Hawaiian Huli Huli Chicken
This Hawaiian Huli Huli Chicken gets marinated overnight in pineapple juice, soy sauce, ginger, garlic and other pantry items then mesquite grilled/smoked.
Prep Time8 hrs
Cook Time12 mins
Total Time8 hrs 12 mins
- 4 lbs boneless skinless chicken thighs or breasts
- 1 cup pineapple juice
- 1 cup pineapple chunks
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1/4 cup sherry
- 1/4 cup honey
- 1 tbsp fresh ginger , grated
- 4 garlic cloves minced
- 1/2 tsp sesame oil
- 1 tbsp Sriracha (or Sambal Oelek chili paste)
In a blender add the pineapple juice, pineapple chunks, soy sauce, brown sugar, ketchup, sherry, honey, ginger, garlic, sesame oil, Sriracha and pulse several times. Reserve 1 1/2 cups for basting.
Place chicken in a resealable bag or container. Pour the marinade over, squeeze air out and seal. Refrigerate over night.
Preheat grill to medium-high (350°F) OR set up and light the smoker according to the manufacturer’s instructions and preheat it to medium (350°F).
Place chicken on cleaned grill and baste with reserved marinade. Grill chicken for 6 minutes per side, covered. After 3 minutes turn each piece a quarter turn for cross grill marks. Flip over, baste again and continue cooking. You want to check and have an internal temperature of 165°F.
Calories: 418kcal | Carbohydrates: 35g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 875mg | Potassium: 787mg | Fiber: 1g | Sugar: 30g | Vitamin A: 180IU | Vitamin C: 10.6mg | Calcium: 55mg | Iron: 2.6mg