Hawaiian Huli Huli Chicken

Ingredients

• 3 lb chicken thighs (boneless skinless or bone-in skin-on both work well)
• 1 cup brown sugar (packed)
• 1 cup soy sauce
• 1 cup pineapple juice
• 0.5 cup ketchup
• 1 tsp black pepper
• 5 garlic (cloves, minced)
• 1 tbsp ginger (minced)
• 1 fresh pineapple (sliced into rings or wedges for grilling)
• 2 green onions (sliced, for garnish)

Steps

1. 1

   In a medium bowl, whisk together the brown sugar, soy sauce, pineapple juice, ketchup, black pepper, minced garlic, and minced ginger until the sugar is dissolved.

2. 2

   Reserve a portion of the marinade (about 1/2 to 3/4 cup) and set it aside in a separate container to use for basting the chicken later.

3. 3

   Place the chicken in a large resealable bag or shallow dish and pour the remaining marinade over it. Ensure the chicken is well-coated, then refrigerate for several hours, or ideally overnight for the best flavor.

4. 4

   Preheat your grill to medium heat. Because the marinade contains a high amount of sugar, it will burn easily if the heat is too high.

5. 5

   Place the chicken on the grill. Cook the chicken, turning it frequently to prevent burning.

6. 6

   While the chicken cooks, use a brush to baste the chicken with the reserved marinade every time you turn it. Continue this process until the chicken is cooked through and has a glossy, caramelized exterior.

7. 7

   During the last few minutes of grilling, place the fresh pineapple slices on the grill. Baste them with the marinade and grill until they have char marks and are heated through.

8. 8

   Remove the chicken and pineapple from the grill. Sprinkle with sliced green onions before serving.

Notes

Serve with white rice and Hawaiian macaroni salad. For an extra touch, sprinkle furikake over the rice. The author notes that constant turning and basting is the secret to the perfect lacquer without burning the sugar.

Nutrition per serving

• main
• grilling
• Hawaiian
• chicken
• BBQ
• dinner
• summer