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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken features charred, sticky, caramelized thighs coated in a sweet-savory Hawaiian glaze. Teriyaki-style marinade is reserved for basting, so every turn on the grill gets glossy and flavorful.
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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 thighs or legs
  • 3 lb chicken thighs or legs Use bone-in for deeper flavor or boneless for faster grilling.
Huli Huli 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 Choose sherry for a richer flavor, or use broth for a lighter result.
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tsp sesame oil Adds a toasted aroma that complements the caramelization.

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 smooth.
  2. Reserve 1/2 cup of the marinade for basting and set it aside while you marinate the chicken.
Marinate the chicken
  1. Place chicken in a nonreactive container and coat with the remaining marinade, then cover and marinate for 2-8 hours.
Grill and glaze
  1. Preheat the grill to medium heat and arrange the chicken on the grates.
  2. Grill the chicken for 25-30 minutes, turning (huli) frequently, and baste with the reserved marinade so the surface becomes glossy and sticky.
  3. Continue grilling until the internal temperature reaches 165°F and the chicken is caramelized with charred edges, then rest briefly before serving.

Notes

For best caramelization, keep turning the chicken often so the glaze doesn’t burn before it thickens. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days; reheat gently to avoid drying. Freezing is yes: freeze cooled leftovers for up to 2 months and thaw in the fridge. For a lower-sugar swap, replace half the brown sugar with an equal amount of dark brown sugar substitute (check package guidance).