Authentic Hawaiian Huli Huli Chicken

• 1 cup fresh pineapple juice (or unsweetened bottled juice)
• 1/2 cup soy sauce (use tamari for gluten-free)
• 1/4 cup packed brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil (optional, for added flavor)
• 1/4 teaspoon red pepper flakes (optional, for heat)

For the Chicken:

• 4–6 bone-in, skin-on chicken thighs or drumsticks (or a mix)
• Optional: Sesame seeds and chopped green onions for garnish

Step-by-Step Instructions

1. Prepare the Marinade

1. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes (if using).
2. Reserve 1/2 cup of the marinade in a separate container for basting later. Cover and refrigerate the reserved portion.

2. Marinate the Chicken

1. Place the chicken in a large resealable plastic bag or shallow dish.
2. Pour the remaining marinade over the chicken, ensuring each piece is well-coated.
3. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.

3. Preheat the Grill

1. Heat your grill to medium-high heat (about 375°F–400°F/190°C–200°C).
2. If using charcoal, set up for indirect grilling by banking the coals to one side. If using gas, preheat one side of the grill while leaving the other side off.

4. Grill the Chicken

1. Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
2. Place the chicken on the cooler side of the grill (indirect heat) with the skin side up.
3. Cook for 20–25 minutes, turning frequently (huli huli style!) and basting generously with the reserved marinade every 5 minutes. Avoid basting during the last 5 minutes to prevent cross-contamination.

5. Finish with Direct Heat

1. Move the chicken to the hotter side of the grill (direct heat) to crisp up the skin and caramelize the exterior. Watch closely to avoid burning.
2. Cook for an additional 5–10 minutes, turning occasionally, until the internal temperature of the chicken reaches 165°F (75°C).