Description
A quick and easy grilled chicken recipe featuring a sweet, salty, and savory pineapple-soy marinade, topped with tangy quick-pickled red onions for a burst of acidity.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sugar (brown or white)
- 1 tablespoon rice vinegar
- 1 small red onion, thinly sliced
- 2 tablespoons rice vinegar (for pickling)
- Pinch of salt (for pickling)
- Vegetable oil (for grilling)
Instructions
- In a medium bowl, whisk together 1/2 cup soy sauce, 1/2 cup pineapple juice, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon sugar, and 1 tablespoon rice vinegar until the sugar is dissolved.
- Place chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal and massage the marinade into the meat.
- Refrigerate the chicken for at least 30 minutes, or up to 4 hours. Do not exceed 4 hours to prevent the meat from becoming mushy.
- While the chicken marinates, place thinly sliced red onion in a small bowl with 2 tablespoons rice vinegar and a pinch of salt. Mix and let sit for 10 minutes to pickle. Drain excess liquid before using.
- Preheat grill to medium-high heat (400°F-450°F). Clean grates thoroughly and oil them with a paper towel dipped in vegetable oil to prevent sticking.
- Remove chicken from marinade, letting excess drip off. Discard used marinade. Place chicken on the grill.
- Grill for 5-6 minutes per side, allowing the chicken to sear without moving it too much. Brush with fresh marinade if desired (ensure it is clean/reserved).
- Continue grilling for another 5-6 minutes, or until the internal temperature reaches 165°F. If glaze is burning, move chicken to a cooler part of the grill.
- Remove chicken from grill and let rest for 5 minutes to redistribute juices.
- Serve the chicken topped with the quick-pickled red onions.
Notes
Do not reuse the marinade that touched raw chicken unless boiled first. If using chicken breasts, reduce cooking time by 2-3 minutes per side to prevent drying out. For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 1
- Protein: 30
Keywords: huli huli chicken, grilled chicken, quick pickle, hawaiian recipe, summer dinner, easy chicken recipe, pineapple marinade