Huli Huli Chicken Hawaiian BBQ (Print Version)
# Ingredients:
→ Chicken and Marinade
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 -
1 pineapple or 1 can of pineapple 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 Ziploc bag, combine brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika. Mix well.
03 -
Remove ½ cup of the sauce mixture and set aside for serving.
04 -
Add chicken thighs to the remaining sauce. Mix well so that all chicken is submerged in the marinade. Cover or seal and refrigerate for at least 4 hours, up to overnight.
05 -
Heat grill to medium-high heat (400°F) and lightly oil the grates.
06 -
Place chicken on the grill and cook for about 10 minutes without turning. Flip and continue cooking until the internal temperature reaches 165°F (about 10 minutes more). Discard used marinade.
07 -
Add pineapple rings to the grill about halfway through chicken cooking time. Cook until golden on each side.
08 -
Brush reserved marinade over cooked chicken. Optionally, broil the chicken for a few minutes or heat the reserved sauce in a small saucepan to thicken before brushing.
# Notes:
01 -
Store leftover chicken in the refrigerator for 1-2 days or freeze for 1 month unless previously frozen.
02 -
Adjust the marinade's sweetness by adding more sugar if preferred.
03 -
Clean grill grates prior to cooking to prevent flare-ups from excess marinade.
04 -
Cooking time needs to be adjusted for larger chicken pieces or those with bone-in.