Huli-huli Chicken
Aloha!🌸
When we hear it, those of us who aren’t natives of Hawaii or Polynesia, it means “hello”, “hi”, “goodbye” and “see you later”. Actually, it means much more than simple greetings. It has a deeper connotation to it, a spiritual implication that expresses a multitude of feelings such as love 💖, affection, kindness, compassion, gratitude, grace, mercy, and sympathy. It expresses force and harmony that holds everyone and all elements together.
As a visitor, of course I use Aloha to say hello but it also means more to me. It represents vacation, slow pace, freedom, ocean, fresh breeze, nature, and relaxation – a special place in my heart where I can recharge my batteries 🔋.
As a foody, I hear Aloha and right away I think of certain dishes like Loco Moco, Saimin, Lomi-lomi Salmon, Manapua, Ahi Tuna Poke Bowl, Pu Pu Platter, Pineapple Upside Down Cake, and many more including this featured one… Huli-huli Chicken!
This recipe is “maika’i loa” which means awesome 😍! The marinade is what makes it so tasty. Packed with some serious flavor, this sauce elevates the chicken thighs to a whole new level of yumminess. The ingredients are usually easy to find at your supermarket therefore there’s no reason for not making it! Although perfect with chicken 🐓, the marinade can be used for other proteins like fish 🐟, pork, and beef.
Huli-huli Chicken is an easy dish to make. After letting the meat marinate for 4 to 12 hours 🕟 – the longer, the better! -, the rest is a charm. While warming up the marinade, fire up the barbecue and when it reaches between 375-425ºF, place the marinated thighs on the grates and grill for 20 minutes, flipping them every 5 minutes. When the internal temperature reaches 175ºF, they’re done!
The fruit that is related to the Islands is pineapple 🍍 so obviously, grilling a few slices on the BBQ is a given! When it’s time to serve these perfectly grilled chicken thighs and pineapple slices, I like to pair them with white rice along with a couple lime wedges, topped with sliced green onions and a small bowl of the warm marinade for dipping.
Huli-huli Chicken is a favorite at our home! With an incredible mouthwatering marinade, don’t be surprised if you’re hooked like we are. Next time you fire up the “barbie” 🔥, you have to make this delicious (‘ono) recipe… you’ll thank (mahalo) me for it!
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 🔥
– Chipotle Stuffed Bronto Burger
– Tomates à la Provençale (Tomatoes Provencal)
– Grilled Fish Tacos
– Chicken Gyros
– Salsa Verde
– Grilled Marlin Steaks
– BBQ Beef Shish Kebabs
– Caribbean Jerk Rotisserie Chicken
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Huli-huli Chicken
Hover to scale
Ingredients
- 2 1/2 lbs. bone-in and skin-on chicken thighs
- 1/4 cup canola oil, for BBQ grates tips & tricks
MARINADE
- 3/4 cup unsweetened pineapple juice
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup cooking sherry
- 3 tbsp. low-sodium soy sauce
- 1 1/2 tbsp. balsamic vinegar
- 1 tbsp. sriracha sauce
- 1 tbsp. sesame oil tips & tricks
- 1 tbsp. ginger, minced
- 1/2 tbsp. pressed garlic
- 1/2 tbsp. smoked paprika
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
GARNISH
- 5 slices pineapple, cores removed
- 2 large green onions, sliced
- 10 lime wedges, for garnish
Directions
- In a mixing bowl, add all the marinade ingredients; whisk until combined.
- Place chicken thighs in a large re-sealable plastic bag and pour in a third of the marinade. Close the bag and shake to coat.
- Transfer thighs to the fridge for 4 to 12 hours. Cover the marinade and store it in the fridge until needed.
- A few hours later, take chicken thighs out of the fridge to get to room temperature.
- Pour the reserved marinade in a saucepan and reheat slowly on medium-low.
- Preheat BBQ between 375º to 425ºF. Grease the grates with canola oil.
- Place thighs, skin side down, close the lid and grill until browned, 5 minutes. Flip them and cook for 5 minutes; add pineapple slices as well.
- When time is up, flip thighs again and baste them with the warm marinade, covering the entire surface. Flip pineapple slices, close the lid and grill for 5 more minutes.
- A few minutes later, flip thighs for the last time, baste them generously with the remaining marinade, remove the pineapple slices, close the lid and grill for the final 5 minutes or until the internal temperature reaches 175ºF.
- Serve them immediately with white rice, grilled pineapple slices and topped with sliced green onions.
Don't forget to rate and comment on this recipe!
