Cooked - Huli Huli Chicken (tropical Hawaiian Chicken)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Huli Huli Chicken (tropical Hawaiian Chicken)

5.0

1.5 kg / 3 lb chicken thighs ((or breast, Note 1))

1 tbsp vegetable oil

¾ cup pineapple juice, canned or bottled (NOT FRESH!) (, unsweetened (Note 2))

1 ½ tbsp ginger (, freshly grated (Note 3))

1 ½ tbsp garlic (, freshly grated (Note 3))

½ cup tomato ketchup ((or Aussie tomato sauce))

½ cup soy sauce

¼ cup sherry or Chinese cooking wine ((Note 4))

¼ cup brown sugar

1 tbsp Sriracha

2 tbsp rice vinegar ((or cider vinegar))

1 tbsp sesame oil (, toasted)

Sliced green onion

Pineapple slices (, grilled for 3 minutes on each side for lines)

Mix marinade, set aside ¾ cup (185 ml) for basting.
Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.
Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
Drain excess marinade from chicken, place on BBQ/skillet.
Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

CuisineHawaiian

Occasions🍗Barbecue📆Everyday🌴Tropical

Season☀️Summer

DifficultyEasy ⏰ 1h

Created 114 weeks ago

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