Huli Huli Chicken (Tropical Hawaiian chicken)

Name: Ayam Huli Huli (Ayam Tropis Hawaii)
Total time: 22 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 1.5 kg / 3 lb chicken thighs ((or breast, Note 1)); 1 tbsp vegetable oil; 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); Sliced green onion; Pineapple slices (, grilled for 3 minutes on each side for lines)

Recipe video above. There's just no chance you make this without doing a little hula dance… swish those hips!!! Traditional Hawaiian recipe with in-your-face tropical flavours. Sweet, savoury, very sticky! Best 24 - 48 hr marinade, but you can get away with 3 hrs but baste extra generously.IMPO

⏱️ 22 min 🔪 Prep: 10 min 🔥 Cook: 12 min 📊 Medium ⭐ 5.0 (55) 👁️ 8 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

1.5 kg / 3 lb chicken thighs ((or breast, Note 1))
1 tbsp vegetable oil
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)
Sliced green onion
Pineapple slices (, grilled for 3 minutes on each side for lines)

Steps

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.
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.