As of late, I found myself daydreaming about Hawaii - the breathtaking views, aloha spirit and out-of-this world cuisine. During a trip to Maui, my mom and I discovered the wonder that is Huli Huli Chicken, while enroute to Hana. Let me tell you - the chicken was PHENOMENAL! The marinade, the cooking technique and the end result was absolute perfection!
With all that daydreaming, I started to crave Huli Huli chicken. Short of jumping on a plane to Hawaii and indulging in this mouthwatering dish, I knew that I had to recreate it at home. To the drawing board I went! It all starts with the marinade, which consists of pineapple juice, soy sauce (or tamari), ketchup, rice vinegar, brown sugar, sesame oil, Sriracha, garlic and ginger. The chicken is marinated for a number of hours before being cooked rotisserie style over a grill.
My Huli Huli Chicken recipe relies on using the oven to cook the chicken and the marinade works double duty here! Not only does it tenderize and flavour the chicken but it cooks down into the most beautiful, silky, fruity and flavourful sauce. But, if grilling is your thing, I’ve got you covered. My recipe has also been adapted for the grill.
Serve my Huli Huli Chicken with rice, Hawaiian Rice or greens and you’ve got yourself a winning meal! Winner, winner, chicken dinner! Grab a spoon and come and cook with me! Mahalo and enjoy!
Prep Time: 15 minutes
Cook Time: 53 minutes
Total Time: 68 minutes
Serves: 6 - 8
Ingredients:
2.5 - 3 lbs boneless, skinless chicken thighs (See Notes below)
1 cup pineapple juice, canned
1/3 cup low-sodium soy sauce or tamari
1/3 cup ketchup
1/4 cup brown sugar, packed
2 Tbsp seasoned rice vinegar
1 Tbsp ginger, minced
1 Tbsp garlic, minced
2 tsp sesame oil
1 tsp Sriracha
Fresh or canned pineapple slices (396 mL), as garnish
2 green onions, thinly sliced, as garnish
Instructions:
Preparing the Marinade: To a 9” x 13” baking dish, add the pineapple juice, soy sauce (or tamari), ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil and Sriracha. Whisk until fully incorporated and set aside.
Marinating the Chicken: In a single layer, add the chicken to the marinade, turning it over to ensure that it is evenly coated. Transfer to the refrigerator for at least 2 hours to allow the flavours to meld and the meat to tenderize.
Preheat the oven to 425F: While the oven preheats, remove the chicken from the refrigerator and let it come to room temperature for at least 30 minutes.
Cooking the Chicken: Bake the chicken with the marinade for 45 minutes or until the chicken is cooked through and the juices run clear. Remove the chicken from the oven and transfer the chicken thighs to a serving plate. Set aside.
Making it Saucy: Carefully ladle the Huli Huli sauce into a medium saucepan. Set the saucepan over medium-high heat and bring the sauce to a boil. Stirring often. Then, reduce the heat to medium and cook for an additional 3 minutes or until the sauce has thickened and has reduced by half. Pour the sauce over the chicken thighs and let is stand for 5 minutes.
Garnish with sliced pineapple and green onions. Serve and enjoy!
Notes:
Let’s Get Grilling: Prepare the marinade and reserve 1/2 cup for basting. To the remaining marinade, add the chicken and marinate for at least 2 hours or overnight. Preheat the grill to medium-high heat (400F - 450F) and to an oiled or seasoned grill, add the chicken thighs. Grill the chicken thighs for 6 - 7 minutes per side or until fully cooked. During the last 5 minutes of cook time, baste the chicken with the marinade.