SMF Kitchen
@smfchicken
00:20
Prep
00:30
Cook
00:50
Total Time
Ingredients & Directions
Directions
Huli Huli Grilled Chicken
1/2 cup
Brown sugar, packed
3/4 cup
Ketchup
3/4 cup
Reduced-sodium soy sauce
2 tablespoons
Rice wine, sherry or chicken broth
1/4 cup
Pineapple juice
1 tablespoon
Worcestershire sauce
2 1/2 teaspoons
Gingerroot, freshly minced
3 cloves
garlic, peeled and minced
1 teaspoon
Onion powder
1/2 teaspoon
Black pepper
3 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs*
Vegetable Oil for brushing grill grates
1
Pineapple, peeled, cored and sliced into 1/2" slices
2
Bell peppers (your choice on color), seeded and quartered for easy grilling
2
Green onions, sliced (for garnish)
- In a medium bowl, mix the first 10 ingredients to make the marinade.
- Add chicken to a disposable zipper topped food storage bag or shallow dish.
- Reserve about 1 cup of marinade for basting during grilling, and pour the rest over the chicken pieces, making sure to completely cover them all well.
- Marinate the chicken in the refrigerator for at least 8 hours for best results or overnight.
- After chicken has marinated, light grill to medium. Remove chicken from marinade and discard marinade.
- Brush grill grates with a paper towel coated with vegetable oil to help prevent sticking.
- Grill chicken on the oiled rack over medium heat for about 6-8 minutes per side or until internal temperature in thickest part of the thigh is at least 165°F; baste with reserved marinade after turning chicken on second side.
- When thighs are almost done, place slices of pineapple and peppers on the grill to cook for a few minutes on each side; remove from grill once cooked and cut into bite sized pieces.
- To serve, place grilled pineapple and peppers on platter and lay grilled chicken thighs on top.
- Garnish with chopped green onions and serve with rice.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4
00:20
Prep
00:30
Cook
00:50 Total Time
Ingredients
Directions
Huli Huli Grilled Chicken
1/2 cup
Brown sugar, packed
3/4 cup
Ketchup
3/4 cup
Reduced-sodium soy sauce
2 tablespoons
Rice wine, sherry or chicken broth
1/4 cup
Pineapple juice
1 tablespoon
Worcestershire sauce
2 1/2 teaspoons
Gingerroot, freshly minced
3 cloves
garlic, peeled and minced
1 teaspoon
Onion powder
1/2 teaspoon
Black pepper
3 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs*
Vegetable Oil for brushing grill grates
1
Pineapple, peeled, cored and sliced into 1/2" slices
2
Bell peppers (your choice on color), seeded and quartered for easy grilling
2
Green onions, sliced (for garnish)
- In a medium bowl, mix the first 10 ingredients to make the marinade.
- Add chicken to a disposable zipper topped food storage bag or shallow dish.
- Reserve about 1 cup of marinade for basting during grilling, and pour the rest over the chicken pieces, making sure to completely cover them all well.
- Marinate the chicken in the refrigerator for at least 8 hours for best results or overnight.
- After chicken has marinated, light grill to medium. Remove chicken from marinade and discard marinade.
- Brush grill grates with a paper towel coated with vegetable oil to help prevent sticking.
- Grill chicken on the oiled rack over medium heat for about 6-8 minutes per side or until internal temperature in thickest part of the thigh is at least 165°F; baste with reserved marinade after turning chicken on second side.
- When thighs are almost done, place slices of pineapple and peppers on the grill to cook for a few minutes on each side; remove from grill once cooked and cut into bite sized pieces.
- To serve, place grilled pineapple and peppers on platter and lay grilled chicken thighs on top.
- Garnish with chopped green onions and serve with rice.
