Description
Sweet, savory, and smoky Hawaiian Huli Huli Chicken with a caramelized pineapple glaze, perfect for grilling or baking.
Ingredients
-
6 bone-in, skin-on chicken thighs
-
1/2 cup soy sauce
-
1/2 cup pineapple juice
-
1/4 cup brown sugar
-
2 cloves garlic, minced
-
1 tablespoon grated fresh ginger
-
1 teaspoon sesame oil
-
1/4 teaspoon chili flakes (optional)
-
2 green onions, chopped, for garnish
-
1/2 cup pineapple chunks, for garnish
Instructions
-
In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil, and chili flakes until sugar dissolves.
-
Place chicken in a resealable bag or shallow dish and pour marinade over it. Refrigerate for at least 2 hours, preferably overnight.
-
Preheat grill to medium-high heat (375–400°F / 190–200°C) and lightly oil the grates.
-
Remove chicken from marinade, reserving liquid for basting. Grill chicken skin-side down for 5–7 minutes per side, basting frequently until internal temperature reaches 165°F (74°C).
-
Transfer chicken to a platter and let rest 5–10 minutes. Garnish with green onions and pineapple chunks before serving.
Notes
Marinate overnight for maximum flavor. Leftovers can be refrigerated for 3–4 days or frozen up to 3 months. Serve with rice, grilled vegetables, or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: Grilling (can also broil or bake)
- Cuisine: Hawaiian