Huli Huli Chicken

Name: Huli Huli Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 5
Ingredients: 1.5 kg chicken thighs; pineapple slices; 1 1/2 tbsp fresh ginger; 1 1/2 tbsp garlic; 3/4 cup pineapple juice, canned or bottled; 1/2 cup tomato ketchup; 1/2 cup soy sauce; 1/4 cup sherry or Chinese cooking wine; 1/4 cup brown sugar; 2 tbsp rice vinegar; 1 tbsp sriracha; 1 tbsp sesame oil; 1 tbsp vegetable oil; sliced green onion

Servings5 Portions

Prep Time10 Mins

Cook Time12 Mins

Difficulty

Intermediate

Ingredients

chicken thighs
1.5 kg
pineapple slices
fresh ginger
0.5 tbsp
garlic
0.5 tbsp
pineapple juice, canned or bottled
0.8 cup
tomato ketchup
0.5 cup
soy sauce
0.5 cup
sherry or Chinese cooking wine
0.3 cup
brown sugar
0.3 cup
rice vinegar
2 tbsp
sriracha
1 tbsp
sesame oil
1 tbsp
vegetable oil
1 tbsp
sliced green onion

Step-by-Step Instructions

Make the marinade by whisking together the pineapple juice, ketchup, soy sauce, cooking wine, brown sugar, sriracha, rice vinegar, sesame oil, ginger, and garlic until the sugar dissolves.

Reserve 3/4 cup of the marinade in a separate bowl for basting during cooking.

Place the chicken thighs in a glass or ceramic dish and pour the remaining marinade over the top. Turn to coat well, cover, and refrigerate for 24 to 48 hours.

When ready to cook, lightly oil the grill grates and preheat the grill to medium-high heat. If using a skillet, heat the vegetable oil in a large skillet over medium-high heat.

Remove the chicken from the marinade and let the excess drip off. Discard the used marinade, then place the chicken on the grill or in the skillet.