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Authentic Grilled Hawaiian Huli Huli Chicken with Pineapple-Ginger Glaze

Close-up of several pieces of deeply caramelized Hawaiian Huli Huli Chicken on a white plate.
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Make this sweet and savory Hawaiian Huli Huli Chicken on your grill for a taste of the islands. The pineapple-ginger glaze creates juicy, caramelized chicken perfect for your next backyard cookout or weeknight dinner.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs or drumsticks
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 1 fresh pineapple, sliced for grilling (optional)

Instructions

  1. Combine the pineapple juice, soy sauce, brown sugar, ketchup, fresh grated ginger, minced garlic, rice vinegar, sesame oil, black pepper, and ground ginger in a bowl. Whisk until the brown sugar dissolves to create the Huli Huli marinade.
  2. Place the chicken pieces in a large resealable plastic bag or non-reactive dish. Pour half of the marinade over the chicken, ensuring all pieces are coated. Reserve the remaining half of the marinade for basting later.
  3. Refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
  4. Prepare your grill for medium-high heat (about 375°F). Clean and oil the grates.
  5. Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
  6. Place the chicken skin-side down on the hot grill. Grill for 5 to 7 minutes per side.
  7. Begin basting the chicken with the reserved fresh marinade during the last 10 minutes of cooking. Turn and baste frequently (this is the ‘huli huli’ or ‘turn turn’ action) to build up a thick, caramelized glaze.
  8. Grill until the internal temperature reaches 165°F, about 20 to 25 minutes total, depending on the cut and heat.
  9. If using fresh pineapple slices, grill them alongside the chicken during the last few minutes, basting lightly with the reserved marinade if desired.
  10. Remove the chicken from the grill and let it rest for 5 minutes before serving with grilled pineapple and rice.

Notes

  • For extra smoky grilled chicken flavor, use a smoker box with hickory chips on your gas grill.
  • If you prefer baking, place the marinated chicken on a rack over a baking sheet and bake at 400°F for 35-40 minutes, basting every 10 minutes.
  • This sweet and savory chicken marinade works well for chicken thighs, which stay juicier on the grill.

Nutrition

Find it online: https://cookincorner.com/hawaiianhulichickenrecipe/