Get ready to savor the flavors of the tropics with this delectable Huli Huli Chicken recipe. This dish marries sweet, savory, and tangy notes, creating a symphony of taste that will transport you to a sun-kissed Hawaiian beach.
150 minutes
Get ready to savor the flavors of the tropics with this delectable Huli Huli Chicken recipe. This dish marries sweet, savory, and tangy notes, creating a symphony of taste that will transport you to a sun-kissed Hawaiian beach.
Boneless, Skinless Chicken Breasts
each
Pineapple Juice
cups
cups
cups
cups
cups
Garlic Clove, minced
each
tablespoons
tablespoons
teaspoons
Fresh Pineapple Slices, for grilling
optional
for garnish
1. Prepare the marinade
In a large mixing bowl, combine the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, minced garlic, freshly grated ginger, sesame oil, and Worcestershire sauce. Whisk these ingredients together until the sugar is dissolved and the mixture is well-blended.
2. Marinate the chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour half of the marinade over them, ensuring each piece is well-coated. Reserve the remaining marinade for basting during grilling. Seal the bag or cover the dish and refrigerate for at least 2 hours, but preferably overnight.
3. Preheat the grill
Preheat your grill to medium-high heat. Oil the grates to prevent sticking. Remove the chicken from the marinade and let any excess drip off. Discard the used marinade to avoid contamination.
4. Grill the chicken
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). As you grill, baste the chicken occasionally with the reserved marinade to keep it moist and enhance the flavor.
5. Grill pineapple slices (optional)
If you want to add a tropical touch, grill some fresh pineapple slices alongside the chicken.
6. Rest and garnish the chicken
Once the chicken is cooked through and has a lovely char, remove it from the grill and let it rest for a few minutes. Garnish with freshly chopped green onions, and serve.
Thread the marinated chicken and chunks of pineapple and bell peppers onto skewers.
Cut the chicken into bite-sized pieces and stir-fry with the marinade, adding vegetables.
Bake the marinated chicken in an oven, basting occasionally with extra sauce.
Marinate shrimp for a short time and grill them.
Add chili flakes or a splash of sriracha to the marinade.
Use freshly grated ginger and minced garlic, and marinate at least 4 hours, ideally overnight for deep flavor infusion.
Use an instant-read thermometer to aim for 165°F (74°C) for perfectly cooked chicken.
Choose high-quality soy sauce and fresh pineapple juice, and use local honey for nuanced sweetness.
Allow the chicken to rest for 5 minutes after grilling for a moist and juicy result.
Use indirect heat on a charcoal grill and preheat for a good sear. On a gas grill, set different temperatures for direct and indirect cooking.
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