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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken with a sweet-savory Hawaiian glaze that turns caramelized, charred, and sticky on the grill. Teriyaki-style marinade is reserved for basting so every flip gets extra flavor.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs or legs
  • 3 lb chicken thighs or legs Use skinless or skin-on; adjust grilling time if pieces are very thick.
Huli huli marinade
  • 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 Choose either sherry or chicken broth for the same volume.
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tsp sesame oil

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, brown sugar, ketchup, pineapple juice, sherry, ginger, garlic, and sesame oil until the sugar dissolves and the mixture looks glossy.
  2. Reserve 1/2 cup of the marinade for basting in a separate container.
Marinate the chicken
  1. Add the chicken to the remaining marinade and refrigerate for 2-8 hours, flipping once halfway so the surface stays evenly coated.
Grill and glaze (huli)
  1. Preheat the grill to medium heat, then place chicken on the grates and grill while turning (huli) frequently.
  2. Baste the chicken with the reserved marinade as it cooks, brushing on each time you turn so the glaze clings and thickens.
  3. Continue grilling for 25-30 minutes, until the internal temperature reaches 165°F and the glaze is caramelized with a charred, sticky sheen.

Notes

Pro tip: since brown sugar can burn, baste during frequent turns rather than soaking the grill with marinade, and aim for steady medium heat. Refrigerate marinated chicken up to 2 days before grilling; cooked chicken keeps 3-4 days in the fridge. Freezing cooked chicken is yes (up to 2 months). For a lower-sugar swap, use half brown sugar and half unsweetened pineapple juice concentrate (or a sugar-free brown sugar substitute) to keep the sticky caramel texture.