Description
Delicious and flavorful Huli Huli chicken recipe that combines sweet, smokey, and tangy flavors, perfect for grilling outdoors.
Ingredients
Units
Scale
Marinade:
- 4–5 pounds boneless skinless chicken thighs
- 1/2 cup packed light brown sugar
- 1/2 cup ketchup
- 1/2 cup light soy sauce
- 1/2 cup pineapple juice canned
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon garlic paste or minced garlic
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon paprika smoked or sweet
Additional:
- Pineapple rings – 1 pineapple or 1 can of slices drained
- 1/2 cup sliced green onions for garnish
Instructions
- Rinse and Prep Chicken: Rinse chicken thighs and pat dry.
- Marinate Chicken: In a bowl, mix all marinade ingredients. Add chicken, ensuring it’s coated. Marinate in the fridge for 4 hours or overnight.
- Grill Chicken: Heat grill to 400°F. Grill chicken for 10 minutes each side until internal temp reaches 165°F.
- Grill Pineapple: Grill pineapple rings until golden.
- Final Touches: Brush reserved marinade on chicken. Serve with grilled pineapple and green onions.
Notes
- Store leftover chicken in the fridge for 1-2 days or freeze up to 1 month.
- Adjust seasonings to taste. Add more sugar for a sweeter flavor.
- Clean grill grates before cooking to prevent flare-ups.
- You can use any chicken cut; adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 28g
- Sodium: 1250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 175mg
