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- 1
Make the marinade
In a large resealable bag, mix together the brown sugar, ketchup, canned pineapple juice (use canned — fresh juice has enzymes that'll make the chicken mushy), soy sauce, Worcestershire sauce, apple cider vinegar, minced ginger, minced garlic, smoked paprika, and black pepper. Before you add any chicken, scoop out about 1/2 cup of the marinade and stash it in the fridge — that's your basting sauce for later.
- 2
Marinate the chicken
Drop the chicken thighs into the bag and make sure everything is coated. Seal it up and refrigerate for at least 4–6 hours. Overnight is the move if you can swing it — way more flavor. Don't go past 24 hours though or it gets too salty.
- 3
Get the grill going
Pull the chicken out of the fridge about 20–30 minutes before you cook — you don't want ice-cold meat hitting a hot grill. Preheat your grill to medium heat and brush the grates with vegetable oil so nothing sticks.
- 4
Grill and baste
Grill the chicken thighs for 6 minutes on the first side, then flip and cook 3 more minutes. Now grab that reserved marinade and start basting — brush it on, flip, baste the other side, flip again. Keep going, basting every flip, until the chicken is cooked through and nicely charred, about 15–16 minutes total. Target 175–185°F internal temp for thighs — they stay juicier at the higher end. Let them rest 10 minutes before serving.
- 5
Grill the pineapple
While the chicken rests, throw the pineapple slices on the grill. Leave them alone for a couple minutes per side so they develop grill marks and release cleanly. They go from plain to incredible once they caramelize.
- 6
Serve it up
Plate the chicken with the grilled pineapple and scatter sliced green onions on top. Throw some coconut rice on the side if you want the full Hawaiian experience. Crack a cold one and enjoy — this one's a crowd-pleaser every time.
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Hawaiian Huli Huli Chicken
Created by: BackyardGrillCo
Ingredients
- 4 lb boneless chicken thighs
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1/2 tsp fresh ginger
- 4 garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- fresh pineapple slices
- vegetable oil
- green onions
Instructions
- Make the marinadeIn a large resealable bag, mix together the brown sugar, ketchup, canned pineapple juice (use canned — fresh juice has enzymes that'll make the chicken mushy), soy sauce, Worcestershire sauce, apple cider vinegar, minced ginger, minced garlic, smoked paprika, and black pepper. Before you add any chicken, scoop out about 1/2 cup of the marinade and stash it in the fridge — that's your basting sauce for later.
- Marinate the chickenDrop the chicken thighs into the bag and make sure everything is coated. Seal it up and refrigerate for at least 4–6 hours. Overnight is the move if you can swing it — way more flavor. Don't go past 24 hours though or it gets too salty.
- Get the grill goingPull the chicken out of the fridge about 20–30 minutes before you cook — you don't want ice-cold meat hitting a hot grill. Preheat your grill to medium heat and brush the grates with vegetable oil so nothing sticks.
- Grill and basteGrill the chicken thighs for 6 minutes on the first side, then flip and cook 3 more minutes. Now grab that reserved marinade and start basting — brush it on, flip, baste the other side, flip again. Keep going, basting every flip, until the chicken is cooked through and nicely charred, about 15–16 minutes total. Target 175–185°F internal temp for thighs — they stay juicier at the higher end. Let them rest 10 minutes before serving.
- Grill the pineappleWhile the chicken rests, throw the pineapple slices on the grill. Leave them alone for a couple minutes per side so they develop grill marks and release cleanly. They go from plain to incredible once they caramelize.
- Serve it upPlate the chicken with the grilled pineapple and scatter sliced green onions on top. Throw some coconut rice on the side if you want the full Hawaiian experience. Crack a cold one and enjoy — this one's a crowd-pleaser every time.