Huli Huli Chicken Thighs Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, ketchup, brown sugar, ginger, garlic, and pineapple juice to make the marinade.
• STEP 2.Place the chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours or overnight.
• STEP 3.Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until cooked through.
• STEP 4.While grilling, baste the chicken with the reserved marinade to enhance the flavor and create a sticky glaze.
• STEP 5.Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
• STEP 6.Serve the Huli Huli Chicken Thighs with steamed rice and grilled pineapple slices for a complete meal.

Cooking Tips

• For extra flavor, you can add a splash of pineapple juice to the marinade before grilling.
• Make sure to preheat the grill to ensure even cooking and to prevent sticking.
• Basting the chicken with the marinade while grilling will help create a delicious glaze and keep the meat moist.
• If you don't have a grill, you can also cook the chicken thighs in the oven at 400°F (200°C) for about 25-30 minutes.
• Leftover Huli Huli Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover Huli Huli Chicken Thighs in an airtight container in the refrigerator.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the chicken thighs with steamed rice and grilled pineapple slices for a complete meal.
• You can also use the leftover chicken to make sandwiches or salads for a quick and tasty lunch.