Huli Huli Chicken Skewers
Marinated Hawaiian chicken grilled skewers packed with sweet, sticky, smokey flavor.
Equipment
- Indoor or Outdoor BBQ Grill
- 6-8 bamboo skewers
Ingredients
- 3 lbs boneless skinless chicken breast or thighs Cut into 2 inch cubes
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup tomato ketchup
- 1/3 cup brown sugar
- 2 tsp ginger grated
- 2 tsp garlic minced
- 2 tsp sriracha add another tsp for more of a kick
- 2 tsp sesame oil
- 2 tsp dijon mustard
- 2 tbsp rice vinegar
- 1 tsp black pepper
- 1/2 tsp salt
Instructions
- Cut chicken into 2 inch pieces.
- Combine all marinade ingredients in a bowl and mix well.
- Reserve 1 cup of the marinade. 1/2 cup for basting and 1/2 cup for special sauce.
- Pour the remaining marinade over the chicken in a dish with a lid or in a bag.
- Refrigerate and allow chicken to marinate for up to an hour.
- Soak the skewers in water to prevent them burning during grilling.
- Heat the Grill to 350 to 400 degrees Fahrenheit.
- Thread chicken onto the skewers.
- Place chicken skewers on the hot grill and allow to cook for a couple minutes.
- Turn the chicken and baste with 1/2 cup of the reserved marinade.
- Cook for a couple minutes on each side, while turning and basting in between.
- Grill until chicken is no longer pink and meat thermometer reads 165 degrees Fahenheit.
- Remove the chicken skewers from the grill on to a plate and cover with foil and allow to rest for 10 minutes.
Special Sauce
- Take the remaining 1/2 cup of reserved marinade and add 1 tsp corn starch and whisk until smooth.
- Pour into a small sauce pan and cook over high heat, stirring continually, until thickened.
Serve
- Drizzle the special sauce over the chicken or serve it on the side as a dip.
- Serve Huli Huli Chicken Skewers with Coconut Rice or anything you like.