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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken with a sweet-savory Hawaiian glaze that turns sticky and caramelized over the grill. Marinated in a teriyaki-style pineapple-ginger sauce, then basted while you huli (turn) for charred, lacquered results.
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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 Use skin-on or skinless.
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 deeper flavor or broth to keep it non-alcoholic.
  • 2 tbsp fresh ginger, grated
  • 4 garlic, minced
  • 1 tsp sesame oil

Equipment

  • 1 grill

Method
 

Make the Huli Huli marinade
  1. Whisk together soy sauce, brown sugar, ketchup, pineapple juice, sherry or chicken broth, grated ginger, minced garlic, and sesame oil until the sugar dissolves and the mixture looks smooth.
  2. Reserve 1/2 cup of the marinade for basting so you have sauce ready during grilling.
Marinate
  1. Add chicken thighs or legs to the marinade, turning to coat, then cover and refrigerate for 2-8 hours.
Grill and caramelize
  1. Preheat the grill to medium heat and place chicken on the grates, then grill while turning (huli) frequently and brushing with the reserved marinade.
  2. Continue grilling for 25-30 minutes total, basting as you turn, until the internal temperature reaches 165°F and the glaze is caramelized, charred, and sticky.

Notes

To keep the glaze from scorching, use the reserved marinade for brushing and turn the chicken often so it caramelizes without burning. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a gluten-free option, use tamari instead of soy sauce.