Hawaiian Huli Huli Chicken (Printable Version)

Grilled chicken with sweet tangy glaze featuring pineapple, soy, and ginger flavors.

# 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

# 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 completely smooth and sugar has dissolved.
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 plastic bag or shallow glass dish. Pour the remaining marinade over the chicken, turning pieces to coat evenly. Seal or cover and refrigerate for minimum 2 hours, preferably overnight for maximum flavor penetration.
04 - Prepare grill to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking and ensure clean release.
05 - Remove chicken from marinade, allowing excess to drip off. Discard the used marinade. Pat the surface lightly with paper towels for better caramelization.
06 - Place chicken on the grill skin side down. Sear for 6-8 minutes until golden brown marks appear, then flip and cook opposite side for another 6-8 minutes.
07 - Brush the reserved marinade generously over the chicken. Continue grilling, turning and basting every 2-3 minutes, until meat reaches internal temperature of 165°F and develops a rich, caramelized glaze, approximately 10-15 additional minutes.
08 - Transfer chicken to a platter and allow to rest for 5 minutes, letting juices redistribute. Sprinkle with scallions, sesame seeds, and fresh pineapple. Serve immediately while hot.

# Expert Advice:

01 -
  • The glaze creates that addictive sweet and smoky flavor profile that makes people hover around the grill
  • Its practically foolproof as long as you keep basting and dont walk away
  • The leftovers make incredible chicken sandwiches the next day
02 -
  • Never reuse the marinade that raw chicken soaked in, always keep that reserved portion separate for basting
  • The sugar in this glaze means it burns quickly, so stay close and keep moving once you start basting
  • Skin on, bone in is non negotiable for that authentic experience, the meat stays infinitely more juicy
03 -
  • Grate your ginger from frozen, it releases more juice and is easier to work with
  • Pat the skin really dry before grilling if you want it extra crispy

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