Grilled Huli Huli Chicken (Printable Version)
# What You'll Need:
→ Marinade
01 -
1 cup pineapple juice
02 -
1 cup packed light brown sugar
03 -
3/4 cup ketchup
04 -
3/4 cup reduced-sodium soy sauce
05 -
1/2 cup chicken broth
06 -
3 teaspoons minced fresh ginger
07 -
3 teaspoons minced garlic
→ Meat
08 -
24 boneless skinless chicken thighs
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic until fully combined.
02 -
Reserve 1 cup of marinade for basting. Divide remaining marinade between two large resealable bags. Add 12 chicken thighs to each, seal, and turn to coat. Refrigerate for 6 hours or overnight.
03 -
Moisten a paper towel with oil and lightly coat grill rack using long-handled tongs. Preheat grill to medium heat.
04 -
Grill chicken covered over medium heat for 6 to 8 minutes per side or until internal temperature reaches 165°F, basting occasionally with reserved marinade during the last 5 minutes.
05 -
Grill fresh pineapple slices for 2–3 minutes per side until charred and caramelized. Serve with chicken and rice or salad.
# Helpful Notes:
01 -
Marinate for a minimum of 6 hours or overnight for maximum flavor penetration.
02 -
Thighs retain more moisture than breasts and provide authentic texture and taste.