Authentic Hawaiian Huli Huli Chicken (Print Version)
Grilled chicken thighs in sweet-savory pineapple glaze, finished with glossy sauce and vibrant green onions.
# Ingredients:
→ Chicken
01 -
4 chicken thighs
→ Marinade
02 -
120 ml soy sauce
03 -
100 g light brown sugar
04 -
60 ml ketchup
05 -
60 ml pineapple juice
06 -
1 tablespoon rice vinegar
07 -
2 cloves garlic, finely minced
08 -
1 teaspoon freshly grated ginger
09 -
1 tablespoon toasted sesame oil
→ Glaze
10 -
1 tablespoon cornstarch
11 -
1 tablespoon water
→ Garnish
12 -
2 tablespoons green onions, finely chopped
13 -
Fresh pineapple slices
# Instructions:
01 -
In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, garlic, ginger, and sesame oil until well combined.
02 -
Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor.
03 -
Set grill to medium heat to prepare for cooking.
04 -
Remove chicken from the marinade and reserve the excess liquid. Grill chicken thighs for 6–7 minutes per side, basting occasionally with the reserved marinade. Continue grilling until the internal temperature reaches 75°C.
05 -
While the chicken is grilling, pour the reserved marinade into a small saucepan and bring it to a boil. In a separate bowl, whisk together cornstarch and water to form a slurry, then stir into the boiling marinade. Simmer until the glaze thickens and becomes glossy.
06 -
During the final minutes of grilling, brush the thickened glaze over the chicken. Remove from heat, garnish with chopped green onions and fresh pineapple slices before serving.
# Notes:
01 -
Marinating the chicken overnight produces exceptional tenderness and a deep infusion of flavors.