Grilled Huli Huli Chicken
This is a great pineapple/soy sauce based marinade that works wonderfully with chicken, pork, fish, and other seafood. I had a couple of lbs. of drumsticks laying around in my freezer, so they got the marinade treatment. You can use any chicken parts, or even a whole chicken. If using parts, I recommend using all the same parts because they cook at different rates. Make it easy on yourself. I also can’t stress enough, like on many of my recipes, USE BONE-IN CHICKEN!!! Respect the animal. I really don’t care if you have little kids. Teach them to eat like the rest of the world. Your chicken will be much juicier. No room to sacrifice juiciness.
Equipment
- chimney starter
- charcoal
- charcoal grill
- grill brush
Ingredients
- 3 lbs chicken drumsticks butterflied
- 1/2 cup pineapple juice
- 5 garlic cloves minced
- 4 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp ketchup
- 2 tbsp coconut oil
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp ginger grated
Instructions
- Mix together all of the marinade ingredients.
- Add the chicken parts to a gallon sized storage bag. Pour in the marinade. Marinate for at least 8 hours, preferably overnight.
- Start your charcoal in the chimney starter until they are gray. Pour in the grill and place on the grate. Place the drumsticks over the charcoal. Save the marinade.
- Sear for 5 minutes, then flip the drumsticks. Grill for 5 minutes
- While the chicken is grilling, place the reserved marinade in a small pot over medium high heat and reduce down for 5 minutes.
- Brush the top side of the chicken with the reduced marinade. Continue grilling for 5 minutes.
- Flip the chicken. Brush with the remaining marinade. Grill for 5 more minutes.
