Hawaiian Huli Huli Chicken (Printable version)

Juicy grilled chicken with a sweet pineapple and soy glaze, infused with ginger and garlic flavors.

# What You'll 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 unsweetened pineapple juice
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
13 - 1/2 teaspoon freshly ground black pepper

→ Garnish

14 - 2 tablespoons scallions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
16 - 1/4 cup fresh pineapple, diced

# How to Prepare:

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 fully incorporated.
02 - Measure out 1/2 cup of the marinade and transfer to a separate container for basting during grilling. Set aside.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are thoroughly coated. Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
04 - Heat grill to medium-high temperature, approximately 400°F. Lightly oil the grates to prevent sticking.
05 - Remove chicken from the marinade and discard the used liquid. Pat the chicken pieces dry with paper towels to promote better charring.
06 - Place chicken on the grill skin side down. Cook for 6-8 minutes until well-marked, then flip and cook for another 6-8 minutes.
07 - Brush chicken with the reserved marinade. Continue grilling, turning and basting every 2-3 minutes, until the chicken reaches an internal temperature of 165°F and develops a caramelized exterior, approximately 20-25 minutes total grill time.
08 - Transfer chicken to a platter and let rest for 5 minutes to allow juices to redistribute. Garnish with sliced scallions, toasted sesame seeds, and fresh pineapple pieces if desired. Serve immediately.

# Expert advice:

01 -
  • The marinade creates this incredible sticky-sweet glaze that caramelizes beautifully on the grill
  • Its practically foolproof but makes you look like youve been grilling Hawaiian style for years
  • The pineapple juice naturally tenderizes the chicken while adding that signature tropical sweetness
02 -
  • Never reuse the marinade that raw chicken soaked in, cross contamination is no joke and that's what your reserved sauce is for
  • Patting the chicken dry before grilling is the difference between nicely charred skin and sad rubbery skin
  • The sugar in this marinade means things can go from perfect to burnt fast, so keep a close eye during those last few minutes
03 -
  • If it's raining or grilling isn't happening, you can roast this at 425°F for about 35-40 minutes, basting halfway through
  • Line your grill with foil underneath for easy cleanup because that caramelized sugar is a nightmare to scrape off later
  • Let the chicken come to room temperature for about 20 minutes before grilling for more even cooking

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