Hawaiian Huli Huli Chicken (Printable Version)
Juicy grilled chicken marinated in sweet tangy sauce with pineapple, soy, and ginger for tropical flavor.
# 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 (optional)
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
# Directions:
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 remaining marinade over chicken, ensuring all pieces are evenly coated. Cover and refrigerate for minimum 2 hours, up to overnight for optimal flavor.
04 - Heat grill to medium-high temperature (approximately 400°F). Lightly oil grates to prevent chicken from sticking.
05 - Remove chicken from marinade and discard used liquid. Pat chicken pieces dry with paper towels.
06 - Place chicken skin side down on grill. Cook for 6-8 minutes, then flip and cook another 6-8 minutes.
07 - Brush chicken with reserved marinade. Continue grilling, turning and basting every 2-3 minutes until chicken reaches internal temperature of 165°F and develops caramelized exterior, approximately 20-25 minutes total cooking time.
08 - Remove chicken from grill and allow to rest for 5 minutes. Garnish with scallions, sesame seeds, and fresh pineapple if desired. Serve immediately.
# Expert Hints:
01 -
- The marinade does double duty creating both incredible flavor depth and that gorgeous sticky caramelized glaze everyone fights over
- It transforms basic chicken into something that tastes like it came from a restaurant but is actually foolproof to make at home
02 -
- Never reuse marinade that has been in contact with raw chicken even if you think cooking it will make it safe because that is how people get sick
- The sugar in the glaze burns faster than you expect so watch closely during those last few minutes and have a spray bottle of water ready just in case
03 -
- Pat the chicken really dry before it hits the grill because wet chicken steams instead of getting that crispy skin we all want
- Let the grill grates get properly hot before putting the chicken on or you will struggle with sticking no matter how much oil you use