Huli Huli Chicken BBQ (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
4-5 pounds boneless skinless chicken thighs
02 -
½ cup packed light brown sugar
03 -
½ cup ketchup
04 -
½ cup light soy sauce
05 -
½ cup canned pineapple juice
06 -
1 tablespoon ginger paste or minced ginger
07 -
1 tablespoon garlic paste or minced garlic
08 -
3 tablespoons apple cider vinegar
09 -
½ teaspoon cumin
10 -
½ teaspoon coarse black pepper
11 -
½ teaspoon smoked or sweet paprika
→ Garnish and Extras
12 -
Pineapple rings (from 1 pineapple or 1 can of slices, drained)
13 -
½ cup sliced green onions for garnish
# Instructions:
01 -
Rinse chicken thighs and pat dry.
02 -
In a large bowl or gallon-size resealable bag, mix together light brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, apple cider vinegar, cumin, black pepper, and paprika.
03 -
Remove ½ cup of the marinade and set aside for later use.
04 -
Add chicken thighs to the remaining marinade, ensuring they are fully submerged. Cover or seal and refrigerate for at least 4 hours or overnight.
05 -
Heat grill to medium-high heat (400°F) and lightly brush the grates with oil.
06 -
Place chicken on the heated grill and cook for about 10 minutes without moving. Flip and continue cooking for another 10 minutes or until the internal temperature reaches 165°F. Discard the marinade used for the chicken.
07 -
When the chicken is halfway through grilling, add the pineapple rings to the grill and cook until golden on both sides.
08 -
Brush the reserved marinade over the cooked chicken. Optionally, thicken the sauce by heating it on the stovetop or broiling the chicken for a few minutes.
# Notes:
01 -
Allow excess marinade to drip off before grilling to avoid flare-ups.
02 -
Clean under the grill grates before use for better results.
03 -
Adjust seasonings in the marinade if needed before final use.