How to make Huli Huli BBQ Sauce:

• In a medium-sized bowl, whisk together the brown sugar, ketchup, soy sauce, minced fresh ginger, and garlic until the brown sugar is mostly dissolved.
• Add chicken stock a little at a time until the sauce reaches a nice, spreadable consistency — it should be thick enough to cling to the chicken but thin enough to brush on easily.

  Important tip: Divide the sauce in half. Use one portion to marinate the drumsticks and reserve the other half in a separate bowl for basting during grilling. Never use the marinade sauce for basting unless you boil it first, as it’s been in contact with raw chicken.

Marinade the Chicken

• Place the chicken drumsticks in a casserole dish, large zip-top bag, or other marinade container. Pour half of the prepared Huli Huli BBQ sauce over the drumsticks, turning them to coat evenly on all sides.

  Important: Remember to keep the other half of the sauce in a separate bowl — this reserved portion will be used for basting later while grilling. Do not use the marinade sauce for basting unless it has been boiled first.. 
• Cover the dish (or seal the bag) and refrigerate for at least 1 hour. For the best flavor and juiciest results, we recommend marinating them for several hours or even overnight

Grilling the Huli Huli Chicken Drumsticks:

• Remove the marinated drumsticks from the refrigerator and let them sit on the counter for 30 to 60 minutes so they can come to room temperature.

  Helpful tip: Never place cold chicken straight onto a hot grill. The outside will overcook and dry out before the inside reaches the proper temperature. Giving the drumsticks time to lose their chill helps them cook more evenly and stay nice and juicy.
• Heat your indoor grill or grill pan over medium-high heat. Once hot, lightly rub or spray the surface with cooking oil to prevent sticking.
• Using tongs, carefully place the drumsticks on the hot grill, making sure they are not touching each other. This allows the heat to circulate evenly around each piece for the best sear and even cooking.
• As the drumsticks begin to grill, generously brush or mop them with the reserved Huli Huli sauce using a pastry brush or BBQ mop.
• Flip the chicken and continue basting with sauce on each side.Sear the drumsticks for about 4–6 minutes per side until they develop a beautiful golden-brown color and those irresistible caramelized edges.
• Reduce the heat to medium and continue cooking the drumsticks, turning occasionally and basting with more of the reserved Huli Huli sauce as needed.
• Cook until the internal temperature reaches 165°F in the thickest part of the drumstick (away from the bone). (This final lower-heat stage helps the chicken cook through gently while allowing that sticky-sweet glaze to caramelize beautifully without burning.) 
• Serve them hot off the grill with rice, grilled pineapple rings, and some fresh vegetables (or our Grilled Veggie Kabobs) for a meal that feels like a tropical getaway. Leftovers are fantastic the next day, too — perfect for salads, wraps, or quick lunches.