Smoked Hawaiian Huli Huli Chicken Thighs
Today we are embracing our island side and smoking up some Huli Huli chicken. This Hawaiian dish packs so much flavor and absolutely needs to be added to your regular chicken rotation. The soy sauce and pineapple come together for a sweet and savory flavor blast! Now lets grab our chicken, and lets get started....
YouTube Instructional: https://youtu.be/WaCnQaVqA38
Step 1: Mix the Marinade
Combine the soy sauce, pineapple juice, brown sugar, honey, minced garlic, minced ginger, and black pepper
Its important to use CANNED pineapple juice. The canning process destroys an enzyme that would emulsify the chicken if left in overnight!
Step 2: Lightly Trim the Chicken and Marinade Overnight
Take off any excess skin or anything funky on the chicken thighs. I am using bone in, skin on, but you can use boneless or skinless as well
Put the thighs into a ziplock, and pour the marinade over it.
KEEP THE MARINADE we will use it for basting!
Let it marinade overnight.
Step 3: Smoke at 225
Preheat smoker to 225, and smoke the thighs for about an hour at this temp
Step 5: Baste the Thighs
After an hour, baste the thighs in the marinade
Let it keep running at 225 until internal temp is around 150-155
Step 5: Baste again and bump the temp
Baste the thighs once again, and bump the temp to 350 degrees.
Smoke until the internal is between 165-180
Step 6: Grill some Pineapple Rings (OPTIONAL)
Once the thighs are done, you can throw on some pineapple rings to eat alongside the thighs.
Were looking for these just to have some nice grill marks!
Garnish with some green onion if you want!
Enjoy!
