Huli Huli Chicken
Delicious Huli Huli Chicken marinated in a sweet and tangy mixture, perfect for grilling and a crowd-pleaser.
Equipment
- BBQ grill
- skillet
- Mixing bowl
- measuring cups
- measuring spoons
Ingredients
- 1.5 kg chicken thighs or breast
- 1 tablespoon vegetable oil
- ¾ cup pineapple juice canned or bottled, unsweetened
- 1 ½ tablespoon ginger freshly grated
- 1 ½ tablespoon garlic freshly grated
- ½ cup tomato ketchup or Aussie tomato sauce
- ½ cup soy sauce
- ¼ cup sherry or Chinese cooking wine
- ¼ cup brown sugar
- 1 tablespoon Sriracha
- 2 tablespoon rice vinegar or cider vinegar
- 1 tablespoon sesame oil toasted
Garnishes, optional
- sliced green onion
- pineapple slices grilled for 3 minutes on each side for lines
Instructions
Marinade
- Mix marinade, set aside ¾ cup (185 ml) for basting.
- Pour the rest over the chicken in a glass or ceramic container, coat chicken then marinade for 24 – 48 hours.
Cooking
- Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
- Drain excess marinade from chicken, place on BBQ/skillet.
- Cook the first side for 2 – 3 minutes until golden, then flip and cook for 2 minutes.
- Baste generously with reserved marinade, then flip and cook for 1 minute.
- Repeat this every minute for a total cook time of 10 minutes, or until internal temperature reaches 75°C/167°F for thigh or 65°C/150°F for breast.
- Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.
Notes
Boneless thigh is best for lovely caramelisation when cooked, but breast is also very good. Do not use fresh pineapple juice for marinating.
Nutrition
Serving: 1pieceCalories: 377kcalCarbohydrates: 8gProtein: 49gFat: 15gSaturated Fat: 5gCholesterol: 238mgSodium: 912mgPotassium: 680mgFiber: 1gSugar: 6gVitamin A: 111IUVitamin C: 3mgCalcium: 31mgIron: 2mg
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