Hawaiian Huli Huli Chicken (Print version)

Grilled chicken marinated in a sweet tropical blend with pineapple, soy sauce, and fresh ginger.

# 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 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
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 make it:

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 - Measure out 1/2 cup of the marinade and set aside separately for basting during grilling.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours, preferably 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 for better searing.
06 - Place chicken on the grill skin side down. Cook for 6-8 minutes, then flip and cook for an additional 6-8 minutes.
07 - Brush chicken with the reserved marinade. Continue grilling while turning and basting every 2-3 minutes until the internal temperature reaches 165°F and the exterior is caramelized, approximately 20-25 minutes total cooking time.
08 - Transfer chicken from grill and let rest for 5 minutes to allow juices to redistribute. Garnish with sliced scallions, toasted sesame seeds, and diced pineapple if desired. Serve immediately.

# Expert suggestions:

01 -
  • The sticky, sweet and tangy glaze creates that perfect restaurant quality char right in your backyard
  • Marinating ahead means actual hands on cooking time is surprisingly minimal
  • Bone in pieces stay incredibly juicy while developing beautifully crispy skin
02 -
  • Never reuse the marinade that raw chicken soaked in unless you boil it for at least 5 minutes
  • The sugar in the glaze burns quickly over high heat, so watch closely once you start basting
  • Letting the chicken rest after grilling gives the juices time to redistribute so they do not run out when you cut
03 -
  • Pat the chicken completely dry before grilling so the skin crisps up instead of steaming
  • Keep a spray bottle of water handy to tame flare ups from the dripping sugary marinade

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