Huli Huli Chicken Grilled Hawaiian (Printable Version)

Hawaiian chicken grilled with pineapple, soy, and ginger for sweet, savory flavor. Great for barbecues.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 4 bone-in, skin-on chicken drumsticks

→ Marinade

03 - 1/2 cup soy sauce
04 - 1/2 cup ketchup
05 - 1/3 cup brown sugar
06 - 1/4 cup pineapple juice
07 - 2 tablespoons rice vinegar
08 - 2 tablespoons fresh ginger, grated
09 - 3 cloves garlic, minced
10 - 2 tablespoons sesame oil
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon freshly ground black pepper

→ Garnish (optional)

13 - 2 green onions, thinly sliced
14 - 1 tablespoon sesame seeds

# Step-by-Step:

01 - In a large mixing bowl, combine soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, Worcestershire sauce, and freshly ground black pepper. Whisk until fully blended.
02 - Measure out 1/3 cup of the prepared marinade and set aside in a separate container for later use as a basting sauce.
03 - Transfer chicken thighs and drumsticks to a large resealable plastic bag or shallow dish. Pour remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal or cover and refrigerate for a minimum of 4 hours or overnight.
04 - Set grill or grill pan to medium heat, approximately 375°F (190°C).
05 - Remove chicken pieces from the marinade, allowing excess liquid to drip off. Discard used marinade for food safety.
06 - Arrange chicken on grill, skin side down. Grill, turning every 5–7 minutes and basting with reserved marinade, until skin is caramelized and fully cooked, 25–30 minutes. Confirm internal temperature reaches 165°F (74°C).
07 - Transfer cooked chicken to a serving platter. Garnish with thinly sliced green onions and sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • Uses common pantry ingredients with a Hawaiian twist
  • You get savory-sweet flavors and a satisfying char that makes grilled chicken irresistible
  • Great for parties because you can marinate ahead and toss straight on the grill
02 -
  • Loaded with tropical sweet and savory notes thanks to fresh ginger and pineapple juice
  • Marinade also doubles as a basting sauce so flavor is layered throughout cooking
  • Traditionally cooked over an open fire but works wonderfully on any grill or grill pan
03 -
  • Let the chicken come close to room temperature before grilling for even cooking
  • If you want more caramelization avoid crowding the grill so the heat stays high and the skin gets crisp For even more flavor brush one last layer of the basting sauce on just before serving but never use the marinade that touched raw chicken to finish

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