Hawaiian Huli Huli Chicken (Printable)
Tender grilled chicken infused with a sweet pineapple and ginger marinade, perfect for outdoor meals.
# What You 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 black pepper in a large bowl until fully incorporated.
02 - Measure out 1/2 cup of the marinade and set aside in a separate container for basting during cooking.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour remaining marinade over chicken, ensuring complete coverage. Refrigerate for 2 hours minimum or overnight for maximum flavor penetration.
04 - Heat grill to medium-high temperature (400°F). Clean grates and lightly oil to prevent sticking.
05 - Remove chicken from marinade and discard used liquid. Pat surface dry with paper towels for better searing.
06 - Place chicken skin side down on grill. Cook for 6-8 minutes until skin begins to crisp and char marks form.
07 - Turn pieces over and grill for another 6-8 minutes on the second side.
08 - Brush chicken with reserved marinade. Continue grilling, turning and basting every 2-3 minutes until internal temperature reaches 165°F and exterior develops caramelized coating, approximately 20-25 minutes total cooking time.
09 - Transfer chicken to platter and let rest 5 minutes to redistribute juices. Garnish with scallions, sesame seeds, and diced pineapple. Serve immediately.
# Expert Suggestions:
01 -
- The marinade creates this incredible sticky glaze that youll want to put on literally everything
- Its impossible to mess up and makes you look like a grilling genius to your friends
02 -
- Never reuse the marinade that raw chicken has soaked in unless you boil it first, which honestly isn't worth the trouble
- The sugar content means this marinade burns faster than you'd expect, so keep a close eye and move chicken to a cooler spot if flames get too aggressive
03 -
- Room temperature chicken grills more evenly, so take it out of the fridge about 30 minutes before cooking
- Letting the chicken rest after grilling is non-negotiable for juicy meat that doesn't lose all its juices the moment you cut into it