned.
⅓ cup ketchup BBQ sauce can be an alternative.
2 tablespoons vegetable oil Olive or sesame oil are good substitutes.
2 teaspoons minced fresh ginger Ground ginger can be used in a pinch.
4 cloves garlic, minced Garlic powder is a quicker alternative.
2 tablespoons rice vinegar Apple cider vinegar can be a substitute.
½ teaspoon black pepper White pepper can be used for a milder flavor.

For Garnish

2 tablespoons chopped green onion Scallions or chives can be used interchangeably.
2 tablespoons sesame seeds (optional) Chopped nuts can be used for a different texture.

Equipment

Grill
Large Bowl
meat thermometer

Method

Step-by-Step Instructions

In a large bowl, whisk together ½ cup of soy sauce, ⅓ cup of brown sugar, 1 cup of pineapple juice, ⅓ cup of ketchup, 2 tablespoons of vegetable oil, 2 teaspoons of minced fresh ginger, 4 minced garlic cloves, 2 tablespoons of rice vinegar, and ½ teaspoon of black pepper.
Add 2 pounds of boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
About 15-20 minutes before grilling, preheat your grill to medium-high heat, aiming for around 400°F (204°C).
Carefully remove the chicken from the refrigerator and let any excess marinade drip off.
Place the chicken thighs on the preheated grill, spacing them out. Grill each side for 6-8 minutes until the internal temperature reaches 165°F (75°C).
In the last few minutes of grilling, brush the chicken with some of the leftover marinade.
Once the chicken has reached the appropriate temperature, remove it from the grill and let it rest for 5 minutes.
After resting, slice the chicken into thick pieces and arrange them on a serving platter. Top with chopped green onions and sprinkle with sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 400mgSugar: 10gVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Marinate overnight for a deeper flavor and avoid overcooking by checking the internal temperature.

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