After our trip to Hawaii this became a new summer grilling favorite. This sweet-and-savory grilled chicken gets its signature glaze from a reduced pineapple, soy, and brown sugar marinade.
Huli Huli Chicken, known as “Hawaiian Turning Chicken”
Sweet and savory grilled chicken thighs basted with a reduced pineapple, soy sauce, and brown sugar marinade — a Hawaiian-inspired summer grilling favorite.
Equipment
- Grill
- Large mixing bowl
- Large ziplock bag
Ingredients
- 3/4 cup light shoyu sauce
- 1/3 cup sherry
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3/4 cup ketchup
- 1/2 cup dark brown sugar packed
- 1/2 cup honey
- 1 1/2 cups unsweetened pineapple juice
- 4-5 lbs chicken thighs
Instructions
- In a medium sized bowl, whisk together all the ingredients except the chicken.
- Reserve 1 cup of the sauce for basting.
- Add the chicken thighs and the remaining sauce to a large ziplock bag, squeeze out the air, and refrigerate for at least 4 hours or overnight for more flavor. Flip the bag every few hours.
- Reduce the reserved sauce in a small saucepan to thicken it slightly and concentrate the flavors.
- Grill the chicken, turning it about every 4 minutes and basting it with the reduced marinade each time, until cooked through.
- Optional for grilling: use smoker pellets, about 60% mesquite and 40% cherry, for extra flavor.
- Serve with a side of rice or your favorite vegetable.
