Best Huli Huli Chicken (Print Version)

# Ingredients:

→ Chicken

01 - 900 grams boneless, skinless chicken thighs

→ Marinade

02 - 240 millilitres pineapple juice
03 - 120 millilitres soy sauce
04 - 110 grams packed brown sugar
05 - 60 millilitres ketchup
06 - 60 millilitres rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
09 - 1 teaspoon sesame oil
10 - 0.5 teaspoon ground black pepper

→ Garnish and Serving

11 - 1 green onion, chopped
12 - Grilled pineapple slices, optional

# Instructions:

01 - In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper until fully combined.
02 - Place chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring complete coverage. Reserve the other half of the marinade in a separate container for basting.
03 - Seal the bag or cover the dish and refrigerate for a minimum of 1 hour, or overnight for optimal flavour infusion.
04 - Preheat the grill to medium-high heat (200–230°C) and lightly oil the grates to prevent sticking.
05 - Remove the chicken from the marinade and discard the used marinade. Place chicken thighs on the hot grill. Grill for 6–8 minutes per side, basting frequently with the reserved clean marinade, until caramelised and the internal temperature reaches 75°C.
06 - Remove grilled chicken from the heat and let rest for 5 minutes to ensure juices redistribute.
07 - Slice the rested chicken and serve warm, garnished with chopped green onions and, if desired, grilled pineapple slices.

# Notes:

01 - Chicken thighs provide optimal juiciness due to their higher fat content. For a spicier flavour, incorporate 1–2 teaspoons sriracha or chilli flakes into the marinade.
02 - Marinating overnight significantly enhances tenderness and depth of flavour.
03 - Resting the chicken before slicing keeps it moist and ensures superior texture.
04 - If grilling is not available, bake at 200°C for 20–25 minutes or pan-sear for 6–7 minutes per side, basting for a glossy finish.

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