Huli Huli Chicken Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 30 minutes

Ingredients

4-5 pounds boneless (skinless chicken thighs)

½ cup packed light brown sugar

½ cup ketchup

½ cup light soy sauce

½ cup pineapple juice (canned)

1 tablespoon ginger paste (or minced ginger)

1 tablespoon garlic paste (or minced garlic)

3 tablespoons apple cider vinegar

½ teaspoon cumin

½ teaspoon coarse black pepper

½ teaspoon paprika (smoked or sweet)

Pineapple rings - 1 pineapple or 1 can of slices (drained)

½ cup sliced green onions (for garnish)

Directions

Rinse chicken leg quarters and pat dry.

In a large bowl or gallon size ziploc bag, combine all ingredients except for the chicken. Mix well.

Remove ½ cup of the sauce mixture and set aside for serving the chicken.

To the remaining sauce, add the chicken thighs, mixing well so that all of the chicken is submerged in the marinade.

Cover or seal and place in the refrigerator to marinate for at least 4 hours and up to overnight.

Heat grill to medium high heat (400°F).

Lightly brush the grates with oil.

Place the chicken on the heated grill. Cook about about 10 minutes without turning or moving. Flip and continue cooking until the internal temperature of the chicken reaches 165°F (about 10 minutes more). Discard the marinade that the chicken was in.

When the chicken is about halfway done cooking, add the pineapple rings to the grill and cook until golden on each side.

Remove everything from the grill.

Brush the reserved marinade over the chicken. You can place the chicken under the broiler for just a few minutes to thicken the sauce or you can heat the reserved sauce in a small saucepan on the stovetop to thicken it slightly and then brush that over the chicken.

Nutrition

• Calories: 467 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.04 g
• Cholesterol: 194 mg
• Sodium: 1621 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 25 g
• Protein: 67 g