Hawaiian Huli Huli Chicken (Printable Version)
Tender grilled chicken coated in a sweet, tangy pineapple and ginger glaze for tropical flavor.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks
→ Marinade & Glaze
03 - 1/2 cup soy sauce
04 - 1/2 cup pineapple juice (unsweetened)
05 - 1/4 cup light brown sugar
06 - 1/4 cup ketchup
07 - 2 tablespoons rice vinegar
08 - 2 tablespoons fresh ginger, grated
09 - 3 cloves garlic, minced
10 - 2 tablespoons sesame oil
11 - 1 tablespoon honey
12 - 1 teaspoon smoked paprika (optional)
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish (optional)
14 - 2 tablespoons scallions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1/4 cup fresh pineapple, diced
# How-To:
01 - Whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, honey, smoked paprika, and pepper in a large bowl until thoroughly combined.
02 - Set aside 1/2 cup of the marinade specifically for basting during grilling; keep separate from the marinade used for soaking the chicken.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour remaining marinade over chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for minimum 2 hours, up to overnight for maximum flavor penetration.
04 - Heat grill to medium-high temperature (approximately 400°F). Lightly oil the grates to prevent chicken from sticking during cooking.
05 - Remove chicken from marinade and discard the used liquid. Pat chicken pieces dry with paper towels to promote proper searing and caramelization.
06 - Place chicken skin-side down on the grill. Cook for 6-8 minutes until skin begins to crisp and develop grill marks.
07 - Turn chicken pieces and grill for another 6-8 minutes on the second side.
08 - Brush chicken generously with reserved marinade. Continue grilling, turning and basting every 2-3 minutes until thoroughly cooked and caramelized (internal temperature reaches 165°F), approximately 20-25 minutes total grilling time.
09 - Remove chicken from grill and allow to rest for 5 minutes before serving. Garnish with sliced scallions, toasted sesame seeds, and diced pineapple if desired.
# Expert Tips:
01 -
- The sticky glaze gets into every crack and crevice creating flavor in every single bite
- Chicken thighs stay impossibly juicy while the skin gets perfectly crispy and charred
02 -
- Never reuse marinade that raw chicken has soaked in unless you boil it first which changes the flavor completely
- The sugar content means this glaze burns fast so keep your eyes on it and move pieces around if flames flare up
03 -
- Let the marinated chicken sit on the counter for 20 minutes before grilling so it cooks more evenly
- Use a silicone brush for basting it holds more sauce and cleans up easier than traditional pastry brushes