Get ready to transport your taste buds to the sunny shores of Hawaii with this mouthwatering Grilled Huli Huli Chicken that's so delicious, you'll swear you can hear the ocean waves! This isn't just another chicken recipe - it's a flavor-packed journey that transforms two simple chicken thighs into a tropical sensation that will make your dinner guests think you've secretly trained with a Hawaiian chef. With its perfect balance of sweet, savory, and tangy flavors, this Huli Huli Chicken promises to be the star of your dinner table in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Hawaiian
Serves: 2 servings
Ingredients
- 2 chicken thighs
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon green onions, chopped
Instructions
- Begin by gathering all your ingredients: 2 chicken thighs, 1/4 cup soy sauce, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 1 tablespoon ketchup, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 tablespoon chopped green onions.
- In a medium-sized mixing bowl, combine the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, and grated ginger. Whisk the mixture until the brown sugar is fully dissolved and the ingredients are well incorporated.
- Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Allow the chicken to marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
- While the chicken is marinating, preheat your grill to medium-high heat (about 375°F to 450°F). If using a charcoal grill, prepare the coals until they are covered with ash and glowing.
- Once the grill is preheated, remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
- Place the chicken thighs skin-side down on the grill. Grill for about 6-7 minutes, or until the chicken is nicely browned and releases easily from the grill.
- Flip the chicken thighs over and continue to grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- Before serving, sprinkle the grilled chicken with chopped green onions for a fresh finish. Serve the Huli Huli Chicken with your choice of sides, such as rice or a fresh salad.
Tips
- Marinating is Key: Don't rush the marinating process. While 15 minutes works, letting the chicken sit for up to 2 hours will intensify the flavors.
- Temperature Matters: Use a meat thermometer to ensure the chicken reaches 165°F (75°C) for safe and perfectly cooked meat.
- Grill Management: For even cooking, clean and oil your grill grates before cooking to prevent sticking.
- Rest Your Meat: Always let the chicken rest for 5 minutes after grilling to keep it juicy and tender.
- Flavor Boost: For an extra punch of flavor, reserve a small amount of marinade before adding raw chicken to brush on during grilling.
- Alternative Cooking Methods: If you don't have a grill, this recipe works great on a grill pan or even in the oven at 425°F.
- Garnish Generously: The chopped green onions aren't just for looks - they add a fresh, sharp contrast to the sweet and savory chicken.
Nutrition Facts
Calories: 309kcal
Carbohydrates: 22g
Protein: 26g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 80mg
