Huli Huli Chicken

 

Huli Huli Chicken (Hawaiian Tropical Chicken)

 

• 1.5 kg / 3 lb chicken thighs (or breast, Note 1)
• 1 tbsp vegetable oil

Marinade:

• 3/4 cup pineapple juice, canned or bottled (NOT FRESH!) , unsweetened (Note 2)
• 1 1/2 tbsp ginger , freshly grated (Note 3)
• 1 1/2 tbsp garlic , freshly grated (Note 3)
• 1/2 cup tomato ketchup (or Aussie tomato sauce)
• 1/2 cup soy sauce
• 1/4 cup sherry or Chinese cooking wine (Note 4)
• 1/4 cup brown sugar
• 1 tbsp Sriracha
• 2 tbsp rice vinegar (or cider vinegar)
• 1 tbsp sesame oil , toasted

Garnishes, optional:

• Sliced green onion
• Pineapple slices , grilled for 3 minutes on each side for lines

 

Marinade:

• Mix marinade, set aside 3/4 cup (185 ml) for basting.
• Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.

Cooking:

• Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
• Drain excess marinade from chicken, place on BBQ/skillet.
• Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
• Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
• Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
• Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.   NOTE:  Pineapple juice - must use canned or bottled/vac packed from aisle, not the fridge. DO NOT use real, fresh pineapple juice (ie fridge bottle, unsweetened) or puree fresh pineapple - pineapple contains a very strong tenderiser which will over tenderise the chicken (the tenderising agent gets killed when canned or bottled with long shelf life).  Source: Recipe Tin Eats