Name: Huli-Huli Chicken
Prep time: 15 min
Total time: 1 min
Ingredients: 3 lb. bone-in skin-on chicken thighs (about 6 thighs); Kosher salt; Freshly ground black pepper; 1 c. pineapple juice; 1/4 c. low-sodium soy sauce; 1/4 c. packed brown sugar; 1/4 c. ketchup; 1/4 c. low-sodium chicken broth; 1 tbsp. Sriracha; 3 cloves garlic, minced; 2 tsp. freshly grated ginger; 1 pineapple, cut into wedges; 2 green onions, thinly sliced

Pineapple juice is the secret ingredient in this Huli Huli Chicken from Delish.com that gives everything an extra layer of flavor.

Huli-Huli Chicken

chicken thighs (about 6 thighs)

Kosher salt

black pepper

pineapple juice

c. low-sodium soy sauce

brown sugar

c. ketchup

chicken broth

Sriracha

garlic,

ginger

pineapple,

green onions, thinly sliced

Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.

Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.

Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.

Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.

When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.

Serve pineapple and grilled chicken together, garnished with green onions.

This was really tasty and was a big hit with the family. We used boneless breast cut in half and broiled them instead of grilling. The small bits that got some char were so yummy. The breast marinated for 30-45 minutes. Because I wanted to allow them to marinate as long as possible i used dried garlic and ginger in favor of time but would take the time to use fresh next time for an even better flavor. I also didn't take the time to cut a pineapple and don't feel like we missed it but we'd try it in the future especially if serving guests. I basted the chicken a couple times on each side. We served this with white rice prepared with pineapple juice and coconut milk and sautéed zucchini, yellow squash, carrots, red peppers, and broccoli which we finished with a diced garlic clove and a couple spoons of the sauce. Everything was great and the chicken was the star. We'll definitely have this again and think it would be great for guests at a bbq.

My young adult children LOVED this recipe! My daughter claims to hate chicken, but she ate every bite and even said it was great. Do not skip the fresh grilled pineapple. It really makes the dish. We served it with rice and poured the extra sauce on the rice. Yum!

It was great! Cooked with a grill.  We used a pretty thin cut of boneless chicken breast because it’s what we had, but it turned out perfect.

I wouldn’t change a thing! We love this recipe.

So Disappointed.  Followed all the directions and used all of the ingredients called for and it absolutely turned out very bland.  Don't know what went wrong or if I will try it again.  Did anyone else find this recipe bland?

We loved it!! I made the huli huli  for Labor day BBQ 2019. I marinated it for 4 hours. Used boneless skinless thighs and thin cut breasts. Followed the recipe to the letter. While grilling the chicken I then slow boiled the chicken marinade for 10 min. I cooked the chicken 10 min per side on slightly less than medium heat on my Weber. It was unbelievable how my grilled chicken looked just like the picture on delish. My guests dropped all other food and devoured the huli huli.

Yum! Super flavorful and I was only able to marinate for an hour. I also added a few drumsticks, since I was feeding my extended family, and those may have even been better than the chicken thighs. I will definitely make this again.

We loved this!  Marinated thighs for two hours, and it was outstanding. Super easy and so delicious. Didn’t have fresh pineapple to grill, and can imagine it would only add to the experience. Highly recommend.

Loved it. Marinated for an hour. Made the glaze from the boiled marinade. Cooked it in the electric skillet and it turned out moist and tender and was very tasty.

As a Hawaii resident first off I must say "Huli-Huli Chicken" is Hawaiian for turn-turn chicken meaning the chicken is constantly being turned like cooking on a rotisserie. Second, in 1955 the creator, Ernest Morgado of Pacific Poultry a Hawaii resident and creator of "Huli-Huli Chicken" and the marinade sauce trademarked "Huli-Huli Chicken" in the U.S.A. Trademark Office so if you are using the name without permission, you will be subject to trademark infringement and litigation.

In Hawaii we DO NOT use cuts of chicken but use whole spatchcock chickens flatten in wire bbq baskets or mounted on bbq spit forks so the chickens can be constantly turned and roaster over a char-wood pit fire.

The exact recipe for Ernest's "Huli-Huli" marinade is unknown unless you purchase a trademarked bottle and in a laboratory chemically reverse engineer its contents. There are some pretty close approximations on the streets of Hawaii.

This recipe from Delsh has four ingredients you will not find in Hawaii "Huli-Huli Chicken"

The recipe sounds amazing but I have not tried it yet & needed to assign stars to comment.  The recipe calls to marinade chicken then remove and bring marinade to boil & use to baste. I have always read that you never reuse the marinade which was used for the raw chicken. Make extra and baste with that.

https://streaming.hearstdigitalstudios.com/782458be-48b1-4736-8772-f06f05a7d203/video_rover_16x9_1080p_hd_1524853831_1238.mp4

Huli-Huli Chicken

Prep Time: 15 minutes

Total: 1 hours, 50 minutes

Servings: 4.5

Author : Lena Abraham

Ingredients

Instructions

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