Hawaiian Huli Huli Chicken (Print Version)
Charred chicken with a zippy teriyaki pineapple glaze, plus crunchy green onions and sesame on top.
# Ingredients:
→ Marinade
01 -
1 tablespoon sesame oil
02 -
1 teaspoon grated fresh ginger
03 -
2 cloves garlic, finely chopped
04 -
2 tablespoons packed brown sugar
05 -
1/4 cup soy sauce
06 -
1/2 cup pineapple juice
07 -
1 cup teriyaki sauce
→ Chicken and Pineapple
08 -
1 ripe pineapple, cut into circles
09 -
4 pieces boneless, skinless chicken thighs or breasts
→ Garnish
10 -
Chopped green onions
11 -
Toasted sesame seeds
# Instructions:
01 -
Throw away any leftover marinade that touched raw chicken. Lay out your grilled chicken, pop the grilled pineapple on top, and sprinkle over chopped green onions and sesame seeds to your liking.
02 -
Put your pineapple rings on the hot grill and cook each side for about 2-3 minutes. Take them off when they're charred and smell sweet.
03 -
Lift chicken out from the marinade, but keep the leftover liquid aside to brush while grilling. Grill the chicken for 6-7 minutes on each side, brushing with the extra marinade now and then. Take it off once it's cooked through and hits 165°F inside.
04 -
Get your grill nice and hot, set to medium-high.
05 -
Put your chicken pieces in a dish or a zip bag. Pour the marinade on top, seal it up or cover, and chill for at least 2 hours or just leave it overnight if you can spare the time.
06 -
Dump all your marinade bits—teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil—into a bowl. Stir it all up well to blend everything together.
# Notes:
01 -
Letting the chicken hang out in the marinade all night makes the flavor even better. Pull the chicken out of the fridge early so it isn’t super cold—this helps it cook more evenly.