Step 1

Make the marinade

Step 2

Heat the sesame oil until glistening in a small saucepan over medium heat

Step 3

Add the ginger and garlic and cook until fragrant, about 1 minute

Step 4

Add the soy sauce, rice vinegar, brown sugar, ketchup and smoked paprika, stirring to combine

Step 5

In a small bowl, mix the water and cornstarch together to make a slurry

Step 6

Add the cornstarch slurry to the sauce in the pan, mixing until combined

Step 7

Bring to a boil, then reduce the heat to medium low/low and simmer until the huli huli sauce is thick enough to coat the back of a wooden spoon

Step 8

Remove from the heat.Reserve 1/2 cup of the sauce for basting

Step 9

Set the remaining marinade aside to cool for 5 minutes

Step 10

Place the chicken in a large bowl and toss with remaining marinade

Step 11

Use right away or place the chicken in the fridge to marinate for 30 minutes and up to 4 hours.Heat a gas grill to medium high

Step 12

Oil the grill racks

Step 13

Using tongs, place the marinated chicken on 
the grill and grill for 4-6 minutes on each side

Step 14

Baste the chicken with the reserved sauce, flip the chicken pieces and grill for 2-4 minutes

Step 15

Baste the chicken thigh pieces again and flip them

Step 16

Grill the huli huli chicken until it is cooked through

Step 17

Look for an internal temperature of 165°F on an instant read thermometer.