Huli Huli Chicken (Hawaiian Tropical Chicken)Nagi
Traditional Hawaiian recipe with in-your-face tropical flavours. Sweet, savoury, very sticky! Best with a 24-48 hour marinade, but you can get away with 3 hrs but baste extra generously.
Equipment
- 1 Grill medium-high heat
Ingredients
Main ingredients
- 3 lb Chicken thighs or breast if you prefer, thighs stay moister
- 1 tablespoon Vegetable oil for grill stick-prevention and flavor boost
- ¾ cup Pineapple juice canned or bottled, unsweetened
- 1 ½ tablespoon Freshly grated ginger to bump up the zing
- 1 ½ tablespoon Freshly grated garlic cuz garlic makes everything better
- ½ cup Tomato ketchup or Aussie tomato sauce
- ½ cup Soy sauce salty, rich, umami gold
- ¼ cup Sherry or Chinese cooking wine
- ¼ cup Brown sugar sweetens the deal and caramelizes nicely
- 1 tablespoon Sriracha to kick it up a notch
- 2 tablespoon Rice vinegar or cider vinegar for brightness
- 1 tablespoon Toasted sesame oil to finish with nutty notes
- Sliced green onion and grilled pineapple slices for garnish and extra yum
Instructions
Instructions
- Preheat your grill on medium-high heat for nice sear marks.
- Mix pineapple juice, ginger, garlic, ketchup, soy sauce, sherry, brown sugar, and Sriracha in a bowl.
- Add chicken thighs to marinade and let them soak for at least 30 minutes.
- Pull chicken out and save the marinade for basting. Brush grill with oil.
- Grill each side of chicken for about 6-7 minutes, basting often with reserved marinade.
- Check internal temperature reaches 75°C (165°F) and let it rest a few minutes before serving.
Notes
Serve warm garnished with green onion and grilled pineapple slices. Marinate the chicken for 24-48 hours if possible for best flavor.