25 Aug Hawaiian-Style Huli Huli Chicken
Ingredients
- 4–5 lbs bone-in chicken thighs or drumsticks
- Three Little Pigs KC Sweet Rub (or Touch of Cherry Rub for a fruity note) – 3–4 Tbsp
- 1 cup pineapple juice (fresh if possible)
- ½ cup soy sauce
- ¼ cup brown sugar (or honey for a lighter glaze)
- ¼ cup Three Little Pigs Kansas City BBQ Sauce
- 2 Tbsp rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp sesame oil
- Optional heat: 1 tsp chili flakes or 1 Tbsp sriracha
Preparation
- Dry rub base: Pat chicken dry, then season generously with Three Little Pigs KC Sweet Rub (or Touch of Cherry). Let it rest 30 minutes while preparing marinade.
- Huli Huli Marinade/Glaze: Whisk pineapple juice, soy, brown sugar, ketchup/BBQ sauce, vinegar, garlic, ginger, and sesame oil. Reserve 1 cup for basting/glazing.
- Marinate: Place chicken in a resealable bag or bowl, pour remaining marinade over, and refrigerate 4–6 hours (overnight is best).
- Grill: Preheat smoker/grill to 375°F–400°F for indirect heat. Grill chicken skin-side up, turning occasionally, basting with reserved marinade every 5–7 minutes.
- Finish: After ~35–45 minutes (internal temp 175°F for thighs), move over direct heat for 2–3 minutes per side to caramelize glaze.
- Serve: Garnish with grilled pineapple rings and green onions. Serve with sticky rice or Hawaiian macaroni salad.
Flavor Notes
- The KC Sweet Rub gives the caramelized sugar/molasses backbone.
- If you swap in Touch of Cherry, you get a fruitier, more tropical glaze.
- Using Three Little Pigs Kansas City BBQ Sauce deepens the glaze with competition-level smoke and spice.
Pairing Ideas 🌴
- Sides: Coconut rice, Hawaiian mac salad, grilled corn brushed with butter + rub.
- Drink: Mai Tai, pineapple IPA, or even a smoky bourbon + pineapple cocktail.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs BBQ Rubs & Sauces
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