Grilled Huli Huli Chicken
Transport your taste buds to the tropics with this irresistibly juicy Grilled Huli Huli Chicken! Marinated in a flavorful blend of pineapple juice, soy sauce, brown sugar, and fresh ginger, this Hawaiian-inspired dish is bursting with tangy-sweet and savory goodness. The chicken thighs are perfectly grilled to a tender, smoky char, then glazed with a luscious sauce made from the reserved marinade thickened to perfection. This dish is quick to prepare, with just 15 minutes of prep time, and is ideal for summer BBQs or weeknight dinners. Garnish with green onions and sesame seeds for a delightful finish, and serve alongside steamed rice or grilled veggies for a complete tropical feast. Experience island vibes with every delicious bite of this easy, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 cup Pineapple juice
- 0.5 cup Soy sauce
- 0.5 cup Brown sugar
- 0.25 cup Ketchup
- 2 tablespoons Rice vinegar
- 4 cloves Minced garlic
- 1 tablespoon Grated fresh ginger
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions (optional, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, and grated ginger to create the marinade.
Reserve 1/4 cup of the marinade for basting. Place the remaining marinade into a resealable plastic bag or shallow dish.
Add the chicken thighs to the marinade and ensure they are well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
While the grill is heating, transfer the reserved marinade to a small saucepan. In a separate bowl, mix cornstarch and water to create a slurry, then stir it into the marinade.
Bring the marinade to a simmer over medium heat, stirring frequently, until it thickens into a glaze. Remove from heat and set aside.
Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade to prevent cross-contamination.
Place the chicken thighs on the grill and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). During the last few minutes of grilling, baste the chicken with the prepared glaze for added flavor and caramelization.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
Garnish the chicken with sliced green onions and sesame seeds, if desired. Serve hot with rice or your favorite side dishes.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 116.0 g | ||
| Protein | 249.7 g | 499% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 366 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3173 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
