Dinners

Huli Huli Hawaiian Chicken

Name: Huli Huli Hawaiian Chicken
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1 cup pineapple juice; 2/3 cup soy sauce; 1/2 cup ketchup; 1/3 cup packed dark brown sugar; 1/3 cup dry sherry; 2 tablespoons apple cider vinegar; 1 tablespoon grated fresh ginger (from a 2-inch piece); 5 cloves garlic, grated or finely minced (about 1 tablespoon); 2 1/2 pounds small boneless, skinless chicken thighs (8 to 9 small thighs); Canola oil, for grilling; 6 (1-inch-thick) fresh cored pineapple rings; Thinly sliced scallions, optional

6 servings

porciones

10 minutes

tiempo activo

2 hours 30 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

1 cup pineapple juice

2/3 cup soy sauce

1/2 cup ketchup

1/3 cup packed dark brown sugar

1/3 cup dry sherry

2 tablespoons apple cider vinegar

1 tablespoon grated fresh ginger (from a 2-inch piece)

5 cloves garlic, grated or finely minced (about 1 tablespoon)

2 1/2 pounds small boneless, skinless chicken thighs (8 to 9 small thighs)

Canola oil, for grilling

6 (1-inch-thick) fresh cored pineapple rings

Thinly sliced scallions, optional

Instrucciones

Marinate the chicken: In a medium bowl or 4-cup liquid measuring cup, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, sherry, vinegar, ginger, and garlic. Place the chicken in a large resealable zip-top bag. Pour 2 cups of the marinade over the chicken and seal to close. Reserve the remaining 1 cup marinade for glazing. Place the bag with the chicken on a large plate and refrigerate for at least 2 hours or up to 4 hours.

Preheat the grill: Remove the chicken from the refrigerator 30 minutes before cooking. Preheat a grill to medium (350°F to 400°F). Remove the chicken from the marinade and pat dry with paper towels; discard the bag with the marinade.

Grill the chicken: Brush oil onto the grill grates. Place the chicken on the oiled grates and grill, covered, until grill marks appear, about 3 minutes. Flip the chicken and continue to cook until grill marks appear on the second side, about 3 more minutes. Flip again and continue to cook, flipping every 2 minutes, until an instant-read thermometer inserted into the thickest portion of the thighs registers 135°F, about 4 minutes. Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley

Glaze the chicken: Once the chicken has reached 135°F, brush some of the reserved marinade over the thighs. Cook, flipping and brushing with marinade every 1 to 2 minutes, until glazed and an instant-read thermometer inserted into the thickest portion of the thighs registers 165° to 175°F, 3 to 4 more minutes. Remove from the grill, transfer to a platter, and let rest for 10 minutes.

Grill the pineapple: While the chicken rests, lightly brush additional oil over the grill grates and increase the temperature to medium-high (400°F to 450°F). Place the pineapple slices on the oiled grates and grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through. Transfer to the platter with chicken. Garnish with scallions, if desired, and serve. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley

Nutrición

Tamaño de la Porción

Calorías

132 kcal

Grasa Total

1 g

Grasa Saturada

0 g

Grasa No Saturada

0 g

Grasa Trans

Colesterol

11 mg

Sodio

1846 mg

Carbohidratos Totales

27 g

Fibra Dietética

1 g

Azúcares Totales

21 g

Proteína

5 g