Huli Huli Chicken: Tropical Grilled Flavor

Huli Huli Chicken: Tropical Grilled Flavor


Get ready to enjoy Huli Huli Chicken. A tropical and savory dish that's perfect for a summer barbecue. My good friend from Maui makes this every time we get together for a BBQ. Amounts are my estimates from watching - no recipes in that household! NOTE: you can make this on a stovetop skillet or grill pan, but it makes quite a mess. TIME DOESN'T INCLUDE MARINATING TIME OF 3-24 HOURS!


Huli Huli Chicken: Tropical Grilled Flavor



Cook time: 15 Min  Prep time: 10 Min  Serves: 4
Ingredients
4 chicken thighs, boneless, skin on
1/2 c pineapple juice, unsweetened
1 Tbsp fresh ginger, grated
1` Tbsp garlic, finely minced
3-4 Tbsp brown sugar (to taste)
1/3 c tamari or soy sauce
2 Tbsp sherry
1 Tbsp rice vinegar, unseasoned
1 Tbsp sesame oil
1 Tbsp sriracha (to taste)
1/3 c plain catsup (not heinz)
GARNISHES:
pineapple slices
green onions, sliced diagonally
Directions
1. Combine all of the marinade ingredients in a glass bowl. Taste and adjust to your taste. Set aside 1/2 cup of the marinade in a smaller bowl (used for basting).
2. Add the chicken to the large bowl of marinade. Turn to coat. Cover and refrigerate for at least 2 hours. Overnight is best.
3. Preheat your grill, brushing the grill grates with a bit of oil. Remove chicken from marinade and discard the marinade.
4. Grill the chicken, watching carefully because the sugar content of the marinade will burn easily. Grill about 3 minutes until nicely colored. Turn and cook for 2 minutes on second side. Baste the chicken, then turn it again. Continue turning and basting every minute 5 times (for a total cooking time of 10-12 minutes). Chicken is done when it reaches 165F internal temp.
5. Remove from grill, cover loosely with foil and let rest for 3-5 minutes to let the juices settle. Meanwhile, grill the pineapple slices until they develop grill lines (2-3 minutes per side).
6. Serve with the pinapple slices. Sprinkle with the sliced green onions.

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