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Huli Huli-Style Chicken

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This sticky-sweet Huli Huli-style chicken features caramelized skin and tangy pineapple notes, making it a crowd-pleaser for weeknights or backyard cookouts.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup soy sauce Use low-sodium to reduce salt if desired.
  • 1/4 cup brown sugar Light or dark.
  • 1/4 cup ketchup Reduce to 2 tablespoons for a less-ketchup-forward glaze.
  • 1/4 cup pineapple juice Or crushed pineapple strained.
  • 2 tablespoons rice vinegar Substitute with apple cider vinegar if needed.
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated Substitute with 1 teaspoon ground ginger in a pinch.
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes Optional for heat.
For the Chicken
  • 2 pounds bone-in, skin-on chicken thighs Approximately 6–8 thighs.
For Garnish
  • 1/4 cup green onions, chopped
  • 1 tablespoon sesame seeds

Method
 

Preparation
  1. In a large bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes until smooth.
  2. Add the thighs to the bowl and toss to coat. Cover and refrigerate for at least 1 hour, ideally overnight.
Cooking
  1. Preheat the grill to medium-high. Oil the grates or brush the chicken skin lightly with oil to prevent sticking.
  2. Remove chicken from fridge 15 minutes before grilling to take off chill.
  3. Pour the leftover marinade into a small saucepan and bring to a rolling boil for at least 1–2 minutes. Reduce heat and keep warm.
  4. Place thighs skin-side down on the grill. Cook for 5–7 minutes without moving, until skin starts to crisp and brown.
  5. Flip the thighs, brush with the boiled marinade, and grill for another 5–7 minutes. Continue to baste and flip as needed until the internal temperature reaches 165°F (74°C) at the thickest part.
Finishing
  1. Remove from grill and let rest for 5 minutes. Sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 5gSodium: 1000mgSugar: 12g

Notes

For a spicier kick, add sriracha or gochujang to the marinade. If short on pineapple juice, add a splash of orange juice plus a teaspoon of brown sugar.
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