Hawaiian Huli Huli Chicken (Printable)
Juicy grilled chicken with sweet and tangy pineapple-soy glaze, perfect for tropical-inspired meals.
# 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
# Directions:
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 combined and sugar dissolves.
02 - Measure out 1/2 cup of the prepared marinade and transfer to a separate container. Cover and refrigerate for use as a basting glaze during cooking.
03 - Place chicken thighs and drumsticks in a large resealable plastic bag or shallow glass dish. Pour the remaining marinade over the pieces, turning to coat evenly. Seal or cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
04 - Prepare grill for medium-high heat cooking, targeting 400°F. Lightly oil the grates with a high-heat oil to prevent sticking.
05 - Remove chicken from the marinade and discard the used liquid. Pat the pieces dry with paper towels to promote proper searing and caramelization.
06 - Arrange chicken skin-side down on the preheated grill. Cook undisturbed for 6-8 minutes until well-marked and crispy. Flip each piece and cook an additional 6-8 minutes on the second side.
07 - Begin brushing chicken with the reserved marinade. Continue grilling, turning and basting every 2-3 minutes, until the meat reaches an internal temperature of 165°F and develops a rich caramelized coating, approximately 20-25 minutes total grilling time.
08 - Transfer chicken to a cutting board or platter. Allow to rest for 5 minutes to let juices redistribute. Garnish with sliced scallions, toasted sesame seeds, and diced fresh pineapple. Serve immediately while hot.
# Expert Hints:
01 -
- The marinade creates this incredible sticky, caramelized exterior that somehow stays juicy inside
- Its the kind of dish that makes people ask whats your secret
02 -
- Never reuse marinade that raw chicken has soaked in unless you boil it for 10 minutes first, but honestly just set aside fresh portions instead
- Patting the chicken semi-dry before grilling helps the skin crisp up instead of steaming
03 -
- Brush the grill grates with oil right before placing the chicken, not while the grill is preheating
- The glaze will darken quickly in the last few minutes. Do not panic. That deep color is exactly what you want.