Huli Huli Chicken
Grilled Huli Huli Chicken with a sweet and savory pineapple glaze. Marinated overnight for maximum flavor.
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Ingredients
- about 910 g Boneless, Skinless Chicken Thighs
- 1/2 cup Soy Sauce (Tamari for Gluten-Free)
- 1/4 cup Brown Sugar
- 1/2 cup Pineapple Juice
- 1 tbsp Ginger (grated)
- 2 cloves Garlic (minced)
- 2 tbsp Rice Vinegar
- 1 tsp Sesame Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, whisk together the 1/2 cup soy sauce (or Tamari for Gluten-Free), 1/4 cup brown sugar, 1/2 cup pineapple juice, 1 tablespoon grated ginger, 2 cloves minced garlic, 2 tablespoons rice vinegar, and 1 tsp sesame oil until the brown sugar is fully dissolved.
- 2Add the about 910 g boneless, skinless chicken thighs to the bowl with the marinade. Turn the chicken to coat it completely and evenly. Cover the bowl and refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to develop.
- 3Preheat your grill to medium heat, which is approximately 175°C.
- 4Remove the about 910 g boneless, skinless chicken thighs from the marinade, allowing any excess marinade to drip off back into the bowl. Discard all of the remaining marinade from the bowl.
- 5Place the chicken thighs on the preheated grill. Grill the chicken for 6 to 8 minutes per side, until it is no longer pink inside and has a slightly charred exterior. For food safety, the internal temperature of the chicken should reach 74°C when measured with a meat thermometer.
- 6Remove the Huli Huli Chicken from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the chicken, making it more tender. Serve the chicken with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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