Huli Huli Chicken

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 4 35

Servings:

Calories: 231kcal

Author: Lauren

This tropical tasting Huli Huli Chicken is the perfect combination of smoky, sweet, and savory flavors. Made with tender chicken thighs this perfectly charred and caramelized chicken is perfect for salads, rice bowls, sandwiches, wraps and more!

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Ingredients

2 lb. boneless skinless chicken thighs

Huli Huli Marinade:

1/2 cup pineapple juice (120g) canned, not fresh*
1/4 cup ketchup (60g) I used no sugar added
1/4 cup light brown sugar (48g)
1/4 cup low-sodium soy sauce (60g)
1 Tbsp unseasoned rice vinegar (15g)
1 Tbsp fresh minced ginger or 3 frozen cubes
3 cloves garlic minced (or 3 frozen cubes)
1/2 tsp smoked paprika

Instructions

Add all the marinade ingredients to a bowl or pourable pyrex glass and whisk until combined. Reserve 1/2 cup of the marinade for later and store in the fridge. Add the rest of to a resealable bag, along with the chicken thighs. Move chicken around to make sure it's all coated. Place in the fridge to marinate for at least 4 hours (preferably 12-24 hours).
Grease your grill grates or grill pan (or a regular skillet). Set to medium-high heat. Add the chicken (discard remaining marinade) and grill for 2-3 minutes, until golden. Adjust the heat if it's browning too quickly–then flip, and grill the other side for 2-3 minutes.
Baste the chicken with some of the reserved marinade, flip again, and cook for 1 minute.
Repeat this every minute or so until chicken is cooked through (165F internal temp), about 10-12 minutes total. Transfer to a serving plate and loosely cover with foil to keep warm.

Notes

*I do not recommend using fresh pineapple juice for this marinade. Fresh pineapple juice has enzymes that can break down the protein of the raw chicken pieces making it weird and mushy if it marinates for too long.

Nutrition