Huli Huli Chicken (Tropical Hawaiian chicken)
Total Time
22 minutes
Prep Time
10 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(47)
Ingredients
5 servings
- 1.5 kg / 3 lb chicken thighs (or breast, Note 1)
- 1 tbsp vegetable oil
- 3/4 cup pineapple juice, canned or bottled (NOT FRESH!) (, unsweetened (Note 2)
- 1 1/2 tbsp ginger (, freshly grated (Note 3)
- 1 1/2 tbsp garlic (, freshly grated (Note 3)
- 1/2 cup tomato ketchup (or Aussie tomato sauce)
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine (Note 4)
- 1/4 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)
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Preparation
Step 1
Marinade:
Step 2
Mix marinade, set aside 3/4 cup (185 ml) for basting.
Step 3
Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.
Step 4
Cooking:
Step 5
Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
Step 6
Drain excess marinade from chicken, place on BBQ/skillet.
Step 7
Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
Step 8
Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
Step 9
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).
Step 10
Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.
Step 11
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