Description
This Grilled Huli Huli Chicken delivers an authentic Hawaiian taste with a vibrant coconut lime glaze. It’s perfect for barbecues and guarantees juicy, tender chicken with a sweet, savory, and tangy flavor.
Ingredients
Scale
- 1.2 kg (2.6 lb) bone-in, skin-on chicken thighs
- 120 ml (½ cup) pineapple juice
- 60 ml (¼ cup) coconut milk
- 60 ml (¼ cup) low-sodium soy sauce
- 30 ml (2 Tbsp) honey
- 15 g (1 Tbsp) brown sugar
- 10 ml (2 tsp) toasted sesame oil
- 2 cloves garlic, minced
- 5 g (1 tsp) grated ginger
- Zest of 1 lime
- 15 ml (1 Tbsp) lime juice
- 2.5 g (½ tsp) smoked paprika
- 30 g (2 Tbsp) toasted coconut flakes, plus extra for garnish
- 5 ml (1 tsp) lime-infused chili oil (optional)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare Chicken: Pat chicken thighs dry.
- Make Glaze: Whisk together pineapple juice, coconut milk, soy sauce, honey, brown sugar, sesame oil, garlic, ginger, lime zest, lime juice, and paprika.
- Marinate Chicken: Coat chicken in glaze, seal, and refrigerate for at least 2 hours, preferably overnight.
- Preheat Grill: Preheat grill to medium-high heat (200°C / 400°F).
- Grill First Side: Grill chicken skin-side down for 5-6 minutes.
- Grill Second Side: Flip, baste with glaze, and grill for 20 minutes, until cooked through.
- Make Glaze Thicker: Simmer reserved marinade until thickened, then stir in coconut flakes.
- Serve: Drizzle with glaze, garnish with coconut and cilantro, and serve with lime wedges.
Notes
Patting the chicken dry is crucial for crispy skin. Marinating overnight deepens the flavor. Basting frequently keeps the chicken moist and adds glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Poultry
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 170g
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg