Huli Huli Hawaiian Chicken BBQ (Print Version)

Tender chicken grilled with pineapple and a sweet, tangy glaze inspired by Hawaiian BBQ traditions.

# Ingredients:

→ Marinade

01 - 4-5 pounds boneless skinless chicken thighs
02 - 1/2 cup packed light brown sugar
03 - 1/2 cup ketchup
04 - 1/2 cup light soy sauce
05 - 1/2 cup canned pineapple juice
06 - 1 tablespoon ginger paste or minced ginger
07 - 1 tablespoon garlic paste or minced garlic
08 - 3 tablespoons apple cider vinegar
09 - 1/2 teaspoon cumin
10 - 1/2 teaspoon coarse black pepper
11 - 1/2 teaspoon smoked or sweet paprika

→ Garnish and Serving

12 - Pineapple rings - 1 pineapple or 1 can of slices, drained
13 - 1/2 cup sliced green onions

# Directions:

01 - Rinse chicken thighs and pat dry. In a large bowl or resealable bag, combine all marinade ingredients except the chicken. Mix well.
02 - Remove 1/2 cup of the marinade and set aside for serving. Submerge the chicken thighs in the remaining marinade, ensuring all pieces are coated evenly. Cover or seal and refrigerate for at least 4 hours or overnight.
03 - Heat the grill to medium-high heat (400°F). Lightly brush the grates with oil to prevent sticking.
04 - Place the marinated chicken on the grill. Cook for approximately 10 minutes on one side without moving, then flip and cook until the internal temperature reaches 165°F (about 10 more minutes). Discard the used marinade.
05 - When the chicken is halfway done, add the pineapple rings to the grill. Cook until golden brown on each side.
06 - Remove the chicken and pineapple from the grill. Brush the reserved marinade over the grilled chicken. Optionally, thicken the reserved marinade by heating it on the stovetop or broiling the chicken briefly. Garnish with sliced green onions and serve.

# Notes:

01 - Clean the grill grates before use and allow excess marinade to drip off to reduce flare-ups.
02 - For sweeter BBQ flavor, adjust sugar content before serving.
03 - Chicken can be stored covered in the refrigerator for 1-2 days, or frozen for up to 1 month if fresh chicken was used.
04 - Any chicken cut can be used; adjust cooking times for size and bone-in pieces.

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