Huli Huli BBQ Chicken
Huli Huli BBQ Chicken
Ingredients
For the Huli Huli Sauce
- 1 cup soy sauce, low sodium recommended
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 2 teaspoons sesame oil
- 1 tablespoon sriracha, or chili garlic sauce
For the Chicken
- 2 pounds chicken thighs, bone-in, skin-on
Instructions
- 1
In a medium bowl, combine all the Huli Huli sauce ingredients: soy sauce, pineapple juice, ketchup, brown sugar, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and sriracha. Whisk thoroughly until the brown sugar is dissolved and all ingredients are well combined.
⏱️ 5 min
- 2
Place the chicken thighs in a large resealable bag or a non-reactive dish. Pour about 3/4 of the Huli Huli sauce over the chicken, reserving the remaining 1/4 cup for basting. Ensure the chicken is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to marinate. Turn the chicken occasionally to ensure even marination.
⏱️ 10 min
- 3
Preheat your smoker to 275°F. If using a charcoal grill, set it up for indirect heat with a drip pan underneath and add wood chips (such as hickory or apple) for smoke. If using a gas grill, only light burners on one side and place wood chips in a smoker box over the lit burners.
⏱️ 15 min•🌡️ 275
- 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken skin-side up directly on the smoker grates over indirect heat.
⏱️ 5 min
- 5
Smoke the chicken for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh. During the last 30 minutes of cooking, baste the chicken every 15 minutes with the reserved Huli Huli sauce.
⏱️ 120 min•🌡️ 275
- 6
Once the chicken reaches 165°F, you can increase the smoker temperature to 350-375°F for the last 10-15 minutes, or move the chicken over direct heat on a grill, to crisp up the skin and caramelize the sauce. Continue to baste during this time.
⏱️ 15 min•🌡️ 375
- 7
Remove the Huli Huli BBQ chicken from the smoker or grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Huli Huli BBQ Chicken
For the Huli Huli Sauce
- 1 cup soy sauce, low sodium recommended
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 2 teaspoons sesame oil
- 1 tablespoon sriracha, or chili garlic sauce
For the Chicken
- 2 pounds chicken thighs, bone-in, skin-on
Instructions
- 1
In a medium bowl, combine all the Huli Huli sauce ingredients: soy sauce, pineapple juice, ketchup, brown sugar, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and sriracha. Whisk thoroughly until the brown sugar is dissolved and all ingredients are well combined.
⏱️ 5 min - 2
Place the chicken thighs in a large resealable bag or a non-reactive dish. Pour about 3/4 of the Huli Huli sauce over the chicken, reserving the remaining 1/4 cup for basting. Ensure the chicken is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to marinate. Turn the chicken occasionally to ensure even marination.
⏱️ 10 min - 3
Preheat your smoker to 275°F. If using a charcoal grill, set it up for indirect heat with a drip pan underneath and add wood chips (such as hickory or apple) for smoke. If using a gas grill, only light burners on one side and place wood chips in a smoker box over the lit burners.
⏱️ 15 min•🌡️ 275 - 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken skin-side up directly on the smoker grates over indirect heat.
⏱️ 5 min - 5
Smoke the chicken for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh. During the last 30 minutes of cooking, baste the chicken every 15 minutes with the reserved Huli Huli sauce.
⏱️ 120 min•🌡️ 275 - 6
Once the chicken reaches 165°F, you can increase the smoker temperature to 350-375°F for the last 10-15 minutes, or move the chicken over direct heat on a grill, to crisp up the skin and caramelize the sauce. Continue to baste during this time.
⏱️ 15 min•🌡️ 375 - 7
Remove the Huli Huli BBQ chicken from the smoker or grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min