Huli Huli Chicken
Juicy grilled chicken thighs get their signature sweet-savory glaze from pineapple juice, soy sauce, brown sugar, ginger, and garlic.
40 min
Prep
25 min
Cook
4
Serves
390
Calories
Macros · per serving
44g protein
13g carbs
18g fat
Ingredients
For 4 servings
- 2 pound chicken thigh
- ½ cup pineapple juice
- ⅓ cup soy sauce
- ¼ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ginger
- 3 clove garlic
- 1 teaspoon vegetable oil
Instructions
- 1
Use boneless, skinless chicken thighs. Finely grate the ginger and mince the garlic. In a large bowl, whisk together the pineapple juice, soy sauce, ketchup, packed brown sugar, rice vinegar, ginger, and garlic until the sugar dissolves.
- 2
Measure ½ cup of the sauce into a small saucepan for the glaze. Add the chicken to the sauce remaining in the bowl, turn to coat, and refrigerate for 30 minutes.
- 3
Toward the end of marinating, heat a grill or stovetop grill pan to medium, about 375–400°F. Simmer the reserved sauce over medium-low heat for 3–5 minutes, stirring occasionally, until slightly thickened.
- 4
Lightly brush the grill grates or pan with the vegetable oil. Lift the chicken from the marinade, letting excess drip off. Grill for 14–18 minutes, turning every 3–4 minutes and brushing with some of the glaze during the final 3 minutes, until lightly charred and cooked through, 165°F/74°C.
- 5
Let the chicken rest for 5 minutes, then spoon over the remaining glaze and serve.
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