Get a taste of the tropics with this grilled huli huli chicken recipe that’s perfect for any backyard cookout. Made on the Slow ’N Sear® MasterKettle with the Slow ’N Sear® insert, this method delivers juicy chicken with a beautifully caramelized glaze every time. The sweet-savory sauce bastes over the fire for just the right balance of smoky and tangy. Simple to make, big on flavor, and always a crowd favorite.
Recipe by @KCfireandslice
🌶️ Sriracha Aioli
- 4 parts sriracha
- 1 part mayo
Stir to combine and set aside.
🌺 Huli Huli Sauce
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 TBSP rice vinegar
- 1 TBSP fresh ginger, grated
- 2 garlic cloves, grated
- Stir to combine.
⬇️ 4 Easy Steps
1️⃣ Marinate
Season boneless, skinless chicken thighs with your favorite all-purpose seasoning. Add chicken to the Huli Huli sauce in a zip-top bag and marinate for 1–4 hours. Reserve some sauce separately for basting.
2️⃣ Indirect Cook
Set up your grill for two-zone cooking at 350°F. Place chicken on the indirect side and cook until internal temp reaches 140–150°F.
3️⃣ Sear & Baste
Move chicken over direct heat and flip every 30 seconds, basting with the reserved sauce, until internal temp reaches 175°F+. Remove chicken and grill pineapple slices, brushing with sauce until caramelized.
4️⃣ Finish & Serve
Top chicken with sliced green onions and drizzle with sriracha aioli. Serve with jasmine rice and enjoy.