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Charcoal grilled Hawaiian Huli Huli chicken cooking on a BBQ grill.

Making Hawaiian Huli Huli Chicken on your Grill

Carne Diem Culinary
Transport your taste buds to the shores of Hawaii with this irresistible grilled Huli Huli chicken thigh recipe. Marinated in a sweet and tangy sauce of pineapple juice, soy sauce, ginger, and garlic, these chicken thighs are grilled to perfection, developing a beautifully charred exterior and a juicy, tender interior.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinade Time 8 hours
Total Time 8 hours 35 minutes
Course Main Course
Cuisine Hawaiian
Servings 6
Calories 555 kcal

Ingredients
  

  • 12 Chicken Thighs about 2-3 pounds

Marinade and Basting Sauce

  • ⅓ Cup Pineapple Juice
  • ¼ Cup Ketchup
  • ¼ Cup Tamari
  • ¼ Cup Brown Sugar
  • 1 Tablespoon Rice Vinegar
  • 2 Garlic Cloves
  • 1 teaspoon Fresh Ginger minced
  • 1 teaspoon Chicken Bouillon
  • ½ teaspoon Smoked Paprika

Instructions
 

  • Mince the garlic and ginger and then add all of the marinade ingredients in a medium sized bowl. Mix well, until the brown sugar is dissolved.
  • Add the chicken thighs to a bowl or plastic bag and add about half of the marinade (about ½ cup). Mix well to evenly coat the chicken, then seal the bag or cover the bowl and place in the refrigerator. Marinate for at least 2 hours or overnight. Do not exceed 12 hours.
  • Reserve the remaining marinade in an airtight container and refrigerate.
  • When you are ready to cook, prepare your grill for 2 zone cooking. You will want an area for direct grilling over medium-high heat (350-400 degrees F) and an area of indirect medium heat.
  • Remove the chicken from the marinade and grill for about 2-3 minutes per side over the direct heat, or until you get some nice grill marks.
  • Next move the chicken to the indirect heat and baste with the reserved sauce. Cook the chicken thighs until they reach an internal temperature of 185-190 degrees (165 for breasts). Flip the chicken about every 3-5 minutes and baste each time you flip.
  • Once the chicken is done cooking, baste one last time and let it rest for about 5 minutes before serving.

Nutrition

Calories: 555kcalCarbohydrates: 15gProtein: 38gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 221mgSodium: 811mgPotassium: 550mgFiber: 0.2gSugar: 13gVitamin A: 310IUVitamin C: 2mgCalcium: 33mgIron: 2mg
Keyword Brown Sugar, Chicken thighs, garlic, ginger, grilled, Tamari
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