Huli-huli Chicken
With a marinade packed with some serious flavor, this Huli-Huli Chicken is so delicious! It's a tasty BBQ recipe everyone will love…
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.