Hawaiian BBQ Huli Huli Chicken (Print-Friendly Version)

# What You'll Need:

→ Chicken and Marinade

01 - 4-5 pounds raw chicken thighs, boneless and skinless
02 - ½ cup firmly packed light brown sugar
03 - ½ cup tomato ketchup
04 - ½ cup mild soy sauce
05 - ½ cup juice from canned pineapple
06 - 1 tablespoon ginger paste or freshly chopped ginger
07 - 1 tablespoon garlic paste or finely chopped garlic
08 - 3 tablespoons apple cider vinegar
09 - ½ teaspoon ground cumin
10 - ½ teaspoon chunky black pepper
11 - ½ teaspoon paprika (smoky or regular)
12 - 1 fresh pineapple or 1 can of pineapple rings, drained
13 - ½ cup chopped green onions for topping

# Step-by-Step Directions:

01 - Wash the chicken thighs and dry them with paper towels.
02 - Combine the brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, cumin, black pepper, and paprika in a big bowl or ziplock bag. Stir everything together.
03 - Take out ½ cup of the mixture and put it aside for later.
04 - Put the chicken in with the remaining sauce. Make sure all pieces are completely covered. Seal and stick in the fridge for 4 hours or leave overnight.
05 - Fire up your grill to medium-high (around 400°F) and rub some oil on the grates.
06 - Throw the chicken on the grill and let it cook for about 10 minutes without flipping. Then turn it over and cook another 10 minutes until it hits 165°F inside. Throw away any leftover marinade from the chicken.
07 - When chicken is halfway done, toss the pineapple rings on the grill. Cook until they're golden on both sides.
08 - Paint the saved sauce over the cooked chicken. You can also pop the chicken under the broiler for a bit or warm up the sauce in a pan to make it thicker before brushing it on.

# Helpful Notes:

01 - Keep any leftover chicken in your fridge for 1-2 days or stick it in the freezer for up to a month if it wasn't frozen before.
02 - Want it sweeter? Just add more sugar to the sauce mix.
03 - Make sure to scrub your grill grates before cooking so extra marinade doesn't cause flames.
04 - Bigger chicken pieces or ones with bones will need more time to cook through.

Go Back