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huli-huli chicken

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

With a marinade packed with some serious flavor, this recipe is so delicious!

yield 5 servings
prep time 5 Min
cook time 20 Min
method Barbecue

Ingredients For huli-huli chicken

  • 2 1/2 lb
    bone-in and skin-on chicken thighs
  • 1/4 c
    canola oil, for bbq grates
  • MARINADE
  • 3/4 c
    unsweetened pineapple juice
  • 1/2 c
    brown sugar
  • 1/3 c
    ketchup
  • 1/4 c
    cooking sherry
  • 3 Tbsp
    low-sodium soy sauce
  • 1 1/2 Tbsp
    balsamic vinegar
  • 1 Tbsp
    sriracha sauce
  • 1 Tbsp
    sesame oil
  • 1 Tbsp
    ginger, minced
  • 1/2 Tbsp
    pressed garlic
  • 1/2 Tbsp
    smoked paprika
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • GARNISH
  • 5 slice
    pineapple, cores removed
  • 2 lg
    green onions, sliced
  • 10
    lime wedges, for garnish

How To Make huli-huli chicken

  • 1
    In a mixing bowl, add all the marinade ingredients; whisk until combined.
  • 2
    Place chicken thighs in a large re-sealable plastic bag and pour in a third of the marinade. Close the bag and shake to coat.
  • 3
    Transfer thighs to the fridge for 4 to 12 hours. Cover the marinade and store it in the fridge until needed.
  • 4
    A few hours later, take chicken thighs out of the fridge to get to room temperature.
  • 5
    Pour the reserved marinade in a saucepan and reheat slowly on medium-low.
  • 6
    Preheat BBQ between 375º to 425ºF. Grease the grates with canola oil.
  • 7
    Place thighs, skin side down, close the lid and grill until browned, 5 minutes. Flip them and cook for 5 minutes; add pineapple slices as well.
  • 8
    When time is up, flip thighs again and baste them with the warm marinade, covering the entire surface. Flip pineapple slices, close the lid and grill for 5 more minutes.
  • 9
    A few minutes later, flip thighs for the last time, baste them generously with the remaining marinade, remove the pineapple slices, close the lid and grill for the final 5 minutes or until the internal temperature reaches 175ºF.
  • 10
    Serve them immediately with white rice, grilled pineapple slices and topped with sliced green onions.
  • 11
    To view this tasty grilled chicken on YouTube, click on this link >>> https://youtu.be/Wky0F6N6hWw
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