Huli Huli Chicken Hawaiian

A traditional Hawaiian recipe bursting with tropical flavors. Sweet, savory, and very sticky. Best marinated for 24 to 48 hours, but 3 hours works with extra generous basting. Grill on BBQ or pan sear on the stovetop.

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Prep Time 15

Cook Time 10

Marinating Time (min) 1

Total Time 25

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Asian-American, Hawaiian

Calories: 377

Ingredients Equipment Method Notes

Ingredients

3 lb boneless chicken thighs or chicken breast, see Note 1
1 tbsp vegetable oil
MARINADE
0.75 cup canned pineapple juice, unsweetened NOT fresh, see Note 2
1.5 tbsp fresh ginger, grated see Note 3
1.5 tbsp fresh garlic, grated see Note 3
0.5 cup tomato ketchup
0.5 cup soy sauce
0.25 cup sherry or Chinese cooking wine see Note 4
0.25 cup brown sugar
1 tbsp Sriracha
2 tbsp rice vinegar or cider vinegar
1 tbsp toasted sesame oil
GARNISHES (optional)
sliced green onion
pineapple slices, grilled 3 minutes per side

Equipment

BBQ grill or large skillet
Tongs
Instant read meat thermometer
Microplane grater

Method

Mix all marinade ingredients together. Set aside 3/4 cup (185 ml) in a separate container for basting. Do not let this portion touch the raw chicken.
Pour the remaining marinade over the chicken in a glass or ceramic container. Coat each piece well and marinate in the refrigerator for 24 to 48 hours (minimum 3 hours).
Brush your BBQ grill with oil and preheat to medium-high heat, or heat 1 tablespoon of oil in a large skillet over medium-high heat.
Drain the excess marinade from the chicken and discard it. Place the chicken on the grill or in the skillet.
Cook the first side for 2 to 3 minutes until deep golden brown, adjusting the heat if browning too fast. Flip and cook the second side for 2 minutes.
Brush the top of the chicken generously with the reserved basting marinade, flip, and cook for 1 minute.
Continue basting and flipping every minute for a total cook time of approximately 10 minutes, or until the internal temperature reaches 167F (75C) for thighs or 150F (65C) for breasts.
Transfer the chicken to a plate, tent loosely with foil, and rest for 3 minutes before serving.
Garnish with sliced green onion and grilled pineapple slices if desired. Serve immediately.

Notes

Note 1 - Chicken: Boneless thighs are best for caramelization, but breast works well too. Monitor temperature carefully and pull at 150F (65C). Note 2 - Pineapple juice: Use only canned, bottled, or shelf-stable juice. Fresh pineapple juice contains bromelain which will make the chicken mushy. Pro tip: use a 14 oz (430g) can of sliced pineapple in natural juice. The juice goes in the marinade and the slices can be grilled for garnish. If using sweetened juice, reduce brown sugar by half. If using pineapple in syrup, omit the sugar entirely. Note 3 - Ginger and garlic: Fresh is strongly recommended. A microplane works great. You can grate unpeeled ginger and garlic directly. Jar paste works in a pinch. Note 4 - Sherry or cooking wine: Do not skip it. Substitutes: Mirin (reduce sugar by 1 tbsp) or low-sodium chicken stock (increase to 1/2 cup). Storage: Refrigerate in an airtight container for up to 4 days. Freeze raw chicken in marinade for up to 3 months and defrost then cook as directed.