Description
Tasty Hawaiian Huli Huli Chicken is a flavorful grilled chicken dish featuring a sweet and savory marinade made with sesame oil, fresh ginger, garlic, soy sauce, ketchup, brown sugar, pineapple juice, and vinegar. Marinated for two hours and grilled to perfection, this dish is finished with a thickened glaze and garnished with green onions and toasted sesame seeds for a tropical taste of summer.
Ingredients
Scale
Marinade Ingredients
- ½ cup sesame oil
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, finely chopped
- ¾ cup soy sauce
- ¼ cup ketchup
- ½ cup brown sugar
- ½ cup pineapple juice
- 2 tablespoons rice vinegar (or apple cider vinegar)
Chicken and Garnish
- 4 pieces chicken thighs (bone-in or boneless, skin-on preferred)
- 2 stalks green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare the marinade: In a bowl, combine the sesame oil, grated fresh ginger, finely chopped garlic, soy sauce, ketchup, brown sugar, pineapple juice, and rice vinegar. Whisk the mixture until smooth to create the marinade.
- Marinate the chicken: Place the chicken thighs into a large zip-top bag or bowl. Pour half of the marinade over the chicken, reserving the remaining half for basting and glazing. Seal the bag or cover the bowl tightly and refrigerate for at least 2 hours to allow flavors to infuse.
- Preheat the grill: Heat your grill to medium-high heat, preparing it for cooking.
- Grill the chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for 5-7 minutes per side, basting occasionally with the reserved marinade to keep the chicken moist and flavorful.
- Make the glaze: While the chicken is grilling, pour the remaining marinade into a small saucepan. Warm it over medium heat until it thickens slightly, stirring occasionally. Brush this thickened glaze over the grilled chicken before serving.
- Garnish and serve: Sprinkle the grilled chicken with thinly sliced green onions and toasted sesame seeds to add texture and enhance the presentation. Serve immediately.
Notes
- Marinating the chicken longer, up to 4 hours, will enhance the flavor further.
- Bone-in chicken thighs are preferred for juicier results, but boneless can be used for quicker grilling.
- If a grill is not available, the chicken can be cooked on a stovetop grill pan or baked in the oven at 425°F for 20-25 minutes.
- Be sure to discard any leftover raw marinade that was in contact with raw chicken and only use the reserved half that was kept separate for basting and glazing.
- This recipe pairs well with steamed rice and grilled pineapple for a complete Hawaiian-inspired meal.
