Huli Huli Chicken

How to Make Huli Huli Chicken

1. 1

   Step 1: Make the Huli Huli sauce

   In a small saucepan combine the pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic with the toasted sesame oil. Bring to a gentle simmer over medium heat and cook 4–6 minutes until the sugar dissolves and the sauce thickens slightly — taste and adjust (more sugar for sweetness, more vinegar for tang). Remove from heat and let the sauce cool slightly; you'll reserve about 3/4 cup (180 ml) for basting later.

   For this step

   • 1 cupPineapple juice
   • 1/2 cupKetchup
   • 1/4 cupLow-sodium soy sauce
   • 1/3 cupPacked brown sugar
   • 2 tablespoonsRice vinegar
   • 1 tablespoonFresh ginger, grated
   • 2 clovesGarlic, minced
   • 1 teaspoonToasted sesame oil
   
2. 2

   Step 2: Marinate the chicken

   Place the chicken thighs in a large zip-top bag or shallow dish and pour the cooled sauce over them, reserving roughly 3/4 cup (180 ml) of sauce aside for basting. Seal and marinate in the refrigerator for at least 2 hours, ideally overnight — this is where the flavor soaks in, so don't skimp if you have time.

   For this step

   • 4 thighsBone-in, skin-on chicken thighs
   
3. 3

   Step 3: Grill and baste

   Preheat your grill to medium-high heat (about 400°F / 200°C) and oil the grates. Grill the thighs skin-side down over direct heat until nicely charred, 6–8 minutes, then move to indirect heat; flip and start basting frequently with the reserved sauce, cooking until an instant-read thermometer reads 165°F (74°C) in the thickest part, another 8–12 minutes depending on size. Keep the lid down as much as possible — the steam helps thicken the glaze — and give one last heavy brush of sauce right before you pull them off the grill.
   
4. 4

   Step 4: Rest and serve

   Let the chicken rest 5 minutes so juices settle, then sprinkle with sliced green onions and a few toasted sesame seeds if you like. Serve with rice and grilled pineapple or a simple salad — this bright, sticky chicken is best eaten hot with friends and cold drinks.

   For this step

   • 2 stalksGreen onions (for garnish), sliced

1. In a small saucepan combine the pineapple juice, ketchup, soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic with the toasted sesame oil. Bring to a gentle simmer over medium heat and cook 4–6 minutes until the sugar dissolves and the sauce thickens slightly — taste and adjust (more sugar for sweetness, more vinegar for tang). Remove from heat and let the sauce cool slightly; you'll reserve about 3/4 cup (180 ml) for basting later.
2. Place the chicken thighs in a large zip-top bag or shallow dish and pour the cooled sauce over them, reserving roughly 3/4 cup (180 ml) of sauce aside for basting. Seal and marinate in the refrigerator for at least 2 hours, ideally overnight — this is where the flavor soaks in, so don't skimp if you have time.
3. Preheat your grill to medium-high heat (about 400°F / 200°C) and oil the grates. Grill the thighs skin-side down over direct heat until nicely charred, 6–8 minutes, then move to indirect heat; flip and start basting frequently with the reserved sauce, cooking until an instant-read thermometer reads 165°F (74°C) in the thickest part, another 8–12 minutes depending on size. Keep the lid down as much as possible — the steam helps thicken the glaze — and give one last heavy brush of sauce right before you pull them off the grill.
4. Let the chicken rest 5 minutes so juices settle, then sprinkle with sliced green onions and a few toasted sesame seeds if you like. Serve with rice and grilled pineapple or a simple salad — this bright, sticky chicken is best eaten hot with friends and cold drinks.