Huli Huli Chicken Hawaiian (Print Version)
# Ingredients:
01 -
3 tablespoons apple cider vinegar
02 -
½ cup light soy sauce
03 -
½ teaspoon smoked or sweet paprika
04 -
4-5 pounds boneless, skinless chicken thighs
05 -
½ teaspoon coarse black pepper
06 -
1 tablespoon garlic paste or chopped garlic
07 -
½ teaspoon cumin
08 -
½ cup canned pineapple juice
09 -
½ cup packed light brown sugar
10 -
½ cup ketchup
11 -
1 tablespoon ginger paste or minced ginger
12 -
1 pineapple or 1 can of pineapple slices, drained
13 -
½ cup chopped green onions for topping
# Instructions:
01 -
Wash chicken thighs, then pat them completely dry. Whisk all the ingredients together in a large mixing bowl or a sealable bag, but leave out the chicken for now.
02 -
Take ½ cup of the marinade out and save it for later. Toss the chicken thighs into the leftover marinade, making sure they're all covered. Seal the bag or cover the bowl, and refrigerate for at least a few hours or overnight.
03 -
Fire up your grill to medium-high heat (around 400°F) and brush some oil over the grates.
04 -
Lay the chicken on the grill. Leave it alone for about 10 minutes, then flip it and cook the other side until the inside reaches 165°F. Toss out any unused marinade after this step.
05 -
While the chicken is on the grill, cook the pineapple rings until you see a nice golden color on both sides.
06 -
Brush the set-aside marinade onto the cooked chicken. You can also thicken it up by either broiling the chicken briefly or reducing the sauce on the stove. Plate the chicken alongside the pineapple and sprinkle the green onions on top before serving.
# Notes:
01 -
Keep the grill clean and let extra marinade drip off to avoid flare-ups.
02 -
Taste and tweak the seasoning before using the sauce.
03 -
You can use any chicken type, but cooking times will vary for bone-in or larger pieces.