Huli-Huli Chicken
Ingredients
The chicken and marinade
-
2
pounds
boneless skinless chicken thighs
-
¼
cup
light brown sugar, packed
-
¼
cup
ketchup
-
¼
cup
low sodium soy sauce
-
¼
cup
pineapple juice
-
1 ½
teaspoons
ginger, finely minced
-
1 ½
teaspoons
garlic, finely minced
-
½
teaspoon
sweet paprika
-
½
teaspoon
chili powder
-
4
teaspoons
apple cider vinegar
-
¼
teaspoon
black pepper
For grilling
-
6
rings
fresh pineapple
-
2
tablespoons
sliced green onions, for garnish
Instructions
- Pat dry the chicken with paper towels.
- In a large bowl, combine brown sugar, ketchup, soy sauce, pineapple juice, apple cider vinegar, ginger, garlic, black pepper, chili powder, and paprika. Whisk to combine.
- Remove ½ cup of the marinade and set aside.
- Pour the marinade into a ziplock bag, add the chicken, seal the bag, and refrigerate for 4-6 hours (overnight is best).
- Preheat a grill pan over medium-high heat and lightly brush it with oil.
- Cook the chicken on the hot grill pan for 5-6 minutes without moving it.
- Turn the chicken over and cook until its internal temperature reaches 165°F.
- Remove the chicken from the pan and tent with aluminum foil to keep warm.
- Grill the pineapple rings for 2-3 minutes on each side until they show good color.
- While the pineapple cooks, heat the reserved marinade over medium-high heat until boiling. Boil for one minute to thicken.
- Brush the thickened sauce over the chicken and serve with grilled pineapple and rice.
Nutrition Facts (estimated)
Servings
4
Calories
410
Total fat
10g
Total carbohydrates
35g
Total protein
46g
Sodium
921mg
Cholesterol
215mg
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