Huli Huli Chicken

Huli Huli Chicken

from simplyrecipes.com
Dinner
150 min
6 servings
132 kcal / serving

This Hawaiian recipe debuted in the 1950s and has captivated diners ever since. In my version, tender chicken thighs are marinated and glazed with a sweet-and-salty pineapple sauce while grilling.

Ingredients

  • 1 cuppineapple juice
  • ⅝ cupsoy sauce
  • ½ cupketchup
  • ⅓ cuppacked dark brown sugar
  • ⅓ cupdry sherry
  • 2 tablespoonsapple cider vinegar
  • 1 tablespoongrated fresh ginger (from a 2-inch piece)
  • 1 tbspgarlic, grated or finely minced (about 1 tablespoon)
  • 2 ½ poundssmall boneless, skinless chicken thighs (8 to 9 small thighs)
  • canola oil, for grilling
  • 6fresh cored pineapple rings
  • thinly sliced scallions, optional

Directions

  1. 1

    Marinate the chicken: In a medium bowl or 4-cup liquid measuring cup, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic. Place the chicken in a large resealable zip-top bag. Pour 2 cups of the marinade over the chicken and seal to close. Reserve the remaining 1 cup marinade for glazing. Place the bag with the chicken on a large plate and refrigerate for at least 2 hours or up to 4 hours.

  2. 2

    Preheat the grill: Remove the chicken from the refrigerator 30 minutes before cooking. Preheat a grill to medium (350°F to 400°F). Remove the chicken from the marinade and pat dry with paper towels; discard the bag with the marinade.

  3. 3

    Grill the chicken: Brush oil onto the grill grates. Place the chicken on the oiled grates and grill, covered, until grill marks appear, about 3 minutes. Flip the chicken and continue to cook until grill marks appear on the second side, about 3 more minutes. Flip again and continue to cook, flipping every 2 minutes, until an instant-read thermometer inserted into the thickest portion of the thighs registers 135°F, about 4 minutes.

  4. 4

    Glaze the chicken: Once the chicken has reached 135°F, brush some of the reserved marinade over the thighs. Cook, flipping and brushing with marinade every 1 to 2 minutes, until glazed and an instant-read thermometer inserted into the thickest portion of the thighs registers 165° to 175°F, 3 to 4 more minutes. Remove from the grill, transfer to a platter, and let rest for 10 minutes.

  5. 5

    Grill the pineapple: While the chicken rests, lightly brush additional oil over the grill grates and increase the temperature to medium-high (400°F to 450°F). Place the pineapple slices on the oiled grates and grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through. Transfer to the platter with chicken. Garnish with scallions, if desired, and serve. Love the recipe? Leave us stars and a comment below!