Print

2 pounds chicken thighs or breasts, boneless and skinless Recipe

2 pounds chicken thighs or breasts, boneless and skinless Recipe
Print Recipe

★★★★★

5.2 from 14 reviews

Huli Huli Chicken is a classic Hawaiian grilled chicken dish known for its sweet and savory marinade featuring pineapple juice, soy sauce, and brown sugar. This juicy and flavorful chicken is perfect for a summer barbecue or a delightful weeknight dinner, served over steamed white rice and garnished with green onions. Optional grilled pineapple slices add a tropical touch that complements the dish beautifully.

Ingredients

Scale

Chicken

  • 2 pounds chicken thighs or breasts, boneless and skinless

Marinade

  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper

Garnish and Serving

  • 1 green onion, chopped (for garnish)
  • Cooked white rice (for serving)
  • Grilled pineapple slices (optional)

Instructions

  1. Prepare the Marinade: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until the ingredients are fully combined and the sugar has dissolved.
  2. Marinate the Chicken: Place the boneless, skinless chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting. Seal the bag or cover the dish tightly and refrigerate for at least 1 hour, ideally overnight, allowing the flavors to penetrate the meat.
  3. Preheat the Grill: Set your grill to medium-high heat (around 375-450°F / 190-230°C). Remove the chicken from the marinade and discard the marinade used for soaking to avoid cross-contamination.
  4. Grill the Chicken: Place the chicken on the grill and cook for about 6 to 7 minutes on each side, basting occasionally with the reserved marinade. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for safe consumption.
  5. Rest and Serve: Remove the grilled chicken from the heat and let it rest for 3 to 5 minutes to allow the juices to redistribute. Slice the chicken and serve it over cooked white rice. Garnish with chopped green onions and add grilled pineapple slices on the side if desired for an extra burst of tropical flavor.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness, but a minimum of 1 hour is sufficient.
  • Use boneless, skinless chicken thighs for juicier meat, or breasts for a leaner option.
  • Ensure the grill temperature is not too high to prevent burning the marinade while keeping the chicken moist.
  • Grilled pineapple slices add a complementary sweetness that pairs well with the savory chicken.
  • This recipe can be adapted for oven baking or stovetop grilling if a grill is not available.
  • Discard the marinade that the chicken was soaked in to avoid any risk of contamination.

Nutrition

Keywords: Huli Huli Chicken, Hawaiian grilled chicken, pineapple chicken, grilled chicken recipe, sweet and savory chicken, barbecue chicken

Find it online: https://dailysimplerecipe.com/2-pounds-chicken-thighs-or-breasts-boneless-and-skinless-recipe/