Huli Huli Bbq Chicken
Juicy, flavorful, and irresistibly smoky, Huli Huli BBQ Chicken is a Hawaiian-inspired dish that will transport your taste buds straight to the tropics. This recipe features tender, marinated bone-in chicken thighs infused with a sweet and tangy blend of pineapple juice, soy sauce, brown sugar, and aromatic spices like garlic and ginger. Grilled or baked to perfection, the chicken is basted with a glossy, homemade Huli Huli glaze for a delicious caramelized finish. Garnished with fresh green onions and sesame seeds, this crowd-pleasing recipe pairs beautifully with steamed rice, grilled pineapple, or a crisp green salad. Perfect for summer barbecues or a tropical-themed dinner, Huli Huli BBQ Chicken brings bold, island-inspired flavors to your table with minimal effort.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Pineapple juice
- 0.5 cup Soy sauce
- 0.5 cup Brown sugar
- 0.25 cup Ketchup
- 0.25 cup Rice vinegar
- 2 tablespoons Fresh ginger (grated)
- 4 cloves Garlic (minced)
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions (for garnish)
- 1 tablespoon Sesame seeds (optional)
Instructions
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil. Set aside half a cup of the marinade for later use.
Place the chicken thighs in a large zip-top bag or shallow dish and pour the remaining marinade over them. Seal the bag or cover the dish and allow the chicken to marinate in the refrigerator for at least 4 hours, or preferably overnight.
Preheat your grill to medium heat (about 375–400°F). If using an oven, preheat to 400°F and line a baking sheet with foil or parchment paper.
Remove the chicken from the marinade and discard the leftover marinade from the bag. Pat the chicken lightly with paper towels to remove excess moisture.
Grill the chicken skin-side down first, turning occasionally to prevent burning, for about 20–25 minutes, or until the internal temperature reads 165°F. If using the oven, bake the chicken for 35–40 minutes, then finish under the broiler for 2–3 minutes for a crispy skin.
While the chicken cooks, pour the reserved half-cup of marinade into a small saucepan over medium heat. Mix the cornstarch and water together in a small bowl, then stir the slurry into the sauce. Cook, stirring constantly, until the sauce thickens (around 2–3 minutes), and then remove from heat.
Brush the thickened sauce generously over the chicken during the final minutes of cooking or just before removing it from the grill or oven.
Transfer the chicken to a serving platter and garnish with sliced green onions and sesame seeds, if desired.
Serve hot with sides like steamed rice, grilled pineapple, or a fresh salad.
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5869 mg | 255% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 116.5 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3160 mg | 67% | |
*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.
