Hawaiian Huli Huli Chicken

I love huli huli chicken. It's absolutely packed with flavor and grilled to perfection! Other than the time it takes to marinade, it's really a quick recipe to whip up! Here's what you'll need to make about 6 servings:

Photo bypintrest

Ingredients:

• 3 pounds boneless chicken thighs or 4-5 lbs bone-in chicken thighs, skin removed
• 1/3 cup olive oil

Marinade/Glaze

• 1 cup canned pineapple juice
• 1/3 cup ketchup
• 1/3 cup reduced sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1/2 cup packed light brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon asian chili paste or Sriracha Sauce (optional for heat)
• 2 teaspoons toasted sesame seed oil
• 1 1/2 teaspoons paprika
• 1 tsp EACH ground ginger, onion powder, garlic powder

In a large bowl, whisk together all the Marinade/Glaze ingredients. While it may seem like a lot, part of it will be reduced later to create the Glaze.

Set aside 3/4 cup of the Marinade/Glaze and transfer it to a large freezer bag along with 1/3 cup olive oil. Add the chicken to the bag, squeeze out excess air, seal it, and turn the bag to evenly coat the chicken. Marinate for 4-24 hours if using chicken thighs, or up to 12 hours for chicken breasts (longer is better). Keep the remaining Glaze in the fridge.

When you’re ready to cook, take the chicken out of the fridge and let it sit at room temperature for 20-30 minutes.

Glaze Instructions:
Set aside 1/4 cup of the Glaze to use for basting while grilling. Simmer the remaining Glaze for 5-7 minutes, stirring occasionally, until it reduces and thickens slightly. It will thicken more as it cools.

Grill Directions:
Preheat the grill to 375°F with the lid closed. Clean and generously oil the grill grates with vegetable oil. Place the chicken on the grill, cover, and cook for 5-7 minutes per side, or until fully cooked (an internal temperature of 170°F for thighs and 160°F for breasts). In the last 5 minutes of cooking, baste the chicken with the reserved 1/4 cup of Glaze.

Once the chicken is cooked, brush it generously with the thickened Glaze and garnish with green onions if desired. Serve with an extra drizzle of glaze and grilled pineapples with steamed rice. Enjoy!!

To Bake Boneless Chicken Thighs/Breasts:
Transfer the chicken to a foil-lined, lightly greased baking sheet. Bake at 375°F for 20-30 minutes (depending on the size) until the internal temperature reaches 170°F for thighs and 160°F for breasts. Once cooked, brush the chicken with the thickened Glaze and garnish with green onions if desired. Serve with the remaining Glaze.

To Bake Bone-In Chicken Thighs:
Place the chicken in a foil-lined, greased 9×13-inch pan. Cover with foil and bake for 30 minutes. Carefully remove the foil, baste the chicken with 1/4 cup of the reserved Glaze, and continue baking uncovered for 15-20 minutes, or until an instant-read thermometer registers 170°F at the thickest part of the chicken. Once cooked, coat the chicken with the thickened Glaze and garnish with green onions if desired. Serve with the remaining glaze and enjoy!!