Huli Huli Chicken BBQ (Print Version)
# Ingredients:
01 -
4-5 pounds boneless skinless chicken thighs
02 -
½ cup packed light brown sugar
03 -
½ cup ketchup
04 -
½ cup light soy sauce
05 -
½ cup canned pineapple juice
06 -
1 tablespoon ginger paste or minced ginger
07 -
1 tablespoon garlic paste or minced garlic
08 -
3 tablespoons apple cider vinegar
09 -
½ teaspoon cumin
10 -
½ teaspoon coarse black pepper
11 -
½ teaspoon paprika (smoked or sweet)
12 -
Pineapple rings (1 pineapple or 1 can of slices, drained)
13 -
½ cup sliced green onions (for garnish)
# Instructions:
01 -
Rinse chicken thighs and pat dry.
02 -
In a large bowl or gallon-size ziplock bag, combine all ingredients except for the chicken. Mix well.
03 -
Remove ½ cup of the sauce mixture and set aside for serving the chicken.
04 -
Add the chicken thighs to the remaining sauce, mixing well to ensure the chicken is submerged in the marinade. Cover or seal and refrigerate for at least 4 hours, or up to overnight.
05 -
Heat the grill to medium-high heat (400°F). Lightly brush the grates with oil.
06 -
Place the chicken on the grill and cook for about 10 minutes without turning. Flip and continue to cook until the internal temperature reaches 165°F (approximately another 10 minutes). Discard the marinade the chicken was in.
07 -
When the chicken is halfway done cooking, add the pineapple rings to the grill and cook until golden on each side. Remove everything from the grill.
08 -
Brush the reserved marinade over the chicken. Optionally, heat the reserved sauce in a small saucepan to thicken before brushing it over the chicken.
# Notes:
01 -
Adjust the seasonings as needed before brushing it over the finished chicken for taste customization.
02 -
Clean under the grates before grilling to prevent excess marinade from flaming up and burning the chicken.
03 -
You can use any cut of chicken; adjust cooking time for larger pieces or those with bones.