Appetizers & Snacks
The Grill Dad’s FlexFlame Huli Huli Chicken
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
NOTE:
Huli means “flip” in Hawaiian. This chicken got its name from being constantly flipped over charcoal – but we’re changing it up! With the Ninja FlexFame’s CyclonicHeat-iQ™ we can skip the flip and allow the chicken to get a smoky, crispy skin.
Also, we’re skipping the marinade and adding the sauce later in the cook. No marinade means no burnt sugar. That crispy skin plus lacquered Huli Huli glaze makes for the perfect chicken.
RECIPE LEVEL: ADVANCED
FUNCTION: 2-ZONE
EQUIPMENT: GRILL GRATES, FLAT SIDE UP
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 4 bone-in, skin-on chicken thighs (about 4-5 ounces each), pat dry
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 fresh pineapple, peeled, cored, cut into ½-inch rings (or 1 can(20-ounces) pineapple rings, drained)
- 2 scallions, sliced thin, for garnish
- Toasted sesame seeds, for garnish
HULI HULI SAUCE
- 0.5 cup soy sauce
- 0.25 cup ketchup
- 0.25 cup light brown sugar
- 0.25 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, peeled, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Kosher salt, as desired
- Ground black pepper, as desired
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Step 1
1. Season chicken thighs on all sides with salt and pepper. Set aside.
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Step 2
2. To make the Huli Huli sauce, combine all sauce ingredients in a medium saucepan and place over medium heat. Cook for 5-7 minutes until slightly thickened, stirring frequently. Set aside
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Step 3
3. Fill the smoke box with pellets up to the top fill line. Close box lid.
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Step 4
4. Lift the grill lid and place the chicken skin side up in the center of the grill grates. Close the lid.
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Step 5
5. Follow ignition instructions on unit, then select 2-ZONE function and use the TEMPERATURE CONTROL dial to set the temperature to 450°F. Press WOODFIRE FLAVOR to ignite pellets. (ING and a progress bar will display on the control panel, indicating pellets are igniting).
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Step 6
6. Cook chicken for 15-20 minutes, until skin begins to crisp and chicken reads 130°F on an instant-read thermometer. Arrange pineapple on back burner. Close lid and resume cooking chicken and pineapple for 10-12 minutes, brushing chicken with sauce every few minutes.
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Step 7
7. Cooking is complete when chicken reads 165°F on an instant-read thermometer. Remove chicken and pineapple from grill and allow chicken to rest for 5 minutes. Serve chicken and pineapple, and garnish with scallions and sesame seeds as desired.
