Huli Huli Chicken

Ingredients

• 5 chicken leg quarters
• 0.6667 cup soy sauce
• 0.6667 cup pineapple juice
• 0.5 cup brown sugar
• 0.3333 cup ketchup
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 1.5 tbsp ginger (Grated)
• 5 garlic (Cloves, minced)
• 0.25 cup onion (Chopped)
• 1 tsp black pepper

Steps

1. 1

   Mix the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, sesame oil, grated ginger, minced garlic, chopped onion, and black pepper in a bowl to make the marinade.

2. 2

   Measure out and reserve 1 cup of the marinade for basting later. Keep it separate from the marinade that touches the raw chicken.

3. 3

   Pour the remaining marinade over the chicken leg quarters. Cover and refrigerate for 4 hours or overnight.

4. 4

   Heat the grill to about 400°F. The source also notes that a normal grill can be used instead of a smoker.

5. 5

   Arrange the marinated chicken skin-side up on the grill. Close the lid and grill for about 30 minutes.

6. 6

   While the chicken cooks, simmer the reserved marinade for 5–8 minutes to make a glaze.

7. 7

   Flip the chicken and brush it with the reduced glaze.

8. 8

   Continue flipping and basting the chicken with the glaze every 10 minutes until it is cooked through.

9. 9

   Check the thickest part of the chicken with a thermometer. It is done when it reaches at least 175°F.

10. 10

    Serve the Huli Huli chicken with rice and Hawaiian macaroni salad.

Notes

The source gives a total marinating time of 4 hours or overnight. It does not specify the final total grilling time beyond the initial 30 minutes and continued 10-minute turning and basting intervals; cook until the thickest part reaches at least 175°F. Serve with rice and Hawaiian macaroni salad, but no recipes or quantities for those sides were provided.

Nutrition per serving

• main
• grilled
• chicken
• Hawaiian-inspired
• marinated
• family-style