Hawaiian Huli Huli Chicken (Printable version)

Grilled chicken with sweet pineapple marinade featuring soy, ginger, and sesame 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 (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 Make It:

01 - Whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, honey, smoked paprika, and black pepper in a large bowl until the sugar dissolves completely.
02 - Measure out 1/2 cup of the prepared marinade and transfer to a separate container. Cover and refrigerate for later use during grilling.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal or cover and refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor penetration.
04 - Heat grill to medium-high temperature (approximately 400°F). Clean grates thoroughly and brush with oil to prevent chicken from sticking during cooking.
05 - Remove chicken from the marinade and discard the used liquid. Pat the chicken pieces dry with paper towels to promote proper searing and caramelization.
06 - Arrange chicken on the grill skin side down. Cook for 6-8 minutes until the skin develops grill marks and begins to crisp. Flip each piece and continue grilling for an additional 6-8 minutes.
07 - Brush the chicken generously with the reserved marinade. Continue cooking, turning and basting every 2-3 minutes, until the chicken reaches an internal temperature of 165°F and the exterior is caramelized with a sticky glaze, approximately 20-25 minutes total grilling time.
08 - Transfer chicken to a clean platter and allow to rest for 5 minutes, letting the juices redistribute throughout the meat. Garnish with sliced scallions, toasted sesame seeds, and fresh diced pineapple if desired. Serve immediately while hot.

# Expert tips:

01 -
  • The marinade does double duty as a sticky, finger-licking glaze that builds those gorgeous charred edges
  • Its practically foolproof even if you are new to grilling, thanks to the forgiving dark meat cuts
  • Leftovers (if they exist) make incredible chicken sandwiches the next day
02 -
  • Never reuse marinade that raw chicken has soaked in, which is why we reserve that 1/2 cup before the meat ever touches it
  • Patting the chicken dry before grilling is the secret to getting that irresistible crispy skin instead of rubbery steamed skin
  • The glaze contains sugar so it will burn if you apply it too early, wait until the last 10 to 15 minutes of cooking
03 -
  • Marinate overnight if you can, the flavor difference is worth the extra planning
  • Keep a spray bottle of water handy for flare-ups from dripping marinade
  • Let the glaze get almost tacky between bastes for those professional looking charred stripes

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