Hawaiian Huli Huli Chicken (Print Version)
# Ingredients:
→ Main
01 -
1 tbsp cooking oil (vegetable)
02 -
3 lb / 1.5 kg chicken thighs
→ Marinade
03 -
1 tbsp sesame oil (toasted)
04 -
2 tbsp vinegar (rice)
05 -
1 tbsp hot sauce (Sriracha)
06 -
1/4 cup cooking wine (sherry or Chinese)
07 -
1 1/2 tbsp grated fresh garlic
08 -
1/2 cup dark soy sauce
09 -
1/2 cup ketchup
10 -
1/4 cup sugar (brown)
11 -
1 1/2 tbsp grated fresh ginger
12 -
3/4 cup unsweetened canned pineapple juice
→ Garnishes
13 -
Charred pineapple rings
14 -
Chopped green onions
# Instructions:
01 -
Combine all the marinade ingredients. Take 3/4 cup (185 ml) out for basting. Pour the rest onto the chicken in a ceramic or glass dish. Make sure it’s covered well, then place it in the fridge for 24-48 hours.
02 -
Oil the BBQ grates and set the heat to medium-high. If you’re using a skillet, heat a little oil in it over medium-high heat.
03 -
Lift chicken from the marinade and let it drip off a bit. Put it on the BBQ or skillet. Cook one side for about 2-3 minutes until it browns nicely, adjusting the heat if it gets too hot. Flip it over and cook for 2 minutes on the other side.
04 -
Brush on the basting sauce you saved earlier and flip the chicken. Let it cook for about 1 minute, brushing and flipping every minute for a total of 10 minutes, or until the temperature inside reads 75°C/167°F for thighs or 65°C/150°F for breasts.
05 -
Move the chicken to a plate, loosely cover it with foil, and let it rest for 3 minutes before eating. Add the green onions and pineapple if you like.
# Notes:
01 -
Skip fresh pineapple juice or puree—it’ll make the chicken too soft. Use canned or shelf-stable ones instead.
02 -
Let the chicken soak in the marinade for 24-48 hours for best flavor. If you’re short on time, even 3 hours works, as long as you baste extra.
03 -
If your pineapple juice is sweetened, use half the sugar. If it comes in syrup, you can leave out the sugar entirely.