Grilling: Huli Huli Chicken

Serving 4 people

540 min


  • chicken breast halves 4 split chicken halves
  • fire-roasted tomatoes Type of fire: Direct
  • garlic cloves 4 garlic cloves, minced
  • ginger 2 tablespoons freshly grated ginger
  • grill cheese Grill heat: medium
  • ketchup 1/4 cup ketchup
  • light brown sugar 1/4 cup packed light brown sugar
  • pineapple juice 18 oz pineapple juice
  • rice vinegar 1/4 cup rice vinegar
  • soy sauce 1/4 cup soy sauce
  • sriracha 1 teaspoon Sriracha
  • vegetable oil 1 tablespoon vegetable oil
  • water 2 quarts cold water
  • wood apple 2 chunks of a medium smoking wood, like hickory or oak
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How to make it

  1. To make the brine, combine the water and soy sauce in a large bowl.
  2. Heat oil in large saucepan over medium-high heat until shimmering.
  3. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce mixture.
  4. Add chicken and refrigerate, covered, for a least 1 hour or up to 8 hours.
  5. To make the glaze, combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and Sriracha in an empty saucepan and bring to boil over high heat. Reduce heat to medium and simmer until thick and syrupy, 25 to 30 minutes.
  6. Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate.
  7. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
  8. Place wood chunks on one side of the charcoal.
  9. Remove chicken from the brine and pat dry with paper towels. Arrange chicken, skin-side up, on the side of the grill away from the wood chunks.
  10. Cover and grill until chicken is well browned on the bottom and meat registers 120 degrees, 25 to 30 minutes.
  11. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer.
  12. Flip chicken, brush with half of the glaze, and transfer to a platter and let rest for 5 to 10 minutes.
  13. Serve with remaining glaze.