Grilled Huli Huli Chicken
The BEST Grilled Huli Huli Chicken. Marinated in a sweet and spicy sauce then grilled until golden brown and crispy. Serve with grilled pineapple and rice!
Huli Huli Chicken
- 1 1/2 pounds boneless skinless chicken thighs
- grilled pineapple slices for serving, if desired
- fresh chopped parsley for serving, if desired
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup light brown sugar
- 1/4 cup ketchup
- 2 tsp ginger, minced
- 2 cloves garlic, minced
- 2 tsp sriracha
- 2 tsp sesame oil
- 1 tsp cornstarch
- 2 tsp water
Combine all of the sauce ingredients except the cornstarch and water in a small medium bowl. Reserve 1/2 cup of the marinade.
Add the remaining marinade to a large ziplock bag. Add in the chicken and toss to coat. Marinade for at least 30 minutes or overnight.
When you are ready to cook the chicken preheat the grill. Spray the grill with nonstick cooking spray.
Cook chicken for about 5 minutes on each side or until chicken reaches 165 degrees.
While the chicken is cooking heat the reserved 1/2 cup marinade in a small saucepan and bring to a simmer.
In a small bowl combine cornstarch and water.
Slowly add the cornstarch mixture to the sauce whisking constantly. Simmer for an additional minute or until the sauce has thickened.
Brush the thickened sauce onto the cooked chicken and serve any leftover sauce on the side.
Serve immediately with grilled pineapple and fresh chopped parsley, if desired.