Huli Huli Chicken
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup canned or bottled pineapple juice
- Β½ cup tomato ketchup
- Β½ cup light brown sugar
- ΒΌ cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sesame oil (not toasted sesame oil)
- 1-2 teaspoons Sriracha (adjust to taste)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 pounds boneless skinless chicken thighs
Method
- In a large bowl or jug, combine all of the marinade ingredients (pineapple juice, ketchup, brown sugar, soy sauce, rice vinegar, sesame oil, sriracha, garlic, and ginger).
- Give the marinade a whisk then pour HALF of it over the chicken thighs, and mix so the chicken thighs are thoroughly coated. Cover, and allow to marinate in the fridge for at least 30 minutes but preferably longer, and up to 24 hours. Alternatively, this can be done in a ziptop bag.
- Peheat the grill to medium high heat, then clean and oil the grill grates.
- Remove the chicken from the marinade, and place on the grill and cook for 3 minutes, then flip and cook for 2 more minutes.
- Baste with the reserved marinade with a brush, cook for a minute, then flip and baste again. Repeat 2 more times. Grill until the until the chicken is cooked through, and reaches an internal temperature of 165Β°F/74Β°C.
- Allow to rest for 5 minutes before slicing, and garnish with green onions if desired. Serve with grilled pineapple, or pineapple salsa on the side, and fresh lime wedges.