Hawaiian Glazed Chicken is sort of a happy new recipe accident.
My favorite restaurant near my house is actually a food truck called the The South Pacific Grill (greater Tampa/Brandon area) that serves amazing Hawaiian/Asian influenced food. Their Huli Huli Chicken is TO DIE FOR and since I can’t always get out to their truck for a fix, I thought I’d try to recreate it at home.
Well, after scouring the google, combining a lot of ideas, and a couple of experiments, I’m still not very close to making proper Huli Huli Chicken but this last attempt was so good, I figured it deserved to be a featured recipe all on its own.
The chicken cooks quickly so it stays super tender and moist and the sauce has quite a nice tang. I made this on the grill but you could also use a grill pan indoors or even a broiler.
For best flavor, this needs to marinate for several hours – at least 2…4 or 6 is even better, so plan ahead!
Here’s what you need:
Boneless Skinless Chicken Thighs, Pineapple Juice, Ketchup, Lime, Ginger, Garlic, Brown Sugar, and Soy Sauce or Tamari