Huli Huli Chicken (Print Version)
# Ingredients:
01 -
3 tablespoons apple cider vinegar
02 -
½ cup light soy sauce
03 -
½ cup ketchup
04 -
4-5 pounds boneless, skinless chicken thighs
05 -
½ cup canned pineapple juice
06 -
½ cup packed light brown sugar
07 -
1 tablespoon garlic paste or fresh minced garlic
08 -
1 tablespoon ginger paste or finely chopped ginger
09 -
1 pineapple or 1 can of pineapple slices, drained
10 -
½ teaspoon cumin powder
11 -
½ teaspoon smoked paprika or sweet paprika
12 -
½ teaspoon coarse black pepper
13 -
½ cup chopped green onions for topping
# Instructions:
01 -
Combine everything except for the chicken in a big bowl or a food-safe bag. Give it a good stir.
02 -
Reserve ½ cup of the sauce mix for later. Add the chicken to the remaining marinade, making sure each piece is evenly coated. Cover tightly or seal, then refrigerate for 4 hours or overnight for the best flavor.
03 -
Fire up your grill to medium-high (400°F). Lightly coat the grates with oil to keep the chicken from sticking.
04 -
Arrange chicken thighs on the grill. Let them cook untouched for about 10 minutes. Flip carefully and cook the other side for another 10 minutes or until they hit 165°F internally. Toss out the marinade that was used on the raw chicken.
05 -
As the chicken cooks, grill pineapple slices on both sides until they’re golden and have grill marks.
06 -
Swipe the cooked chicken with that reserved sauce you set aside earlier. Want a thicker glaze? Heat the extra sauce separately or broil the chicken briefly. Plate it with grilled pineapple slices and sprinkle chopped green onions on top.
# Notes:
01 -
Keep your grill clean by making sure any excess marinade is shaken off the chicken before cooking.
02 -
Season the reserved sauce to your liking before using it for extra flavor.
03 -
You can swap in any cut of chicken, but timings will change for bone-in or thicker pieces.