Hawaiian huli BBQ chicken thigh

Hawaiian huli BBQ chicken

Serves: 12  |  Preparation Time: 15 mins  |  Cooking Time: 15 mins +marinade overnight


  • 24 Hazeldenes chicken thigh fillets (skin off) (about 3kg)
  • 1 cup packed brown sugar
  • ¾ cup ketchup
  • ¾ cup reduced-sodium soy sauce
  • ⅓ cup sherry or chicken broth
  • 2½ tsp minced fresh ginger root
  • 1½ tsp minced garlic
  • 1 can pineapple rings
  • 2 green onions, thinly sliced
  • Rice to serve

  1. Marinade night before: In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry or broth, ginger root & garlic. Reserve 1⅓ cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
  2. Drain chicken, discarding marinade.
  3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°C; baste occasionally with reserved marinade during the last 5 minutes. Add pineapple and cook, turning occasionally, until charred on all sides.
  4. Serve pineapple and grilled chicken together, with rice and garnished with green onions. Enjoy!

Results may vary.