Huli Huli Chicken Hawaiian Grilled (Print View)
Juicy chicken thighs glazed in a sticky, smoky pineapple marinade and grilled to a perfect caramelized finish.
# What You'll Need:
→ Marinade
01 -
2 pounds chicken thighs or drumsticks
02 -
3/4 cup pineapple juice
03 -
1/2 cup low-sodium soy sauce
04 -
1/3 cup packed brown sugar
05 -
1/4 cup ketchup
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh ginger, grated
08 -
1 tablespoon rice vinegar or apple cider vinegar
09 -
1 teaspoon toasted sesame oil
10 -
1 tablespoon Worcestershire sauce
11 -
1 tablespoon onion, finely grated
12 -
1/2 teaspoon black pepper
13 -
2 teaspoons sriracha sauce (optional)
→ Glaze
14 -
1 tablespoon cornstarch
15 -
2 tablespoons cold water
→ Garnish
16 -
Green onions, thinly sliced
17 -
Toasted sesame seeds
# Directions:
01 -
In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, vinegar, sesame oil, Worcestershire sauce, grated onion, black pepper, and sriracha until the sugar is fully dissolved.
02 -
Before adding chicken, pour 1/2 cup of the marinade into a separate container and refrigerate for later use as glaze. Ensure this reserved marinade does not contact raw chicken.
03 -
Place chicken thighs in a large zip-top bag or dish. Pour remaining marinade over the chicken and turn to coat evenly. Marinate in the refrigerator for at least 4 hours or overnight for optimal flavor.
04 -
Remove chicken from refrigerator and allow it to sit at room temperature for 20 minutes prior to grilling.
05 -
Preheat grill to medium heat and brush grates generously with oil to prevent sticking.
06 -
Remove chicken from marinade and discard used marinade. Grill chicken over medium heat for 25 to 30 minutes, turning every 8 to 10 minutes to achieve even caramelization.
07 -
While chicken grills, bring reserved marinade to a boil in a small saucepan. Whisk cornstarch and cold water together, then stir into boiling marinade. Cook 1 to 2 minutes, stirring until thickened and glossy.
08 -
During the last 5 minutes of grilling, brush thickened glaze generously over chicken, allowing it to caramelize and develop a sticky finish. A slight char is desirable.
09 -
Remove chicken once it reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.
10 -
If using oven, preheat to 400°F. Arrange marinated chicken on a wire rack over a foil-lined baking sheet. Bake 30 to 35 minutes, brushing with glaze during the last 5 minutes. Broil for 2 to 3 minutes at end for deeper color if desired.
11 -
Sprinkle with sliced green onions and sesame seeds before serving.
# Notes:
01 -
Marinate the chicken overnight for maximum flavor absorption and optimal tenderness.
02 -
Oil grill grates thoroughly to prevent sticking due to sugar content in the marinade.