Huli Huli Beer Chicken
Huli Huli Beer Chicken, the best chicken marinade!
This is the front runner in my quest to grill all the things. Meaning, it is my current absolute-without-question-totally-serious favorite grilled thing. And I have grilled ALL THE THINGS, as in, I’ve grilled cake and garlic. Not at the same time, that would just be mean to the cake consumption person.
When I say this is the best grilled chicken recipe, I’m putting it up against a huge crowd of great chicken. I’m not saying it’s the prettiest girl in the room, I’m saying it’s the prettiest girl in the state. I could say WORLD, but I’m trying to be realistic, I haven’t actually had ALL the chicken in the world, just a lot of it.
Grilling is keeping me sane this month. It’s my favorite summer activity that’s not canceled, its how I trick myself into thinking the world is normal, even if just for a second. Try it, open a beer, grill some things, and for a few minutes, you’ll feel normal. Even if you don’t, you’ll still have beer and chicken so things could be way worse.
Huli Huli Beer Chicken
- ½ cup (118g) soy sauce
- ¼ cup (50g) packed brown sugar
- ¼ cup (57g) IPA beer
- ½ cup (114g) pineapple juice
- ¼ cup (65g) tomato paste
- 2 tablespoons apple cider vinegar
- 2 teaspoons fresh ginger grated with a Microplane
- 3 large garlic cloves grated with a Microplane
- 2 lbs boneless skinless chicken thighs
- ½ teaspoon salt
- 1 medium pineapple peeled cored and sliced
- ¼ cup green onions
- In a large mixing bowl stir together the soy sauce, brown sugar, beer, pineapple juice, tomato paste, vinegar, ginger, and garlic. Remove 1/3 cup of the mixture, cover, and set aside.
- Sprinkle the chicken on all sides with salt.
- Add the chicken to the mixing bowl with the marinade (or add it all to a large ziplock bag), cover, and refrigerate for at least 1 hour and up to 6.
- Preheat the grill to medium-high.
- Add the chicken and pineapple.
- Brush the chicken with the reserved 1/3 cup marinade and turn every few minutes until cooked through about 8 minutes.
- Remove the chicken and pineapple from the grill, add to a serving platter.
- Sprinkle with green onions.
Sara Merrifield June 26, 2020 um 6:35 pm
yo! Any problems with fresh ginger making chicken mushy???
Jackie June 26, 2020 um 7:14 pm
Not with this marinade, but I understand your concern. There is an enzyme in ginger called zingibain that can make meat mushy but it’s deactivated by acid, which the pineapple juice more than covers. If you’re concerned, heat also deactivates it so throw it in the microwave for 30 seconds and that should take care of it.
Kellie June 27, 2020 um 10:06 am
Yummy! If I can’t have pineapple juice what is a good alternative? Excited to try yet another of your delicious recipes 😉
Jackie June 27, 2020 um 10:47 am
You want acid and sweetness. So try a bit of apple juice, a little sugar and some lemon juice
Amanda Mitchell June 27, 2020 um 5:51 pm
How would this marinade work on tofu?
Jackie June 28, 2020 um 1:22 pm
I’ve never tried it but I think so!
Sabrina July 4, 2020 um 10:31 am
yumm, always love a great chicken recipe, and a new one for me, so thank you!
Chip August 31, 2020 um 11:50 am
We have tried this twice and it is excellent!