Grilled Huli Huli Chicken
Grilled huli-huli chicken is a taste of Hawaii in a sweet, savory barbecued chicken recipe. This easy marinaded chicken takes just a few minutes of active prep time and results in a juicy, flavorful main dish each and every time.
Servings: 4
Calories: 720kcal
Ingredients
- 4 lbs boneless, skinless chicken breasts trimmed of fat
- 12 oz pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup seasoned rice wine vinegar
- 1/3 cup ketchup
- 1 tsp minced garlic
- 1/2 tbsp ginger paste
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- thinly sliced green onions for garnish
- toasted sesame seeds for garnish
Instructions
- Mix together all of the ingredients except the chicken, cornstarch, and garnish. Measure out 1 cup of the marinade, and set it aside.12 oz pineapple juice, 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup seasoned rice wine vinegar, 1/3 cup ketchup, 1 tsp minced garlic, 1/2 tbsp ginger paste, 1 tbsp Worcestershire sauce
- Add the chicken breasts to a large ziplocking bag and pour the rest of the marinade into the bag. Seal and refrigerate for 4 hours, flipping the bag every 30 minutes.4 lbs boneless, skinless chicken breasts
- Pour the reserved cup of marinade into a skillet. Add the cornstarch, whisking until evenly combined. Heat the mixture, whisking often, just until slightly thickened. Set aside, and it will continue to thicken some as it cools.1 tbsp cornstarch
- Using tongs, transfer the marinated chicken breasts to a grill and cook over medium heat. Discard the excess marinade.
- Grill the chicken, turning often and brushing thickened sauce on top after each turn, until it has cooked through to a temperature of 160°.
- Transfer the grilled chicken to a serving dish, and brush the remaining sauce evenly out over all of the chicken.
- Sprinkle green onions and sesame seeds evenly out overtop, then serve warm and enjoy!thinly sliced green onions, toasted sesame seeds
Notes
- The minimum marinade time I recommend is 4 hours, but the longer you let the meat rest in the juices the better it will be. We've let this go up to 12 hours/overnight.
- Chicken should be cooked to 165F. We recommend removing the chicken from the grill at 160F because it will continue cooking for several more minutes, and you don't want it to get dry or over cooked.
- You could get a little creative with your garnish and add grilled pineapple rings to the the top for presentation.
Nutrition
Calories: 720kcal | Carbohydrates: 48g | Protein: 100g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 290mg | Sodium: 2393mg | Potassium: 1980mg | Fiber: 0.5g | Sugar: 40g | Vitamin A: 246IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 3mg