Smoked Huli Huli Chicken
Craving for some mouthwatering smoked Huli Huli chicken? Look no further! Our easy-to-follow recipe will have you grilling like a pro in no time.
Ingredients
- 4 bone-in skin-on chicken leg quarters
For the Marinade:
- 1 cup soy sauce
- ½ cup pineapple juice
- ¼ cup brown sugar
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon black pepper
For the Rub:
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
For Basting:
- Reserved marinade
Instructions
Marinating the Chicken
- In a mixing bowl, combine all the marinade ingredients: soy sauce, pineapple juice, brown sugar, minced garlic, black pepper, and grated ginger. Whisk until the sugar is dissolved.
- Reserve about ½ cup of the marinade for basting later. This will ensure a burst of flavor as the chicken cooks.
- Place the chicken leg quarters in a resealable plastic bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to let those flavors mingle and dance.
Preparing and Smoking the Chicken
- Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before grilling. This helps the chicken cook evenly.
- While the chicken is resting, preheat your pellet grill to 225°F. Prepare it for smoking using your choice of mesquite and hickory wood pellets.
- Pat the marinated chicken dry using paper towels. This helps create a crispy skin when smoked.
- In a small bowl, mix together all the rub ingredients: paprika, brown sugar, garlic powder, cayenne pepper, and dried thyme.
- Sprinkle the rub mixture generously over all sides of the chicken leg quarters, pressing it into the skin for maximum flavor.
Smoking and Basting
- Place the seasoned chicken leg quarters on the grill grates, skin side up. Close the lid and let the magic happen.
- After about an hour, baste the chicken with the reserved marinade using a grill brush. This adds an extra layer of flavor and moisture.
- Monitor the internal temperature of the chicken using a meat thermometer. When the temperature reaches around 150°F, it's time for the next step.
Glazing and Finishing
- Give the chicken one last baste with the marinade and increase the grill temperature to around 350°F.
- Keep a close eye on the chicken as it cooks. When the internal temperature reaches 165°F (about 2.5 - 3 hours of total cooking time), your huli huli chicken is ready to rock your taste buds!
- Carefully remove the chicken from the grill using tongs and transfer it to a serving platter. Let it rest for a few minutes before digging in.
Notes
Serve: Serve up your smoked huli huli chicken with a side of fresh pineapple salsa and grilled veggies