Description
Skip the takeout and fire up the grill! This sticky-sweet Hawaiian Huli Huli Chicken caramelizes to perfection with its irresistible pineapple-soy glaze that will make your family think you’ve been cooking all day.
Ingredients
Scale
- 3 lbs (1.4 kg) chicken thighs, bone-in and skin-on
- 1 cup (240 ml) unsweetened pineapple juice
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (100 g) packed brown sugar
- 1/3 cup (80 ml) ketchup
- 1/4 cup (60 ml) rice vinegar
- 2 tablespoons (30 ml) sesame oil
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 green onions, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- Combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl. Whisk until sugar dissolves. Reserve 1 cup for basting and add green onions to the remaining marinade.
- Place chicken in a large ziplock bag, pour in marinade, seal and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium heat (350°F/175°C), creating zones for direct and indirect heat.
- Remove chicken from marinade, discard used marinade, and place chicken skin-side up on indirect heat. Cover and cook for 15 minutes.
- Flip chicken, move to direct heat, and begin basting with reserved sauce. Continue turning and basting every 5-7 minutes for 20-25 minutes total.
- Cook until chicken reaches internal temperature of 165°F (74°C) and has a nicely caramelized exterior.
- Transfer to a serving platter, rest for 5 minutes, and garnish with additional green onions before serving.