Non-VegetarianHawaii Local cuisine Main Course

Huli Huli Chicken

Name: Huli Huli Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Hawaii Local
Ingredients: 8 Chicken thighs; 0.5 cup Soy sauce; 0.5 cup Ketchup; 0.5 cup Brown sugar; 0.5 cup Pineapple juice; 0.25 cup Rice vinegar; 2 tbsp Ginger; 4 cloves Garlic; 2 Green onion

Chicken marinated in a sweet-savory pineapple, soy and ginger glaze, grilled and basted until glossy and lightly charred.

🇺🇸United States· Hawaii

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Difficulty: Easy
Calories: 380 kcal

Equipment

•Grill
•Basting brush

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 16
carbs: 20
protein: 34
calories: 380

Instructions

1
Whisk the soy sauce, ketchup, brown sugar, pineapple juice, vinegar, ginger, and garlic together in a bowl.
2
Pour 1/2 cup of the marinade into a separate container. Put it in the refrigerator for basting and serving later.
3
Put the chicken thighs and remaining marinade into a large zip-top bag or dish. Refrigerate for at least 2 hours, up to overnight.
4
Preheat your grill to medium heat.
5
Take the chicken out of the marinade and let the excess drip off. Throw away the used marinade.
6
Grill the chicken skin-side down for 6-7 minutes. Flip and grill for 6-7 minutes more.
7
Brush generously with the reserved marinade during the last few minutes, turning once or twice. Cook until glazed, charred in spots, and cooked through.
8
Garnish with sliced scallion and serve hot.

Chef's tips

Always set aside fresh marinade before touching raw chicken so you have a safe, clean sauce for brushing and serving.

Storage

Refrigerate cooked chicken up to 3 days; marinade should never be reused raw after touching chicken unless boiled first.

Reheating

Reheat gently in a covered skillet or 300°F oven, brushing with reserved sauce to keep it moist.

Common mistakes to avoid

•Using heat that is too high, which burns the sweet sauce before the chicken cooks through.
•Forgetting to set aside clean marinade before adding raw chicken, which spreads harmful bacteria.
•Skipping the final glaze, which gives huli huli chicken its signature glossy, charred look.