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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken with a sweet-savory Hawaiian glaze—tangy pineapple juice and ginger make the marinade caramelize into a charred, sticky finish. Teriyaki-style grilling with frequent turning (huli) keeps the thighs juicy while the glaze clings and browns.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb chicken thighs or legs
Marinade and glaze
  • 0.5 cup soy sauce
  • 0.5 cup brown sugar
  • 0.25 cup ketchup
  • 0.25 cup pineapple juice
  • 3 tbsp sherry or chicken broth
  • 2 tbsp fresh ginger, grated
  • 4 clove garlic, minced
  • 1 tsp sesame oil

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, brown sugar, ketchup, pineapple juice, sherry or chicken broth, ginger, garlic, and sesame oil until the sugar dissolves and the glaze looks smooth and glossy.
  2. Reserve 1/2 cup marinade for basting and set it aside so you have sauce ready for the grill.
Marinate the chicken
  1. Add chicken thighs or legs to the marinade and turn to coat all surfaces well.
  2. Cover and marinate for 2-8 hours in the refrigerator, until the chicken looks slightly darker and is well infused.
Grill and caramelize (huli)
  1. Preheat the grill to medium heat and lightly oil the grates so the chicken chars without sticking.
  2. Place the marinated chicken on the grill and grill over medium heat, turning (huli) frequently and watching for deep grill marks.
  3. Baste the chicken with the reserved marinade during grilling so the outside becomes sticky and caramel-colored.
  4. Continue cooking for 25-30 minutes total until the internal temperature reaches 165°F and the chicken is caramelized with charred edges.

Notes

For the best caramelized, charred-and-sticky glaze, keep turning (huli) frequently so sugar browns evenly without burning. Store leftovers in the refrigerator up to 3-4 days; freeze cooked chicken up to 2 months. For a lower-sugar option, replace part of the brown sugar with a sugar-free sweetener that browns (use per package directions) to keep the glaze cling while reducing sweetness.