Hawaiian Huli Huli Chicken (Printable)

Grilled chicken with sweet and tangy pineapple-soy marinade, perfect for outdoor cooking and tropical 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

# 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 well combined.
02 - Measure 1/2 cup of the marinade and set aside in a separate container for basting during grilling.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour remaining marinade over chicken, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, up to overnight.
04 - Preheat grill to medium-high heat (400°F). Clean grates and lightly oil to prevent sticking.
05 - Remove chicken from marinade and discard used liquid. Pat chicken pieces dry with paper towels.
06 - Place chicken on grill skin side down. Cook for 6-8 minutes until skin is marked and crispy.
07 - Turn chicken pieces over and grill for another 6-8 minutes.
08 - Brush chicken with reserved marinade. Continue grilling, turning and basting every 2-3 minutes until internal temperature reaches 165°F and glaze is caramelized, approximately 20-25 minutes total.
09 - Transfer chicken to a platter and let rest for 5 minutes. Garnish with scallions, sesame seeds, and fresh pineapple if desired. Serve hot.

# Expert Advice:

01 -
  • The glaze becomes this gorgeous sticky caramelized coating that makes the chicken taste like it came from a restaurant
  • The marinade does double duty so you get incredible flavor throughout every single bite
02 -
  • Never reuse the marinade that raw chicken soaked in unless you boil it first which honestly is not worth the risk
  • Patting the chicken dry before grilling is the difference between crispy skin and sad rubbery skin
03 -
  • Let your chicken come to room temperature for about twenty minutes before grilling for more even cooking
  • Keep a spray bottle of water handy for any flare ups from the sugary glaze

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