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Huli Huli Chicken

Irresistible Huli Huli Chicken: Your New BBQ Obsession

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Discover the tropical delight of Huli Huli Chicken, a must-try BBQ dish bursting with flavor and Hawaiian flair.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Hawaiian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Pineapple Juice Adds sweetness and helps to tenderize the chicken.
  • 1/4 cup Soy Sauce Provides umami and saltiness.
  • 1/4 cup Brown Sugar Responsible for caramelization and sweetness.
  • 1/4 cup Ketchup Introduces depth and subtle tang.
  • 2 tablespoons Rice Vinegar Brightens the marinade with acidity.
  • 4 cloves Garlic Infuses aromatic depth.
  • 1 tablespoon Fresh Ginger Adds warmth and zest.
  • 2 tablespoons Sesame Oil Contributes a nutty aroma.
  • 1 pinch Black Pepper Delivers a hint of spice.
For the Chicken
  • 4 pieces Chicken Thighs or Breasts Thighs are preferred for juiciness.
For Garnishing and Serving
  • 2 stalks Green Onion Adds a fresh, crisp texture.
  • 2 cups Cooked White Rice Perfectly complements the chicken.
  • 4 slices Grilled Pineapple Boosts the tropical vibe.

Equipment

  • grill
  • medium bowl
  • whisk
  • Resealable Plastic Bag

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the marinade ingredients.
  2. Place chicken in a bag, pour half the marinade over, and refrigerate for at least 1 hour.
  3. Preheat grill to medium-high heat for about 15 minutes.
  4. Grill the marinated chicken, flipping halfway and basting with reserved marinade.
  5. Remove from grill, let rest for 3-5 minutes, then serve over rice.

Nutrition

Serving: 1PieceCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgSugar: 16gVitamin A: 450IUVitamin C: 5mgCalcium: 10mgIron: 1.5mg

Notes

For best results, marinate overnight for maximum flavor. Use boneless thighs for juiciness and basting ensures a layered glaze.

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