Go Back

Grilled Huli Huli Chicken

Grilled Huli Huli chicken with a sweet-savory Hawaiian glaze that turns sticky and caramelized as it char-grills. Marinate for deep flavor, then grill over medium heat with frequent huli (turning) and reserved marinade basting for island BBQ style.
Print Recipe Pin Recipe
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: 780
Ingredients Equipment Method Notes

Ingredients
  

marinade and glaze
  • 3 lb chicken thighs or legs
  • 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 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 smooth and glossy.
  2. Reserve 1/2 cup of the marinade in a separate container for basting during grilling.
Marinate
  1. Coat the chicken thighs or legs with the remaining marinade and marinate for 2 to 8 hours in the refrigerator.
Grill and glaze
  1. Preheat the grill to medium heat, then grill the chicken over medium heat, turning (huli) frequently as it begins to char.
  2. Baste the chicken with the reserved marinade while grilling, brushing on a sticky layer as the glaze darkens.
  3. Continue cooking for 25 to 30 minutes total until the chicken reaches an internal temperature of 165°F and the surface is caramelized.

Notes

For best stickiness, baste during the last 10 minutes and turn often so the glaze caramelizes without burning. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. Dietary swap: use tamari instead of soy sauce for gluten-free teriyaki-style flavor.