Hawaiian Huli Huli Chicken (Printable)
Juicy grilled chicken with sweet and tangy Hawaiian-inspired 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
# How-To Steps:
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.
02 - Measure out 1/2 cup of the 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, coating all pieces completely. Cover and refrigerate for at least 2 hours, preferably overnight.
04 - Heat grill to medium-high, approximately 400°F. Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and discard used liquid. Pat chicken pieces dry with paper towels.
06 - Place chicken skin-side down on the grill. Cook for 6-8 minutes until nicely seared, then flip and grill for an additional 6-8 minutes.
07 - Brush chicken with reserved marinade. Continue grilling, turning and basting every 2-3 minutes, until cooked through and caramelized. Internal temperature should reach 165°F, approximately 20-25 minutes total grilling time.
08 - Transfer chicken to a platter and let rest for 5 minutes. Sprinkle with scallions, sesame seeds, and diced pineapple if desired. Serve hot.
# Expert Tips:
01 -
- The marinade works double duty as a basting glaze building layers of flavor
- Cheap chicken cuts transform into something restaurant worthy
- Your grill will smell like a tropical vacation
02 -
- Never reuse marinade that raw chicken has soaked in unless you boil it for ten minutes first
- Skin on chicken is essential here because the fat renders and keeps the meat moist while providing surface area for that sticky glaze
03 -
- Pat the chicken really dry before grilling so the skin crisps instead of steaming
- Let your glaze sit for a minute before brushing on hot chicken so it coats more evenly