Hawaiian Huli Huli Chicken
Sweet-savory grilled chicken basted with a pineapple-soy glaze until deeply caramelized.
Dietary
Dairy free, Nut free, Halal
Allergens
Soy, Sesame, Wheat
Huli huli chicken gets its signature char from a sticky glaze of soy sauce, brown sugar, ginger, and pineapple juice brushed on repeatedly during grilling. The name means 'turn turn' in Hawaiian, referring to the frequent flipping that builds layers of lacquered flavor. Serve with steamed rice and macaroni salad for a plate-lunch classic.
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Method
-
In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, ginger, garlic, rice vinegar, sesame oil, and sriracha until the sugar dissolves.
-
Reserve 1/2 cup of the marinade in a separate container and refrigerate for basting. Pour the remaining marinade over the chicken thighs in a large zip-top bag or dish.
-
Seal and refrigerate the chicken to marinate, turning once or twice.
-
Pour the reserved basting marinade into a small saucepan and simmer over medium heat until slightly thickened.
-
Preheat a grill to medium heat (about 375°F) and oil the grates well.
-
Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Place the chicken skin-side down on the grill.
-
Grill the chicken, turning every 5 to 6 minutes and brushing with the thickened basting sauce each time, until the skin is deeply caramelized and the chicken reaches 165°F internally.
-
Transfer the chicken to a platter and let rest before serving.
-
Garnish with sliced green onions and sesame seeds before serving.
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Hawaiian Huli Huli Chicken
Huli huli chicken gets its signature char from a sticky glaze of soy sauce, brown sugar, ginger, and pineapple juice brushed on repeatedly during grilling. The name means 'turn turn' in Hawaiian, referring to the frequent flipping that builds layers of lacquered flavor. Serve with steamed rice and macaroni salad for a plate-lunch classic.
5 hr 30 min 6 servings 410 cal
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 1/2 cup pineapple juice
- 1/4 cup ketchup
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Method
- 1
In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, ketchup, ginger, garlic, rice vinegar, sesame oil, and sriracha until the sugar dissolves.
- 2
Reserve 1/2 cup of the marinade in a separate container and refrigerate for basting. Pour the remaining marinade over the chicken thighs in a large zip-top bag or dish.
- 3
Seal and refrigerate the chicken to marinate, turning once or twice.
- 4
Pour the reserved basting marinade into a small saucepan and simmer over medium heat until slightly thickened.
- 5
Preheat a grill to medium heat (about 375°F) and oil the grates well.
- 6
Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Place the chicken skin-side down on the grill.
- 7
Grill the chicken, turning every 5 to 6 minutes and brushing with the thickened basting sauce each time, until the skin is deeply caramelized and the chicken reaches 165°F internally.
- 8
Transfer the chicken to a platter and let rest before serving.
- 9
Garnish with sliced green onions and sesame seeds before serving.
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