Huli Huli Chicken

Ingredients

• 2 lbbone-in chicken thighs$11.06
• 0.5 cuppineapple juice$0.69
• 0.33 cupketchup$0.68
• 0.33 cupsoy sauce$1.02
• 0.25 cupbrown sugar$0.09
• 1 tbspfresh ginger, grated$0.10
• 3 eachgarlic cloves, minced$0.56
• 2 tspsesame oil$0.29
• 3 eachgreen onions, sliced$0.86
• 1 tbspvegetable oil$0.11
• Total for 4 servings$15.46

Most of the cost is bone-in chicken thighs ($11.06) and soy sauce ($1.02). With oil, spices and staples already at home, the shop drops to about $13.95. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a medium bowl, whisk together the pineapple juice, ketchup, soy sauce, brown sugar, ginger, garlic, and sesame oil until the sugar is dissolved. Pour half of the glaze into a separate bowl and set it aside to use later for basting.
2. Place the chicken thighs in a large dish or resealable bag, pour the remaining marinade over them, and coat thoroughly. Cover and chill in the refrigerator for at least 30 minutes or up to overnight.
3. Preheat an outdoor grill to medium heat, around 375°F (190°C), and brush the grates clean, coating them with the vegetable oil.
4. Lift the chicken thighs from the marinade, shaking off the excess, and discard the marinade from the bag. Place the chicken skin-side down on the hot grill and cook uncovered for 10 to 12 minutes, turning once, until lightly browned.
5. Flip the chicken and brush generously with the reserved basting glaze. Continue grilling for 12 to 15 minutes, flipping and basting every 3 to 4 minutes, until the glaze is caramelized and an instant-read thermometer inserted into the thickest part reads 165°F (74°C) with no pink meat remaining.
6. Transfer the chicken to a platter, cover loosely with foil, and let it rest for 5 minutes so the juices settle.
7. Sprinkle the green onions over the chicken thighs and serve warm.