Huli Huli Chicken
Equipment
- Gas or charcoal grill
- Zip-lock bag or shallow baking dish
- Small saucepan
- Basting brush
- Instant-read meat thermometer
- Cutting board
Ingredients
For the Chicken
- 2 lbs bone-in, skin-on chicken thighs about 4–6 pieces
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- 1 tbsp neutral oil for grilling or pan searing
For the Huli Huli Marinade & Glaze
- ½ cup pineapple juice 100% pure, canned or fresh
- ¼ cup soy sauce low sodium recommended
- 3 tbsp brown sugar packed
- 2 tbsp ketchup
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp fresh ginger finely grated
- 4 cloves garlic minced
- 1 tsp sesame oil
- ½ tsp red pepper flakes optional, for heat
For Serving
- 2 cups cooked white rice steamed
- 3 green onions thinly sliced
- 1 tsp sesame seeds for garnish
- 4 slices fresh or canned pineapple optional, for grilling alongside
Instructions
Make the Marinade
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using) until the sugar is dissolved and everything is well combined.
- Reserve ⅓ cup of the marinade in a small saucepan or jar and set aside — this will become your basting glaze. Do not let it touch raw chicken.
Marinate the Chicken
- Season the chicken thighs lightly with kosher salt and black pepper. Place them in a large zip-lock bag or shallow baking dish and pour the remaining marinade over the top. Seal or cover and refrigerate for at least 30 minutes, or up to 24 hours for best results.
- When ready to cook, remove the chicken from the refrigerator 15 minutes before cooking to take the chill off.
Prepare the Glaze
- Pour the reserved marinade into a small saucepan over medium heat. Bring to a simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside. This is your basting glaze.
Grill the Chicken (Stovetop/Broiler Instructions in Notes)
- Preheat your grill to medium heat (around 375–400°F). Clean and oil the grates well. Remove chicken from the marinade and discard the used marinade.
- Place chicken thighs skin-side down on the grill. Cook for 6–8 minutes without moving until the skin is nicely charred and releases naturally from the grates.
- Flip the chicken and brush generously with the reserved glaze. Cook for another 6–8 minutes. Flip once more, brush again with glaze, and cook for a final 5 minutes until the chicken is deeply caramelized and cooked through to an internal temperature of 165°F.
- If using pineapple slices, add them to the grill during the last 4–5 minutes and grill until caramelized with grill marks on both sides.
Rest and Serve
- Transfer the chicken to a cutting board and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
- Serve over steamed white rice, garnish with sliced green onions, sesame seeds, and grilled pineapple. Drizzle any remaining glaze over the top.
Notes
BROILER METHOD: Preheat broiler to high. Line a sheet pan with foil and place marinated chicken on it. Broil 6 inches from element for 6–7 minutes per side, basting with glaze in the last 3 minutes. Watch carefully to prevent burning.
SKILLET METHOD: Heat 1 tbsp oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes. Flip, baste with glaze, transfer to a 400°F oven and roast for 18–20 minutes until cooked through.
MAKE AHEAD: Marinate overnight for maximum flavor. The glaze can be made up to 1 week ahead and stored refrigerated.
STORAGE: Leftover chicken keeps in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat in a skillet over medium-low heat with a splash of pineapple juice to revive the glaze.
MEAL PREP TIP: Double the batch and use leftovers for fried rice, tacos, grain bowls, or wraps throughout the week.
Nutrition
Calories: 420kcalCarbohydrates: 22gProtein: 38gFat: 20gSodium: 820mgFiber: 0.5gSugar: 18g