Description
Savor the flavors of the tropics with this Huli Huli Chicken, marinated in a delightful mix of soy sauce, pineapple juice, and spices. Ideal for grilling or baking, this dish promises to be a crowd-pleaser at any gathering!
Ingredients
Scale
- 4 pounds of chicken (legs, thighs, or breasts)
- 1 cup soy sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Gather all your ingredients: Before you start, make sure you have everything on hand. This will make the process smoother and more enjoyable.
- Mix the marinade: In a large mixing bowl, combine the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, minced ginger, minced garlic, sesame oil, black pepper, and red pepper flakes (if using). Whisk everything together until the brown sugar is fully dissolved and the mixture is well combined.
- Taste the marinade: Dip a spoon into the marinade and taste it. Adjust the flavors if necessary. If you prefer it sweeter, add a bit more brown sugar. If you like it tangier, a splash more rice vinegar will do the trick.
- Prepare the chicken: If you’re using chicken breasts, consider cutting them into smaller pieces for quicker marination and cooking. For thighs and legs, you can leave them whole.
- Marinate the chicken: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate: Let the chicken marinate in the refrigerator for at least 2 hours, but for the best flavor, aim for 6 hours or even overnight.
- Preheat your grill or oven: If you’re grilling, preheat your grill to medium-high heat. If you’re using an oven, preheat it to 375°F (190°C).
- Remove the chicken from the marinade: Take the chicken out of the refrigerator and remove it from the marinade. Let any excess marinade drip off, but don’t rinse the chicken.
- Grill the chicken: If grilling, place the chicken on the grill and cook for about 6-8 minutes per side, depending on the thickness of the pieces. Ensure the internal temperature reaches 165°F (75°C).
- Bake the chicken: If you’re baking, place the chicken on a lined baking sheet and bake for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Broil for the last 5 minutes for a caramelized finish.
- Let the chicken rest: Once cooked, remove the chicken from the grill or oven and let it rest for about 5-10 minutes.
- Garnish: While the chicken is resting, chop the green onions and prepare your sesame seeds. Sprinkle them over the chicken for a fresh finish.
- Serve: Serve the Huli Huli chicken with your favorite sides like steamed rice, grilled vegetables, or a fresh salad.
- Cool down: Allow the chicken to cool to room temperature before storing.
- Store properly: Place the chicken in an airtight container and store it in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheating: When ready to enjoy leftovers, reheat in the oven or microwave until warmed through.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes