Huli Huli Chicken
Chicken thighs or breast marinated in pineapple juice, ginger, garlic, soy sauce and sherry, then grilled or pan-seared with a sticky glaze.
By Cookin' Kitchen
- Total: 22 minutes
- Servings: 5 servings
Recipe
Huli Huli Chicken
Chicken thighs or breast marinated in pineapple juice, ginger, garlic, soy sauce and sherry, then grilled or pan-seared with a sticky glaze.
Cookin' · https://cookin.club/recipes/huli-huli-chicken
- Prep
- 10 minutes
- Cook
- 12 minutes
- Total
- 22 minutes
- Servings
- 5
Ingredients
For 5 servings
Chicken
Marinade
Garnishes, optional
Equipment
- Barbecue grill
- Skillet
- Glass or ceramic container
- Foil
Instructions
Marinade
Step 1: Mix the marinade and set aside 3/4 cup (185 ml) for basting.
Step 2: Pour the remaining marinade over the chicken in a glass or ceramic container, not metal or plastic. Coat the chicken and marinate for 24–48 hours.
Cooking
Step 3: Brush the barbecue grill with oil and preheat it to medium-high, or heat oil in a skillet over medium-high heat.
Step 4: Drain excess marinade from the chicken and place it on the grill or in the skillet.
Step 5: For thighs, cook the first side for 4 minutes until golden, adjusting the heat if they brown too quickly. Flip and cook for 3 minutes. For breast, cook for 3 minutes on each side.
Step 6: Baste generously with the reserved marinade, then flip and cook for 1 minute.
Step 7: Repeat about every minute for a total cook time of 10 minutes, or until the thickest part registers 75°C/167°F for thigh or 65°C/150°F for breast.
Step 8: Transfer the chicken to a plate, loosely cover with foil and rest for 3 minutes before serving. Garnish with green onion if desired.
Notes
Tips and substitutions
For the best caramelization, choose boneless chicken thighs; chicken breast works too. If the breasts are small, pound the thicker end to an even 1.7 cm thickness. Split very large breasts horizontally into thinner pieces.
If only sweetened pineapple juice is available, reduce the brown sugar by half. If using canned pineapple slices in syrup, omit the sugar. If you have less juice than called for, about 1/2 cup is enough.
For a nonalcoholic substitute for the sherry or Chinese cooking wine, use chicken stock. Low-sodium chicken stock can be increased to 1/2 cup; if using mirin, reduce the brown sugar by 1 tablespoon.
Nutrition per serving
- Calories
- 377 kcal
- Fat
- 15 g
- Saturated fat
- 5 g
- Carbohydrates
- 8 g
- Sugar
- 6 g
- Fiber
- 1 g
- Protein
- 49 g
- Sodium
- 912 mg
- Cholesterol
- 238 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Huli Huli chicken gets its sweet-savory flavor and glossy glaze from a pineapple, ginger, garlic and soy marinade. Grill it or cook it in a skillet, basting frequently with reserved marinade.
Use canned or bottled pineapple juice, not fresh juice or puréed fresh pineapple. Serve with grilled pineapple slices, if desired.
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