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Huli Huli Chicken

Huli Huli simply means to turn quickly. Our Hawaiian barbecued chicken served with Grilled Pineapple, Sticky Rice, and Asian Slaw is Onolicious!
Course: Entrée
Cuisine: Hawaiian
Servings: 6

Ingredients

  • 4 lbs. skinless chicken thighs (about 10-12 pieces)
  • MARINADE
  • 1 c. unsweetened pineapple juice
  • 1/2 c. low sodium soy sauce
  • 1/2 c. dark brown sugar
  • 1/3 c. ketchup
  • 1/4 c. chicken broth
  • 2 cloves garlic minced
  • 2 tsp. fresh ginger root finely grated
  • Sliced green onions for garnish

Instructions

  • MARINADE: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup of marinade for basting.
  • Add the chicken thighs and marinade to a gallon Ziploc bag; marinate at least 3 hours or overnight.
  • Preheat an outdoor grill to medium-high. Grill chicken for 16-20 minutes turning every 4 minutes to baste with marinade. Remove from heat to a serving plate. Garnish with green onions if desired.

Notes

Cook's Note: I like to make a separate batch of marinade, heat it in a saucepan until the sugar dissolves and it starts to thicken, then pour it over the sticky rice.