Huli-Huli Chicken
Huli-huli chicken is a grilled chicken dish that's marinated in a delicious sweet pineapple teriyaki style sauce. It's an iconic hawaiian recipe and extremely popular dish on the island that's best served with macaroni salad and sticky white rice.
Equipment
Ingredients
- 2.5-3 lbs Boneless Skinless Chicken Thighs
- 2 6 oz cans Pineapple Juice or 1.5 cups
- ½ cup Brown Sugar
- ¼ cup Soy Sauce
- ¼ cup Ketchup
- 2 teaspoon Fresh Ginger minced
- 2 teaspoon Fresh Garlic minced
- 1 teaspoon Sriracha
- 2 teaspoon Sesame Oil
- ¼ cup Sherry *optional*
- ½ teaspoon Kosher Salt
Instructions
- Add all of the ingredients besides the chicken to a large bowl and stir. Once combined, remove 1.5 cups of the marinade and set aside.
- Add chicken to the marinade and refrigerate it along with the reserved marinade. Let the meat marinate for at least 6 hours to overnight.
- When you're ready to cook the huli-huli chicken, preheat your grill for 15 minutes. Add marinated chicken to the hot grill grates over medium-high heat; basting often and flipping once the meat has started to caramelize. If the outside of the chicken looks caramelized, but the meat inside isn't cooked through, just move them to the grill grates with indirect heat and let them finish cooking.
- Once the internal temperature of the dark meat registers at 175-190 degrees (or 165 degrees F for white meat), pull the chicken from the grill.
- While the chicken rests, add the reserved sauce to a small sauce pan. Simmer the sauce over medium low heat until the sauce is reduced and thickened; about 15-20 minutes. Pour the sauce over the top of the huli-huli chicken and toss to coat before serving.
Video
Notes
If you're using a different cut of meat, adjust cooking times accordingly.
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