Hawaiian Huli Huli Chicken (Printable)
Juicy grilled chicken with sweet and tangy marinade featuring pineapple, soy, and ginger 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 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 and sugar is dissolved.
02 - Measure out 1/2 cup of the marinade and transfer to a separate container for basting during grilling. Keep covered and refrigerated until ready to use.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour remaining marinade over the chicken, ensuring all pieces are evenly coated. Seal or cover and refrigerate for at least 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 sticking.
05 - Remove chicken from marinade and discard the used liquid. Pat chicken pieces dry with paper towels to promote proper searing and reduce flare-ups.
06 - Arrange chicken skin-side down on the preheated grill. Cook for 6-8 minutes until skin is well-marked and beginning to crisp, then flip and continue grilling for another 6-8 minutes.
07 - Begin brushing chicken with the reserved marinade, turning and basting every 2-3 minutes. Continue grilling until chicken reaches an internal temperature of 165°F and develops a rich caramelized coating, approximately 20-25 minutes total grilling time.
08 - Transfer grilled chicken to a serving platter and let rest for 5 minutes to allow juices to redistribute. Garnish with sliced scallions, toasted sesame seeds, and diced pineapple. Serve immediately while hot.
# Expert Suggestions:
01 -
- The marinade creates this incredible sticky caramelized exterior that people will think took you years to perfect
- Everything comes together in one bowl, and the pineapple juice makes the chicken impossibly tender
02 -
- Never reuse the marinade that raw chicken has soaked in, even if you plan to cook it later, because cross-contamination is absolutely not worth the risk
- Patting the chicken dry before grilling makes such a huge difference in getting that skin crispy instead of soggy
03 -
- Brush the glaze on during the last 10 minutes of cooking only, otherwise the sugars will burn before the chicken is cooked through
- Letting the chicken rest might feel like torture when it smells so good, but those 5 minutes make all the difference in juiciness