Hawaiian Huli Huli Chicken (Printable)

Juicy grilled chicken in sweet and tangy Hawaiian sauce with pineapple, soy, and ginger for backyard barbecues.

# 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 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 transfer to a separate container for basting; set aside.
03 - Place chicken pieces in a large resealable bag or shallow dish. Pour remaining marinade over chicken, ensuring all pieces are evenly coated. Cover and refrigerate for minimum 2 hours, up to overnight for maximum flavor.
04 - Preheat grill to medium-high heat (400°F). Lightly oil grates to prevent sticking.
05 - Remove chicken from marinade and discard used liquid. Pat chicken pieces dry with paper towels.
06 - Grill chicken skin side down for 6-8 minutes. Flip pieces and grill additional 6-8 minutes.
07 - Brush chicken with reserved marinade. Continue grilling, turning and basting every 2-3 minutes until internal temperature reaches 165°F and surface is caramelized, approximately 20-25 minutes total grilling time.
08 - Remove from grill and let rest for 5 minutes. Garnish with scallions, sesame seeds, and fresh pineapple if desired. Serve hot.

# Expert Advice:

01 -
  • The marinade does double duty, infusing the meat while creating that gorgeous lacquered finish that makes everyone reach for seconds
  • It's surprisingly forgiving, unlike some grilled chicken recipes that dry out the moment you look away
  • The balance of sweet pineapple, salty soy, and gentle heat from ginger hits every craving at once
02 -
  • Never reuse the marinade that raw chicken has soaked in unless you boil it first, which is why reserving fresh glaze beforehand is the smart move
  • Skin-on, bone-in chicken stays juicier and withstands the high-heat grilling better than boneless pieces
  • The sugar in the glaze can burn quickly, so watch closely during those final basting minutes and move chicken to a cooler spot if needed
03 -
  • Pat the chicken really dry before grilling, excess moisture creates steam instead of that crispy skin we all want
  • Let the glaze get almost tacky between bastes, it builds up better layers of flavor

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