Smoked Huli Huli Chicken

5 from 12 votes

Enjoy the flavors of Hawaii with this Smoked Huli Huli Chicken recipe! Marinated in a delicious blend of soy sauce, pineapple juice, and ginger, these chicken thighs are smoked on a pellet grill until they're tender and juicy with a caramelized glaze.

Prep Time5

Cook Time1 30

Marinating Time4

Total Time5 35

Course: Main Course

Cuisine: Hawaiian

Servings: servings

Calories: 483kcal

Author: Jeri Walker

Ingredients

For the Marinade:

¾ cup soy sauce
1 cup brown sugar
½ cup ketchup
1 cup pineapple juice
1 tablespoon fresh ginger grated
4 cloves fresh garlic minced

For the Chicken:

2 pounds chicken thighs, bone-in and skin-on
sesame seeds for garnish optional
fresh parsley, chives, or green onion for garnish optional

For the Slurry:

1 tablespoon cornstarch
1 tablespoon cold water

Instructions

Prepare the Marinade: In a large mixing bowl, whisk soy sauce, brown sugar, ketchup, pineapple juice, ginger, and garlic. Whisk until the sugar is completely dissolved.
Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour 1½ cups of the marinade over the chicken, reserving the remaining for basting. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to overnight.
Preheat: Preheat your smoker to 250°F and add wood pellets if needed. I used cherry wood pellets.
Smoke the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Arrange the chicken thighs on the smoker grates, skin side up. Smoke for 1½ to 2 hours, flipping and basting with the reserved marinade every 30 minutes, until the internal temperature reaches 175°F.
Thicken the Reserved Marinade: While the chicken is smoking, take the remaining ½ cup of the reserved marinade and bring it to a simmer in a small saucepan. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl to create a slurry. Gradually add the slurry to the simmering marinade, whisking constantly until thickened. This will be your serving sauce. Remove from the heat and cover to keep warm.
Garnish and Serve: Remove the chicken from the smoker and let it rest for a few minutes. Brush or serve with the thickened sauce and garnish with sesame seeds or fresh herbs, if desired.

Notes

The longer you marinate the chicken, the more flavorful it will be.
Place the bag of marinating chicken in a baking dish to catch any drips.
Cook by temperature, not by time as all pellet grills and smokers cook differently.

Nutrition