You guys, this Huli Huli Chicken is so delicious and a total must-make. It’s the first recipe you need to try when you dust off your grills! The marinade is really simple to whip up and so easy. As we ate this I felt like I was back on Maui enjoying some yummy Hawaiian food. I served ours with fried rice, grilled pineapple and fresh broccoli. My entire family gobbled it right up. 😀
I will note that this recipe makes a TON. Perfect for a big barbecue or outdoor get together. If you’re not feeding that many you can easily divide the recipe in half. Also, I did use chicken thighs and it was wonderful, but they are fattier than chicken breasts. (That’s why they taste so dang good!) By all means, if you’re not a big lover of chicken thighs you can totally use boneless, skinless breasts. That’s what I am going to try next time!
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Grilled Huli Huli Chicken
- 1 cup pineapple juice
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup chicken broth
- 2-1/2 teaspoons minced fresh ginger
- 1-1/2 teaspoons minced garlic
- 24 boneless skinless chicken thighs about 4 pounds or 4 pounds boneless skinless chicken breasts
- In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. Reserve 1-1/3 cups marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
- Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
Recipe adapted from Taste of Home magazine