Best Huli Huli Chicken Thighs Recipes

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HULI-HULI CHICKEN THIGHS



Huli-Huli Chicken Thighs image

Hawaiian huli-huli chicken is all about the marinade-slash-sauce, which was created as a shortcut version of homemade teriyaki sauce. Made with pineapple juice, soy sauce, brown sugar and ketchup, it's sweet, sour and packs a little kick of heat -- the perfect flavor combo for grilled meats. Because boneless, skinless chicken thighs cook in about half the time as the bone-in variety (the traditional choice), here we give the sauce a head start by reducing it on the stovetop before using it to baste the chicken.

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 12

2 cups (16 ounces) pineapple juice
2/3 cup low-sodium soy sauce
2/3 cup ketchup
1/2 cup packed dark brown sugar
1 1/2 teaspoons crushed red pepper flakes
4 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and minced (about 2 1/2 tablespoons)
3 pounds boneless, skinless chicken thighs (about 12 thighs)
Vegetable oil, for the grill grates
1 pineapple, cut into 1-inch-thick spears
2 tablespoons extra-virgin olive oil
3 scallions, thinly sliced

Steps:

  • Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
  • Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
  • Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
  • Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
  • Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
  • Serve the chicken with the pineapple and garnish with the scallions.

HULI HULI CHICKEN THIGHS



Huli Huli Chicken Thighs image

I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.-Erin Rockwell, Lowell, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 9

1 cup crushed pineapple, drained
3/4 cup ketchup
1/3 cup reduced-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons lime juice
1 garlic clove, minced
8 boneless skinless chicken thighs (about 2 pounds)
Hot cooked rice
Thinly sliced green onions, optional

Steps:

  • Mix first six ingredients. Place chicken in a 3-qt. slow cooker; top with pineapple mixture., Cook, covered, on low until chicken is tender, 4-5 hours. Serve with rice. If desired, top with green onions.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 733mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

PRESSURE COOKER HULI HULI CHICKEN THIGHS



Pressure Cooker Huli Huli Chicken Thighs image

I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.-Erin Rockwell, Lowell, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 cup crushed pineapple, drained
3/4 cup ketchup
1/3 cup reduced-sodium soy sauce
3 tablespoons packed brown sugar
3 tablespoons lime juice
1 garlic clove, minced
8 boneless skinless chicken thighs (about 2 pounds )
Hot cooked rice
Green onions, thinly sliced, optional

Steps:

  • Mix first six ingredients. Place chicken in a 6-qt. electric pressure cooker; top with pineapple mixture. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure according to manufacturer's instructions. Serve with rice. If desired, top with green onions.

Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 733mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 22g protein.

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