Ingredients
3 lb. bone-in skin-on chicken thighs (about 6 thighs)
Kosher salt
Freshly ground black pepper
1 c. pineapple juice
1/4 c. low-sodium soy sauce
1/4 c. packed brown sugar
1/4 c. ketchup
1/4 c. low-sodium chicken broth
1 tbsp. Sriracha
3 cloves garlic, minced
2 tsp. freshly grated ginger
1 pineapple, cut into wedges
2 green onions, thinly sliced
Preparation
Step 1Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.Step 2Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.Step 3Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.Step 4Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.Step 5When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.Step 6Serve pineapple and grilled chicken together, garnished with green onions.
Fun fact! Huli-Huli comes from the Hawaiian word for “turn” and the name of the recipe refers to how the chicken was flipped multiple times during grilling. Made this recipe? Let us know how it went in the comment section below!
