Hawaiian Huli Huli Chicken (Printable)
Tender grilled chicken with a sweet pineapple and soy glaze, ideal for backyard barbecues or tropical meals.
# What's Needed:
→ 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 Make It:
01 - In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, ginger, garlic, sesame oil, honey, smoked paprika, and pepper until thoroughly combined.
02 - Measure out 1/2 cup of the prepared 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 the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and discard the used liquid. Pat chicken pieces dry with paper towels.
06 - Place chicken on the grill skin side down. Grill for 6-8 minutes, then flip and grill for an additional 6-8 minutes.
07 - Brush chicken with the reserved marinade. Continue grilling, turning and basting every 2-3 minutes until cooked through and caramelized, approximately 20-25 minutes total. Internal temperature should reach 165°F.
08 - Remove chicken from grill and let rest for 5 minutes. Garnish with sliced scallions, toasted sesame seeds, and diced pineapple if desired. Serve hot.
# Tips for Success:
01 -
- The marinade does double duty as a sticky, irresistible glaze that creates those gorgeous burnished edges
- Perfect for feeding a crowd without spending all day at the grill
02 -
- Never reuse marinade that has touched raw chicken, even if you plan to cook it again the risk is not worth it
- The grill flare ups are normal because of all that sugar just move the chicken to a cooler spot briefly and keep going
03 -
- Pat the skin really dry before grilling for maximum crispiness
- Let the chicken rest even if you are excited to dig in it makes a huge difference