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–+ servings
Huli Huli Chicken

Huli Huli Chicken

Darlene
This chicken is very flavorful and has a slight kick. The marinade/glaze is well balanced. It’s one of the best grilled chicken recipes we make.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Hawaiian
Servings 2
Calories 220 kcal

Equipment

Ingredients
  

  • 2 4-5 oz. Boneless, skinless chicken thighs
  • 2 Tbsp Pineapple juice
  • 2 Tbsp Heinz no sugar added ketchup
  • 2 Tbsp Brown sugar
  • 1 Tbsp Reduced-sodium soy sauce
  • 1 1/2 tsp Unseasoned rice vinegar
  • 1 tsp Sesame oil
  • 1 tsp Minced garlic
  • 1 tsp Ginger paste
  • 1/4 tsp Sriracha sauce , adjust to taste

Instructions
 

  • Add all ingredients except the chicken to a 1-cup liquid measuring cup. Whisk and add 1/2 of the marinade in a 1-gallon resealable plastic bag. Add the thighs.
  • Make sure the thighs are covered completely. Remove all air and refrigerate for at least 30 minutes. Can be left for up to 24 hours.
  • Place the remaining marinade into a small saucepan. Heat the saucepan on medium-high heat for 3-4 minutes, whisking until reduced to a glaze.
  • Preheat grill on medium-high heat, about 350℉.
  • Remove chicken thighs from the marinade. Spray chicken thighs with cooking spray so they won’t stick to the grill.
  • Cook for 3-4 minutes and flip. Baste the chicken with glaze, cook for 2-3 minutes, flip, and glaze the chicken. Flip and glaze every minute until the chicken reaches an internal temperature of 165℉.
  • Let chicken rest for 2-3 minutes and serve.

Notes

We like to serve this with our Hawaiian Macaroni Salad.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.

Nutrition

Serving: 1 Chicken ThighCalories: 220kcalCarbohydrates: 8gProtein: 29gFat: 7gSaturated Fat: 2gCholesterol: 115mgSodium: 390mgPotassium: 350mgSugar: 7gCalcium: 20mgIron: 1.5mg