Hawaiian Huli Huli Chicken (Printable)

Grilled chicken with sweet and tangy marinade 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:

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 fully 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, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, up to overnight for maximum flavor.
04 - Heat grill to medium-high, approximately 400°F. Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade and discard the used liquid. Pat the pieces dry with paper towels.
06 - Place chicken skin side down on the grill. Cook for 6-8 minutes, then flip and grill another 6-8 minutes on the second side.
07 - Brush chicken with the reserved marinade. Continue grilling, turning and basting every 2-3 minutes until the chicken reaches an internal temperature of 165°F and develops a caramelized exterior, approximately 20-25 minutes total cooking time.
08 - Transfer chicken to a platter and let rest for 5 minutes. Garnish with scallions, sesame seeds, and diced pineapple if desired. Serve hot.

# Expert Tips:

01 -
  • The marinade does double duty as a sticky, finger-licking glaze that caramelizes beautifully on the grill
  • Bone-in chicken stays incredibly juicy while developing that irresistible smoky char
  • Everything comes together with pantry staples, yet tastes like something from a Hawaiian restaurant
02 -
  • Never reuse the marinade that raw chicken has soaked in—always reserve fresh glaze separately before adding the meat
  • The glaze contains sugar which burns easily, so don't walk away during those final basting minutes
  • Use a meat thermometer to verify 165°F—visual cues can be misleading with the dark glaze
03 -
  • Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute so every bite stays moist
  • If you're worried about flare-ups from dripping glaze, keep a spray bottle of water handy near the grill

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