Huli Huli Chicken (Tropical Hawaiian chicken)

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Huli Huli Chicken (Tropical Hawaiian chicken)

5

Name: Huli Huli Chicken (Tropical Hawaiian chicken) — Tasty Bites
Total time: 22 min
Yield: 5 servings
Ingredients: 1.5 pound Chicken Thighs (kg, or breast, Note 1); 1 tablespoon Vegetable Oil; 0.750 cup Pineapple Juice (canned or bottled, NOT FRESH, unsweetened, Note 2); 1.500 tablespoon Ginger (freshly grated); 1.500 tablespoon Garlic (freshly grated); 0.500 cup Tomato Ketchup (or Aussie tomato sauce); 0.500 cup Soy Sauce; 0.250 cup Cooking Wine (sherry or Chinese); 0.250 cup Brown Sugar; 1 tablespoon Sriracha; 2 tablespoon Rice Vinegar (or cider vinegar); 1 tablespoon Sesame Oil (toasted); Sliced Green Onion; slice Pineapple (grilled for 3 minutes on each side for lines)

servings

0

minutes

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Ingredients

1.5 pound Chicken Thighs kg, or breast, Note 1

1 tablespoon Vegetable Oil

0.750 cup Pineapple Juice canned or bottled, NOT FRESH, unsweetened, Note 2

1.500 tablespoon Ginger freshly grated

1.500 tablespoon Garlic freshly grated

0.500 cup Tomato Ketchup or Aussie tomato sauce

0.500 cup Soy Sauce

0.250 cup Cooking Wine sherry or Chinese

0.250 cup Brown Sugar

1 tablespoon Sriracha

2 tablespoon Rice Vinegar or cider vinegar

1 tablespoon Sesame Oil toasted

Sliced Green Onion

slice Pineapple grilled for 3 minutes on each side for lines

Instructions

Marinade:

Mix marinade, set aside 3/4 cup (185 ml) for basting.

Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 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 (adjust heat if browning too fast), then flip and cook for 2 minutes.

Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.

Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 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.