Description
Embrace the taste of the islands with this incredible Hawaiian Huli Huli Chicken, featuring perfectly grilled, caramelized chicken with a sweet, tangy, and savory glaze. It’s a guaranteed crowd-pleaser for your next BBQ!
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 lbs)
- 1 cup pineapple juice (unsweetened)
- ½ cup soy sauce (low-sodium preferred)
- ½ cup ketchup
- ¼ cup packed light brown sugar
- 2 tablespoons honey
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, minced
- 1 teaspoon toasted sesame oil (optional)
- ½ teaspoon Sriracha (optional, for heat)
Instructions
- Pat chicken thighs dry. Score the skin 2-3 times for better marinade absorption.
- Whisk pineapple juice, soy sauce, ketchup, brown sugar, honey, ginger, garlic, sesame oil (if using), and Sriracha (if using) in a bowl.
- Place chicken in a large resealable bag or dish. Pour ⅔ of the marinade over the chicken, ensuring it’s well coated. Reserve the remaining ⅓ of the marinade for basting.
- Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours).
- Preheat grill to medium-high heat, setting up for two-zone cooking (direct and indirect heat).
- Place chicken skin-side down over indirect heat with the lid closed for 10-15 minutes.
- Move chicken to direct heat. Turn and baste frequently (every 5-7 minutes) with the reserved marinade until cooked through and caramelized, 20-30 minutes, or until internal temperature reaches 165°F (74°C).
- Remove chicken from grill, tent with foil, and let rest for 5-10 minutes before serving. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30-40 mins