Description
Huli Huli Chicken is a Hawaiian-style grilled dish with a sweet pineapple-soy marinade—perfect for BBQs, summer dinners, or luau feasts.
Ingredients
- Chicken: 3-4 lbs of thighs or drumsticks (bone-in, skin-on for maximum flavor).
- Soy sauce: 1 cup (low-sodium works too).
- Brown sugar: 1 cup (because we’re here for a good time, not a long time).
- Ketchup: ½ cup (yes, really).
- Fresh ginger: 1 tbsp grated (none of that powdered stuff).
- Garlic: 3 cloves, minced (or 1 tbsp from a jar—we won’t judge).
- Pineapple juice: ½ cup (the secret weapon).
- Rice vinegar: 2 tbsp (for tang).
- Sesame oil: 1 tbsp (optional but highly recommended).
Instructions
Marinate the chicken: Whisk all marinade ingredients in a bowl. Reserve ½ cup for basting later. Pour the rest over the chicken in a zip-top bag or dish.
Let it soak for at least 2 hours (overnight = flavor explosion).
Prep the grill: Heat to medium-high (375°F–400°F). Oil the grates so the chicken doesn’t stick like your last relationship.
Grill: Place chicken skin-side down first. Grill for 5–6 minutes per side, flipping every few minutes.
Baste with reserved glaze during the last 10 minutes.
Check for doneness: Chicken should hit 165°F internally. If it’s sticky, caramelized, and smells like heaven, you’re golden.
Rest: Let it sit for 5 minutes before serving. Patience is a virtue, but barely.
Notes
Skipping the marinade time: 30 minutes won’t cut it.
Give it at least 2 hours.
Using boneless, skinless chicken: You’ll miss out on flavor and juiciness. Don’t do it.
Burning the glaze: Baste late in the process—sugar burns fast.
Overcrowding the grill: Give the chicken space, or you’ll steam it instead of searing it.